I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is suffic
Can I keep the dripping and meat juices to cook with at a later date?
Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal
In a cold table, is it dhec approved to hold raw meat up top next to ready to eat food, provided they have lids. There is a 3-4 inch steel spacer in between ea
I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to k
I have heard of people eating alligator. But only southern people. I am from Ohio and don't know any place in Ohio that has alligator meat. Another thing I am
So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I
Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I re
What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon b
I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was l
I am serving ribs at a party, but I can't be at home that afternoon. If I cook them the day before and then finish them off right before party, will them still
I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is wh
Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw
OK, I know saying such & such a type of meat tastes like chicken is a total stereotype, but bear with me. I am not a frequent eater of rabbit but I'd say ha
I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven prehe
Most recipes for ragout call for rolling the meat in flour before adding, including one recipe whre you don't sear the meat but add it with the vegetables and e
So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some grou
Naturally steaks will be thinner than 4 inches like thermometer needle, at least the one I have. So it will absorb less heat in total, and maybe show lesser val
I have always breadcrumbed meat in a certain way (cordon bleus, schnitzels). But the crumbs on the food are nowhere near a standard that I would make this for g
What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placent