FINALLY! After years of beef curse on me, I finally found the ever-working tip that makes my beef steaks tender. And I do not even take the super-dry-aged beef. The puzzle solution is papaya...
I've already cooked my pork loin about 20 times in the oven. Always pre-heated oven, at 120 ° recirculation. The pork loin then stays in the oven for 30 minutes. I always put a fork between the...
Hello dear community, especially when it matters, such. For example, when Daddy's new girlfriend visits, a mishap happens. Many are relatively easy to fix. But how do I save a goose roasted too long...
If you've gotten a piece of beef that's not so well hung for roast, just pour a glass of cognac over it. This trick makes the meat soft and tender, this also applies to poultry. The cognac taste is...
Dry aging is the modern method of age-old hanging of meat, especially beef. The beef from Argentina has long been known to us as being particularly tender. The reason: The whole beef halves had two...
When I wash fresh liver before preparing, I let it drain before blotting. This is best done by placing a small strainer upside down in a bowl. The still bloody water runs into the bowl and the liver...
Do you always have the problem that the sliced gets dry when roasting? Especially with chicken or turkey slices. By much trial and error, I have found the solution: baking soda! Just before...
