What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what ki
I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm
I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy
I'm concerned about the climate change and I've noticed that the meat industry has a huge role in it. I'm wandering which protein sources hav
I'm trying to learn to cook, and follow the parts of recipes that used to intimidate me. I can't figure out what's meant by this part of a recipe for pan-seared
I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but
Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged
Looking at 100g chicken breast for example, I see that ~30g is protein and ~4 is fat. What is the rest of the 100g piece made of? Is that all connective tissues
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and i
I am a proponent of browning meat at high temperature to get the maillard reaction prior to whatever remaining cooking steps there may be. I usually use a large
I have been cooking this meat in 200-250f for hours. But its still very tough. It doesnt stand the fork test. Why? Could it be because the collagen needs lo
I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid th
I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot wat
Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly
I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince
I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I ca
If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few da