I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concer
I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion,
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is c
I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time. This time, howe
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red th
I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is sa
I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco. Within this selection is
I went vegetarian for a while and now back on meat. but there is a lot of time the smell is repulsive like rotting flesh and death. My family member say its a
Given two plates of raw, thinly sliced meat (e.g. hot pot or Korean BBQ), how can one reliably disambiguate beef from mutton? Both appear as thin slices of red
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is al
I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas
While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not
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 want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my pla
I have just grilled a AA boneless strip loin on the B.B.Q. I thawed it out in the fridge overnight. It was about 1" thick. I removed the outside moisture with
We got a few more bricks of bison than usual due to the Whole Foods sale - they seem to get more bloody the longer they sit in the fridge (1/1
Can dry aging beef and curing/fermenting/drying meat be done in same environment ? By environment I’m referring to using the same fridge or room for examp
I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished. When the st
(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conv
It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef. Then I heated the ir