I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to
I've been curious about pink salt for a while now and I was wondering if it would be ok to use it for cooking steak? Or should i just stick to
I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the me
I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height.
My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before c
I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the sl
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When
Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating
When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (a
I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have
I have been reading about sous vide cooking and it seems like sous vide cooking is done under pressure. I want to try cooking a steak sous vide in a pressure co
UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the
When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them. I add various seasonings -
This question is not about preventing meat from going bad or about aesthetics due to oxidation etc. and is specifically about how best to store meat in the frid
I do my steak in a heavy-bottomed pan on the stovetop for a couple of minutes a side on high heat and it comes out just as I like it - medium rare. Before coo
I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me sp
I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recip
So last Thanksgiving, I tried (for the first time in a while actually) to cook a tenderloin and every single time I tried (I split the entire loin I bought into