A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is cr
I'm seasoning and cooking a prime rib for 10-12 servings. One person can't have garlic. Can I cut 1 piece off, (season it without garlic), and cook it separatel
Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slo
The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simpl
I've heard that adding potato to an overly salty dish can reduce the saltiness. I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added o
I recently purchased a local taco spice blend (basically: chili pepper, paprika, garlic, cumin and oregano) but it tastes bland when I cook with it. In fact, I
I have bought a fresh half leg of lamb today and there was a big disgusting green lump in the middle of it's fat. I'd like to know what it is and what should I
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
This paper says that after: "Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were s