Cooking Techniques

Introducing Ask the Eagle, where I’ll be answering your questions about everything from hunting to butchering to marriage. This week, Steve wants to know how long I’ll leave raw meat in the fridge before tossing it out. Have a question of your own? You can write to me asktheeagle@themeateater.com.

Kala are known by a few other names. Perhaps you've heard them called "unicornfish," or "cows of the sea" because of their seaweed-grazing capabilities. Anyone who has eaten one probably just knows them as "delicious." In this video, I spear and prepare a whole kala in the easiest, most traditional...

The key to crispy and flavorful fried oysters is to season both your oysters and cornflour breading and ensure sure that your fry oil is very hot. I like to keep my oil between 390 and 400°F so they only take a few minutes to crisp up. Work in batches so you don’t crowd the pan and use a strainer to...

This is one of my favorite cold weather recipes for those hard-earned ducks sitting in your fridge or freezer. There are few better ways to complement rich, indulgent duck meat than with the aromatic spices and creamy texture of a classic Thai curry. I start by making a robust duck stock that...

This is how to deep fry a turkey, Cajun style! Throw tradition out the window and bust out the big burners for this recipe. To prepare the bird, I inject it with a Cajun butter baste and let it rest in the fridge the night before frying. A good rule of thumb when frying turkey is to allow three to...

Fish curry is my favorite way to make a fish dish that is absolutely loaded with a variety of vegetables and packed with flavor. It's so easy and fast—unless of course you choose to husk, crack, and grate your own coconuts to make hand-squeezed coconut milk, which is exactly what we do in this video...

This recipe, like many other Cajun dishes, is rooted in simple ingredients cooked in a way that brings out as much of their flavor as possible. Most households in Louisiana have similar recipes varying from family to family and using a broad spectrum of wild game based on availability. For the most...

A beautiful platter of fresh sushi is always a good idea, but it’s often regarded as restaurant food only to be enjoyed when eating out. In this video, I’m going to show you how to make your own sushi platter from scratch at home. If you catch or have access to fresh fish that can be enjoyed raw...

Choosing a favorite fish is almost impossible for me because the ocean has such a variety of unique species, and hunting and cooking each one provides different learning opportunities. But here in Hawai'i, one fish does stand out above the rest in both of these departments. Mu always challenges me...

It seems like folks are either really passionate about eating octopus or really passionate about not. I don't discriminate my meals by only choosing animals that us humans deem as dumb—and I actually believe that chickens, pigs, and most creatures we consume are far more intelligent than we give...

It’s the choice hors d'oeuvre of Russian oligarchs, the final touch on a Japanese sushi roll, and an ingredient that demands respect and regard. For myself, eating caviar is like sitting down at an “old money” dinner table when I am “no money.” However, this animal product is largely a farce in the...