Stu
  • Member for 5 years, 1 month
  • Last seen more than 2 years ago
How to fry ground beef so it is well-browned
3 votes

So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or ...

View answer
Why is shrimp rubbery after reheating? How can I prevent this?
0 votes

I have found that if I cook the shrimp to a temp of 125-130 degrees it is moist and tender on the first meal (Harold McGee recommends this) and then subsequent reheating doesn't affect the firmness ...

View answer
homemade chilli oil
0 votes

Cooking oils boil at temperatures hundreds of degrees higher than needed to kill botulism. Heat the oil and seasonings to the required temperature in the oven or on stove then make sure the container ...

View answer