6
votes
8answers
17k views

Tough roast.. what's going wrong?

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topside or brisket of beef. Occasionally it's ...
7
votes
1answer
601 views

3D meat cuts references?

I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? This blog entry has a cross section of the ...
2
votes
3answers
722 views

Substitution for beef (veal) in a stew

I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
3
votes
5answers
771 views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
0
votes
0answers
144 views

What to do with a jar of various fats? [duplicate]

Possible Duplicate: What’s the proper way to dispose of used fats & oils? Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain ...