Linked Questions

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0answers
1k views

What is the key to making beef soft? [duplicate]

I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not ...
1
vote
0answers
45 views

Why does the beef I cook never come out tender? [duplicate]

I have tried cooking beef (mostly London broil type) so many times... And it never comes out tender! I've tried different methods... Temperatures... Everything! It always comes out tough and chewy. I ...
10
votes
3answers
165k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
5
votes
2answers
151k views

Pork butt roast: slicing temp vs pulling temp

At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
2
votes
2answers
16k views

Should a rare steak bleed?

I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
4
votes
2answers
6k views

Will cooking a beef topside joint on a very low heat overnight make it dry?

I bought a 1.8 kilogram joint of beef topside (called round in the US, I believe) and I am kicking myself for not buying a rib joint because it had more fat on it. Anyway, there is so little fat on ...
1
vote
3answers
9k views

How long is too long to cook chicken?

How long should I cook my chicken? I never get it right when I cook it so what's the right time? The very last time was three weeks ago and I completely forgot about it and it burned.
2
votes
3answers
13k views

Roasted Pork Leg is Dried Out

Every time I try to roast a pork leg a lot of water drains from it and it becomes dry. Last time I did it this way: 24 hours before, I seasoned a 1.5kg (3 pounds) piece with salt, pepper, garlic, ...
2
votes
1answer
4k views

Beef parts interchangeability

I see in many recipes with beef meat concrete part of the cow in the ingredients. I'm always wondering, what would happen if I put the meat I actually have and not the exact one. Is it that different? ...
1
vote
2answers
4k views

How long should I cook a steak to make it medium rare?

I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it very pink in the middle I don't know ...
1
vote
3answers
6k views

Why is my cheesesteak meat tough?

I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew. For the meat I used eye of round steak, cut into roughly 3in by 1/8th-1/4th in strips. I did ...
-1
votes
1answer
7k views

How long should I cook a 10lb chuck roast on low in the crock pot? [duplicate]

How long do I cook a 10 lb chuck roast in my crock pot?
0
votes
1answer
2k views

Cooking lamb that falls off the bone

I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, flavourful and falls off the bone. ...
0
votes
1answer
943 views

Internal temperature of cuts containing abundance of connective tissue

I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that cuts located close to hoof/horn and ...
2
votes
1answer
502 views

Stovetop Flank Steak

Let me start with some background info: 99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stovetop cooking. I usually use a non-stick ...

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