My wife bought some beef mince (ground beef) from a shop. It looked red. When she fried it, it give off an aroma of vinegar. Is it spoiled?
I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laur
I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comf
I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white
Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eage
I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3)
I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. W
I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when fro
I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err
I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the Bible clean and unclean
So what should I build my dishes out from to have an energized, successful day?Rephrased: What do I choose for a dish? By energy I mean like
According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulat
Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an o
If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The caf
I have a beautiful, top quality beef tenderloin in the fridge. It's from my local butcher and I know it's been handeled with great care up to now.As my guests h
I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a l