I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out string
I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep du
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is alwa
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roast
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages.
Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerk
A sub shop I liked to go to in college offered two kinds of cheesesteak: the "'regular' cheese steak sub" and the "Filet Mignon steak sub." The only difference
What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
I recently had the pleasure of a Wagyu sirloin steak and was blown away by the flavour and texture. At the cost it's not exactly the type of food you could have
I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my u
I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out?
What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of us
I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the
What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I'm really interested in .. 1. whether there is a certain preference for the t
If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one abou
I was thinking a lot about comments on my posts that claimed that the oven would dry out foods meant to be cooked on a stove. This got me thinking that I could