All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats!
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posted by booksherpa
on Mar 10, 2013 -
22 answers
Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of
this recipe and I'm not sure what proportions of meat and what mix of seasonings to use.
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posted by moxiequz
on Sep 17, 2010 -
6 answers
Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn?
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posted by biddeford
on Jan 1, 2010 -
18 answers
I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef?
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posted by bondcliff
on Dec 24, 2009 -
12 answers
I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty
on Oct 15, 2009 -
15 answers
I have a topside of beef - it weighs 0.65 kg - it's not huge really.
What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil.
Anyone got any ideas?
posted by mooreeasyvibe
on Apr 6, 2008 -
13 answers
Does anyone have a good method for cooking a largish (10lbs) beef roast in a pit of coals?
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posted by Tenuki
on Jun 10, 2006 -
8 answers
I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs.
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posted by rorycberger
on May 9, 2006 -
27 answers
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium?
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posted by Jimbob
on Jan 3, 2006 -
19 answers
So on Saturday at the Ferry Building Farmer's Market,
Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted by rorycberger
on Mar 14, 2005 -
14 answers
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
25 answers
