The Best Way To Get All The Meat Out Of A Lobster

How many of you love lobster but can’t for the life of you figure out how to get all the meat out? This is something I’ve always struggled with and have sometimes even opted out of having lobster because I knew how much would be going to waste. Dan Souza of America’s Test Kitchen shows us how to do it best using a few common kitchen items. His tips are very informative although it may not be very practical when sitting down for dinner at a restaurant. But if you’re cooking lobster at home, follow Dan’s tips and don’t let any meat go to waste.

 

The Best Way to Eat a Lobster | America’s Test Kitchen

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Instant Mac &Cheese In The Microwave

Who doesn’t love mac and cheese? Okay, there might be some of you out there and definitely not the instant kind, right? We all live busy lives though and sometimes, instant is all we have time for. Kelsey Banfield, the founder of The Naptime Chef shows us a quick and easy way to make a single serving in a mug. Fallowing her directions is easy enough, I was able to make a small mug as a late night snack yesterday and it came out just right. Head over to her post on Babble for the complete directions.

Instant Mug o’ Mac & Cheese in the Microwave | Babble – Food

Photo by fritish via photopin cc

Cook a Perfect Medium-Rare Steak

Getting that perfect tenderness and juiciness with a nice brown crust out of your steak like the pros is not as hard as it seems and you don’t have to break the bank to do it either. Sous-vide cooking that employs sealing your meat in a water-tight plastic bag and then cooking it in a water bath with very precise low temperature is a great way to get even cook on your meat. Professional sous-vide machines can cost thousands and even more consumer centric devices are still very pricy. The Food Lab’s J Kenji Lopez-Alt shows you how to sous-vide your meat in a beer cooler and then finish it on the stove. It’s simple and anyone can do it. Give it a try and report back.

 

How To Cook Steak In A Cooler With The Food Lab | Serious Eats