I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as
I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carro
I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef
I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka
I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it
I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good af
How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same
I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in
I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red pot
Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was
I have been cooking a roast beef for 7 hours on low but it doesn't look like it will be cooked for another two hours. Can I put it on high or will it go tough?
I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is th
I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example
I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more fl
My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it:
I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had tur
My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly ten
How do you calculate the work reqd for freezing meat from normal temperature? What would be the capacity of a freezer to freeze 1500 kg. meat?