Seasoned Advice

6

votes

9

answers

24k

views

How do I avoid dry meat and burned masala and rice in biryana?

meat rice indian-cuisine

modified Jun 20 at 17:05 mech 2,485

12

votes

3

answers

2k

views

When does the rule “only flip meat once” not apply?

meat grilling

answered Jun 20 at 14:39 Halhex 275

15

votes

12

answers

29k

views

Using a vacuum sealer to marinate?

meat marinade vacuum

answered Jun 16 at 12:00 David Martin 1

6

votes

2

answers

137

views

Is it safe to cook large cuts of meat sous vide?

food-safety meat sous-vide

modified Jun 3 at 6:08 MarianD 120

1

vote

0

answers

3k

views

Does soaking liver in water instead of milk work well?

meat milk water soaking liver

modified May 30 at 1:39 Deborah Ganzer 1

7

votes

2

answers

37k

views

How do I prevent smoked brisket from being chewy?

meat smoking cut-of-meat brisket charcoal

modified May 9 at 10:41 Rodrigo de Azevedo 497

0

votes

1

answer

35k

views

Pork: sirloin vs tenderloin. Which one is most tender?

meat pork roast cut-of-meat

modified May 7 at 12:55 Rodrigo de Azevedo 497

1

vote

1

answer

280

views

Why were my sous vide sausages dry?

meat sous-vide sausages

modified May 1 at 18:04 Community♦ 1

2

votes

2

answers

178

views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

meat searing maillard

answered Apr 16 at 9:42 GdD 41.5k

9

votes

2

answers

2k

views

Am I thawing this London Broil safely?

food-safety meat thawing

modified Apr 11 at 7:23 Noah Spurrier 101

1

vote

2

answers

2k

views

What is the lowest temperature possible (of water) to cook meat in?

meat cooking-time boiling

modified Apr 10 at 0:28 Lorraine 1

4

votes

1

answer

261

views

Does the chinese method of throwing minced meat really make a difference?

meat food-science

modified Apr 5 at 6:01 Community♦ 1

13

votes

6

answers

34k

views

How long can I let a steak rest after seasoning and before cooking?

meat seasoning

modified Mar 28 at 5:43 Elbert White 1

4

votes

2

answers

1k

views

Why my meatballs sweated all of their fat?

meat oven food-science fats chemistry

modified Mar 11 at 15:47 Joe 62.3k

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How do I avoid dry meat and burned masala and rice in biryana?

When does the rule “only flip meat once” not apply?

Using a vacuum sealer to marinate?

Is it safe to cook large cuts of meat sous vide?

Does soaking liver in water instead of milk work well?

How do I prevent smoked brisket from being chewy?

Pork: sirloin vs tenderloin. Which one is most tender?

Why were my sous vide sausages dry?

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Am I thawing this London Broil safely?

What is the lowest temperature possible (of water) to cook meat in?

Does the chinese method of throwing minced meat really make a difference?

How long can I let a steak rest after seasoning and before cooking?

Why my meatballs sweated all of their fat?

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