I see a lot dishes at fancy restaurants featuring beef cheeks. What are they, and how are they best prepared?--Alana Beef cheeks are exactly what they sound like. They are the muscles in the facial cheeks of cattle. They are a finely textured meat with some internal silverskin. Following the general rule that the more a muscle is... Read more →

We roasted a fresh turkey un-stuffed on Thanksgiving and the left-over pieces have been stored in the refrigerator in it's own container. How long is too long to safely consume the left-over turkey? Thank you. --Betty In our house, most of the leftover turkey is consumed for late night snacks or lunch the next day as Turkey Buns. In... Read more →

Hi. I managed to find two beef roasts of about 8 pounds each that together are enough to serve company coming for Easter dinner. My question is, how long do I need to cook them? Do I treat them like one 16 pound roast? --Shaun The amount of time that it takes a roast to cook depends on two major factors: the temperature at which the meat... Read more →

I notice sometimes that meat in the display counter at my local butcher shop has a green and magenta sheen to it. What causes this? Is the meat still okay to eat?--Toni What you are noticing is likely a phenomenon referred to as iridescence, or more technically birefringence. Essentially, this is the same effect as light passing through a... Read more →

When roasting a turkey, what temperature should it be cooked to and what is the best way to measure the temperature.--Brenda Ideally, the meat on the breast of a turkey should be roasted to 165°F (74°C) to be at its most tender. However the leg and thigh need to be cooked slightly higher, to between 175°F (80°C) and 180°F (82°C... Read more →

I've just started using a slow cooker, and have had pretty mediocre results in keeping my meat moist vs. conventional cooking. For example, the chicken always seems overdone and dry. Even my beef stew has been on the dry side, with my latest one almost inedible (not tough--just dry) after 7.5 hours on Low. My question is: Am I simply... Read more →

What does it mean to baste something? How and when do you do it?-- Nora Basting is used in roasting meat and poultry. To baste something, you take some of the juices that have collected in the bottom of the pan and use them to moisten the top surface. The juices may be spooned over the meat or brushed on. A basting bulb can also be used.... Read more →

Please help settle a family debate. Is it necessary to brown meat that is being cooked in a slow cooker? -- Sandra, Bobbi and Bruce With the exception of ground meats, it is not absolutely necessary to brown the meat before cooking it in a slow cooker or Crock Pot, although it is recommended as part of the flavor development of the dish.... Read more →

Q: Would you please tell me what the difference is between complete and complementary proteins.-- Angie Proteins are the basic building blocks for all living cells. They are made up from chains of smaller compounds called amino acids. There are 20 amino acids that are important to human health. Of these, your body is able to manufacture... Read more →

In a comment on the earlier article Cooked Chicken "Goop", Alice wrote: I marinaded some chicken breasts the other day in a yogurt marinade (that I've made before with no ill results). My ingredients were all fresh (mostly yogurt, shallots, garlic, that kind of thing) and it looked whitish when I was done, as one would expect. I took the... Read more →