Questions about the flesh of an animal (especially mammal) used as food.

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0answers
11 views

What were the primary reasons for different livestock consumption habits of countries and cultures?

Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available. I began to ...
0
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0answers
18 views

how long can I leave cooked meat out on the counter before it goes bad? [duplicate]

How long can I leave cooked meat on the counter before it goes bad and I can't use it?
3
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2answers
102 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
4
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2answers
234 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...
4
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1answer
147 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of ...
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2answers
78 views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
4
votes
2answers
218 views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
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1answer
45 views

What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...
3
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1answer
266 views

New to grinding meat

I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef vs Turkey, etc.
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6answers
1k views

A question about browning meat for spaghetti bolognese

I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does ...
2
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1answer
52 views

Nutrient content of ground bison meat

I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as 2.42 grams of fat and 143 kcal per 3.5 ...
3
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1answer
63 views

Keep roast beef fresh?

I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast beef fresh? How do butcher's do it?
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1answer
61 views

Freezing meat - whole or in pieces?

I have a beautiful, top quality beef tenderloin in the fridge. It's from my local butcher and I know it's been handeled with great care up to now.As my guests had to cancel, I'll have to freeze it - ...
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1answer
155 views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
3
votes
1answer
79 views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
14
votes
1answer
833 views

Is there a difference between freezing meat at 26°F and 0°F?

According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulation?
0
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1answer
113 views

What kind of food components contain more energy? [closed]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...
7
votes
2answers
144 views

A substitution for pork in Swedish Meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the bible clean and unclean meat, fish, and fowl). Would ground ...
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3answers
109 views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
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1answer
473 views

Is rare pheasant safe?

I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err on the side of caution (cook until all ...
1
vote
1answer
99 views

Selecting a big joint of meat to cook without an oven [closed]

I've got slightly overstretched on a Christmas dinner party and the guestlist has hit 25 people! I'm going to do a roast turkey and the usual trimmings (traditional to the UK, American friends; think ...
0
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0answers
13 views

My crockpot turned off while making beef stre [duplicate]

I put uncooked beef in my crockpot with veggies. Cooked it for 7 hours. I went to bed thinking it would continue to cook thru the night and it turned itself off during the night. When I woke up it ...
1
vote
1answer
132 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
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2answers
72 views

Pork roast safe cooking

I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
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2answers
314 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
0
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1answer
67 views

Stew meat thawed at room temp. Safe? [duplicate]

I left a frozen (vacuum packed) package of raw beef stew meat on the counter overnight, about 12 hours. Would it stll be safe to eat after cooking it thouroughly?
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1answer
156 views

How long does it take to cook ground meat on a skillet?

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
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3answers
208 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
3
votes
2answers
381 views

Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed ...
4
votes
1answer
621 views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself ...
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2answers
73 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
0
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2answers
996 views

Mince smells like vinegar

My wife bought some beef mince from a shop- it looked red. When she fried it, it give off an aroma of vinegar. Is it off?
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2answers
284 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
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2answers
108 views

When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?

I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container and the gravy in another?
8
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1answer
775 views

Cooked meat diaper: toxic?

I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For ...
5
votes
2answers
5k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
1
vote
2answers
143 views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
3
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2answers
263 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
3
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1answer
155 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
12
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3answers
3k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
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2answers
158 views

Chicken defrosted on Saturday can I eat it on Monday

I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
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1answer
300 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
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1answer
73 views

Smoker Ideas, something between Ribs and a Brisket

Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems intimidating with my limited smoker ...
1
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1answer
149 views

How do I cook brain to achieve a firmer texture?

Most of the time we fry brain and eat it. But due to its semi-solid state, it doesn't seem good. Also Wikipedia says: Consuming the brain and other nerve tissue of animals may be hazardous to ...
1
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1answer
255 views

Why is it advised to freeze meat before eating as opposed to eating it fresh?

I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard same like this through national media. ...
6
votes
1answer
478 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
1
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1answer
95 views

Does cutting meat into pieces make it go bad faster?

Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate ...
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3answers
185 views

Is ground upper turkey thighs the same as regular ground turkey?

I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
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0answers
129 views

How to prepare meat for the whole week? [closed]

I'm working at a company where the employees can either eat at the restaurant or they can bring their own lunch boxes and warm them using the microwave, I prefer the second one because eating at the ...
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3answers
1k views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...