I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learne
I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically
I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe fo
I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is us
I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I ha
A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes som
I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is pu
We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go f
One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi
I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black pepperco
I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to m
In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryova
Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event
My son made a beef stew last night and brought it over to me today. The meat he used did not become tender. I am 79 years of age and the meat is just not easy
UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
During this weekend I accidentally turned of my refrigerator connection before going out and It was like this for about 50 hours without the c
I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popu
I've made too much beef stew, and I'd love to be able to freeze it instead of letting it go bad. It's a stew with cooked vegetables and chunks of beef. Will t