Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, bu
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How l
When I broil or grill my burgers, I end up with burgers that are round in the middle. I grind my own beef blend and form my patties the same every time. When
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at ho
I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw me
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add any
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping
I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dr
I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking
A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marin
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the
When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat pri
What causes freezer burn? How can I tell if meat has freezer burn?
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently re
I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer
I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ov