Tagged Questions
3
votes
1answer
167 views
Keeping left-over pan sauces longer?
Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening...
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4
votes
4answers
2k views
What can I do to prolong vegetable and meat freshness in the freezer?
In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and ...
12
votes
1answer
3k views
How should I deal with blood released while thawing meat in the refrigerator?
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
6
votes
2answers
443 views
Hanging at home
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect.
Now, there are a lot of (possible) synonyms that muddle ...
6
votes
4answers
2k views
How do I properly freeze and reheat a cooked, marinated steak?
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as ...
