You Should Sous-Vide This 4th of July


This post is by Claire Lower on Skillet, shared by Claire Lower to Lifehacker from Lifehacker


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I am but a lowly apartment renter and, as such, do not have a yard, nor do I have a grill to put in a yard. This means that all my grilling is done in other people’s yards, which is inconvenient, particularly if I wish to entertain over BBQ-focused holiday weekends. Luckily, I know how to make some very good-tasting…

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Tyson Foods launches its take on alternative proteins with new “Raised & Rooted” brand


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Earlier today, Tyson Foods announced the launch of its first foray into the meat replacement market with the unveiling of its Raised and Rooted brand.

While the company’s plant-based nuggets present a direct challenge to companies like Beyond Meat, Tyson Foods is playing a different game by introducing consumers to foods that are blended with meat and protein replacements.

So it’s not exactly a direct competitor to Beyond Meat, a former Tyson Foods venture portfolio investment, or Impossible Foods, which are the two current leaders in the growing alterna-beef category.

Rather it seems to be an attempt to up-sell customers on products with less beef for potentially more money? Tyson did not respond to a request for comment by the time of publication.

For Springdale, Ark.-based Tyson Foods, making alternative proteins is less of an optional strategy and more of a necessary response to what could be an existential

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You Should Marinate Pork Chops in Root Beer


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A juicy, perfectly cooked pork chop is not hard to achieve; a simple brine, followed by a reverse sear situation will render it juicy and flavorful every time. But if you feel like adding a little sweetness to your life—and creating a truly bomb crust—try soaking them in root beer for a couple of hours.

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Crowned by Burger King, meat replacement company Impossible Foods raises $300 million


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After being crowned by Burger King as the first meat replacement patty to roll out nationally with one of the largest fast food chains, Impossible Foods has raised $300 million in capital.

The financing brings the company’s total equity raise to $750 million — and provides a sizable pool of funds to draw from as it continues to compete with its newly-publicly traded rival, Beyond Meat.

Both companies are looking to provide plant-based replacements for animal proteins, but while Beyond Meat has focused on consumers in the grocery store, Impossible Foods has focused on restaurants and business-to-business sales.

That focus paid off earlier this year with the announcement of the Impossible Whopper, and its subsequent nationwide rollout only a month later.

Season Your Chicken Even More, You Coward


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Besides the act of properly dicing an onion, few food things have been written about as much as the roasted chicken. The reasons for this are obvious—it’s a homey, comforting source of protein that can be riffed on before it goes in the oven, and repurposed for the entire week after. It’s pretty easy to make a good…

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Marinate a Whole Chicken in Labneh


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There are many ways to roast a chicken, and many of them are good. There are so many, in fact, that I rarely roast a chicken the same way twice, though I think that’s all about to change, as I am now obsessed with smearing whole chickens with the strained, cream cheese-like yogurt known as “labneh.”

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Beyond Meat rockets in early trading on Nasdaq, reaching a valuation of over $3 billion


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Meat alternatives are getting a big public market debut with the Beyond Meat public offering, as shares of the company rocketed above their initial list price.

The company’s shares surged up 135% in their market opener, valuing the company as high as $3.52 billion. Volatility was so high on the company’s stock that the Nasdaq had to pause trading of “BYND” shares.

The company’s first trade came in at $46 at 12:18 p.m. Eastern, according to a report in MarketWatch. That’s a whopping 76% above the initial price. Gains extended throughout the morning reaching an intraday high of $63.43 (or around 154% above its initial high) and the stock is now trading at around $55 per share.

The company priced its public offering at $25 per share last night — at the upper end of an already increased share price (likely in response to shareholder demand).

In

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Why You Should Add Ground Pork to Lean Ground Beef


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Besides stubbing my toe, nothing enrages me quite like accidentally buying a low-fat version of a product I love. I still haven’t forgiven myself for the Low-Fat Sour Cream Incident of 2016, and I don’t know that I ever will. A similar rage almost overtook me recently when I grabbed a package of extra lean ground beef…

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Trifecta adds Beyond Meat’s products to its organic prepared food delivery service


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Organic meal delivery service Trifecta is partnering with Beyond Meat to bring the company’s plant-based meat replacements to its prepared meal and a la carte delivery service, the companies said today.

Unlike its biggest competitor, Impossible Foods  (which chose to go a business-to-business route supplying its meat replacement to restaurants), Beyond Meat primarily went through the grocery store aisle to reach consumers. This marks the first time that prepared Beyond Meat foods will be available through a delivery service.

The provision of plant-based proteins will compliment Trifecta’s prepared food offerings for consumers looking for keto, vegan, vegetarian, paleo or other diets, the company said.

“With Trifecta fast becoming a household name within the health and fitness community, we did not have a high protein, low carb, low saturated fat option for our plant-based product lines, so Beyond Meat was a perfect fit for us,” said Greg Connolly, Trifecta’s chief executive,

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How to Stuff a Chicken Thigh


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It’s a cold, hard truth that people who prefer chicken breasts to thighs are less sensual. Like the plastic-wrapped styrofoam packaging you’ll find them in, boneless, skinless, joyless chicken breasts take the primal pleasure out of eating. The things that remind us that the meat came from a living, breathing…

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Shiok Meats takes the cultured meat revolution to the seafood aisle with plans for cultured shrimp


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Rising consumer interest in alternative proteins and meat replacements has brought hundreds of millions of dollars to companies trying to grow or replace beef or chicken, but few companies have turned their attention to developing seafood alternatives.

Now Shiok Meats is looking to change that. The company has raised pre-seed financing from investors like AIM Partners, Boom Capital, and Bryan Bettencourt and is now part of the recent Y Combinator cohort presenting next week.

Co-founders Sandiya Shriram and Ka Yi Ling are both stem cell scientists working at Singapore’s Agency for Science, Technology and Research who decided to leave their cushy government posts for life in the fast lane of entrepreneurship. 

The two have set themselves a goal of creating a shrimp substitute that would be similar to what’s typically found in the freezer section of most grocery stores — and a minced shrimp-replacement for use in dumplings.

There’s

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Puréed Olives Make a Great Marinade


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Maybe it’s because I like a martini with my steak dinner, but salty, savory, slightly fruity olives have always seemed like a natural flavor partner for a butter-basted piece of beef. Topping one with a tapenade is very fine and dandy, but using puréed olives as a marinade is next level.

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This Meat Calculator Shows You What’s Going on Inside Your Steak


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For some, meat is mysterious. If you don’t have a lot of practice cooking it, it can be hard to get a feel for exactly how long you should roast, sear, sous vide, or otherwise heat the stuff to render it safe and delicious. Getting a digital thermometer helps, but this tool from MIT can also give you a little…

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Marinate All of Your Pork in Shio Koji


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If I had to pick my favorite ingredient of 2018, it would be shio koji. This traditional Japanese paste—which is made from fuzzy, inoculated rice, salt, and water—adds savory depth and miso-like umami to anything you smear it on, and an overnight hang in the stuff will do wonders for your (uncured) pork.

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Sous Vide Your Holiday Ham


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I am all about a holiday ham, particularly when accompanied by a sticky-sweet glaze. The salty, fatty slices of pork taste good without much fussing on your part. Since all spiral-cut hams you’ll find in the store are already cooked, all you have to to do is heat them up. The key, of course, is not drying it out while…

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How to Pick the Right Carving Board for Your Turkey


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When planning your Thanksgiving turkey situation, you most likely focus on the recipe, and don’t give a ton of thought to what happens after you remove the glorious, perfectly-roasted bird from the oven. Obviously you are going to eat it, but a turkey must be carved before it can be consumed, and for that, you need a…

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Should You Make That Viral Meat Stick Recipe?


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There are good hacks, and there are bad hacks, and at this online publication, we like to give you the good ‘uns. A good hack should make one’s life easier, whether that’s through using a common object in a new way, streamlining a process, or solving a problem you didn’t know you had. I’m not sure this DIY extruder

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