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Tasty recipes & tips at Tasty Food Recipes! Cook, share, enjoy. 🍴🥘

10/26/2026

A good steak starts at the butcher counter.

Thickness matters, but so does the fat running through the meat. Those little white flecks are called marbling, and they help give steak its flavor and juiciness.

A lean steak can still be a good choice. Just remember it has less fat to help keep it juicy.

Do you usually buy rib-eye, or do you prefer a leaner steak?

We also talk about choosing steak on our YouTube channel if you'd like to have a look

10/25/2026

Same pork chop, same pan, same heat. The only difference is when the salt went on.

Most people salt at the last second and wonder why the inside tastes plain. The old farm cooks did it a whole night earlier.

When do you salt your meat? And did anyone in your family have a "secret" they swore by? 🧂

10/25/2026

Most of the work on good ribs happens the night before they cook.
Hank's father salted his racks after butchering day, and the oven did the rest.

No marinade, no boiling, no sauce until the very end.

Do you season your ribs ahead, or right before they go on?

10/24/2026

Thick pork chops are worth every penny if they don't dry out.

The crust happens on the stove, but that's only half the job.

His mother finished hers somewhere else, then made gravy with apples in the same skillet.

Apples with pork chops, yes or no at your house? 🍎

10/24/2026

If your grandmother cooked pork chops until they were gray all the way through, she wasn't wrong. She had a very good reason.

The pork in her kitchen was a different story from the pork we buy today, and the rules finally caught up in 2011.

How was pork cooked in your house growing up?

And would you eat a chop with a little pink in the middle today? 🍖

10/24/2026

You buy nice pork chops, cook them carefully, and still end up chewing cardboard.

It's usually not one big mistake, it's three small ones.
The last one is a rule a lot of us were raised on.

How did your family cook pork chops growing up, fried, baked or smothered?

10/24/2026

A lot of us grew up eating pork chops cooked until there wasn't a drop of pink left.

That was the rule back then. It isn't anymore.

Which one? Comment your letter BEFORE you check the answer 👇

Hank also shows in the full video:
The 3 minutes after cooking that most people skip
How long to sear each side before it moves to the oven
Why the chops at his mother's table never came out dry

The answer and the full video are in the first comment 👇

10/24/2026

Same animal, same pink color, but the safe temperature isn't the same.
Most people cook all pork to one number.

Which one? Comment your letter BEFORE you check the answer 👇

Hank also shows in the full video:
The one hour that helps a thick chop hold its juice
Where the chop should finish cooking once the browning is done
The pan gravy his mother made from what was left in the skillet

The answer and the full video are in the first comment 👇

10/21/2026

The pink is gone, so supper's ready… right? 🤔

Which one? Comment your letter BEFORE you check the answer :

Hank also shows in the full video:

🔸 The one word on a meat label that means extra beef fat can be added

🔸 The 2 tablespoons left in the pan that feed a whole farm table

🔸 How long cooked ground beef really keeps in the freezer

The answer and the full video are in the first comment :

10/20/2026

🔥 Using olive oil to sear at high heat? Here's why your food might taste bitter and your kitchen's smoky.

Every oil has a smoke point — the temperature at which it starts to burn and break down. Above this point, oils release free radicals and acrolein (a compound that creates bitter, acrid flavours).

COMMON SMOKE POINTS:
• Extra virgin olive oil: ~190°C (375°F) — dressings, low-heat cooking
• Coconut oil (refined): ~230°C (450°F) — medium-high cooking
• Vegetable/canola oil: ~230°C (450°F) — general cooking, frying
• Avocado oil: ~270°C (520°F) — high-heat searing, grilling
• Ghee: ~250°C (485°F) — high-heat sautéing

Rule of thumb: reserve extra virgin olive oil for dressings and low heat. Use avocado or ghee for high-heat cooking. 🫙

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