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accepted Any reason to put cornmeal/semolina on hot pizza stone or steel?
2d
answered Replacements for baking soda in a cake?
Apr
21
awarded  Popular Question
Apr
1
awarded  Necromancer
Mar
24
awarded  Nice Question
Mar
23
asked Any reason to put cornmeal/semolina on hot pizza stone or steel?
Mar
21
comment Which cuts of beef are suitable for slow cooking methods?
@rumtscho - I wasn't after the bounty; just trying to provide some other info. I've never cooked a whole tenderloin or hunk of filet this way, and I think it would be a terrible waste of an expensive cut - mainly because it would be incredibly bland and would be too easy to "dry out", not because it would be tough. It also goes against my primary advice, which is to buy "cheap." Can you point me to a source that says filet cooked for many hours will remain tough? (I did once use it as large stew meat chunks when I had extra; it certainly wasn't tough, but it was rather bland.)
Mar
20
revised What is a useful search term for the sensation of flavor progression in a spoonful?
Added technical terms
Mar
20
answered What is a useful search term for the sensation of flavor progression in a spoonful?
Mar
20
answered How reliable is determining cooking oil temperature with a thermometer?
Mar
20
awarded  Necromancer
Mar
19
comment How does the USDA grading system work?
@DebbieM.: I made some edits to hopefully make this clearer. To put it another way, the only way graders choose between Prime, Choice, and Select (the only three grades commonly seen at retail sale) is marbling. Age mostly becomes relevant for the other grades.
Mar
19
revised How does the USDA grading system work?
Added clarification for age grading
Mar
19
answered How does the USDA grading system work?
Mar
19
answered Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
Mar
19
answered Which cuts of beef are suitable for slow cooking methods?
Mar
15
accepted Do pan “pores” exist, what are they, and what are their effects?
Mar
15
comment Which cuts of beef are suitable for slow cooking methods?
I'm not sure this question can be answered clearly without defining what "great" or "adequate" means. I don't think any beef generally "turns tough" when cooked long enough. Certain cuts when braised at too high temperature can become tough and "overdone" but will eventually soften when cooked longer. So, from my perspective, it then comes down to what you prefer in terms of texture, fat content, etc. Some people love the fattiness of chuck, while others (not as many) like a lean round or rump. You could braise a rib roast too, but most would consider that a waste since it's already tender.
Mar
15
answered Baking a rib eye in the oven
Mar
15
revised Onion and Garlic, a no-no?
Added Italian link