In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding
What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
In most recipes example from BBC, in making a Goulash, a step is to brown/fry lightly the beef in flour before the stewing steps. Why is this done? Since the
I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It ha
Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker,
I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven. As few online recipes have this spec
I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing m
I made some beef jerky, and I am wanting to mail some to family and friends. I don't have any of those silica gel packets to absorb moisture - is there anythin
I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. If I set the temp for 136F, how long should I leave this to cook? My thought was 6
I bought several one-inch beef shank cross-sections from the local supermarket. It looks like concentric circles, with a inner circle of bone and an innermost c
Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some
Every now and again I really crave some crustinis with marrow. I've had mixed success trying to find the ones where the marrow can easily come out. There's us
I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos o
My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the us
Our freezer was accidentally switched off approx a week ago and it was full of beef which had been frozen when very fresh will it be safe to r
What oven temp and time is required to get medium rare
Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for th
I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish eve