Answers to life's vexing cooking questions...
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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