Category: Q&A
Q&A: What the Heck is “Tzlaot Unterif”?
In a word, Yiddish. Remember when I said that there were a bazillion ways to butcher a cow? Well, Yiddish is apparently one of them. Fleisch, a frozen meat brand here in Israel, markets some of the al... Read MoreQ&A: Is it better to cook a steak frozen or thawed?
There’s an article on Gizmodo that was brought to my attention by a reader. In it, they cite an America’s Test Kitchen video that did a side by side comparison of a steak that was divided ... Read MoreQ & A: Substitute for Farmer Cheese
Making farmer cheese can be easier or easier, depending on where you want to start.... Read MoreQ&A: Tenderizing Meat
My wife is allergic to wine, even cooked. What can I use to cook/tenderize meat? She is also allergic to tomato(products) eggplant, green peppers and potatoes. (The Israeli national diet.) Well, there... Read MoreQ&A: Gamey Lamb
I saw your recent post about boning-out lamb quarters and have a question for you. Is the taste of the lamb quarters very “gamey” (like the taste of lamb stew made with lamb shanks) or if ... Read MoreQ&A: Corned Beef Questions
I am trying out your corned beef recipe for Rosh Hashanah and I have a few questions: I don’t have saltpeter… will this ruin my corned beef? I got one of those gigantic briskets, almost 4/... Read MoreQ&A: Blender Devices
I need to go out and buy a blender or food processor, any suggestions of what features are must-haves? The answer isn’t a simple one, but it isn’t a hard one either. What I can tell you is... Read More- 2 of 3
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