| Subject | Date Asked |
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| lasagna | 11/16/2009 |
Q: when i am cooking lasagna (or spag bol)i first fry garlic onion and mushrooms, then the beef mince. ...
A: Antony: If you're trying yo consume less fat, it's right to pour away that juice, but if you don't ...
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| Christmas dinner | 10/30/2009 |
Q: My boyfriends parents will be visiting us for Christmas. I would like to make sure they have a good ...
A: Daria: Hello, If you want to reach the highest level, i recommend to spend time planning all details ...
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| Brining a Turkey | 10/10/2009 |
Q: How do I tell if the turkey I bought has been pre-brined? I bought a Maple Leaf Prime (Young Turkey ...
A: Matt: If they don't say it, any brine has been applied inside the meat. When a meat has been ...
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| sirloin tip roast | 9/22/2009 |
Q: I need to cook a 20lb. sirloin tip roast. How long do I need to cook it? How can I slice it nicely ...
A: Bobbie: I recommend to follow the next steps: a. Marinade the whole raw meat using the spices you ...
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| grilling pork tenderloin | 9/19/2009 |
Q: I need to know the cooking temperature for a pork tenderloin on the grill, I know it is indirect ...
A: Kristin: The recommended temp. is 230-260 F. The cooking time depends on: a. Tenderloin's thick: ...
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| Deep frying fresh sausage in a 5 gal. container | 9/16/2009 |
Q: I bought some fresh sausage in a 10 pound rope. Yep, one piece wound up in a box that's 10 lbs. The ...
A: Mark: 1. The right temperature is 260 F. and cook for about 1 to 2 minutes max. 2. To know the ...
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| adding moisture to meat | 8/28/2009 |
Q: What is the name of the fat that is wrapped around meat to add moisture?
A: Brad: In some cooking recipes are ingredients used on meat before cooking: olive oil, pork fat, ...
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| 2 beef tenderloin steaks | 8/27/2009 |
Q: I have purchased the above today and instead of barbacuing them I would like to try cutting them up ...
A: Phyllis: Just cook the cubes in the olive oil, don't use oven or any other system , this could dry ...
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| Tenderloin | 8/10/2009 |
Q: I have a 3.13 pound beef tenderloing that I would like to roast either in the oven or on the gas ...
A: Jennifer: The whole piece has 4 sides (2 main surfaces: top and bottom and 2 minor surfaces left ...
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| Tenderloin | 8/10/2009 |
Q: I have a 3.13 pound beef tenderloing that I would like to roast either in the oven or on the gas ...
A: Jennifer: There is a very new method that can be used to reach you want: a. Keep the whole piece ...
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| rotisserie turkey breast tendeloin | 8/5/2009 |
Q: How long should i cook a 2 lb turkey breast tenderloin in a rotisserie?
A: Amanda: It takes about 30 minutes per lb. But take in account the following: If you cut the turkey ...
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| deer ribs | 7/27/2009 |
Q: How do I get the game (or wild) taste from the ribs. Can I marinate them in something? Can I rub ...
A: Jackie: It's so difficult to define what you want related to "wild flavor". When talk about flavor ...
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| Whole Hog Cooking Times | 7/23/2009 |
Q: We have an approximately 110 lb (dressed) pig we will be cooking via rotisserie over a charcoal pit. ...
A: Randy: Initial cooking temperature could be around 300 F. Final cooking temperature 350 F. Cooking ...
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| cooking chicken | 7/22/2009 |
Q: I need to know how to cook skinless chicken without it being dry when done (like chicken is when it ...
A: Elaine: Is "normal" to dry meats when cooked. To reduce this cooking effect I'd recommend to buy and ...
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| swedish meatball sauce | 7/17/2009 |
Q: I would like to make some Swedish meat balls for a up coming party. I own a Restaurant so getting ...
A: Jeff: I haven't seen this kind of sauce canned, it is probably difficult to prepare and sell. What i ...
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| cooking meat | 7/15/2009 |
Q: sir we are a group of ladies in syria we would like to ask you a question do you know how to make ...
A: There are some general clues about any gravy: A gravy is a sauce made of meat. In order to reduce ...
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| Chicken nugget texture | 7/12/2009 |
Q: How can I prepare chicken so it has the the texture of normal chicken nuggets? I want it to ...
A: Steven: The only way is to grind the meat and mix with starch + spices + form with hands or a ...
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| broiler pans | 7/11/2009 |
Q: Can you use the top of a broiler pan to cook on a grill? Or could you use a broiler pan on the ...
A: Cindy: Each cooking system you mentioned is different and they're not used simultaneously. To cook a ...
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| Grilling pork/buffalo sausage | 7/7/2009 |
Q: How long should these sausages be cooked. They are approximately the same size as a brat.
A: Jan: Cooking time depends on: 1. Thickness, the more thick the more cooking time you have to spend. ...
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| Charcoal grilling steak | 7/6/2009 |
Q: I like my steak medium to medium-well. When I use charcoal to cook, the outside of the meat is ...
A: Ken: Here the most important is to standardize a cooking process related to high or low temperature ...
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| Cooking Chicken in advance | 7/5/2009 |
Q: I am having a party for approx 50 people and want to cook the chicken in advance and then reheat in ...
A: Mischelle: It has been quite difficult to cook in advance any meat due to lack of juiciness, ...
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| Rotisserie Cooking Beef | 6/29/2009 |
Q: I am going to be cooking 2-25 lb. Top Round Roasts for the first time on an enclosed spit and need ...
A: Chris: Take in account the following: 1. The recommended temperature is: 350 F 2. The recommended ...
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| barbacue intestines | 6/26/2009 |
Q: my grandma use to barbacue intestines, tripas? they were long and crunchy. I am wondering how to ...
A: Elisa: Yes, it is a very ancient latin recipe, what i remember is the following: 1. You buy ...
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| cooking a whole 125lb. pig on an oil drum type cooker | 6/23/2009 |
Q: I will be attempting to cook a 125lb.pig on the 4th of July,using 250 oil drum type cooker. my ...
A: Kenneth: 1. You can put the pig on its belly to start to cook. 2 The preferred temperature is ...
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| lamb gravy | 6/23/2009 |
Q: do you know how to make lamb gravey from scratch?Because i tryed looking it up and the recipes were ...
A: Anthony: There are some general clues about any gravy: A gravy is a sauce made of meat. In order to ...
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| turkey breast and fillt mignon | 6/16/2009 |
Q: our school frezzer quit friday a.m. and we found it all defrosted on monday . the frezer was not ...
A: Rachel: It's quite difficult to tell you what to do. If meat was stored with bones and/or contains ...
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| grilling without drying out food | 5/30/2009 |
Q: We like to make shiskabobs on the grill, using beef, mushrooms, green peppers, shrimp, onion and ...
A: Mollie: The only thing you can do is to cook the food using the lower temperature, increasing ...
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| cooking smoked ham | 5/28/2009 |
Q: we bought half a fully cooked ham (about 8 pounds) from the local grocery store, and my husband put ...
A: GrannieB: The product you bought is ready to eat without any additional cooking process, for that ...
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| Pig Roast | 5/22/2009 |
Q: I am roasting a 90 pound pig on a charcoal fired roaster (no rotisserie). My questions are how long ...
A: Joe: Cooking Time quantity of charcoal depends on: 1. Roaster size. 2. How thick are the meat ...
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| tough lamb chops | 5/19/2009 |
Q: I got this really tasty lamb leg cut into really thin chops that is preety tough, could it be tough ...
A: Richie: Meat toughness depends on: a. Origin and type of meat: Lamb is one of the soft meats in the ...
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| Raw shrimp | 5/10/2009 |
Q: Can you grill raw shrimp??
A: Tracy: Yes, you can grill raw shrimp. What is very important to know is: Refrigerated shrimps take ...
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| 2/ whole top round roast 30#'s | 5/8/2009 |
Q: I will be sering them on a grill to give them flavor and then slow cooking them in my AGA.How long ...
A: Bernadette: Cooking time depends on: Grill temperature, piece weight and thickness: The more heavy ...
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| smoking boston butt | 4/26/2009 |
Q: I need to know how much boston butt to bar b q for a hundred people.I am going to put the meat on a ...
A: Bryant: Is good to calculate between 5 to 7 Oz per person, but, you have to take in account the ...
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| Hey | 4/14/2009 |
Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ...
A: Alex: I didn't know how to make jerky beef, but I found a web page where you can find all ...
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| Prime Rib | 4/12/2009 |
Q: What is the best method for cooking a standing rib roast..
A: Jeff: The best method for me is: 1. Marinate SRR (STANDING RIB ROAST)for 12 hours. The marinate ...
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| Rotissere Roast | 4/12/2009 |
Q: Aprox how long per pound do I cook a beef roast using the rotissere on our gas grill? It didn't say ...
A: Ginny: It takes about 30' per Lb. But you can obtain better results if: 1. Cut beef roast in ...
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| rock cornish hens | 4/7/2009 |
Q: I want to serve for Easter 9 rock cornish hens. Do I stuff them as per any fowl and how long should ...
A: Darlene: There are some tricks when roasting meat pieces: a. You should roast 30 minutes per ...
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| fresh pork sausage | 3/26/2009 |
Q: I got some fresh pork sausage which I made into patties. I tried two times to fry this in the ...
A: Billie: There are some thinks you have to know: a. When a fresh sausage is elaborated, some nitrite ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Green: I have been looking for information about your question, but i did not find much more than ...
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| safe cooking practices | 2/6/2009 |
Q: Is it possible to kill any and all diseases found in meat through cooking? Are there diseases that ...
A: Dan: Your question has 2 parts, I separated them: 1. Yes you can kill any dangerous disease when ...
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| Meat temps | 2/1/2009 |
Q: Good afternoon; What are the correct internal temperatures for cooking meats? Some people say, for ...
A: Steven: Internal temperatures in meats are determined to obtain: 1. The right cooking time and term. ...
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| brining | 1/30/2009 |
Q: I tried brining pork and we were unable to eat it as it was so salty. The directions did not say to ...
A: Diane: The most important to know is: a. Salt is almost always present in marinates. b. When you ...
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| port muscle | 1/27/2009 |
Q: what is the best way to cook pork muscle
A: Sue: I recommend to grill, if you can follow the next: 1. Cut fillets 1" thick. 2. Marinate fillets ...
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| cooking wild boar | 1/14/2009 |
Q: Can we eat wild boar rare or medium rare or should it be cooked through?
A: Nicola: In order to know what to do, is important you to know: 1. Where did you get the meat? did ...
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| Small appliance for broiling steaks | 1/8/2009 |
Q: What is an 'aftermarket broiler/grill'? I read this article about grilling steaks on high heat and ...
A: Janet: I was looking on the web a lot but the term is very confusing. I just can approximate to the ...
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| marinating/searing beef tenderlion | 12/30/2008 |
Q: I have beef tenderloin filets, and I am curious if marinating them over night will inhibit proper ...
A: Nancy: Yes, is better if you dry tenderloin surface before searing. I recommend you to use a paper ...
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| Cooking pork loins | 12/27/2008 |
Q: I am planning to cook two pork loins that are 22lbs a piece, they can be cut down, I'm cooking them ...
A: Kyle: 1. 22 lb are so much meat to cook, but if you have the right equipment there is no problem. 2. ...
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| Warming up beef tenderloin | 12/26/2008 |
Q: We cooked a huge tenderloin for Christmas Eve and then were sick and didn't eat a single thing. I ...
A: l: Yes you can warm again the beef, but take care about: 1. You have to be sure that beef was well ...
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| cooking boneless prime rib | 12/22/2008 |
Q: I have a 20lb boneless prime rib, how long do I cook it for? what tempature? Do I trim some of the ...
A: Maureen: 1. You have to cook for about 1/2 hour per lb. 2. Temperature: 200F 3.You don't have to ...
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| re-heating beef tenderloin | 12/19/2008 |
Q: I have 2 whole beef tenderloins that are cooked and were then frozen. What is the best method to ...
A: Kenneth: Any kind of meat cut is difficult to defrost without getting harder, dryer and smaller. ...
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| Cooking Wild Pig | 12/16/2008 |
Q: Are you able to re-heat wild pig? Thank you
A: Linda: Yes, you can re-heat wild pig. Here you have some considerations to have before eat: 1. Is ...
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| Cooking Meat | 12/13/2008 |
Q: Please tell me how to cook healthful lean hamburger.
A: Yuto: First of all, all food is healthy, the problem is frequency and amounts in consumption. To ...
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| Stuffing a Turkey too soon | 11/30/2008 |
Q: I have a question... yesterday I made up stuffing.. I cooked the stuffing them while it was hot I ...
A: Scott: What I understand is You mixed raw meat (turkey) + cooked stuff and refrigerated. This case ...
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| turkey raosting | 11/27/2008 |
Q: I want to use my electric roaster for cooking my 22 lb. turkey. Do I put water, and how much, in ...
A: Julie: I'm sorry, but I was out of office. You don't have to put water in the basin. What I ...
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| bacon | 11/26/2008 |
Q: Is there any way bacon can be cooked in the oven, instead of the mess of frying it in a pan?
A: Gayle: Yes, you can cook any bacon in the oven. People fry bacon because it was the only known way ...
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| Deer ham | 11/22/2008 |
Q: Can you cure a deer ham (6-9lb) like you cure a pork ham? Can you give a recipe?
A: Rob: Well, it isn't my expertise, but what I know is: 1. Yes, you can cure any kind of meat like a ...
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| freezing and refreezing meat | 11/18/2008 |
Q: purchased a 3# pkg of sliced corned beef and put it in freezer before splitting into smaller pkgs. ...
A: John: It really makes a little difference. The reason is meat has a small number of typical ...
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| freezing and refreezing meat | 11/15/2008 |
Q: purchased a 3# pkg of sliced corned beef and put it in freezer before splitting into smaller pkgs. ...
A: John: Yes, you could refreeze it, but don't do it and don't eat if: 1. Thawing time was more than ...
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| Meatballs | 11/1/2008 |
Q: I bought 6bls of chop meat and fried them yesterday and forgot to put them in the frig last ...
A: Maria: Is better not to eat that kind of meat. The problem is when you use meat that contains bones ...
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| crock pot cooking | 10/30/2008 |
Q: my friend cooked a delicious roast in a crockpot with carrots and potatoes. she told me to put an ...
A: Pam: I don't know why potatoes turned dark. The flavor problem of the meat could be due to a water ...
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| reheating ribs in oven | 10/23/2008 |
Q: What is the best temperature for reheating ribs in the oven?
A: Wendy: The best temperature is between 330-400 F for about 10-15' if they were kept under ...
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| Convection oven cooking | 10/11/2008 |
Q: I have one of those tabletop Jetstream convection ovens.I would like to cook a frozen turkey ...
A: Michael: 1. Use temperature range between 350-380 F. 2. It takes about 2 1/2 hours to be cooked. 3. ...
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| tender meat | 9/29/2008 |
Q: does cooking papaya with meat make the meat more tender? if so, what is the quantity to be used ...
A: NINGKHAN: Yes, papaya makes meat more tender, but no more juicy. Using papaya you can obtain better ...
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| cooking marinated london broil | 9/22/2008 |
Q: Do i wash the marinate off before putting into slow cooker ANSWER: Mary: You don't have to wash ...
A: Mary: There is no relationship between marinate and toughness. What I can recommend to you is to ...
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| How to cook meat | 8/21/2008 |
Q: We are a group of Syrian teachers . We want to ask you about more delicious way of cooking meat ? ...
A: Ibraheem-Alia-Johena: Its difficult to classify just one way to cook meat, but I'm going to tell ...
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| Pork roast | 8/13/2008 |
Q: We want to smoke our pork roast in the grill, but we are not sure if the grill will be hot enough. ...
A: Gloria: The most important for you is to know: 1. Pork Weight: You can cook it 1/2 hour per pound. ...
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| BBQ whole Pig | 8/4/2008 |
Q: I will BBQ a whole pig on a spit. The pig will be small 22-25 pounds. How long should I cook it for? ...
A: George: 1. It takes approximately 8 to 10 hours to be well done. 2. You could use the following ...
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| raw farmer sausage | 7/28/2008 |
Q: What would happen if you ate raw farmer sausage? We cooked it on the bbq we think it may not have ...
A: Lisa: It could be harmful if: 1. Sausage Meat was obtained from a sick animal. 2. Sausage was ...
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| pork | 7/25/2008 |
Q: I can never make tender pork. I recently bought center cut chops with very little fat on them; I ...
A: Susan: There are many factors affecting cooked meat quality. The kind of pot is only one of them. ...
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| Prime Rib, Frozen | 7/11/2008 |
Q: What is the best way to thaw a six months frozen prime rib so that it does not have a freezer taste? ...
A: Tina: It is very difficult to obtain a fresh flavor from a meat piece after 6 months under frozen ...
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| grill pan | 6/7/2008 |
Q: How do I grill chicken wings on a grill pan? My concern is that the meat is not cooked through. ...
A: Lisa: Chicken wings bones are difficult to cook using grill pan. Is better to use bbq grill. ...
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| Prime Rib for a wedding | 5/22/2008 |
Q: I'm having a wedding this July, and we are doing most of the catering ourselves. My friend is ...
A: Mackenzie: First of all, your mother is a very wise person. Let me ask you the following: 1. Have ...
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| Frozen Meat | 5/21/2008 |
Q: I bought frozen meat about a month ago and put it in the freezor .. the expiration date was 4/04/08 ...
A: Erin: Yes, you can prepare a meal with It. An extra information: Freezing is a very useful system to ...
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| bbq pig | 5/15/2008 |
Q: I have a Kenmore 6 burner 36" gas grill with rotisserie. I would like to cook a whole baby pig but ...
A: Cheri: This equipment is very flexible. You can buy a baby pig less than 30"long . Time cooking is ...
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| Where To Find or Order A Great Hot Dog | 5/14/2008 |
Q: I live in Nashville, TN. & can't seem to find any specialty restaurants/drive ups which sell or ...
A: Mike: Unfortunately I don't have any information related to where to order by e-mail or online Hot ...
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| Beef Leftovers | 5/11/2008 |
Q: I'm looking for a recipe for leftover beef tenderloin. I have about one & a half pounds left from a ...
A: Roger: A recipe could be: 1 1/2 pounds of Beef Tenderloin 1 olive oil big spoon. 1/2 pound of ...
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| Cooking Brisket in a slow cooker | 5/6/2008 |
Q: The last few times I have cooked a brisket in my slow cooker it was very tough and did not shred ...
A: Rachel: According to my experience, I can tell you the following: 1. This kind of meat is hard and ...
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| Cooking Brisket in a slow cooker | 5/6/2008 |
Q: The last few times I have cooked a brisket in my slow cooker it was very tough and did not shred ...
A: Rachel: For me could be useful to know the following in order to answer correctly: 1. Did you use ...
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| Minute Steaks | 5/1/2008 |
Q: What is the best way to cook Minute Steaks so they are tender. Have tried on grilling machine but ...
A: James: In order to obtain a better tenderness and juiciness the way that I recommend is as follows: ...
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