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

learn more… | top users | synonyms

1
vote
1answer
160 views

Home-made fermented/ cured sausages numbing sensation

I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...
6
votes
2answers
262 views

What is what I'm doing called?

At restaurants, I know that meats are often cooked by searing or grilling the meat to "mark" it, and then it is put in an oven for some time to be cooked. I also understand that this is done partly ...
0
votes
2answers
317 views

Can I defrost chicken to separate then refreeze?

If I buy a large quantity of chicken frozen together, can it be thawed, separated, then refrozen safely?
3
votes
3answers
573 views

Can you thaw a frozen turkey in a dryer?

In the TV show New Girl, there is an episode (season 1, episode 6) in which they are cooking for Thanksgiving but forgot to thaw the Turkey, so they put it in the dryer, but it has some unexpected ...
1
vote
4answers
993 views

What is processed meat?

There is inconsistent terminology surrounding what is considered "processed meat". Some take any meat that has been smoked, cured, or possibly dried to be "processed", while others are consider "deli ...
2
votes
3answers
399 views

How to prevent minced chicken from sticking and forming a single lump?

I am not an expert in cooking, so I would like to ask for advice on how to cook minced chicken so that it doesn't stick together. What I want is separated minced chicken as small particles that I can ...
1
vote
1answer
1k views

How long, optimally, should you marinate chicken or beef?

When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for different kinds of meat? What are some ...
5
votes
2answers
2k views

Best practices to minimize smoke when cooking meat using a cast iron skillet

What are the recommendations to minimize the amount of smoke generated when cooking burgers, steaks or other meats in a cast-iron pan?
5
votes
2answers
386 views

Digital meat thermometer that does not cause juice losses

Sometimes when I'm trying a new cooking method that uses different cooking temperatures compared to what I use normally, I find it difficult to estimate when my roast/meat is done. Digital meat ...
2
votes
3answers
924 views

Smoke detector goes off when baking chicken breast

Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire alarms are going off. This has never ...
-1
votes
1answer
548 views

How to identify a fresh meat?

I live in a big city, and there is not many fresh butcher shop here. Meats are found on supermarkets and they are passed by a frozen proccess to be able to stay longer on shelfs. I would like to know ...
-1
votes
1answer
3k views

Reheat cooked meat in microwave [closed]

Why does reheata cooked meat (can it be chicken, cow or pig) results in a realy bad taste and smell? Is there tips to reheat it?
1
vote
1answer
335 views

Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of ...
5
votes
3answers
4k views

Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
8
votes
1answer
1k views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
1
vote
1answer
118 views

Can I make meatloaf with soy burger meat?

I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavor. Can I defrost the burgers and make ...
2
votes
1answer
327 views

Cooked beef roast covered with red coloring

After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and properly refrigerated for two days before ...
8
votes
1answer
3k views

Is the “gamey” taste of venison just a polite name for “rotten”?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...
8
votes
7answers
516 views

How to make the best of tough meat while camping?

The problem is my buddies like to buy cheap steaks to take camping (usually from the 5 for $5 bin), then they hand them to me like I could work some miracle other than adding cracked pepper and trying ...
4
votes
0answers
319 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
0
votes
3answers
10k views

Uncovered Raw Meat or Milk in Fridge

I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication), and more water will escape (causing ...
2
votes
2answers
998 views

What part of the squid is edible?

Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
-2
votes
1answer
471 views

I have a jar of Hannah's Pickled Sausages. What now? [closed]

Having never eaten a Pickled Sausage and yet I now have a jar of Hannah's Pickled Sausages. What now? I have never been severed any in my neighborhood but I had no qualms about picking it up in some ...
1
vote
2answers
518 views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
1
vote
3answers
3k views

How effective is the George Foreman grill in draining fat from cooking meat?

New to this site, and new to cooking, well cooking properly. I have in my possession a George Foreman grill, not because of the advertising hype, but because I have a very limited space for cooking ...
0
votes
1answer
147 views

should I freeze a two-day refrigarated meat sauce?

I have fixed a pot of turkey meat sauce and a pot of turkey meat balls and I did not have a chance to freeze right away, which I usually do, they have been in the refrigerator for two days... Is it ...
2
votes
1answer
2k views

Is it safe to cook pheasant medium?

Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
2
votes
1answer
314 views

How long can I keep beef warm in a roaster oven?

Can I keep about 10 lbs of already grilled hamburgers warm in a roaster oven overnight. They will be submerged in beef broth......
1
vote
2answers
3k views

How to soften diced meat that was has had too much of its juices leave from being cooked too long?

I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
0
votes
1answer
756 views

What should I use to build a parrilla?

Basically, I just need the grate. From what material should it be made, to make it food safe? Any idea how I can obtain it in a reasonable price? Per Wikipedia (emphasis added): Asado (Spanish: ...
4
votes
6answers
2k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
10
votes
1answer
2k views

Cooking Temperature for Crocodile meat?

Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like ...
9
votes
4answers
990 views

Telling if small pieces of meat are cooked - blind or colour blind chef

When I am cooking small pieces of meat (so a meat thermometer is not an appropriate tool - I'm thinking of things like shredded chicken being stir-fried, frying or grilling slices of bacon, or minced ...
1
vote
4answers
2k views

Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?

Simply, as the title says I’d like to know if it is safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge. Given the ready-made pies still need to be cooked to a high ...
3
votes
1answer
6k views

How long / to what temperature should I let meat rest?

It has been made abundantly clear to me that I should let meat rest after it has been cooked. Once the meat is resting should I time the duration of the rest or measure the temperature of the ...
-1
votes
1answer
595 views

Steak has bits of horrible bitter/liquid like chunks of meat

When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing ...
1
vote
3answers
548 views

Matching herbs with meats [closed]

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
1
vote
2answers
3k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
2
votes
2answers
212 views

Cooking schnitzel without thinning it

I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan ...
-1
votes
2answers
595 views

Are all pork in supermarket previously frozen? Where can I get fresh ones? [closed]

Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
11
votes
4answers
3k views

Is horse meat safe to eat?

It's been in the news lately about horse meat being disguised as beef. Is this really that serious? Is horse meat unsafe? Or is it just taboo because horses are "cute"?
4
votes
1answer
869 views

How to clean utensils used to cook raw ground beef that have been left in the sink overnight?

I cooked some ground beef yesterday and by the time evening came was too zonked to do the dishes. Now it's the following evening and they are still in the sink. How do I clean the stainless steel pan, ...
3
votes
2answers
272 views

Using steam to make a dry version of turkey juicier

How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? I'm considering this because turkey has a tendency to dry out as it's cooked.
3
votes
1answer
102 views

How do you safely bottle or “can” bbq meat drippings?

I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the ...
12
votes
3answers
7k views

Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?

I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I just read On Browning Ground Meat in ...
4
votes
2answers
3k views

Meat and Poultry Changing Color in Marinade?

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...
8
votes
3answers
6k views

What cut of meat is used to make shabu shabu?

I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
4
votes
1answer
2k views

Mustard-fried burger patty

One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fried burger patty. It has a slightly ...
6
votes
2answers
975 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 ...
3
votes
2answers
2k views

Best way/temperature to get maillard reaction on meat/steak

Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C there is basically no maillard, only ...