meat

You can substitute the ground beef with whatever ground meat you like. (Or for vegetarian/vegan, switch to lentils that you’ve soaked and cooked to where they still have texture, but are soft.) Use what works for you. Above: The mix to stuff with.... Quinoa holds onto texture well, and has...

Puerco Pibil con Pabil Achiote Quinoa

Most if not all of us have rendered fat out of bacon at some point. I also occasionally see mentions of rendering fat out of other things. This is the first time I have rendered chicken fat. I am in the process of developing a recipe, and I had some fatty pieces of chicken. Normally, I would...

I usually put the meat in a bowl of luke warm water in vacuum seal bag & let it thaw that way before I cook it. How do you do it?

Back in the day I learned to knead ground/minced meat to incorporate seasonings. In my maturity I have learned to have more respect for the meat. Kneading toughens the meat. Instead of kneading I use my left hand (I am right handed) with my fingers spread like a fork. I turn the meat and...

Looking for advice on cooking time (and method) for a large piece of meat. Bought a 12 pound top loin from Costco. It’s only about 3” thick, but is 18” long. I plan on cooking in the oven and due to the size of my roasting pans I will likely be cutting it into two 9” long pieces that will be 6...

I have some leftover roast shoulder of goat from Christmas. Thinking to shred it off the bone and mix it with rice but not sure the best way to do it. Thinking of frying some leeks and then cooking the rice all in one pot and then adding the meat. Do I add the meat once the rice is cooked? Any...

We had a Exchange student from France sometime back. She didn't like ground meat in anything. I am not sure if that goes for all of people of Europe. Maybe it's some American thing that just works here. Damfino. We've been using the Impossible ground meat product and really like our results...

Satisfy my curiosity and share your favorites meat glazes. For example, I might use honey on hams, reduced Apple Juice on Turkey. Keep in mind that glazes are not marinades.

I sent a friend to the store and she picked up beef broth rather than chicken broth. I have some pork stew meat and wanted to make a pot as our temps are dropping quickly here in IL. I usually have some chicken broth on hand but used it all. Can I use the beef broth with the pork or will it...

Ciao a tutti, So I buy large pieces meats such as pork, lamb an occasion beef, I also try buy whole fishes an seafoods such as Calamari, Pesce sepia, Polpi etc. These I clean an prep for fridge or freezer, I have certain way with half lamb or pork to make in joint an different cut. I do not...

Hi Maybe more for the Brits, Kiwis or Ozzys but I would like to make some smaller hand size pies (meat, S&K etc) but am unsure of how the smaller pies are moulded. Has anyone done this before? Rich

I've always liked meat cooked on the bone better than boneless, especially beef. I've heard some folks claim there is no difference in flavor whether on or off the bone. I totally disagree.

Ingredients 2 pounds grass-fed ground beef I used leaner beef with 5% fat 1 pound Italian sausage casings removed (I used Spicy Italian from Trader Joe’s) ½ pound bacon ensure it’s sugar-free to stay compliant 2 (28 oz) cans diced tomatoes with juice 1 (6 oz) can tomato paste 1 large yellow...

Just caught the tale end of the above doco, the U.K. Get through 1 billion chickens a year, the muricans are the biggest eater of meat, 120 kg per person a year, the U.K. 80 kg per year, the Chinese who used to eat under a kg a year are now up to 55 kgs per person. The pressure is on to feed the...

As some of you may know on the 3rd Tuesday of every month we go to a cheese club, well this evening was the 1st evening for a charcuterie evening. The deli who do the cheese club also did this evening. The branch manager Sam brought some fine meats and the supermarket equivalent to taste test...

Seeing Yorky's thread about his ham salad sandwich brought back memories of my mom making ground ham salad or bologna salad sandwiches for lunches in the summer. She would get out the table top/clamp on meat grinder and grind up either ham or bologna, followed with a grinding of onions and...

There is a cut of meat that gained popularity here in California called Tri Tip. It's a cut of Sirloin that as the story goes was first done by in the 1950s by a local butcher named Bob Schutz who perfected the tri-tip. If you can "perfect" a tri tip. I found them on sale at a local grocer...