I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious
Recently I have become a vegetarian. I have always loved hamburgers, but the taste of vegetarian hamburgers isn't anywhewre close. I would like to know if ther
I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In Engl
Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be fo
Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the grou
I'm not a cooking expert so I'm not exactly sure what the notation means. I always thought that turkey was a much leaner meat than beef. So if turkey is labeled
I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts
I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to
When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sh
Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria wil
A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of li
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's
I've previously browned chicken in the pan before freezing it for use at a later date but recently a thought has occurred to me to prepare it 'white', freeze an
I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in
I have a masterbilt electric smoker and my wife tells me it has too much smoke taste to it. What am I doing wrong? The instructions say not to
I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height.
Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is
I borrowed a buddies pellet smoker to test it out. I got it going bright this morning. Got it up to about 225 and loaded it up a 6.5 pound Boston Butt. It never
Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f