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I see that rainbow look in roast beef alot. I am not certain what causes this but it is in the meat itself and visible when slicing cooked roast beef for sandwiches. It does not mean it is bad because I have seen it all my life and eaten it and it isnt a taste issue either. I have not seen it in...

If you had a knife set for 30 years and you were happy with it then I would try and find that set again. Knives are a hard thing to ask advise about because everyone seems to like a different knife for different reasons. It is hard to find a knife that I can hold, that is well balanced for me...

From what I remember about a good cooking wok is that the bottom should be thicker metal than the sides. Wok cooking is very different than any other type so it will take some time getting used to it and some wasted food im sure. I know when I start getting into cooking ethnic foods I am not...

If you want to grill like a restaurant you can buy a $1000.00 gas fired broiler with steel grates and cooks at 600+ degrees, but if you are on a tighter budget then try what was posted previously. Just thought I would toss that in.

The problem is not China's tilapia but everywhere that is it produced seems to be a by-product fish from raising other fish. They use the tilapia to eat the seperated waste from other farm raised fish. They are bottom feeders like catfish.

Our procedure for handling raw fruits and vegetables that are ready to be served is to wash them in a solution that in a sence sanitizes the skins. We do this for all ready to eat foods before serving. Anything on the fruits will be washed and sanitized before anyone else gets in touch with it...

I thought this may be a good place to explain what happened to me today. My assistant manager was prepping grapes at the restaurant I manage and she sceams. She yells to me to get the spider she saw in a box she was working out of. I tell her to just kill the spider but she says no way. So I...

Not just any brand of cast iron will do because of the quality. Cheap ones have "hot spots" in them and a hard to season surface. You would know the difference quickly if you had them side by side. Worth the wait to find a treasure.

Same here. Butter goes so fast that pathogens wouldnt have time to know it was there much less have a chance to spread.

Thats good to hear. I know my parents and Gparents did the same. I am very cautious because I am a Servsafe instructor and know how bad things can get. Anything like Italian dressing I would becareful with because of the garlic in it. Most things with oil and vinegar you would think are okay but...

Most people do not know those brands because they have been out of business since the 60s I believe. Griswold is very hard to find anywhere but you can look on eBay for them to see what markings to look for. Just put in those two bands and alot will pop up. I do not buy from there because of...

I left the bakery to work baking for a restaurant and then became his main cook. After 7 years I went to another restaurant to become a manager and then after 18 months I moved out of state to work in another and became general manager of the one I am at now. As for the pie crust...use real...

I like bamboo because of how smooth it feels when stirring. If you are stirring anything really hot with metal and it hangs up it could splash causing burns to the skin. I mainly use bamboo for everything. The Asians have been using it for thousands of years so it must be good.

There has been a study linked to finding aluminun depsits on the brain in people with Alzheimer’s disease. Not certain if it has any merit but I do not chance it myself. I do not use aluminum or non-stick myself. I use alot of cast iron because I figure that if a farmers seem to live past 80...

Nice website. I believe that the figure of $5-6 billion lost each year is a low estimate. They did say medical and lost productivity however, look at just the loss of tomatoes crop, lost with them rotting in the fields because of an outbreak that now they claim could be peppers.

I usually make my own sausage with my Kitchaide. I get about a 10 pound pork butt and debone it. I cut it into strips and run it through the meat grinder attachment with the course blade then rerun it through using the fine blade. I have found that it makes a much smoother grind this way. Then I...

SS is about the worst pot you can use for heavy soups or sauces. It will almost always burn before you have the food to where you want it. Aluminum stock pots are better for that sort of cooking. Restaurants use aluminum unless they setup a double boiler method with another SS pot.

I know growing up that we did pans at 200 for 5 hours. That was over 20 years ago but it seems to work fine for me. I do not do this in the summer mind you but in the spring winter or fall its not bad aside from the smell.

It would depnd on your style and how you want to use them. Most of your pros out there, stick to what they are comfortable with. Very hard to change their minds in cookware. If it looks intresting to you and if it is within your budget to buy, then I have found it is fun to try new kitchen gadgets.

I would not use that pan. It has an area for food to get into that you wont be able to clean out possibly causing pathogens to grow. If you are passionate about using cast iron then I would go to yard sales or auctions and look for "griswold" or "wagner" brand cast iron. Those are the best ever...

Ron W is right. Woks are used for high heat cooking that sears the outside of foods keeping the centers crisp. High heat used on "non-stick" is not only bad for the pan it can be toxic to humans if cooked above med high heat. If you have any birds as pets, they are very sensitive to non-stick...

You may want to see if there is a food service store in your area open to the public and then you can see them in person to decide which one if for you.

I do not agree with the butter being okay. It is cream based and not cooked. Real butter can can rancid and make you very ill. We are talking about a person in NC in the summer months. I know growing up real butter never saw the fridge but I would not trust it. The health department would differ...

You have a nice neighbor because prosciutto is very expensive. Sliced paper thin that stuff is great to add with smoked provolone cheese and make sandwiches or use it like you would sliced lunchmeat ham.

If it is all natual meaning just ground peanuts with nothing added, you do not put peanuts in the shell in the fridge do you?