Techniques Answers

A salty lobster tail

What would make a lobster tail, (broiled on top of the shell) taste salty?

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Cooking mussels

I've just bought some fresh mussels from my local supermarket, but it only gave me instructions on how to cook them using a recipe I do not want to use. If I...

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Smoking a turkey

This past Thanksgiving I smoked a turkey in an off-set barbecue pit using burning wood only (no charcoal). The meat turned out great, but the skin was satura...

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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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Pan-frying breaded foods

Whenever I fry breaded veal cutlets, the first side browns beautifully. When I turn them over, the next side always sticks to the pan. Consequently, one side...

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Making Argentine chorizo

I am looking for the recipe on how to make the Argentinean chorizo (sausage). Could you please help with the recipe or tell me if you know a site where I can...

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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 an uncured ham

I need help with how to cook an uncured ham. I want to grill it. How long do I cook it? Do I just use charcoal and wood shavings? Please help as I am making ...

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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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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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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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