I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I'm really interested in .. 1. whether there is a certain preference for the t
I'm interested in cooking some meat Brazilian style, like they do at those BBQ restraunts where the meat is served on trays in small slivers. Is there an effect
I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and
When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes good. I wonder how I sh
Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took
Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake persp
I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique
I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get an
So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes
I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, an
I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used o
I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" p
If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and "fluff"
In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question ou
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less
I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: ven
My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the
Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she aske