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lowtoxin
  • Member for 8 years, 11 months
  • Last seen more than 1 year ago
4 votes
1 answer
959 views

What is this piece of fatty thing, inside a fish (a large snapper) which was near the roe?

3 votes
1 answer
1k views

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

3 votes
1 answer
516 views

help me identify the factors which make grass-fed beef tender or tough

3 votes
1 answer
980 views

How to cook fallow deer ribs?

2 votes
1 answer
2k views

Which cheaper cuts of beef are suitable for steak tartare?

2 votes
4 answers
356 views

how to cook nondescript venison in a cast iron pot so its tender?

2 votes
1 answer
268 views

Does the strength of the barrier between egg yolk and white indicate freshness?

1 vote
2 answers
294 views

What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

1 vote
2 answers
2k views

What causes some fish to get texture like mashed potato suddenly?

1 vote
1 answer
3k views

Are there small electric saws that can cut beef marrow bones?

1 vote
0 answers
99 views

How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

1 vote
1 answer
88 views

Can you make goulash using winter squash instead of cabbage?

0 votes
1 answer
560 views

Cooking beef goulash in a slow cooker with a temperature controller, what temperature?

0 votes
1 answer
96 views

How to to prepare red deer haunch without using high temperature, so that its not dry?

0 votes
3 answers
611 views

how can I mince a small amount of meat?

0 votes
2 answers
330 views

How to prevent beef muscle meat losing water during storage in the refridgerator?

-1 votes
3 answers
671 views

How long would meat stored (in jars) and fish (whole) in a ice-water bath last?

-1 votes
2 answers
215 views

Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?