I picked up this trick from one of the restaurants I used to work at. When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of wa
I am cooking an 18 lb. prime rib Christmas day and then traveling an hour and a half to serve the meal. At what temperature and for how long should I reheat the
We have 9 people coming for Christmas tomorrow and have 9 pigeons like this: We are going to follow this recipe. And as you can tell we only need the breasts
How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe
I want to be able to mince a small amount of meat for steak tartar to eat right away. I want the mince to be fresh each time, so mincing more in advance and sto
I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it fr
I have a miracle thaw from my mother from many years ago. It works fantastic but I would like to know if this thing is safe? Does anything penetrate into the me
I have a question about e coli. I ate a little bit of a very small piece of uncooked beefalo hamburger. I am under 18, and over 11. I know tha
I wonder if a sloppily filleted chicken breast will yield a drier, less flavorful chicken. If it does, why is this the case? And what is the proper way to file
When a restaurant menu lists a weight for a steak, I know it's raw weight. But when it lists the weight for prime rib, is it raw weight or cooked weight?
I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searin
Quite honestly, I consider myself a mediocre cook as I am consistently able to make decent dishes. Nothing I ever make is fantastic and almost never terrible.
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effec
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the
I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, whe
My method of making stewed chicken is to sear the outside, take the chicken out, add veggies, saute, THEN add the chicken and cook until its ready. That way the
Yesterday I cooked a steak and today I cooked another (from the same cute). Today it turned out much better and on reflection it was because it was LESS juicy.
Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °
Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Righ
Kids eat cold cuts cheerfully, whether alone or in sandwiches. I avoid salamis as their (saturated) fat content is conspicuous and alarming, but even the better