Answers to life's vexing cooking questions...
Ochef Archive
Meat Techniques & Miscellaneous Archive
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Techniques
Best woods for grilling
Braising meat without drying it out
Brining meats
Browning meat
How to deglaze a pan
How to make demi-glaze
How to smoke fish/other foods
Marinating pork/meats
Parboiling meat before barbecuing
Salvaging tough meat
Tenderizing meat
Thickening sauces with blood.
Using a grill pan on an electric stove
Using stovetop smokers
Why brining with salt doesn't dry out foods
Miscellaneous
A barbecue for 50
Couscous recipes
Freezable casseroles
Guinness-spiked meatloaf
How to cook buffalo
Making Argentine chorizo
Making pasties
Nontraditional meatball dishes
Overcooking chicken, meat & fish
Pan-frying breaded foods
Pearl hot dogs in New York
Pierogies recipes
Precooking rice & meat for stuffed peppers
South Pacific recipes
Spice sheets/dry rub mixtures
Stocking your pantry/refrigerator
Tips on cooking kangaroo
Tunisian brix
Valentine's Day menu ideas
What are gelatin leaves?
What is a pig in a blanket?
What is demi-glaze?
What to cook in Madeira & Brittany
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