I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot wat
Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly
What is the difference between a New York strip and a first cut strip steak?
I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the wa
For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for c
My wife recently bought me a thermapen and I have used it a number of times to achieve perfectly roasted chicken and turkey, but I have trouble whenever I pan s
Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, becau
If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I'
I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by me
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its
Recently we bought some "steak tips" from a local farm, and cooked them on our grill and were very unhappy about the result - they were very tough, although the
When broiling steak in an oven, is there any difference between positioning the steak lengthwise or crosswise relative to the flame?
We recently moved to a nice apartment building with great rooftop grills. I have started to learn about grilling, and it was a mistake, as now I really like pri
Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to dee
Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil loo
When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we
I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef
Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let the