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This will help to cut some of the fibers in the meat, and allow the marinade to penetrate more deeply. … Follow the instructions for bechamel, but spice it with black pepper, and add any (cooked) meat drippings along with the milk. …

I generally turn the stove to medium heat, and then add the meat before it's fully pre-heated. … the meat won't stick as well to it as it would to other meat, making it less likely to clump up (or at least easier to break apart should it clump up) …

You can always use the two-fork method (hold one in each hand, reach into the meat, and pull them apart, tearing the meat), but I find it to be slower... and I'm not a fan of the blobs of fat and such. … If you don't, the exposed hot meat will exude a lot of steam and dry out. …

It's really difficult to give good numbers for this, as it's a factor of the shape of the item, what temperature it was when you started, etc. If you're okay with losing a bit of the crunchy exterior …

I suspect that what you’re reading is similar to the misconception searing meat ‘sealing on the flavors’ (it actually produces new flavors) In this case, rendering you meat can result in a more moist cut … Can it result in juicier meat? Yes. Does that leave flavorful liquid inside the meat? …

The specific type of meat can also have a factor. Larger chunks of meat requires cooking at a lower temperature for longer, but more total fuel. … If you’re cooking over an open flame, the type of meat is often more significant, as some types of meat do better when cooked quickly (requires thinner bits of meat, or smaller bits put on skewers or similar …

I haven't tried that specific method, but in some ways, what you propose is similar to flipping meat often while cooking vs. only flipping it once. … . ** That article also links to a NY Times article titled "Harold McGee on Flipping Steaks, Resting Meat and Char From Electric Grills" which might have more useful info, but I've read too many articles …

If you're looking for wild game, you're only going to find it (or find it at reasonable prices) during the proper hunting season for your area ... assuming you're even in an area that allows wild game meat … (outlawing it, allowing it if you have a license but you're not allowed to sell the meat, etc.) ... or you just get farm-raised meat. …

So, some suggestions to fix your recipe: Don't use the milk, but also don't dry your meat. Use whole eggs, but make sure they're well beaten (the color will go to a pale yellow). …

You have two options: A very hot sear on both sides, then move it to a cooler oven (about 350 to 400°F (175 to 205°C) or indirect heat on a grill) to finish. Cook it in an oven at a lower temperatu …

Although you can get some great flavors by extracting collagen and such out of meat, you don't get any browning from the Maillard reaction. … Sou vide is effectively poaching, as the juices that get squeezed out have nowhere to go, so stay in the bag right next to the meat. …

I don't consider this a complete answer, but I've been told enough times to stop putting potential answers in comments ... so ... Temperature / time curves are so strange for meats that I find it eas …

I'm not sure if it's an aquired taste, or not. I'd likely try it first at a restaurant rather than cooking it at home, with the assumption that the chef has experience with them, and so would know if …

it in the fridge for up to a week, but I have a higher risk tolerance than most (bit overly young or old, not immune compromised, and wasn’t already unwell at the time) Basically, you need to cook the meat … The proper way to do this (ti make it shelf stable) would be a pressure canner, but that might overcook your meat past the texture that you want. …

It likely depends on what texture you're going for when you're done, and how much fat there is in the meat that you're curing. … If it's not fatty, but you can't slice it thin enough, then I'd go with the lardon approach, but add some oil to fry the meat in. …