Tagged Questions
8
votes
3answers
6k views
What meats can I serve medium rare and why?
It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this?
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10
votes
3answers
8k views
How long does uncooked meat last when kept in the freezer?
Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
1
vote
3answers
335 views
Side dish for beef tartare [closed]
In my country beef tartare is typically served with oil-fried brown bread with garlic paste on it. This is both very caloric and heavy on the stomach, not to mention the bad breath afterwards :-). ...
7
votes
4answers
251 views
How do you source meat that will be minimally cooked?
I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable ...
26
votes
7answers
37k 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 ...
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?
