I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...
I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
My parents bought a slab of steaks from my cousin who personally shrink-wrapped them. But when they thawed them out they were brown! Are they still good to eat? What's going on? My dad didn't cook ...
When you buy steak from the market it is usually wrapped up under shrink wrap and the meat usually sits on top of a moisture absorbing pad. When you get it from the butcher, it is wrapped up in waxed ...