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3 votes
3 answers
172 views

Is rendering just about removing fat from meat for other purposes or does it enhance the flavor of the meat you are cooking?

35 votes
6 answers
35k views

Why do American supermarkets only carry lamb and not mutton?

18 votes
5 answers
5k views

What exactly are American recipes containing "smoked sausage" or "smoked Italian sausage" referring to?

1 vote
3 answers
5k views

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

1 vote
1 answer
150 views

Steak still tough despite using methods to tenderize it

2 votes
3 answers
2k views

Ground Turkey "with natural flavoring"

5 votes
0 answers
121 views

How to identify fresh pork liver?

0 votes
1 answer
118 views

How deep does gaseous smoke penetrate meat?

9 votes
2 answers
9k views

What does pelican taste like?

0 votes
0 answers
780 views

How do I substitute pink salt for Morton Tender Quick called for in recipe?

2 votes
1 answer
440 views

What stage of cooking chicken to use milk cream?

1 vote
3 answers
167 views

Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?

14 votes
2 answers
4k views

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

1 vote
1 answer
139 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

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