I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect
I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking stea
I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix a
Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I
I have a 10oz. steak I cut 3 days ago. It was stored on peach paper, which is oxygenated. It is beginning to brown from the inside out. The exterior is fine, no
What is the best method for storing unsliced Iberico and Serano ham? Is there a 'recommended' temperature or humidity level that I should be aiming for? How
Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
Is there some scientific reason as to why a recipe would suggest using a casserole dish instead of using dutch oven. I understand (that usually) one is ceramics
Often when I buy a dressed fowl, it comes with the neck, a bony object, which in the case of a duck, is suggestive of the male anatomy. This item is so hard and
If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a
Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders,
What's the difference between CO2 and N2 used in food packaging?
A couple of days ago I made a sweet and sour pork dish, and had some leftovers for lunch today. While chewing I noticed something hard. When I took it out of my
I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture i
I want to cook my pork country ribs for about 4 hours, while we're at church. They're covered, and have a sauce on them. The original recipe says 1.5-2 hours
First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have
Bought a new Food Network meat thermometer. Temperature never changes. Always stays at 160 even before use. What is wrong? How do I correct?
I'm curious if I use white vinegar in almost all types of cooking is there any problem? Deodorising fish and meat can I use vinegar while they are on heat? Can
I have a Crockpot that has preset settings to cook on high for 4 or 6 hours or cook on low for 8 or 10 hours. The Crockpot model is "Crock-Pot® SCCPVL605-B
I've been coooking soup with a pot lid off and notice the meat is still tough when cooking. It could be the due to the lid or some other factor. I put a therm