I am cooking two identical 2 pound pieces of beef. It calls for 25 minutes per pound. Do I figure the cooking time for 2 or for 4 pounds? The cooking time for 2
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It h
I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what
It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen b
I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a f
Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same
When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other
A neighbor gave me about 2.5 pounds of cooked brisket. He said he cooked it overnight but he did not say a temperature. I have roasted several briskets overnig
I have a 1-lb package of 80/20 ground beef that seemed unnaturally pink. Did not open it for 10 days. Refrigerated, not frozen. Still within the “use by&r
Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered. Can I boil the feet alongside the bones while making
Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beate
I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried a
When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoile
So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes f
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue. I need a substitute for brisket fa
I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutti