By Hadas Kuznits
PHILADELPHIA (CBS) — Memorial Day weekend means backyard grilling!
Everybody with a spatula thinks they are a master griller. But what separates the pros from the amateurs?
“I guess it’s your preparation, and knowing your cuts of meat,” says Richie Furino (top photo), regional manager for Del Frisco’s restaurants. “You know, a filet mignon has very little fat content, so I would love a filet mignon medium rare, even rare.”
What technique would he recommend?
“Very quick, high heat on both sides — sear it in. A simple mix of kosher salt and coarse ground pepper would be ideal.”
And Tuesday, May 28th, is National Hamburger Day. Furino says even the humble burger deserves some grilling respect.
“You don’t want to turn it too much, and you never want to press down on a burger. You see people putting the spatula and pushing down with some weight. All those juices that flow out, that’s all the juice that makes the burger juicy!”
Hear the full “Memorial Day Grilling Tips” interview (runs 7:29)…
Meanwhile, Philadelphia author and cheese lover Tanaya Darlington points out that nothing goes better with that burger than cheese.
“Cheese is a living food, so it’s always in the process of changing,” she tells What’s Cooking. “I like to find out what cheese is at its peak.”
Her new book, DiBruno Brothers House of Cheese: A Guide To Wedges, Recipes, and Pairings, describes the many different techniques for making cheese. How many?
“Well, there are eight or nine styles of cheese, depending on who you talk to,” she says.
Hear the full “Cheese Book” interview (runs 8:42)…
And for this week, that’s “What’s Cooking on 1060!”