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  • September 17, 2014
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Results 1 - 10 of 124 for dog meat

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  1. Are greens always good?

    Posted Jan 23rd 2011, 12:00am by Wynnie Chan

    ... especially cured meats such as bacon, hot dogs, sausages, ham and other cold cuts, contain nitrates as a preservative to maintain colour and microbial safety. Nitrites are used as additives when meat is cured; they slow down the development of the dangerous botulinum toxin. Some processed meats and certain fungi (eg ceps) have been shown to contain varying amounts of carcinogenic nitrosamines. ...

  2. Fit for a king

    Posted Apr 08th 2012, 12:00am

    ... Susan Jung Beef brisket used to be an inexpensive cut of meat. It was less popular than easy-to-cook cuts, such as steak and chops, because it's tough and takes a long time to simmer ... of your brisket. Braised beef brisket with onion (pictured) If you have time (it's best to plan ahead), salt the meat a day or two in advance. 2kg piece of beef brisket About 50ml cooking oil ...

  3. Love meat tender

    Posted Dec 17th 2006, 12:00am by Susan Jung

    ... This method allows you to take tough cuts of meat and tenderise them by cooking with a small amount of liquid on a very low heat. It works best with inexpensive cuts such as oxtail, brisket, shanks, ... grams) and add more meat. Tendon is difficult to cut so have the butcher do it. This is my grandmother's recipe. It can also be made with oxtail. 500 grams beef brisket (ngau lam), in 2-3cm ...

  4. Meat made healthier with soy marinade

    Posted Jul 05th 2006, 12:00am by Lawrence Chung

    ... Lawrence Chung in Taipei The traditional Chinese marinade made of soy sauce, sugar and water is one most Chinese mothers use when cooking meat and eggs. But it is doubtful they realise ... Catholic University has revealed that the marinade inhibits the formation of cholesterol oxidation products (COPs) when meat is grilled. COPs, formed when cholesterol-rich foods are cooked ...

  5. What's done is done

    Posted Jan 24th 2010, 12:00am by Susan Jung

    ... is not the sole indication of being fully cooked, you need to rely on smell and feel: they'll give off an appetising baked fragrance, feel firm to the touch and shrink slightly in the pan. Meat is another story. As with baked products, cooking times for meat are just guidelines, not absolutes. With certain cuts, namely the tougher ones with lots of connective tissue, almost everyone ...

  6. Great name for a seafood chef, but Haddock the cook has gone

    Posted Oct 31st 2009, 12:00am by Alex Lo

    ... with Alex Lo Haddock. What a name for a chef working at a seafood restaurant. Too bad he didn't last long. Chris Haddock from New York and London is still being advertised as the 'new' chef at Ocean Grill, a superb restaurant on Elgin Stree ...

  7. Ocean Grill

    Posted Jun 25th 2009, 12:00am by Susan Jung

    ... Susan Jung 49 Elgin Street, SoHo Tel: 2147 0100 Open: 11am-2.30pm (last order), 6pm-10.45pm (last order) Cuisine: Seafood. Price: About HK$400 without drinks and before adding the service charge. Ambience: Ocean Grill replaces Bizou, which was opened by t ...

  8. All that glitters

    Posted Apr 24th 2008, 12:00am by Staff Reporter

    ... JH Elements Mall, R001, 1 Austin Road West, Kowloon, 21968126 This Italian restaurant with a Japanese influence is operated by renowned Italian jewellery brand Damiani. The restaurant has a contemporary and stylish environment- lots of natural wood mixed ...

  9. Pigging out

    Posted Mar 21st 2010, 12:00am by Susan Jung

    ... have guessed, their focus is on pork. The two bloggers post about sausage-making (varying the size of the die on the meat grinder can affect the texture and quality of the product), discuss ...

  10. Flair and fowl

    Posted Jan 11th 2009, 12:00am by Susan Jung

    ... the various parts into different dishes. It's satisfying work that lets you cook each part in the optimal way- the tough meat on the legs is best cooked slowly, the breasts should be cooked ... to the breast bone as possible to remove the meat in one piece. Remove the second breast in the same way. Cut off the leg and thigh in one piece by slicing as close to the carcass as possible, then cut ...




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