first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil
I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe, step one is to: In a small bowl mix together the
I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http:
I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she ha
We’re making some short ribs, and noticed this weird pattern on the bone side of some of the ribs. What is this, and is it safe to eat? As a side note,
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace
To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, milli
I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is
Every time I try to cook burgers or meatloaf, my ground beef just ends up turning gray/white, instead of normal charred dark brown. I cant understand why. I ha
I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket becau
Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along w
The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees. However, my guests don't like beef that has any pink inside or "
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasti
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapp
I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. I
If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preven
I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cu
I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small fin
I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect th