Questions about the flesh of an animal (especially mammal) used as food.
7
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1answer
885 views
What is Turkey Bacon?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
7
votes
2answers
2k views
Partially defrosting, then refreezing?
OK, so we shouldn't refreeze meat once it's been defrosted.
But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or ...
7
votes
2answers
5k views
Heating meatballs in pasta sauce
I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce ...
7
votes
2answers
747 views
When is Slow Cooking done - time vs temperature of meat
I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
7
votes
7answers
568 views
Julia Child - Mastering the Art of French Cooking - OK for Kosher?
My fiancee and I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. Mastering the Art of French Cooking is a classic, ...
7
votes
1answer
1k views
How long is SPAM really good for?
I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will last more than 25 years.
7
votes
4answers
8k views
Does milk tenderize meat?
In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out.
The idea came from "The New Best ...
7
votes
2answers
1k views
What is the sous vide botulism risk if storing meat post-cooking at home?
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
7
votes
1answer
539 views
When does the rule “only flip meat once” not apply?
Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
7
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1answer
449 views
3D meat cuts references?
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...
6
votes
6answers
5k views
How do you grill Shish Kabobs so they aren't so chewy?
We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely.
The meat is brown and grilled on the outside, pinkish in the ...
6
votes
1answer
798 views
Is using treated wood safe for smoking meat?
I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
6
votes
2answers
3k views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
6
votes
4answers
2k views
How do I properly freeze and reheat a cooked, marinated steak?
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as ...
6
votes
3answers
572 views
Ways to bar-b-que and smoke Kangaroo
Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out:
Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
6
votes
4answers
677 views
What is the best way to douse a charcoal grill?
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?
How much water should be ...
6
votes
5answers
40k views
Can I put frozen meat in a slow cooker?
I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge.
It ...
6
votes
1answer
231 views
How to remove individual steaks from a lump I mistakenly froze together?
I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
6
votes
4answers
322 views
What are the benefits of using natural casing when making sausages?
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
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?
6
votes
2answers
249 views
What factors affect collagen to gelatin conversion?
I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...
6
votes
3answers
5k views
How to prepare mutton so it's not tough?
I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough.
I'd ...
6
votes
3answers
1k views
How can I add meat into a completed tomato sauce?
Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, ...
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votes
5answers
2k views
How do you make homemade sausage without meat grinder/sausage stuffer?
I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other alternatives!
edit: no Kitchen Aid ...
6
votes
1answer
284 views
What is the “idea” behind thawing out meat?
Is it some how better to thaw out meat in a refrigerator versus on the counter versus running hot water over it versus in the microwave? Is it the longer the time meat has to thaw out the more taste ...
6
votes
2answers
4k views
Will meat cook inside of a rice cooker?
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of ...
6
votes
1answer
1k views
How do you correctly use a meat thermometer?
I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! They are both standard metal prong 'analog ...
6
votes
2answers
474 views
Hanging at home
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect.
Now, there are a lot of (possible) synonyms that muddle ...
6
votes
3answers
1k views
Differences between cooking a whole duck vs chicken or turkey?
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
5
votes
5answers
125 views
What methods are there of getting fresh local meat & produce?
I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often ...
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votes
5answers
2k views
Advice for low temperature cooking
I want to try out low temperature cooking of some meat, e.g. beef
I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens.
I heard some people use meat in ...
5
votes
2answers
4k views
How does lemon juice “cook” meat?
Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
5
votes
4answers
2k views
How do I make sure that the meat cooks well and yet stays juicy on a bbq?
I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get any of the meats I cook to be well-cooked ...
5
votes
3answers
666 views
What is the lowest possible temperature for stewing meat?
If you want to stew meat low and slow, how low can you go and still get collagen break-down?
And would there be any advantage to stewing at the lowest possible temperature?
5
votes
6answers
1k views
How can I increase the extraction of gelatin and minerals from bones into my stock?
I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock.
Thanks.
5
votes
2answers
731 views
why roast marrow bones at 450F?
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?
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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 ...
5
votes
2answers
632 views
Juice from meat extinguishing charcoals when grilling?
I've never heard anyone else talk about this problem, but it seems to happen to me all the time:
I've been grilling regularly on a Webber charcoal grill for about a year. I have done my best to ...
5
votes
3answers
7k views
What kind of beer for beer brats?
I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out ...
5
votes
2answers
585 views
Doner kebab aroma
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or ...
5
votes
2answers
3k views
Is it possible to cook a meatloaf using clear glass Pyrex containers?
Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: ...
5
votes
1answer
1k views
Why marinade meat with acid or enzymes?
This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices ...
5
votes
3answers
458 views
Meat juice reabsorption sous vide
I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat.
One thing that bothers me, ...
5
votes
5answers
4k views
Is it bad to marinate meat for too long?
From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful.
However, I came across this recipe here: ...
5
votes
3answers
906 views
Testicles as food?
When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes good. I wonder how I should prepare them. If I buy testicles ...
5
votes
1answer
196 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
4answers
1k views
How deep do you need to insert the probe in a piece of meat to guarantee accuracy?
I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to ...
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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
3answers
666 views
How is Kiwifruit used to tenderize Meat?
I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fruit this time?
I read that the actinidin ...
5
votes
4answers
2k views
Döner Kebab Spices?
I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spices are used to prepare it around western ...
