Tagged Questions
4
votes
2answers
203 views
Do I need to boil kidneys?
I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up:
Kidneys aren't "bad" in that they have the consistency and taste of muscle/meat... but they're very ...
0
votes
0answers
145 views
Meat left out too long too eat? [duplicate]
Possible Duplicate:
Why is it dangerous to eat meat which has been left out and then cooked?
How long can I store a food in the pantry, refrigerator, or freezer?
I bought meat, family ...
17
votes
9answers
30k views
How do Chinese restaurants tenderize their meat?
I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook.
...
5
votes
1answer
1k views
Making Subway-like salads at home w/ zero work
I often buy salads at Subway because I'm lazy. However, I'm also
cheap, and Subway's markup on salads is quite high.
I want to buy items at a supermarket and simply mix them together to
make a ...
5
votes
1answer
193 views
Is “quick brining” as effective as an overnight soak?
I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any ...
5
votes
2answers
2k views
What types of meat should I pound and why?
I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:
Why is meat pounded, what is the result that ...
26
votes
7answers
38k views
Is there a problem with defrosting meat on the counter?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
10
votes
3answers
15k views
How should baking soda be used to tenderize meat?
At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
6
votes
4answers
1k views
Precautions making carpaccio
I saw in TV chefs making carpaccio.
They get a nice raw meat and fillet them in thin pieces.
Then they make a sauce and side dishes.
Isn't eating this raw meat dangerous?
26
votes
5answers
12k views
How long do you let a steak from the fridge come up to temperature, and when do you salt it?
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
21
votes
8answers
9k views
How do I pound chicken (or other meat) without making a mess?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
