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

learn more… | top users | synonyms

1
vote
1answer
358 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
9
votes
6answers
20k 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 ...
13
votes
2answers
895 views

Properties of a good steak?

I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've always been partial to a Ribeye (high ...
1
vote
2answers
95 views

Pork roast safe cooking

I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
3
votes
2answers
401 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
8
votes
2answers
658 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 ...
0
votes
1answer
131 views

Stew meat thawed at room temp. Safe? [duplicate]

I left a frozen (vacuum packed) package of raw beef stew meat on the counter overnight, about 12 hours. Would it stll be safe to eat after cooking it thouroughly?
2
votes
2answers
222 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
4
votes
1answer
2k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself ...
3
votes
2answers
411 views

Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed ...
2
votes
3answers
2k 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
vote
2answers
90 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
6
votes
1answer
929 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
9
votes
5answers
18k views

What is the correct internal temperature for rabbit meat?

I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? ...
19
votes
4answers
20k views

Does meat need to be washed before preparation?

I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for ...
1
vote
2answers
598 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
1
vote
2answers
131 views

When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?

I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container and the gravy in another?
8
votes
1answer
2k views

Cooked meat diaper: toxic?

I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For ...
1
vote
2answers
233 views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
4
votes
2answers
4k views

Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the ...
8
votes
2answers
1k views

Where did hot dogs get their name?

Were they orginally made from real dogs?
86
votes
25answers
23k views

How do you properly cook a steak?

I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), it always turns ...
3
votes
2answers
502 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
-1
votes
2answers
207 views

Chicken defrosted on Saturday can I eat it on Monday

I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
12
votes
3answers
3k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
3
votes
3answers
3k views

Good thread for tying meat

I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a ...
8
votes
3answers
1k views

Are products labeled Kosher or Halal generally of a better quality than those that aren't?

I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
7
votes
5answers
7k 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 ...
7
votes
3answers
6k views

Using a vacuum sealer to marinade?

With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
1
vote
1answer
81 views

Smoker Ideas, something between Ribs and a Brisket

Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems intimidating with my limited smoker ...
1
vote
1answer
189 views

How do I cook brain to achieve a firmer texture?

Most of the time we fry brain and eat it. But due to its semi-solid state, it doesn't seem good. Also Wikipedia says: Consuming the brain and other nerve tissue of animals may be hazardous to ...
1
vote
1answer
337 views

Why is it advised to freeze meat before eating as opposed to eating it fresh?

I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard same like this through national media. ...
3
votes
2answers
922 views

Does storing meat in plastic alter how long it takes to go off?

I was recently told quite emphatically that "Storing meat in plastic makes it go off much faster" I suspect that this is an old wives tale, but haven't been able to find anything that either proves ...
0
votes
3answers
506 views

Is ground upper turkey thighs the same as regular ground turkey?

I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
1
vote
1answer
137 views

Does cutting meat into pieces make it go bad faster?

Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate ...
1
vote
3answers
3k views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...
8
votes
2answers
2k views

Do breadcrumbs really act as a binder in meat preparations?

I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard ...
14
votes
15answers
14k views

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
4
votes
1answer
6k views

How to convert slow cooker recipes to pressure cooker with different cooking times?

Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to ...
12
votes
3answers
11k 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 ...
13
votes
6answers
10k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
4
votes
1answer
111 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
1
vote
2answers
507 views

Where can I buy bulk wild meat in Montreal? [closed]

I've been to marché atwater and they said that usually they have in stock in the winter. But one of the stores had Bison but it wasn't totally wild but still was walking in the forest. I want to ...
7
votes
1answer
274 views

How to properly cook a kid?

Goat. Goat kid. I have a three month old goat kid that recently had to be moved to the freezer. Most of the goat recipes that I see call for long braising in strong flavors. I assume they are using ...
12
votes
9answers
211k 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 ...
2
votes
1answer
89 views

Making fully cooked meat (pork) less tough

I bought some Red Chinese Barbecued Pork a few days ago, it's disappointingly tough. Even sliced very thinly and allowed to simmer for a few minutes in soup, the meat just feels dry and tough. I'm ...
1
vote
2answers
148 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
7
votes
3answers
10k 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 ...
1
vote
1answer
367 views

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. ...
5
votes
1answer
4k 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 ...