I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the ...
I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...
I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? ...
Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
In my country beef tartare is typically served with oil-fried brown bread with garlic paste on it. This is both very caloric and heavy on the stomach, not to mention the bad breath afterwards :-). ...
I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable ...
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?