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

learn more… | top users | synonyms

0
votes
1answer
343 views

Help roaster oven quit in the night! [duplicate]

Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started it ...
4
votes
4answers
3k views

What can I do to prolong vegetable and meat freshness in the freezer?

In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and ...
2
votes
3answers
1k views

How should I control the time and temperature when baking two dishes?

I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...
1
vote
1answer
4k views

Can I still use frozen beef brisket left out at room temperature for 12 hours? [duplicate]

Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I left out 2 raw but frozen 6 lbs beef briskets in the sink at 7PM to thaw out because they were ...
3
votes
2answers
4k views

Freezing lasagne made with previously frozen meat

It has always been assumed at our house that if you make a meal with previously frozen meat that the meal cannot then be frozen itself and reheated at a later date. Is this true? So, just to be ...
4
votes
2answers
4k views

What am I doing wrong with my pressure cooker?

Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes. The result was very dry and there ...
4
votes
2answers
405 views

Meat and fruit dessert

I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert. Question: What makes ...
7
votes
2answers
8k 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 ...
5
votes
1answer
2k 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 ...
21
votes
9answers
73k 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
1answer
225 views

What animal parts can be included in head cheese?

I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are there any portions of an animal that are ...
1
vote
3answers
281 views

What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?

This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", compared to how much I like eating it. If it ...
7
votes
1answer
595 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 ...
0
votes
1answer
201 views

Is there a table that shows the cooking temperature and the duration for different meat types and its bones?

Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different types of meat (and/or its bones) in ...
4
votes
4answers
1k 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 ...
1
vote
1answer
210 views

One whole duck and extra pieces - how long in the oven?

I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of thumb is usually one hour per kg. So I ...
0
votes
1answer
63 views

brined turkey and fat

I had a brined turkey that someone had cooked for the 1st time this Thanksgiving. Typically we eat one that has been cooked in a roasting bag. My daughter and I both noticed that the brined turkey ...
3
votes
1answer
552 views

How can I prepare Jack fruit to simulate the texture of pork?

The best fake meat I've ever had was in Srilanka. 10 years ago I traveled to the Kandy mountains in Srilanka, where I had the most extraordinary non-meat stew. Jack fruit, potatoes, long onions, a ...
2
votes
5answers
5k views

Where can I buy a goose?

I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice.
2
votes
2answers
7k views

Why has the meat turned out to be hard like rubber?

I was following this recipe for Chinese Stir-Fired Steak with Peppers. I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turned out very hard, like rubber. I suspect ...
2
votes
3answers
391 views

Why do hamburger patties have ridges on one side?

Why do hamburgers have one streaked/furrowed and one smooth side? Which side should be cooked first in a pan? I'm talking about their shape, not their color or anything similar. If you look at a raw ...
1
vote
1answer
1k views

How to properly prepare a beef escalope (from the topside)?

I've read a number of recipes that call for different cooking times, so I'm a bit baffled. Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with ...
2
votes
2answers
229 views

How flavoursome is Roast Buffalo?

We're considering roasting a Buffalo Rib Roast for a bunch of friends but have no idea how it will turn out. How does this meat compare (assuming it's cooked medium rare) to something like a Beef ...
23
votes
14answers
88k views

Is it bad to cook frozen meat without waiting it to be unfrozen?

I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting it to be unfrozen? Sometimes, I realize I forget to take meat out of my freezer beforehand, when I am too hungry ...
1
vote
1answer
254 views

How to cook meat? [duplicate]

Possible Duplicate: What is the secret of making a really juicy burger? Well I want to be more independent and cook for my self. How can I say, cook a burger on a frying pan? I know you ...
2
votes
6answers
3k views

How to recook a roast?

I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat), but that's normal in Europe. I ...
4
votes
1answer
2k 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 ...
2
votes
1answer
1k views

Is smoked beef cooked 100%

For the first time in my life I tasted smoked beef. It tasted mostly like ash. It didn't have any raw taste but just wondering when meat is smoked, does it get cooked thoroughly?
11
votes
4answers
96k views

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
3
votes
2answers
195 views

Is there an aging process by which to “oak” meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...
3
votes
1answer
713 views

Freeze meat before or after cooking?

If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze it? I've done both options, but I've ...
5
votes
2answers
967 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 ...
6
votes
6answers
8k 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 ...
3
votes
4answers
2k 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 ...
4
votes
3answers
12k 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?
0
votes
1answer
827 views

How does meat nutritional profile change in freezing?

My teacher said that you cannot stop fats going bad with freezing. So fatty meat is not good idea to freeze over a long time. Are there other factors to consider in freezing meat?
2
votes
2answers
397 views

Good Idea to Buy Discount Meat For Freezing?

My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get ...
2
votes
2answers
276 views

Why is buying meat online so expensive

I buy meat from a supermarket which is around £5-£10 per kilo for most types of meat. At my local bucher, I buy high quality meat for ~£10/kg. I think perhaps online I could get a better deal, buy ...
2
votes
1answer
1k views

What is the minimum time for a decent meat marinade?

Is there a good minimum time to recommend for the time to marinade meat? Or is it always best to eave overnight if you want good results? Do citric juices such as lime or vinegar reduce this time?
3
votes
2answers
5k views

Why do you need to cool the filling of a meat pie before adding to the pastry?

Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled ...
3
votes
1answer
3k views

What is the purpose of red wine vinegar in steak marinades?

Some recipes call for red wine vinegar in steak marinades. Is the Red wine vinegar used as means to break down the meat tissue or is it just there as a flavor agent?
0
votes
2answers
2k views

How long should you cook lamb steaks?

I saw some posts about lamb. but they were related to lamb leg steaks, etc. Any way, how long should i grill these lamb steaks? I want them to be a medium? Or should they be served rare (i'm not ...
1
vote
2answers
636 views

How do I cook minced meat faster?

I know how to cook it fine, with garlic, onions and some seasoning (olives and pepper some times). But the thing is, it takes too long for the water to evaporate (reduce) making it take long. Is ...
2
votes
1answer
294 views

What is a Vienna Schnitzel?

I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel.
5
votes
3answers
634 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, ...
7
votes
4answers
215 views

Seasoning for Ground Meat

I am trying to figure out how to season the ground meat in my goulash. Here are the ingredients that are in the dish. What seasonings would be best so that the dish comes together nicely? Other ...
1
vote
0answers
116 views

how should I cook the steak at home [duplicate]

Possible Duplicate: How do you cook a steak like those found in fine steakhouses? hi, I have tried several times to cook steak at home but they were not as delicious and good as they were ...
2
votes
3answers
594 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 ...
13
votes
3answers
10k 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 ...
7
votes
3answers
828 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 ...