Use regular beef broth which you have cooked down in a pan to half its original volume.

Alternatively, use a beef bouillon powder or paste (Bovril, Better-Than-Bouillon, etc.) diluted with half the recommended amount of water. You’ll need to reduce the amount of salt in the recipe too if you do this.

Which of the following is a critical control point when preparing a beef curry?

Marzetti's - I used to work there

If the steaks have been wrapped tightly and there is no freezer burn, they should be safe to eat. Frozen food will essentially be safe indefinitely, however it will lose quality the longer it is frozen.

A person can learn to make beef Stroganoff by finding a recipe of this. There are recipes online especially at All Recipes the website. A common cook book will also have this.

You betcha. In the Canadian North lumberjack stew is left on the woodstove top for a few months. You take out a little bit to eat, and then you put something back in to replace what you took out. 3 month old stew takes fantastic!

If you mean beef consomme, it is a clear soup made with beef broth.

Paul Mcartney

In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.

It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.

Use a recipe from a trusted source and don't push the time table to it's limits.

oil and salt

Beef Stroganoff is a Russian dish, which in its original form dates from the 19th century (before 1861) as "Beef à laStroganov."

Prime rib is a cut of beef that is favoured for its incredibly tender and juicy qualites. The use of the word "prime" with reference to meat denotes the quaiklty of the meat in the original instance, i.e. the animal from which it came and not the cut as is often thought.

No because beef bacon and pastrami are made differently.

200 per kilo

In an average cooked veal there are about 229 calories in 3.5 ounces.

It depends on where they live. Some parts of the world practice religions where pork is a forbidden meat, and they eat mostly beef there. Other parts of the world have a lot of pigs and eat mostly pork.

Season with salt & pepper. Preheat at broil or 500 degrees. Move rack as high as possible. Put ribeyes on a baking pan and broil between 4-7 minutes per side, depending on how u like them cooked. Voila! Yummy steaks!

Every 21 days

They were domesticated around 8000 BC, providing resources for meat, milk and leather. Most cattle originated from the Old World, except for the Bison Hybrids. It remains unknown when the date of cooking beef cane into being. As farming evolved some breeds were specifically bred to increase meat yields (Chianina, Charolais), to improve textures (Murray Gray, Angus) dual purpose (Brown Swiss, Shorthorn), triple-purpose (Dexter).

The Chicago Steak company specializes in hand-cut, mid-west raised, USDA Prime beef, the very best steaks money can buy. CSC raises, trims & ages each steak using centuries-old techniques, then vacuum seals each one,locking in the flavor & freshness.

cutt.ly/9kg6Ift

They are very similar, and of course recipes vary. But, Hunan has more ginger and Kung Pao has more garlic. Also, I think Kung Pao has more chiles, because it has always seemed hotter to me, than Hunan. But they are both a soy, sesame, vinegar and sugar base-so they really are similar. Also, sauces aside, Kung Pao generally has vegetables in it, whereas Hunan typically does not.

Seven on each side, Fourteen total

Raw beef will sink in water, however as it cooks it looses weight (mostly water loss) and as it looses weight it becomes lighter therefore it will rise and begin to float.

BAC.