I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different
I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another
When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specificall
I got stuffed mushrooms at the butcher's today with minced meat inside them. Would it be a good idea to deep-fry them; and if so on how many degrees would you d
I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderiz
I noticed that when I was cooking stir fry, I used the same flipper throughout. This means when I put the meat in, the flipper came in contact
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw s
Here is a picture of raw "reserve beef for stew" that we just bought at our local (nation-wide chain) supermarket: Where do these green streaks on the meat c
I always buy fresh salmon filet, cut it into pieces and put it in the freezer. I usually take a frozen piece cut it and eat it raw. My question is: for how lon
I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard
I started to ask about adapting slow-cooker recipes for longer cook times, but noticed there were a few questions about that already that look helpful. My next
According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulat
I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef
I'm looking at slow cooking a beef stew on a workday. The stew includes raw beef. Recipe: http://m.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/ Is it
I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
I have a receipe for a 5 lb. standing rib roast but it's 10 lbs. How much do I have the change the cooking time to accomodate the bigger piece of meat?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am
If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed pac
Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fi
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki