I am interested in sourcing a turkey and cooking it. It's not that easy to get a turkey from where I am. I am only wondering if it would be worthwhile to do so.
You're always hearing that a tougher cut of meat like a brisket or a shoulder be cooked low and slow to break down the tissue and be tender. I have also heard
When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the
In House, MD, in season six episode three the main character tags along to a cooking class with his best friend, Wilson. During the subsequent scene, they engag
I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prep
I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw me
I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have
I'm reheating 2 9.8# spiral hams in 1 oven. Do I need to change the cooking times and if I do how much time do I add?
Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I
I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already
Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not th
I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe fo
Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he
It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also s
I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came
I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince c
Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow
I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! The
The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendat