I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The ka
I have a "basic" recipe for roast beef that uses 1 bottle of black beer as an ingredient. I am looking for a non-alcoholic ingredient to replace it because my
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when t
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki
How should a piece of quite fatty entrecôte beef be prepared on a grill? How thick should the steaks be? Which spices should I use? For how long and how
I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, i
Possible Duplicate:Is it safe to cook a steak that was left out (raw) for 7 hours? I left out 2 separate packages of unopened raw bee
I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a metho
it's my first time asking here so I am not exactly sure if this question is off-topic or not. So here's the question. My mother made something with shredded bee
What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?
For the first time in my life I tasted smoked beef. It tasted mostly like ash. It didn't have any raw taste but just wondering when meat is smoked, does it get
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substi
I was intending to cook roast beef with a joint of sirloin, but unfortunately my wife has returned from the supermarket with the sirloin already cut into slices
If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
I'd like to try cooking a small roast beef. It's just me and my boyfriend so I only got a small 1lb one. I don't have any special cooking tools like crockpots,
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, n
I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok
Possible Duplicate:How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It
I bought a 7 pound beef tenderloin at Fresh Market that the butcher just cut and packaged for me. What is best way to store it in the refrigerator? Will it kee
I'm going to attempt to cook a 4-5 pound rib roast in an infrared cooker. Specifically, a Big Easy Infrared Turkey Fryer. Everything I've read says that it's d