I know chicken isn't edible raw, but how long can it stay outside the refrigerator without gaining bacteria to where you can't even cook it?
I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince c
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
Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be pre
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everythi
I want to be able to mince a small amount of meat for steak tartar to eat right away. I want the mince to be fresh each time, so mincing more in advance and sto
I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it fr
I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the mic
I have a question about e coli. I ate a little bit of a very small piece of uncooked beefalo hamburger. I am under 18, and over 11. I know tha
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the
Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I
I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a loca
I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks,
How much beef brisket and how much pork butt should I buy to feed 40 people. 95 % men. They will be making sandwiches and have slaw and desse
I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fr
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or
We are making prime rib for dinner on Christmas Day, were having 25 people how many pounds of roast do I need
I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling D