http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post.php?sid=469136  will be here in TheMotherhood and would LOVE to answer your questions about beef (how to prepare certain cuts, what tips work for him, quick recipes, ...]]> en-US webmaster@themotherhood.com (Deborah) Thu, 25 Feb 2010 10:50:46 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Emily) Thu, 25 Feb 2010 11:45:03 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (mommystory) Thu, 25 Feb 2010 21:10:23 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Jennifer@Savor) Sat, 27 Feb 2010 20:06:35 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (RobynsWorld) Sun, 28 Feb 2010 12:36:25 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142
Flank steak is one of my favorite cuts of beef because it's lean, but flavorful. I keep falling back on one or two stock ways of preparing it, though. What are some of your favorite ideas for flank steak?
I also love cooking with ground beef, because of course it's economical and versatile. I've heard ground chuck is best for burgers because it has a little more fat. How do I know when to use ground chuck, ground round, or ground sirloin?
Last but not least (for now): I've been seeing "Piedmontese Beef" on menus as a leaner burger alternative. What is Piedmontese Beef? And is the premium the restaurants charge for it worth it?]]> webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:50:06 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:53:46 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:59:43 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 Can you microwave meat safely and still have it done and tender?

How long can you freeze cooked beef for- lets say you overcook and have extras for soups, etc?

From Sandy]]> webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:12:36 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:13:21 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 From Tamara]]> webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:13:49 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:14:44 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:15:37 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (JodiG) Sun, 28 Feb 2010 18:16:23 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Emily) Sun, 28 Feb 2010 21:34:47 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (MomoFali) Mon, 01 Mar 2010 20:26:14 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Brandie) Mon, 01 Mar 2010 21:58:09 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Mindi) Tue, 02 Mar 2010 13:32:20 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Becki) Tue, 02 Mar 2010 14:29:12 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Mishelle Lane) Wed, 03 Mar 2010 08:49:13 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (1Chef) Tue, 02 Mar 2010 19:44:47 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (1Chef) Tue, 02 Mar 2010 19:45:58 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142
Flank steak is one of my favorite cuts of beef because it's lean, but flavorful. I keep falling back on one or two stock ways of preparing it, though. What are some of your favorite ideas for flank steak?
I also love cooking with ground beef, because of course it's economical and versatile. I've heard ground chuck is best for burgers because it has a little more fat. How do I know when to use ground chuck, ground round, or ground sirloin?
Last but not least (for now): I've been seeing "Piedmontese Beef" on menus as a leaner burger alternative. What is Piedmontese Beef? And is the premium the restaurants charge for it worth it?]]> webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:50:06 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:53:46 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142 webmaster@themotherhood.com (Cooper) Sun, 28 Feb 2010 14:59:43 -0500 http://www.themotherhood.com/post/show/id/469142 http://www.themotherhood.com/post/show/id/469142