I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. H
Basically, I just need the grate. From what material should it be made, to make it food safe? Any idea how I can obtain it in a reasonable price? Per Wikipedia
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/
Can I keep about 10 lbs of already grilled hamburgers warm in a roaster oven overnight. They will be submerged in beef broth......
Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
I have fixed a pot of turkey meat sauce and a pot of turkey meat balls and I did not have a chance to freeze right away, which I usually do, they have been in t
New to this site, and new to cooking, well cooking properly. I have in my possession a George Foreman grill, not because of the advertising hype, but because I
When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actuall
I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or
Having never eaten a Pickled Sausage and yet I now have a jar of Hannah's Pickled Sausages. What now? I have never been severed any in my nei
Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and
I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication)
Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of sal
I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian
The problem is my buddies like to buy cheap steaks to take camping (usually from the 5 for $5 bin), then they hand them to me like I could work some miracle oth
I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't blee
After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and p
I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavo
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?
I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different