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| Expert | Average Ratings | Expertise |
|---|---|---|
Keith PattonAvailable
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I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck. | |
Enrique TorresColumbia
Available
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How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan frying, grilling and steam systems. |
Ken Intense meat flavor depends on many factors: a. Type of cut. b. Processing system, recipe and flavoring ingredients. Lets see: a. Type of cut: The front cuts like chest are so flavored
James Cooking time depends on many factors. In order to give to you an example lets see some factors related to it: If the meat contains bones; if yes, you have to cook more time and less temperature
Deanna: Not really. There is no a matter of products, it is about how the food is done, storaged and consumed. First of all, the most important is to be sure that the manufacturer complies all the regulations
Julie: Meat in the freezer will keep up to 12 months depending on how well it is wrapped. What you need to know is that plastic is not impermiable. If you look at plastic under a microscope, it
Pat: There are many recipes to prepare prime ribs. Personally I like to prepare a garlic herb crusted prime rib: In my oppinion the best recipe is the following, taken from: http://homecooking

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