Beef & Veal Answers

Slow-cooking roast beef

Can you slow cook a roast beef in the oven, for example, at a low temperature for approximately 8 hours? If so, what temperature? If not, why not?

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Marinating & grilling strip steak

At what temperature and how long would I cook a 1-3/4" strip steak on a gas grill? Would it be best if it were marinated first, and what do you recommend?

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Overcooking chicken, meat & fish

I have a problem with cooking chicken, meat & fish. They become very hard and rubbery. No matter what type of cooking I choose – stir frying, roasting in...

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Salvaging tough meat

I served a pot roast last weekend that ended up being very tough. Is there any way I can salvage the leftover meat to make it more tender?

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Parboiling meat before barbecuing

I think my little brother is nuts! He says you must parboil spare ribs before you roast or grill them. Is he kidding? I never heard of this before. I will ad...

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How to roast beef

I have a baron of beef roast (inside round) that is 910 grams in weight. My question is how long and at what temperature do I cook it in order for the meat t...

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Brining meats

I have been brining up a storm ever since I brined a turkey last Thanksgiving. I have a question about brining pieces of chicken and pork, which I find stay ...

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How to cook filet mignon

My wife is preparing a Christmas meal for our family. There will be 15 in attendance, 12 adults and 3 children. I am hoping to roast a whole filet mignon, an...

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Best woods for grilling

I often (several times a week) grill my food with the gas grill, adding charcoal and wood, such as hickory. My question is what woods do chefs cook with? Can...

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Braising meat without drying it out

How do you get meat (beef, pork, chicken) to braise slowly in the oven without drying out? Sometimes my meat tastes tender and moist, and sometimes it is ten...

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Beef for a recovering vegetarian

My husband is a vegetarian, and I too followed a vegetarian diet for years. However, since my second child was born a few months ago, I have been craving red...

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Thickening sauces with blood.

I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?

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Safety: calves’ brains & BSE

I have served calves’ brains several times and I do enjoy them, but have had a nagging feeling of worry about BSE. Is this a valid worry or not in this country?

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What is Sauce Diable?

I have a recipe for French onion soup that calls for 1 T of sauce diable; what is that?

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