Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the app
Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know
I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the m
Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with s
I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this techni
I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard
Most of the time we fry brain and eat it. But due to its semi-solid state, it doesn't seem good. Also Wikipedia says: Consuming the brain and other nerve t
The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you'
Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems
We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Iss
I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when
Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes
Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge
While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But
I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, bu
I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container an
For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsi