For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for c
I was wondering if meat and chicken get cooked well, do we need to wash our hands before handling it?
I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here.
My dad asked me to clean out his freezer and I found this cut of beef. It said "rib" on it, but it looks like no rib I've ever seen. (click for full size)
I am making chicken momos at home for the first time.My question was that if I want to fry the momos do I directly put them in the fryer or steam them first and
I have a Lem Big Bite meat grinder which I always thoroughly clean and spray with food-safe silicone lubricant after each use. My question is, do I "wash or r
Many times I have used a dial-type meat thermometer, making sure it is not touching bone, and when it indicates it has reached the desired temperature (internal
Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a lo
I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require
I have a package of sausage that I intended to use yesterday. It was taken out of the freezer to thaw at about 4 o' clock. At 9 o' clock it fe
A lot of western recipes call for developing a generous, nicely browned fond on a cooking surface after browning meat. Sometimes I get none, sometimes i can tea
In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (
I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online fo
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
Should you season the meat of a patty before or after it's formed? I've heard that it allows for more flavour if you were to add salt and pepper from the start,
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or
I have some chicken that was grilled. I want to put it back on the grill and cook it some more. I marinated it in a bag. Is it OK to marinate cooked chicken?
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasti