I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, g
I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause co
On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I und
What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not
With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and
In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before
Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs
I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, cho
What cut of meat does Arby's use in their roast beef sandwiches? Looking at the slices (see: https://arbys.com/desktop/images/the_meats/beef_n_cheddar.png), th
Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in la
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the wa
My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven
I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as
We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at some
I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and r
So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock