Maybe not to everyone's liking, but if you are a fan of cooked marrow bones, they are easy to make at home. The rick, unctuous taste of warmed marrow spread on toast is both unique and delicious. Start at your butcher by getting 3 or 4 pieces of marrow bone 1½-2" (3.5-5 cm) thick, cut crosswise as in the picture above, per person. Make... Read more →

There used to be a restaurant in Saskatoon called Cousin Nik's that specialized in Greek fare. One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional. What surprised me most was the inclusion of... Read more →

I bought some round steak to make Hungarian Goulash. I realized I wasn’t going to get to making it in a timely manner and froze the meat. I took it out, defrosted it in the fridge only to have some things come up that made using it right away impossible. Knowing that meat can be refrozen if it is defrosted in the fridge I did just that... Read more →

How do I clean a seasoned fry pan in which I've cooked chicken?-Diane I'm not really sure what this question is getting at, but I'll hazard a guess that since chicken is notorious for contamination from salmonella, enterococcus or E. coli (among others), what you are concerned about is cross-contamination of other foods by a pan in which... Read more →

If a diet calls for 9 ounces of protein daily, how many grams would that be? - Kitty Nine ounces equals 255 grams, but if a diet calls for nine ounces of protein, the first thing I would recommend is checking out just exactly what the author meant by the word 'protein'. Technically, proteins are organic molecules made up of amino acids... Read more →

This is someplace where I might be accused of being a bit of a broken record. I find myself constantly amazed by the amount we are charged in the supermarket for labor we could just as well do at home. On previous occasions, I've written about $100 Onions, and Saving Money on Groceries. This time, it's the difference in cost between split... Read more →

My husband cooked chicken breasts on the barbecue grill yesterday. We put the remaining breasts into the refrigerator soon after pulling them off of the grill, around 3:00 pm. At 4:00 am, my daughter pulled the chicken out of the fridge to make a sandwich and forgot to put the other breasts back. My husband found them at 5:30 a.m. and... Read more →

Lots of recipes for stews and braises say to brown the meat "being careful to not overcrowd the pan." What does this mean and why does it matter? --Lisbeth The basic idea of searing meat is to create a nice brown crust on the meat that adds flavor to the dish through a process called the Maillard Reaction. Note that searing... Read more →

We had some cubed steak in our freezer. The freezer went out and the steak was thawed. I cooked the cubed steak and have re-frozen it. Is that safe, or do I need to throw it away? --Robin Assuming that even though the steak thawed out, it remained at a temperature below 40°F (4°C) and for no more than a couplel of days, then you... Read more →

What is the purpose of drawing out all the juices from a piece of meat with salt just have to have them all reabsorbed again. To me, this doesn't make any sense. --Linda I mention this process in the posting Salting Meat Before Cooking. It is also part of the working of dry rubs containing salt that are used on meat. There is some... Read more →