Seasoned Advice

1

vote

0

answers

60

views

Should the "Convection Roast" setting be used for a prime rib roast?

meat convection

asked Nov 25 at 22:12 Josh 193

2

votes

2

answers

177

views

Why is meat sometimes tender and sometimes tough when cooked for a long time?

meat slow-cooking texture

answered Nov 15 at 10:35 rhinds 131

1

vote

1

answer

106

views

How to crisp up/dehydrate thin slices of porchetta?

meat pork

answered Nov 11 at 14:08 Joe 74.1k

0

votes

1

answer

58

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Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?

meat

answered Oct 7 at 18:56 rumtscho♦ 119k

18

votes

5

answers

147k

views

First onion or first minced meat?

meat onions

modified Oct 5 at 0:18 Tom 1

3

votes

1

answer

294

views

Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?

meat beef tenderizing

modified Oct 1 at 21:55 csk 3,088

4

votes

1

answer

2k

views

What is white meat and dark meat in Canada KFC?

chicken meat poultry

answered Sep 15 at 6:32 Juliana Karasawa Souza 2,775

17

votes

3

answers

3k

views

How to properly brown cut-up chicken breast pieces?

meat chicken-breast

modified Sep 2 at 13:14 Tinkeringbell 1,376

1

vote

1

answer

107

views

Foil wrap cooking fully assembled burger in George Foreman grill?

bread meat fire grill foil-cooking

answered Aug 29 at 21:07 Eric G 201

16

votes

12

answers

42k

views

Using a vacuum sealer to marinate?

meat marinade vacuum

modified Aug 27 at 0:20 user95307 1

0

votes

2

answers

182

views

What happens on a microscopic or molecular level when meat "melts in your mouth"?

meat chemistry

modified Aug 16 at 12:29 moscafj 60.2k

0

votes

1

answer

55

views

Crock pot times vs internal temperature vs meat size

meat temperature slow-cooking pork

answered Aug 15 at 12:19 rumtscho♦ 119k

6

votes

1

answer

5k

views

Is it feasible to freeze a whole pig?

food-safety meat freezing pork

modified Aug 12 at 3:51 Mario 1

8

votes

1

answer

214

views

What is the science of drying/dehydrating meat? Biltong, jerky, etc

meat beef dehydrating drying

modified Aug 9 at 15:06 Cairan Van Rooyen 81

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Should the "Convection Roast" setting be used for a prime rib roast?

Why is meat sometimes tender and sometimes tough when cooked for a long time?

How to crisp up/dehydrate thin slices of porchetta?

Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?

First onion or first minced meat?

Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?

What is white meat and dark meat in Canada KFC?

How to properly brown cut-up chicken breast pieces?

Foil wrap cooking fully assembled burger in George Foreman grill?

Using a vacuum sealer to marinate?

What happens on a microscopic or molecular level when meat "melts in your mouth"?

Crock pot times vs internal temperature vs meat size

Is it feasible to freeze a whole pig?

What is the science of drying/dehydrating meat? Biltong, jerky, etc

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