I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fru
Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C
One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fr
I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connect
I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed
I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I j
I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the dripp
How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? I'm considering this because turkey has a tendency to dry out
I cooked some ground beef yesterday and by the time evening came was too zonked to do the dishes. Now it's the following evening and they are still in the sink.
It's been in the news lately about horse meat being disguised as beef. Is this really that serious? Is horse meat unsafe? Or is it just taboo because horses
Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previousl
I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coati
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel
It has been made abundantly clear to me that I should let meat rest after it has been cooked. Once the meat is resting should I time the duration of the rest
Simply, as the title says I’d like to know if it is safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge. Given the rea
When I am cooking small pieces of meat (so a meat thermometer is not an appropriate tool - I'm thinking of things like shredded chicken being stir-fried, frying
Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by ap