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

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0
votes
0answers
24 views

what is the best way to keep beef tender? [duplicate]

I have one pack of beef stew meat & 2 packs of beef shoulder ranch steak strips . I am planning to cook them with a brown gravy (and other spices) type of sauce and serve with noodles. My question ...
2
votes
1answer
70 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
125 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 ...
0
votes
0answers
17 views

Better way to tenderize meat? [duplicate]

I've been using the standard mallet type thing to tenderize meat. In order to keep meat juice from splattering everywhere, I usually place some cellophane over the meat when I hit it, but usually the ...
7
votes
3answers
9k 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
229 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. ...
2
votes
1answer
4k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
5
votes
1answer
3k 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 ...
7
votes
5answers
17k 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: ...
22
votes
9answers
104k views

How do Chinese restaurants tenderize their meat?

I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook. ...
2
votes
3answers
867 views

Kabobs to Fajitas - how to make the meat tender

I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The kabobs were (slightly over) cooked on a ...
6
votes
2answers
12k 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 ...
24
votes
12answers
27k views

How do I pound chicken (or other meat) without making a mess?

Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
6
votes
1answer
669 views

Is there a downside to tenderizing meat?

I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the ...
2
votes
2answers
1k views

How long should meat be steamed for?

I am told it's better to steam meat (over boiling) so that all the dangerous bacteria and parasites are killed but too many nutrients aren't lost in the process. So how does one figure out how long ...
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 ...
3
votes
3answers
739 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 ...
0
votes
0answers
26 views

Cryovac tenderloin left in trunk of my car [duplicate]

I unintentionally left a whole cryovac tenderloin roast in the trunk of my car for 36 hours, big mistake I know! The temperature range during that time was between 25 - 55 degress, mostly in the 35 - ...
1
vote
4answers
837 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, ...
4
votes
3answers
24k 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
1answer
175 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 ...
5
votes
2answers
2k views

Why is meat red?

What makes meat red? At first I would think it is the blood, but most packaged meat doesn't seem to be bloody per se, and plus, different meats (chicken, beef etc.) range in color from deep red to ...
0
votes
3answers
15k 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 ...
1
vote
3answers
213 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
2
votes
1answer
112 views

Technique for shaping meat for cordon blue (alike)

In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were quite delicious I am wandering what ...
1
vote
1answer
2k 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 ...
1
vote
2answers
1k views

Keeping steaks hot after cooking in a cast-iron pan

I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it ...
3
votes
4answers
3k views

Explanation of the phrase “Eye of Round Roast”

I need to translate the type of meat called "Eye of Round Roast" to Danish. It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical ...
-1
votes
1answer
690 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 ...
3
votes
1answer
1k views

What causes mold to grow on frozen meats?

About 8 months ago we had a beef processed a meat processing plant. When we picked up the meat it was all pre-packaged and frozen. We immediately put it all in the freezer when we got home to be ...
2
votes
1answer
414 views

What is a good way to cook Turkey Chops?

How should turkey chops be cooked so they are tasty? Is a cast iron pan needed or benefitial?
0
votes
2answers
3k views

How long is the cooking time for pork roast?

How long should I cook 2 three pound bipork sirloin roasts for? I tried cooking one before for 3 hours at 400° but it came out real tough.
9
votes
3answers
5k 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 ...
0
votes
0answers
30 views

How long is it safe to keep sausage? [duplicate]

I bought a one-pound tube of pork sausage. After opening it, and putting it in a zip-lock bag (weeks before the sell-by date), the remainder turned gray on the outside the next day. I understand that ...
0
votes
2answers
421 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?
7
votes
2answers
274 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 ...
46
votes
10answers
283k views

How dangerous is it to refreeze meat that has been thawed?

I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
1
vote
4answers
1k 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
551 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 ...
5
votes
2answers
3k 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?
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 ...
-1
votes
1answer
677 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
4k 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
432 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 ...
6
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 ...
14
votes
1answer
14k views

How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
8
votes
1answer
2k 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
135 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 ...
8
votes
7answers
552 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 ...
3
votes
6answers
3k views

What is Vegetable Meat?

I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its ...