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

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15
votes
4answers
6k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
0
votes
1answer
582 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
2
votes
2answers
115 views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
0
votes
4answers
124 views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
1
vote
1answer
135 views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
1
vote
2answers
84 views

How to reheat without compromising quality

Not always, but more often than not, I am able to perfectly cook our dinner protein (meat). This also includes my husband when he B.B.Q.s. The problem is, how can the meat be reheated the next day ...
3
votes
2answers
85 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
0
votes
0answers
21 views

Whole tenderloin temperature concerns [duplicate]

I put a whole tenderloin in my garage refrigerator but the door was accidentally left ajar overnight. The temp of the meat is 80 degress internally. Did I just ruin $150 worth of meat?
1
vote
2answers
152 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
-1
votes
1answer
49 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
1
vote
3answers
183 views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
2
votes
1answer
92 views

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce ...
0
votes
1answer
113 views

Roasting beef and lamb roasts together

Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
0
votes
0answers
18 views

Cooked cornbeef left out for 10 hours [duplicate]

We cooked 2 cornbeef briskets for four hours, and put one in the microwave To store while we ate but forgot to put it away until 10 hours later. Is it safe to eat still?
1
vote
0answers
130 views

What happened to my steak?

I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height. I let it reach room temperature (1 to ...
1
vote
1answer
110 views

Heavy smoke taste [closed]

I have a masterbilt electric smoker and my wife tells me it has too much smoke taste to it. What am I doing wrong? The instructions say not to soak the wood chips.
0
votes
3answers
152 views

How do you infuse the flavor of a sauce into chicken?

I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. ...
0
votes
1answer
125 views

Is freezing browned meat the best option

I've previously browned chicken in the pan before freezing it for use at a later date but recently a thought has occurred to me to prepare it 'white', freeze and then brown it when using it defrosted ...
1
vote
2answers
181 views

Cooking meat/fish without Maillard reaction(a.k.a. browning)

Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates ...
1
vote
2answers
80 views

If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?

A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of liquid, blood or protein then it can move ...
2
votes
5answers
240 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
32
votes
5answers
7k views

Why do American supermarkets only carry lamb and not mutton?

When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sheep) is being sold as "lamb", mutton ...
1
vote
2answers
140 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
2
votes
2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
2
votes
1answer
105 views

Does 85% lean ground turkey have the same amount of fat as 85% lean ground beef?

I'm not a cooking expert so I'm not exactly sure what the notation means. I always thought that turkey was a much leaner meat than beef. So if turkey is labeled as 85% lean, does that mean it has the ...
2
votes
1answer
86 views

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown ...
1
vote
2answers
199 views

What is the lowest temperature possible (of water) to cook meat in?

Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be for it to be still able to cook the meat? ...
5
votes
2answers
171 views

How reproduce meat flavor

Recently I have become a vegetarian, because all the philosophical questions about killing animals and everything else. I have always loved hamburgers, but all vegetarian hamburgers don't have any ...
4
votes
2answers
115 views

Oven vs pan for meat stews

I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting ...
0
votes
2answers
76 views

Are areas filled with an oily texture common in jamon serrano

I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious meat and have now started to cut the last ...
0
votes
0answers
9 views

Shelf life of chicken and buffalo meat in chilled condition [duplicate]

Want to know about the shelf life of buffalo meat and chicken in chilled condition.Pls suggest shelf life of ground meat also.
0
votes
0answers
37 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
1
vote
1answer
81 views

In what stage should the temperature of meat be taken?

The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in ...
1
vote
0answers
18 views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

I have a Thermapen meat thermometer that I use for precise temperature measurement. Although it's easy to read and fast, I'm not exactly sure how to take readings. With a large piece of meat with ...
1
vote
1answer
73 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
2
votes
1answer
77 views

How should I prepare meat to be ground?

I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince coming out. However I'm not quite sure ...
3
votes
1answer
108 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat ...
11
votes
1answer
243 views

How does pineapple tenderize meat?

It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also seen suggestions that acid is an ...
5
votes
4answers
1k views

Does honey actually tenderize meat?

I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize ...
0
votes
2answers
54 views

Why do you need to wrap containers of brined meat?

Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
0
votes
0answers
42 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
0
votes
1answer
69 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
9
votes
2answers
1k views

What is it in frozen food that makes chefs so mad?

Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not thawed before cooking? Does he mean that ...
0
votes
0answers
12 views

How long can microwavable dinners containing meat and cheese be left out of the freezer for? [duplicate]

I purchased some microwavable Stouffers with Salisbury steak and macaroni and cheese. Unfortunately I left them on my kitchen counter over night without remembering to place them in the freezer. They ...
2
votes
2answers
150 views

What exactly does cooking meat do as far as sanitation goes?

I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already, or has been dropped on the floor or ...
5
votes
2answers
124 views

How do I trim fat down to an even layer?

Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I ...
2
votes
1answer
51 views

Reaheating 2 Spiral hams at same time

I'm reheating 2 9.8# spiral hams in 1 oven. Do I need to change the cooking times and if I do how much time do I add?
5
votes
2answers
130 views

What cooking techniques can be used on a barbecue?

I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have made an arrangement that I can cook meat ...
4
votes
1answer
356 views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
11
votes
3answers
270 views

I have a frozen brown bear (roast?) from somewhere in Alaska

I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prepared well, though have no more info. I ...