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Ochef Archive
Cooking Techniques for Meat, Poultry & Seafood
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Meat & Poultry
Beef for a recovering vegetarian
Best woods for grilling
Braising meat without drying it out
Brining a turkey
Brining meats
Cooking chicken breasts for shredded chicken
How to cook a precooked ham
How to cook an uncured ham
How to cook filet mignon
How to cook pork chops
How to cook prime rib
How to cook prime rib
How to roast beef
Making Argentine chorizo
Marinating & grilling strip steak
Marinating pork/meats
Overcooking chicken, meat & fish
Pan-frying breaded foods
Parboiling meat before barbecuing
Precooking rice & meat for stuffed peppers
Salvaging tough meat
Slow-cooking roast beef
Smoking a turkey
Spice sheets/dry rub mixtures
Tenderizing meat
Tips on cooking kangaroo
Using a grill pan on an electric stove
Seafood
A salty lobster tail
Blue crab recipes
Cooking crabs
Cooking mussels
How to broil lobster tails
How to cook periwinkles
How to prepare ceviche
How to smoke fish/other foods
Overcooking chicken, meat & fish
Preparing conch
Smoking salmon on the barbecue
What is a lobster press?
What is fish sauce?
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