I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. I
I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven
I was in a hurry, put a pork butt and beef brisket in the sink with water and ice to thaw. (overnight) they were still cold this morning. Is i
I researched and found that milk reduces the absorption of iron in your body. I have low iron and was wondering if I can soak liver in water instead of milk. I
Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to tak
. Can you Refreeze bake/cooked chicken? How long is cooked meat good in refrigerator?
Why is it that in the "good old days" (I've been cooking/ buying/butchering for 6 decades) freshly ground meat was red until prolonged oxygen exposure turned it
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good
I cannot eat rare meat. So, I need to cook it. Generally, in my country, we use garlic, ginger, turmeric, cinnamon, cardamom, cloves, oil, and salt to cook meat
"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential ma
And why does acid make the meat softer?
This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrot
This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic c
I've learnt from this site that after applying marinade to meat, it has to be kept in the fridge for marination because meat at room temperature for more than t
Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water
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
From Julia Child's "The Joy of French Cooking": The best method for defrosting frozen chicken, according to those in the business, is the slowest : leave
What the technique call?, if you would wrap food in a cylinder shape and put in the fridge to let it set. I see Chef flat the meat and added flat shrimp on top,
I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy
I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the