Beef and Veal

There are more than two. You can bake, broil, braise, saute, stew, grill, roast, steam, cure or boil meat. I guess these break down into wet methods and dry methods if you group them. That would be two groups of cooking methods.

After you Brown your Beef then transfer it into either a large stock pot or a slow cooker then cook over Low heat for about 8 to 10hrs with your Potatoes and Carrots add any other tender vegetables( Cabbage, Corn,Green Beans NOT Canned Green Beans about 1-2hrs before serving. If you are going to use canned Green Beans i do suggest you rinse them first before adding them to the pot,Doing so will get some of the bitterness out that can take over your soup taste. Hope this Helps

Taking an IQ test i see? I'll tell u cos im NICE. It's Yes because all the letters are in avalanch. Bit of an easy one there

That, of course, depends on how big you want the burgers to be.

It's possible that neither is in meat loaf. It can be made with any ground meat (or soy blend, if you're a vegetarian). Using pork and/or veal will change the flavor but they aren't necessary.

Whole Foods and many other fresh market type grocery stores may offer veal. Local meat markets may carry it or have it ordered upon request.

Veal is still considered a specialty meat, and is rather expensive so many small retailers can not afford to keep it on hand because of the possibility of loss. If you approach your meat department at your local market where veal is not offered they will usually do their best to get it for you.

I a microwave heat them for 15 seconds if that doesn't help do it again never more than 15

Most southern French red wines are fantastic with meaty beef burgers and are recommended.

A nice Gigondas or Vacqueyras from the Southern Rhone area is a very good bet. Or a peppery Zinfandel, which compliments the meal very nicely.

Languedoc, Spanish Navara or Greek rich red wines are also a great pairing for meaty beef burgers.

A beef stew is "un ragout de boeuf" in French.

There are many ways to cook beef stroganoff, and depending on which recipes you use, the ingredients varies. The only main ingredient that is consistent is the use of beef and egg noodles.

Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Make that one if the ambient temperature is very warm. At that point, it should be refrigerated or re-heated.

Till they are done on the INSIDE, close to 1/2 hour or more, depending on thickness. The thicker the meat, the longer it takes to cook. Cut into one, and if it's gray , it's probably done. Another View: Ribs tend to take a while to cook. To shorten grilling time, boil ribs on your range until they turn gray; at least 30 minutes. Then marinate if desired, and grill them, brushing frequently with marinade as they cook. They're done when they are fork-tender.

Corned beef is form the brisket of the cow which is the lower stomach it is usually made in Germany.

Where it is made will depend on your location. The U.S. will not import beef from Europe. The U.S. has it's own corned beef processors.

Irish soda bread and iced cold beer make the perfect meal!

Since you have properly spelled the term "beef curtains" in your question, it is not necessary to answer how to properly spell it. It should be pointed out, however, that beef curtains are a derogatory term for the female labium.

Just about, since most of our beef does, in fact, come from the hind quarters of cattle. But ground beef also comes from the other muscle parts of the carcass that are not suitable for roasts or steaks because of the lack of quality, and thus is ground up.

No, us beef imports from China was suspended in 2003

You can keep it a very long time, just make sure there is no air in the bag. if you start to see frost forming in the bag, that means you need to get ready to eat it so make sure you seal it very well.

Hamburgers, patties made from ground beef, are eaten around the world in almost every nation on the Earth. India, which worships the cow, probably does not eat very many hamburgers, but, almost every other country on the planet Earth eats hamburgers, once in a while.

Just a few days if kept in the frige. If left out at room temp then refrigerated it will be less than that. Keep raw meats cold at all times.

Peeling potatoes while they are boiling is not recommended as you could be burned by the hot water and/or hot potatoes.

As for peeling potatoes before you boil them, it is not necessary. You can boil them first, cool them, and then peel them. It is easier to peel the potatoes after they have been boiled.

A lot of our beef comes from home. It is too expensive and too ineffective to import beef from abroad. Though, for specialty meats we get beef/pork from primarily parts of Asia such as Japan.

I did hear we get a lot of our meats from Mexico too.

Beef is the meat taken from cattle. An ox is a bovine that has been trained to work or be a draft animal. Beef can (and often does) come from oxen that have worn out their time under the yoke.