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

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4
votes
2answers
291 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
6
votes
5answers
16k 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 ...
1
vote
2answers
249 views

Is using vinegar a viable way to reduce burning? How would it affect taste?

In House, MD, in season six episode three the main character tags along to a cooking class with his best friend, Wilson. During the subsequent scene, they engage in a conversation which ends up ...
5
votes
1answer
4k views

Is rare pheasant safe?

I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err on the side of caution (cook until all ...
1
vote
3answers
929 views

Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
1
vote
3answers
138 views

How to know the doneness for a tough cut of meat

You're always hearing that a tougher cut of meat like a brisket or a shoulder be cooked low and slow to break down the tissue and be tender. I have also heard (by the experts) that a tough cut of ...
0
votes
0answers
32 views

Slow cooker unplugged and meat sat at room temperature all night [duplicate]

I put some stew in my slow cooker around 7pm last night and planned to let it sit over night. Unfortunately, someone unplugged it by mistake around 9pm, unbeknownst to me. I then plugged it in at 7am ...
1
vote
3answers
544 views

Sous Vide Interrupted

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...
5
votes
1answer
197 views

What biological factors affect a meat's taste?

What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placental mammals taste more similar to each ...
0
votes
2answers
79 views

How to use meat thermometers with big needles for thinner meat pieces?

Naturally steaks will be thinner than 4 inches like thermometer needle, at least the one I have. So it will absorb less heat in total, and maybe show lesser values than what is actually inside the ...
0
votes
0answers
23 views

can I eat a cryovaced cured ham left in car for 24 hours? [duplicate]

can I eat a cryovaced cured ham left in car for 24 hours? put in car at midnight and taken out the following midnight - mid day temps around 80
14
votes
9answers
267k 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 ...
9
votes
3answers
23k 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 ...
1
vote
0answers
31 views

Why does the beef I cook never come out tender? [duplicate]

I have tried cooking beef (mostly London broil type) so many times... And it never comes out tender! I've tried different methods... Temperatures... Everything! It always comes out tough and chewy. I ...
-4
votes
2answers
8k views

How long does it take to cook ground meat on a skillet? [closed]

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
12
votes
3answers
23k views

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and ...
1
vote
2answers
417 views

How many meats can make a meatball?

So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo. So the specific ...
3
votes
2answers
120 views

Why should I roll the meat in flour for a ragout

Most recipes for ragout call for rolling the meat in flour before adding, including one recipe whre you don't sear the meat but add it with the vegetables and everything else once the onions are done. ...
3
votes
5answers
15k views

Is all sausage considered a “Processed Meat”?

Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a ...
8
votes
5answers
1k views

Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them ...
1
vote
5answers
4k views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
13
votes
7answers
159k 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 ...
0
votes
0answers
125 views

How do restaurants store meat/steaks?

I am opening a restaurant in a third world country. Do any of you have any advice on commercial storage units (freezers,drawers) concerning meat/steaks? Should they be cut into pieces or left as a ...
0
votes
0answers
67 views

Butchery and guts, could it be dangerous?

I've been living in uk for one year now, i'm italian and i miss some of the street food of my homeland. I would like to prepare the stuff showed in this picture, however i've been discouraged to do ...
6
votes
3answers
9k 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 ...
6
votes
5answers
2k views

What is a good way for a beginner to start sous vide cooking?

I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom ...
3
votes
1answer
112 views

Can I cook ribs by starting them one day and finishing the next?

I am serving ribs at a party, but I can't be at home that afternoon. If I cook them the day before and then finish them off right before party, will them still be tender?
5
votes
5answers
4k views

How to deal with a fresh hare?

My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, but this is a step too far. Any suggestions (apart from ...
3
votes
3answers
8k views

How to bake ground beef

I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven preheated to 450F for 30 minutes. Is this ...
3
votes
4answers
18k views

What types of alcohol will make meat tender when marinating?

When marinating meat for Russian "Shashlik"(BBQ) some people marinate meat in alcohol. My uncle prefers to use beer when preparing pork. My Georgian(this Georgia) friend uses red wine, which was the ...
7
votes
6answers
10k 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 ...
10
votes
7answers
101k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
1
vote
3answers
8k 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 ...
4
votes
1answer
465 views

Does meat marinate while it is in the freezer?

Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw it out for dinner tonight, but I'm ...
3
votes
1answer
174 views

Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for ...
3
votes
3answers
14k views

Tips for getting a meat loaf to come out just right?

I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so I thought I would try making a meat ...
5
votes
7answers
8k 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?
2
votes
2answers
566 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
27
votes
7answers
7k views

Is “sealing in the flavor” an actual thing?

Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I recently noticed a frozen food mentioning ...
3
votes
1answer
220 views

Color changes in ground beef?

So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I bought a charcoal grill and he showed ...
1
vote
3answers
327 views

Can you eat alligator?

I have heard of people eating alligator. But only southern people. I am from Ohio and don't know any place in Ohio that has alligator meat. Another thing I am concerned about is that alligators have ...
0
votes
1answer
124 views

In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?

In a cold table, is it dhec approved to hold raw meat up top next to ready to eat food, provided they have lids. There is a 3-4 inch steel spacer in between each top holding area. It would not be ...
3
votes
3answers
584 views

Keep roast beef fresh?

I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast beef fresh? How do butcher's do it?
0
votes
0answers
24 views

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours [duplicate]

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours, if I cook them thoroughly should they still be safe to eat? Please advise, haste is appreciated.
5
votes
5answers
78k views

What kind of meat is used in cheese steak?

I want to do some cheese steak at home. I was wondering what kind of meat should I buy. What part?
1
vote
0answers
182 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
2
votes
1answer
81 views

Meat juices can they be saved for recooking meat?

Can I keep the dripping and meat juices to cook with at a later date?
2
votes
1answer
186 views

Difference between Fleischkäse, Mortadella, and Parizer

I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is sufficiently accurate to determine any ...
4
votes
2answers
194 views

Should beef be cooked before adding to the pot for Stroganoff?

I'm following a recipe for Beef Stroganoff in a slow cooker. The recipe does not say whether I should cook the stewing beef at all before adding it to the slow cooker. I tend to thoroughly brown ...
0
votes
2answers
2k 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 ...