Possible Duplicate:What is the secret of making a really juicy burger? Well I want to be more independent and cook for my self. How c
I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting for it to thaw? Sometimes, I realize I forget to take meat out of my freeze
We're considering roasting a Buffalo Rib Roast for a bunch of friends but have no idea how it will turn out. How does this meat compare (assuming it's cooked me
I've read a number of recipes that call for different cooking times, so I'm a bit baffled. Normally, the escalopes are cuts from the topside (that's the bottom
Why do hamburgers have one streaked/furrowed and one smooth side? Which side should be cooked first in a pan? I'm talking about their shape, not their color or
I was following this recipe for Chinese Stir-Fired Steak with Peppers. I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turne
I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice.
The best fake meat I've ever had was in Srilanka. 10 years ago I traveled to the Kandy mountains in Srilanka, where I had the most extraordinary non-meat stew.
I had a brined turkey that someone had cooked for the 1st time this Thanksgiving. Typically we eat one that has been cooked in a roasting bag. My daughter and
I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of t
My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, b
Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different ty
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? Thi
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay
This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", comp
I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are the
I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender.
This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer f
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice c
I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I pr