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Cooking Meat/Questions Answered by Expert Enrique Torres
| Subject | Date Asked |
| Beef Stew | 1/28/2012 |
| Q: I have a lot of good recipes for Beef stew, Beef Vegetable Soup, etc. The problem is, they never ... A: Ken Intense meat flavor depends on many factors: a. Type of cut. b. Processing system, recipe and ... | |
| Chicken: Cooking Speed and Heat Level | 1/15/2012 |
| Q: Traditionally, pork is cooked slowly and on low heat and beef is cooked quickly on high heat. What ... A: James Cooking time depends on many factors. In order to give to you an example lets see some ... | |
| Food Safety | 1/8/2012 |
| Q: My question is regarding food safety. I heard somewhere that eating pre stuffed food is unsafe ... A: Deanna: Not really. There is no a matter of products, it is about how the food is done, storaged and ... | |
| prime rib | 12/19/2011 |
| Q: I am preparing a 4-rib prime rib. The butcher is cutting off the bone and then tieing it back on to ... A: Pat: There are many recipes to prepare prime ribs. Personally I like to prepare a garlic herb ... | |
| pork tenderloin | 12/14/2011 |
| Q: I will be hosting Christmas dinner for 20. I have 4 Pork Tenderloins (8 halfs) weighing 10 lbs ... A: Dana: In your specific case , cooking time is related to the capacity of your oven, if you can put ... | |
| Boneless cross rib roast - four pounds | 11/25/2011 |
| Q: It's too late for me to cook my roast in a slow cooker. I have seven hours until dinner. I plan to ... A: Debby: I beg your pardon, some health problems did not allow me to answer before. I see you were in ... | |
| Cooking/BBQ Pork Ribs | 7/25/2011 |
| Q: I have too many ribs defrosted right now and am wondering if you can advise if - on a safety front - ... A: Debbie: Yes you can boil and store the pork ribs, and bbq the few you want to eat. To cook in a ... | |
| Tandoori Chicken | 7/2/2011 |
| Q: I prepared the tandoori chicken's gravy but it does not stay sticking together with chicken. While ... A: Suraj: Here, the best suggestion is to add starch. The method to prepare is as follows: Dissolve ... | |
| Boneless leg of lamb on grill - finish in oven? | 6/26/2011 |
| Q: I am catering a dinner for 17 and have about 8.5 lbs of boneless leg of lamb that I will be ... A: Elke: What I´d do is to cook like you said at your home, after that place the meat on a tray ... | |
| oil for frying | 5/17/2011 |
| Q: We have used canola oil for frying for years but now I understand that it is unhealthy. What is the ... A: Joseph: Here the kind of oil isn't the most important element to take in account when you're looking ... | |
| Ham | 4/24/2011 |
| Q: I got a ham from the hog I had processed and I don't know how long to cook it. It is only two ... A: Julie: Cooking time depends on cooking method. ie: oven, steam, boiling water, gril or oil, and the ... | |
| Help | 4/5/2011 |
| Q: What are the advantages of using RTC poultry? What do Barding and Basting have in common? Explain ... A: Michael: READY TO COOK (RTC) poultry products are those that are sliced, marinated, individually ... | |
| baking skinless chicken parts | 4/5/2011 |
| Q: How do you bake skinless chicken,? i.e. like drumsticks or thighs in the oven and keeping them ... A: John: Yes it is easier to boil if you debone the chicken, it takes at least 30% less cooking time. ... | |
| Help | 4/4/2011 |
| Q: Why does meat develop more flavor as it ages? A Sirloin steak weighed 16oz. before it was cooked ... A: Michael: Here are 2 questions. Meat Ageing: Meat develops more flavor when aged because ageing is ... | |
| cold meat | 4/3/2011 |
| Q: Is it OK to eat cold cooked meat served with hot vegetables and hot gravy or sauce A: Hazel: It depends on how well was cooked and stored that meat. Lets explain more: If you were ... | |
| baking skinless chicken parts | 4/3/2011 |
| Q: How do you bake skinless chicken,? i.e. like drumsticks or thighs in the oven and keeping them ... A: John: I know what you mean, it is always difficult to obtain a juicy and tender meat when cooking. ... | |
| roasting 30 pork loin center cuts at a time | 3/16/2011 |
| Q: I have an idea to roast 30-36 pork cutlets in my electric counter-top roaster (Hamilton Beach), by ... A: Glen: First of all I apologize for not responding before, I was traveling. Let's go to facts: ... | |
| substituting chicken broth for wine in recipe | 1/12/2011 |
| Q: Can I use chicken broth instead of dry white wine? I am cooking sauteed medallions of pork ... A: Beverly: Chicken broth gives some meaty flavor due to its fat content, on the other hand, dry wine ... | |
| pots and pans | 1/3/2011 |
| Q: This may seem a very elementary question, but I am an elementary cook. What is a dutch oven? Is ... A: Kelly: First of all I apologize for not responding on time, i was on vacation and forgot announce ... | |
| Au Jus | 1/1/2011 |
| Q: as a new student of cooking i was watching the demi chef exclaiming his delight when he saw a jelly ... A: Kiran: That gelatin comes out of meat when cooked for long time, this is made of collagen ... | |
| boneless beef rib roast | 12/28/2010 |
| Q: I have 2 boneless rib roasts, 4 1/2 lb. and 6 1/3 lb. I plan to roast them in the same pan. I ... A: Marge: First of all i apologize for not announce I was on vacation, Each lb of meat could need 45 ... | |
| 20 lb Prime Rib Roast | 12/25/2010 |
| Q: Enrique - Steve gave a great answer to Margie on cooking times for a 20 lb Prime Rib. Could you ... A: Cheryl: To find the correct temp/time cooking system is one of the most difficult when cooking ... | |
| prime rib | 12/22/2010 |
| Q: I will be making my first prime rib dinner this Christmas. I have purchased a 25-26 lb. boneless ... A: Here I describe the best procedure I know: 1. Cut the BPR (boneless prime rib) into fillets about 1 ... | |
| beef stew | 12/15/2010 |
| Q: I love to make beef stew. The problem is that my daughter can't eat it. She has TMJ and the beef is ... A: Joyce: The commercial canned beef is obtained when the pieces are industrially cooked inside the can ... | |
| soft diet (no chewing) chicken | 12/12/2010 |
| Q: I recently broke my jaw as a result of an elbow in a basketball game. I will be on a soft diet for ... A: Mike: I hope you recover soon. When you cook any kind of meat it becomes harder and dryer than it ... | |
| Straining Meat Sauce | 11/26/2010 |
| Q: Is there an easy way to strain meat from a meat sauce? I make a great pasta sauce with ground beef ... A: Jona: If I understood, You want that meaty taste but, without beef, because "beef = non healthy ... | |
| frozen meat loaf | 11/21/2010 |
| Q: I made up a meat loaf for dinner guests. The dinner was called off before I cooked the meat loaf, ... A: Angela: Yes you can do it, take in account that the final results in tenderness, juiciness and ... | |
| white tail heart meat | 11/7/2010 |
| Q: A relative told me recently that the white tail heart is full cholesterol. I'v eaten deer heart my ... A: Brenda: I was checking some webs in order to find some specific information. I found that white ... | |
| Cooking in a convemtion oven | 10/31/2010 |
| Q: the meat is a sirloin tip roast. It is a bout 2 1/4lbs. It is frozen and I want to cook it in a ... A: Anne: It takes about 30-45 minutes per lb at 350 F. In your specific case it takes about 1 hour 45 ... | |
| pulled pork-crock pot | 10/7/2010 |
| Q: What is the best 'cut' of pork to use for a crockpot for pulled pork sandwiches? The shoulder or a ... A: Becky: Yes it sounds really estrange but, all related to meat has been studied in recent years ... | |
| pulled pork-crock pot | 10/6/2010 |
| Q: What is the best 'cut' of pork to use for a crockpot for pulled pork sandwiches? The shoulder or a ... A: Becky: I would use shoulder instead of roast. To obtain the best results i recommend to cut the meat ... | |
| beef tenderloin | 6/23/2010 |
| Q: My first time to prepare beef tenderloin. What is a good rub - and how to cook it on a grill ... A: Dolores: The best method i've used is: 1. Rub the whole meat's surfaces with common salt. 2. ... | |
| Fresh Beef | 5/28/2010 |
| Q: I recently purchased an entire beef from a trusted friend and farmer. Then had the beef butchered ... A: Greg It's so common to feel an intense odor when vacuum bag is opened, but it is like you said (not ... | |
| Liver | 5/24/2010 |
| Q: What's the simplest way to cook beef liver in frying pan? All the instructions which come up from ... A: John: The simplest way is: a. Obtain fillets about 1/4". b. Add salt c. Heat frying pan with a small ... | |
| Prime Rib Roast | 5/8/2010 |
| Q: We are having guests over to our home for Mother's Day tomorrow. We are planning to have Prime Rib. ... A: Ken: What i recommend is to marinate today the rib with garlic+onion+salt and bbq sauce (any bbq ... | |
| cooking Prime Rib Roast | 4/5/2010 |
| Q: I have a wedding coming up and need to cook 2 prime rib roasts in a bbq due to lack of space. My ... A: Liana: Cooking time is related to the individual weight of each rib roast, then, if you have 2 ... | |
| smoking meat | 4/5/2010 |
| Q: This evening I smoked a prime rib roast after I had marinaded it in spices and stored it in an air ... A: Laura: According to my experience there are some important aspects related to smoked ribs and ... | |
| food | 3/28/2010 |
| Q: How are you!Mu question is how to make meat softer. I'd bought special Tender called Papin and ... A: Marina: Tenderness in meat depends on: 1. Type of meat (beef, poultry, pork, fish etc.) 2. ... | |
| tough corn beef | 3/10/2010 |
| Q: I cooked my corned beef slowly in the crock pot for about 3-4 hours and it taste great but is so ... A: Wendy: Yes it is ruined, the reason is after cooking for 3 or 4 hours is very common to obtain a ... | |
| cooked beef color | 3/1/2010 |
| Q: Why does beef that temps at or over 160 degrees still hold some redness in the center? We have had ... A: Steve: Red center in cooked ground beef could be related to: 1. If you make some sausages or ... | |
| cooking time | 2/13/2010 |
| Q: How long would I cook 400 pre-cooked meatballs in gravy in an 18 quart electric roaster and for how ... A: Janet: If meat balls are pre-cooked, you don't need to cook them again, just heat them. Heating time ... | |
| beef tenderloin for 26 people | 1/21/2010 |
| Q: I am having a dinner party for 26 and serving beef tenderloin. how big of a roast should i get, i ... A: Kathy: No, you have to take in account just the individual weigh. i.e: if 2 roasts are 9.62 lbs, 1 ... | |
| beef tenderloin for 26 people | 1/19/2010 |
| Q: I am having a dinner party for 26 and serving beef tenderloin. how big of a roast should i get, i ... A: Kathy: I'm so sorry!!. It was a rebel translation program!!. The answer was: Each person consumes ... | |
| beef tenderloin for 26 people | 1/19/2010 |
| Q: I am having a dinner party for 26 and serving beef tenderloin. how big of a roast should i get, i ... A: Kathy: Cada persona consume alrededor de 4 a 8 onzas, en mi opinión, se puede calcular 6 oz por ... | |
| Whole Filet Mignon Roast - 10/1lbs | 12/24/2009 |
| Q: I do NOT have a meat thermometer, and am cooking a 10 lb. whole filet mignon roast TODAY. I had ... A: Vicki: First of all, I'm sorry, I didn't give you the answer when you needed it!!, For a future ... | |
| Beef Tenderloin Marinade | 12/24/2009 |
| Q: I'm looking for advice on a Worcestershire-based marinade for oven roasting a beef tenderloin. I've ... A: Clay: It's so difficult to infuse flavors deep inside any meat without injection, but, the best ... | |
| oven cooked beef tenderloin. | 12/20/2009 |
| Q: I am cooking 4 tenderloins all around 4.5 lbs each, how long for each and how hot an oven for Medium ... A: Amypeil: It takes about 20 minutes at 300 F to obtain Medium Rare. Here the most important is to ... | |
| chicken | 12/20/2009 |
| Q: What is the difference between chicken broth and chicken stock? A: Cheryl: I found this information on the web: Stock: A strained liquid that results from simmering ... | |
| cooking 2 size rib roasts at same time | 12/19/2009 |
| Q: i will cooking 2 standing ribs roasts 1 @9 lbs another @ 5 lbs i'm concerned about overcooking the ... A: Chirs: The most important is to check cooking time. How? 1. You can estimate cooking time using the ... | |
| Pork tenderloin | 12/16/2009 |
| Q: Can I sear a pork tenderloin ahead of time and then finish it in the oven later that day? I know it ... A: Larry: Yes,You can do it. The only thing you have to take care is to keep it refrigerated until you ... | |
| meat fat | 12/11/2009 |
| Q: Is there a way to separate meat fat from the juices, such as, when cooking hamburger. A: Gary: In culinary practices is so difficult to separate fat from juices, in other words, all meat ... | |
| deer meat | 12/10/2009 |
| Q: if a deer is hit by a car early in the morning say around 6 and it stays there with the guts in it ... A: Heath: There is a big risk if someone eats this meat. You have to take in account that any animal ... | |
| wild hog | 11/23/2009 |
| Q: My husband shot a wild pig we had it cured it has been in the freezer since how should i prepare it A: Rita: There are many cuts: All cuts that contain bones (ribs, legs)take more cooking time than ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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: ... | |
| 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 ... | |
| 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, ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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, ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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. ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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 ... | |
| 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: ... | |
Enrique Torres
Top Expert on this page
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan frying, grilling and steam systems.
Experience
My company has been developing studies in meat cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to cooking process and recipes. My expertise is focused on juiciness, tenderness and yield increasing.
Education/Credentials
La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
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