It is better to roast a rolled beef roast from room temperature? Or is it advisable to roast it straight from the fridge?
If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In F
I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I'
I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat be
I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before wit
I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my enti
What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat
I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew
I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it
I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape i
I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking
I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to co
My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly ten
I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the w
I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended
I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container
How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slo
I put ground beef in the fridge 3 days ago and it's still frozen! Why isn't it thawing like normal?