THE COOK'S CORNER
This is the place to find articles, tips, and recipes on how to cook the different cuts of meat.
From time to time we will post some of our favorite sauce and rub recipes that can enhance your meal experience.
As the Moody’s Foodie, I have to admit I love good sauces and well concocted rubs, especially those we create from fresh or dried herbs and spices ourselves. A little interesting history: Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods. In today’s world, the industrialization of farming and meat processing has in many ways reduced the innate flavor of beef, pork and poultry and, as a result, has again led to the resurgence of sauces and rubs.
All too often sauces and rubs are used to camouflage the lack of flavor in the meat or fish. I am more a purist; I like only those sauces and rubs that enhance the flavor of what I am eating. The good fish and locally raised meat and poultry that comes from Moody’s should shine through any enhancement. We will always try to make certain that is the case with what we offer you as suggestions.
As always, we welcome your comments and input.