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Hello everyone! Chef Harry here from Yosemite Ranch, a steak, seafood and roasthouse restaurant located in Fresno, Ca, and I would just like to take a moment to introduce myself. I am an expert in the culinary field. I am here to inform you of new and efficient ways to make your everyday cooking a delight! Since it is my passion to cook, I find that helping others only creates more opportunities for everyone to enjoy food. Please comment if you would like to know my expert advice on anything and I will do my best to give you guidance.
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Kacie Thomas
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Chef Harry's Blog For just about any cooking question you have

English - Cooking, Chef, Steaks
http://yosemiteranch.wordpress.com/
Chef Harry's Blog · 1Y ago

How to Cook an Excellent Brown Sugar Glazed Pork Chop

We often receive many compliments on our famous pork chop dinner that is pecan crusted with a hint of sweet flavors and cooked over our famous coastal oak grill. The pork chop we offer is made to perfection during a very long process. However, I have a recipe that is excellent when you’re trying to
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Chef Harry's Blog · 2Y ago

How to Properly Cook Scallops

Cooking scallops can be very tricky. You never know if they’re fully cooked, or if they are over-cooked. Well, no worries because I’m here to give some advice on how to cook your scallops so that they’re delicious and cooked perfectly. First, gently pat your scallops dry with a paper towel. Next, sp
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Chef Harry's Blog · 2Y ago

King Crab: No More Confusion

At Yosemite Ranch, we are known for our Alaskan King Crab. Our Alaskan King Crab dinner comes with 20 oz. of Alaskan King Crab that is steamed in a warm and savory lemon butter. However, unless you are a personal crab fisher, most are unaware of the three various types of crab and how to [...]
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Chef Harry's Blog · 2Y ago

Steak 101: How to determine a good steak

When you’re choosing a quality meat, the main ingredient you want to look out for is fat content. You may have heard the term “marbeling.” Well, this is typically a server’s nice way of saying that there is fat trickled throughout the steak. Now, it might scare you to hear that but in all honesty [.
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Chef Harry's Blog · 2Y ago

Welcome to Chef Harry’s Blog

Hello everyone! I would just like to introduce myself. My name is Harry and I have accumulated quite a few years in the culinary field. I am here to help you learn how to cook in a different style. I have many years under my belt and would like to enhance everyone’s knowledge in the [...]
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