Meat
Advice, Questions, and Discussions about Meat
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What would I change in this recipe for more meat?
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How much should I reduce salt by when using MSG?
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What is the ideal temperature for filet mignon?
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Is my pork ok to eat? Some discoloration questions
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What are your favorite cheeses, meats, and jams for an aperitivo hour board?
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What protein would you recommend adding to the pasta?
Recipe Question For: Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit -
Meat thermometer recommendations?
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I have raspberry jam on hand. Want to cook with it.
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how is it possible for somebody to eat pork?
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First Time Cooking Steak. HELP?!
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Can I reheat a packaged pie/ sausage roll that was frozen, thawed and put hot box?
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i have a scotch filet roast that is 2.5 kilo (5 lb), how long and at what temp do i cook it for?
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How can you fix crosscontaminated meat?
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Smoked pork butt
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After cooking veal in a skillet, it turn turned gray rather than browning. Any thoughts as to why?
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How do I get water out of my frozen steak
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My 6 lb pot roast is still kind of frozen in the middle. Just put in slow cooker for 8hrs. Will this be safe and cooked? hoping not to eat at 10pm!
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Annual NYE dinner party for 12 people and out of ideas! Previously, we've done pork loin, pot pies, beef bourg, lasagna...any new ideas?
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Can I make this recipe on Sunday and serve it on Wednesday?
Recipe Question For: Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit -
Do I need to adjust the time in the oven if I am using three pieces of meat, two of them are at 2LB the other is 1LB. So it's still five overall.
Recipe Question For: Betty Wason's Basic Slow Cooker Pot Roast
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