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Good suggestions, thanks. Happy New Year!

Love to make beef stew on cold wintry nights here in NY. All the cuts I have used are very stringy- tender, but stringy. It reminds me of pulled pork, but in beef. Does anyone have a suggestion for other cuts of meat that when cooked are not stringy? I cook the stew in a slow cooker.

Found out something interesting today. I decided to give up on supermarket beef because I have been so consistently disappointed. I stopped into one of the last butcher shops around here and the butcher said flank, skirt, and hanger steak used to be considered a waste cut and butchers would...

Thanks for all your suggestions. Yes, I did let it stand and I did cut across the grain. I used Masterpiece Steakhouse marinade, which smells good and strong. I'm not a fan of Rachel Ray's either, but I see she cooked her flank steak on an indoor electric grill or stove top grill pan. I...

Hi, I have had flank and skirt steak out in restaurants and it is delicious. So, I tried to make it at home and was terribly disappointed. I marinated it with a storebought brand (probably the first mistake) and then broiled it. I didn't like it and it was nothing like what I had out. Does...

I have many recipes. Sometimes I fry with breadcrumb topping; sometimes it's saute in a francese sauce. They seem to come out the best when when I make chicken parm. and that takes the longest too cook compared to the other 2 ways. I am using the boneless skinless kind. No, I haven't...

OH, just read something as I scanned the chickecn section of the threads. Someone posted that chicken breasts are almost always frozen and thawed in the supermarket for sale. It's supposed to be labeled previously thawed. I looked at my packages and it's not marked. But I suspect that is...

I don't know what's happening to my chicken breast dinners. I am making the same recipes I've always made, but they are not coming out good. We could always cut them with a fork, but not now. My husband said it's probably the chicken breasts and all the things they are injecting the...

Is flank and skirt steak the same thing?

Corey, made you recipe posted here for bottom round and it was soooo tender. Thanks.

If you're using boneless chicken breasts, how will you adjust the time?

Hi, I am a new member from Bayport, NY. Just discovered your site and am enjoying reading all the hints and recipes. Going to try one now. Wish me luck!:chef: