I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pep
I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to
So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the
I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef. What can I do with this on a barbeque?
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and
When grilling is not option, but broiling is: Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to p
In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets onl
I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I
I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes bu
Possible Duplicate:How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to m
I have a 2.7 pound block of Angus beef bottom round roast that I need to cook expediently (meaning not 7-8 hrs in the slow cooker). What's the fastest way to pr
Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementa
I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But
From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to coo
Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until
In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious am
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the c
I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef ov
I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I kno
I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor