I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool ...
I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've always been partial to a Ribeye (high ...
I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when ...
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too ...
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?
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), it always turns ...
When I broil or grill my burgers, I end up with burgers that are round in the middle. I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get ...
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...