If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which h
I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan
From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I ca
I had some deer ragout and let it marinade one day in wine, brandy and with some spices. Then I added some fresh vegetables, cold water and put the heat on. Let
Meat salad is made with large sized sausages, chopped into thin pieces like carrots or cucumber; then steamed and fried a bit, then served together with regular
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-f
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the a
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live
Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which h
I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg
I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I coul
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with t
Were they orginally made from real dogs?
Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire ou
Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat,
I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing
I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The ka
I am trying to figure out how to season the ground meat in my goulash. Here are the ingredients that are in the dish. What seasonings would