I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, coo
Main Question: When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezi
This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove
Which one of these lamb meat parts has lowest fat -because I don't like the taste of fat-, (shanks, loin or shoulder) ?
If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?
Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
I came across a very intense and savory salami recently at a great pizzeria in Frankfurt (Germany). The pizza guys however are from Napoli and sell their amazin
I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat
I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have
I slow-cooked this meat about six months ago and had a lot left over which went into the freezer in a tightly-wrapped plastic bag. It does not really matter no
I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the f
What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South Afric
This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, the
The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appea
If I seal a burger, complete with bun, in tin foil, and cook it in a George Foreman grill... Will the burger cook through without the bread burning? Will the br
Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800
Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal p
If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines wh
I made a small porchetta this weekend. I want to slice it as thin as possible and crisp it up (used as topping for soups for example). I was wondering: what wou
Looking to cook a prime rib roast in my new convection oven. I understand that the “Convection Roast” setting alternates between the convection heat