I like to make kabobs, but when i try to turn over the kabob so it cooks evenly, the meat and vegetables sometimes spin around on the skewers.Is there a trick t
One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cu
When I cook beef or mutton without a pressure cooker, it takes a long time for it to cook properly. Are there any methods of cooking meat quickly without using
I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea se
I heard it's bad to refeeze meat. Someone told me it's less bad to refeeze bones. I have the bones from a venison shoulder someone gave me and thought it would
In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textur
I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climb
I made carnitas in a slow cooker. I did not get a pork shoulder/butt cut of meat to make the carnitas recipe. I used pork loin instead...and rubbed salt, pepper
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
What are the marks that product is spoiled and not safe to cook or eat? Besides obvious visual signs, like rot or bad smell of course. The reason I'm asking is
My meat pie has already been cut and there are only a few pieces left. How can I reheat these pieces so the sides don’t dry out?
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just di
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching
I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. Th
It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat. Wh
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which fini
I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: s
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the
So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say af