Meat & Poultry

Topic / Topic starter Replies Last postsort ascending
Normal topic Cutting chicken breast
by amateur cook » Thu, 2016-05-19 09:43
1
by Chris Klindt
Tue, 2016-05-24 10:38
Normal topic Does anyone know where one might be able to purchase veal, beef, and lamb bones.
by ralexander0359 » Sat, 2016-05-07 15:38
1
by jacob burton
Sun, 2016-05-08 12:33
Normal topic In over my head
by elkdom » Tue, 2016-01-26 00:27
8
by jacob burton
Fri, 2016-04-08 16:20
Normal topic Question About Weight
by RobynH » Sun, 2016-03-27 20:18
0
by RobynH
Sun, 2016-03-27 20:18
Normal topic How to butcher beef and lamb
by QP Sport » Fri, 2016-01-15 08:43
0
by QP Sport
Fri, 2016-01-15 08:43
Normal topic Accelerated Aging
by Robsous » Fri, 2016-01-08 10:32
1
by jacob burton
Wed, 2016-01-13 09:26
Normal topic presalting sous vide steaks
by Gadzik » Mon, 2015-12-14 07:51
5
by jacob burton
Thu, 2015-12-24 11:41
Normal topic Roast Goose
by SamA » Fri, 2014-11-14 07:24
5
by jacob burton
Thu, 2015-12-10 10:13
Normal topic Braising question
by Ari » Mon, 2015-11-30 14:41
10
by jacob burton
Wed, 2015-12-02 16:16
Normal topic Lamb Medallions with Ginger Confit
by Margaux » Sat, 2013-02-16 23:56
0
by Margaux
Wed, 2015-11-11 23:41
Normal topic ideas for serving duck wings in restaurant
by Gadzik » Mon, 2015-08-24 00:46
0
by Gadzik
Wed, 2015-11-11 23:40
Normal topic A Great Article on Skirt Steak and the Reality of Meat
by Anonymous » Fri, 2013-03-29 06:20
4
by Zalbar
Wed, 2015-11-11 23:19
Normal topic Beef liver
by JoeB » Mon, 2011-06-27 13:30
5
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Alligator and Kangaroo
by Zalbar » Tue, 2012-07-17 12:32
5
by Meghla Akash
Wed, 2015-11-11 23:19
Normal topic Yak's Meat
by strikingtwice » Mon, 2013-05-27 06:33
8
by smilingcat
Wed, 2015-11-11 23:19
Normal topic Venison
by Anonymous » Tue, 2011-11-15 12:54
6
by Lance.W
Wed, 2015-11-11 23:19
Normal topic Chicken: (How age, breed, breeding mechanism and size affect flavor)
by Holly » Sat, 2015-03-28 12:30
19
by ChefRye
Wed, 2015-11-11 23:19
Normal topic Shaved Beef Heart Crostini
by esavitzky » Wed, 2012-10-03 10:19
10
by brek81
Wed, 2015-11-11 23:19
Normal topic Real Chicken Fried Stake
by lrsshadow » Mon, 2013-11-11 07:08
10
by lrsshadow
Wed, 2015-11-11 23:19
Normal topic Coq au Vin
by GreenBake » Thu, 2011-12-29 19:47
3
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Caul Offal...Excuse me?
by Mucho Bocho » Fri, 2015-04-03 06:09
3
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Roast Chicken Leg
by haptalon » Tue, 2012-10-23 10:32
6
by haptalon
Wed, 2015-11-11 23:19
Normal topic The Science of Pulled Pork (extended roasting)
by JoeB » Tue, 2012-12-18 06:11
2
by Zalbar
Wed, 2015-11-11 23:19
Normal topic So I just made this lamb dish....
by luckieali » Sun, 2014-01-12 18:10
2
by labradors
Wed, 2015-11-11 23:19
Normal topic Top Chef S9 Ep01 - Pork Loin Butchery
by Zalbar » Mon, 2012-02-06 08:54
10
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Leftover smoked brisket fat
by kingbutler » Sat, 2015-05-23 13:20
2
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Port Caesarea Harissa Ground Lamb Kebabs
by Margaux » Sat, 2013-02-09 07:50
2
by Margaux
Wed, 2015-11-11 23:19
Normal topic Can duck legs be frenched, stuffed & steamed like chicken?
by Katman2 » Mon, 2014-04-07 20:26
2
by Katman2
Wed, 2015-11-11 23:19
Normal topic Mexican chorizo recipe?
by labradors » Sun, 2012-04-08 23:09
4
by Wisconsin Limey
Wed, 2015-11-11 23:19
Normal topic Country style Ribs...
by Wartface » Thu, 2015-07-02 21:37
15
by Nina
Wed, 2015-11-11 23:19
Normal topic Pork Prime Rib Roast
by garylynn13 » Sat, 2013-03-23 08:17
7
by Zalbar
Wed, 2015-11-11 23:19
Normal topic Leftover Beef and Pork
by CaterGreat » Fri, 2014-11-07 12:20
2
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Braised Beef Short ribs question
by wamoomaw » Tue, 2012-06-26 12:54
4
by wamoomaw
Wed, 2015-11-11 23:19
Normal topic Pork Loin stuffing ideas
by strikingtwice » Tue, 2015-09-22 17:12
8
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Duck prosciutto
by dk » Fri, 2013-04-05 10:14
1
by Zalbar
Wed, 2015-11-11 23:19
Normal topic wild goose
by Anonymous » Sun, 2011-09-11 18:01
6
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Vacuum tumbler and pork belly
by Pepperfire » Sun, 2014-11-30 19:17
3
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Pastrami
by Zalbar » Wed, 2012-10-03 09:34
5
by esavitzky
Wed, 2015-11-11 23:19
Normal topic Duck Scraps?
by GimpyBee » Fri, 2013-10-11 18:29
11
by labradors
Wed, 2015-11-11 23:19
Hot topic Prime Rib
by esavitzky » Tue, 2011-12-20 08:56
29
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Water Blanching
by Robsous » Thu, 2015-04-02 19:16
3
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Individualing wrapping...or not?
by mstone714 » Wed, 2012-10-17 02:32
7
by Zalbar
Wed, 2015-11-11 23:19
Hot topic Prime Rib @ home - Different temps
by BrianShaw » Mon, 2012-12-10 08:36
21
by labradors
Wed, 2015-11-11 23:19
Normal topic World Famous Chicken Thighs with a twist
by Nina » Fri, 2014-01-10 07:24
5
by Nina
Wed, 2015-11-11 23:19
Normal topic Medium-Rare Burgers - Safety
by Anonymous » Mon, 2012-01-23 17:43
5
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Crispy Duck Skin Problems
by Toronto foodie » Mon, 2015-04-06 02:38
5
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Pollo Chilindrón ( Chicken with Red & Green Bell Peppers)
by Margaux » Sat, 2013-01-26 01:04
4
by Margaux
Wed, 2015-11-11 23:19
Normal topic Slow cooker roast chicken
by strikingtwice » Sun, 2014-03-30 07:50
6
by CramerNH
Wed, 2015-11-11 23:19
Normal topic Confit
by dannyh92 » Tue, 2012-03-20 23:29
3
by dannyh92
Wed, 2015-11-11 23:19
Normal topic Whole deboned BBQ chicken cooked prefectly with crispy skin
by Mucho Bocho » Thu, 2015-07-02 08:04
15
by Seattle Guy
Wed, 2015-11-11 23:19
Normal topic Estofado de rabo de toro ( Oxtail or Beef Tail Stew )
by Margaux » Sat, 2013-02-23 08:52
14
by labradors
Wed, 2015-11-11 23:19
Normal topic How Do I Not Screw Up Leaf Fat to Make Tallow?
by Anonymous » Sat, 2014-09-20 08:48
12
by Marco099
Wed, 2015-11-11 23:19
Normal topic oven baked chicken wings - can it be done without sticking?
by JoeB » Fri, 2012-06-08 12:19
2
by JoeB
Wed, 2015-11-11 23:19
Normal topic Making Bacon
by wamoomaw » Thu, 2013-04-04 07:07
7
by wamoomaw
Wed, 2015-11-11 23:19
Normal topic Pork stock mystery
by messychef24 » Thu, 2011-07-07 06:51
6
by Jacobite
Wed, 2015-11-11 23:19
Normal topic Uses for leftover turkey carcases
by GreenBake » Fri, 2014-11-21 20:10
1
by Zalbar
Wed, 2015-11-11 23:19
Normal topic Talking Turkey (Roasting Pans)
by GreenBake » Sat, 2012-09-01 23:47
4
by elkahani
Wed, 2015-11-11 23:19
Normal topic Pork bones?? local butcher didn't even have ham hock
by smilingcat » Sat, 2013-06-01 00:18
3
by smilingcat
Wed, 2015-11-11 23:19
Normal topic Can someone post a tutorial on how to debone a chicken & or game hen?
by Anonymous » Thu, 2011-12-01 04:18
1
by Zalbar
Wed, 2015-11-11 23:19
Normal topic I used a tenderizing mallet and my chicken was stringy??
by fmgandme1 » Wed, 2015-04-01 07:16
1
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Pulled pork for kids football team
by chefme757 » Sun, 2012-10-14 07:38
1
by labradors
Wed, 2015-11-11 23:19
Normal topic Pheasant!
by Brad » Mon, 2012-11-05 08:19
3
by Margaux
Wed, 2015-11-11 23:19
Normal topic Cooking time for leg of lamb?
by GimpyBee » Thu, 2013-12-26 20:30
2
by Zalbar
Wed, 2015-11-11 23:19
Normal topic Whole Roasted Chicken
by jacob burton » Tue, 2012-01-03 20:24
18
by lrsshadow
Wed, 2015-11-11 23:19
Normal topic Pancetta--Work In Progress
by Mucho Bocho » Fri, 2015-04-03 07:37
12
by jacob burton
Wed, 2015-11-11 23:19
Normal topic Lasagne al Forno di Nonna
by Margaux » Tue, 2013-01-01 02:01
2
by Margaux
Wed, 2015-11-11 23:19
Normal topic Top Round Stuffed Beef Roll
by lrsshadow » Tue, 2014-01-28 19:41
10
by Zalbar
Wed, 2015-11-11 23:19
Hot topic Let's Talk Fried Chicken (Page: 1, 2)
by jacob burton » Wed, 2012-02-29 17:56
53
by Lance.W
Wed, 2015-11-11 23:19
Normal topic Halloween Dinner
by Mack-the-knife » Wed, 2015-06-17 13:07
13
by jacob burton
Wed, 2015-11-11 23:19
Normal topic How to avoid dry turkey sausage w/o just adding fat?
by labradors » Mon, 2014-07-14 10:41
6
by labradors
Wed, 2015-11-11 23:19
Normal topic Side Dish??
by Brad » Sat, 2012-04-14 15:31
8
by sarahyoung75
Wed, 2015-11-11 23:19
Normal topic 1 lb ground turkey yields how many sliders?
by Usdevildog20 » Mon, 2015-07-13 13:04
1
by jacob burton
Wed, 2015-11-11 23:19
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Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0