Recent content by marvinq

Another Resting Mmeat Question One thing I noticed is that when I let meat 'rest' in a foil wrap or tent is that there are a lot of juices outside of the meat. I'm wondering if I didn't sear the meat right and thats why all the juices are found on the outside instead of it being 'locked' in...

Every time I go to a Korean Restaurant they give out about 6 small appetizer dishes and one of them is always this cucumber kind of dish. There is some soft of slightly spicy seasoned liquid on it. I don't know what it is or how to make it. On separate occasions I've asked them how do they...

When I grill Steak I've been wrapping them in foil to let them 'rest'. My question is how long should I let them rest and does it really make a difference?

I was using olive oil and an All-Clad Iron Skillet. Should I have used canola oil? So, when it happens lower the heat on my pan huh?

I'm still a beginner cook. I've been cooking for my family and when grilling steak and, what I made tonight, salmon. I noticed that there is a point in which things get really smokey. Sometimes, I have to open all the windows and doors. Is it because the cooking oil I used has reached it's...

I've never fully understood why you should add flour to the meat when your searing it. I've always thought it would just burn off. I just added the flour to the stock directly. But then I'm a total beginner when it comes to cooking. So don't take my word for it.

Hi everyone, Ok, the last time I seared beef was for my beef stew dish. I cooked it twice already! But now I have a question about searing the meat. I have a small all clad skillet that I seared the meat in. But, because my skillet wasn't too big I had to do...

I wasn't a big fan of Sandra Lee either until I made one of her dishes. I am the cook of the family. Both my wife and I work. I tend to like good tasting food and my wife dosen't cook. So it's up to me to come up with things to cook. One thing I noticed is that Sandra Lee always has some...

About how much is left if I used a slow cooker and cooked it for 6 hours?

I really, like the beef stew I made. My wife really likes the beef stew I made. She wants me to make some for our 1 year old daughter. The problem is I make it with a cup of red wine. Now I kept telling my wife that the alcohol burns off. But she is still worried about it. So I'm asking...

I've really been wanting to try this scrambled eggs recipe with Crème fraîche or even with strawberries. The problem is I can't find Crème fraîche anywhere. All the supermarkets I've gone to don't carry it and/or have never heard of it. Does anyone here use it? If, so where can I get it so...

I cooked up some Beef Stew in a croc pot for about 5 hours. My problem was that the meat was still wasn't as tender as I had hoped. Does that generally mean I should have let it cook it longer? Also, I seared the meat before putting it in. Someone suggested I use canola oil versus olive...

I have an All-Clad Skillet. After I using for some time the inside edges have turned black and I can't seem to scrap it off. I have never seasoned the skillet... is that why? If I do season it would it prevent this from happening... and if not... wouldn't scrubbing it undo your seasoning...

I'm working on Beef Stew! I know easy for most of you. But first time for me making it!

I'm actually a big fan of Gordon. He's one of the reasons I tried getting back into trying to cook!