I took a large pack of ground beef out of the freezer and it has been in the fridge for no more than 10 hours. There are still ice crystals on the meat. I'm on
If you leave a slow cooker cooking for 10 and a half hours on slow, and the food takes 8 hours, will it damage anything?
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. Ho
I was barbecuing, during which I was testing my steak for give using the tips of my thongs. But I didn't pierce the meat or jab too hard. A friend said that I'm
During this weekend I accidentally turned of my refrigerator connection before going out and It was like this for about 50 hours without the c
I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
Well, I bought a food dehydrator. Every site told me to dry only lean meat, and so I did until now. However I was thinking of drying some ham in larger chunks t
I'm making some kebabs, which involves taking a mixture of ground meat and spices, then rolling them into small cylinders. I usually hand roll, but I have to ma
I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but
I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more te
I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquar
I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end wit
I have seen videos that chicks are going into a grinder alive. (Please don't watch this video if you are a sensitive person.) Is it true that sausages are mad
In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recomme
I'm making Tourtiere meat pies which will be frozen. should I bake first and then freeze or freeze before baking
I have had to buy a new freezer as mine broke last night, a new one will be delivered tomorrow morning, but I have to unplug it tonight. Will
Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took fore
I am trying to recreate a faroese dish of braised puffin stuffed with cake. As I live in the UK, puffin is not a meat that is easily available (if at all). To