Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out
I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that som
I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is
I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of
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
Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the
I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume y
For example this ham: I see them in ham, sometimes chicken, salami, and similar. They seem to be small sphere shaped half to one millimeter in size.
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
A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried
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
I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat
I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan st
My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural inte
I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recip
One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so i
I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sa
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything i
I am really craving goulash today, but I don't have any cabbage. However I have a winter squash, its orange inside, quite like a pumpkin, but not quite a pumpki
I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water