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

learn more… | top users | synonyms

7
votes
1answer
695 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 ...
7
votes
1answer
946 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 ...
6
votes
6answers
24k 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 ...
6
votes
1answer
2k views

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
6
votes
3answers
16k views

What is the lowest possible temperature for stewing meat?

If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible temperature?
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
2answers
8k views

Can I use the same board for meat and vegetables?

I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
6
votes
5answers
15k 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 ...
6
votes
2answers
17k views

How do I prevent smoked brisket from being chewy?

Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and ...
6
votes
4answers
7k views

What is the best way to douse a charcoal grill?

When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely? How much water should be ...
6
votes
1answer
2k views

How to remove individual steaks from a lump I mistakenly froze together?

I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
6
votes
5answers
54k views

How to dry homemade pork sausages with proper humidity and temperature?

I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...
6
votes
4answers
601 views

What are the benefits of using natural casing when making sausages?

I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
6
votes
2answers
886 views

How does the USDA grading system work?

I understand it has to do with the marbling of the meat. Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choice/select? Or is it done by the portion ...
6
votes
2answers
159 views

Is there cultural variations on what is consider offal?

Is there cultural variations on what is consider offal? My mother bemoaned to me the other day that when she was young ox tail was not considered 'real' meat and that when beef was culled on the farm ...
6
votes
3answers
948 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, ...
6
votes
3answers
12k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
6
votes
4answers
3k views

Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
6
votes
3answers
17k views

How to prepare mutton so it's not tough?

I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough. I'd ...
6
votes
3answers
5k views

How can I add meat into a completed tomato sauce?

Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, ...
6
votes
5answers
6k views

How do you make homemade sausage without meat grinder/sausage stuffer?

I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other alternatives! edit: no Kitchen Aid ...
6
votes
2answers
293 views

on proper thermometer poking?

When you use a thermometer and poke a large hole in the meat, can you use the same hole to accurately gauge temperature later on?
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 ...
6
votes
1answer
2k 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 ...
6
votes
1answer
493 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 ...
5
votes
2answers
4k 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 ...
5
votes
5answers
140 views

What methods are there of getting fresh local meat & produce?

I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often ...
5
votes
5answers
3k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...
5
votes
4answers
4k 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 ...
5
votes
4answers
11k views

How do I make sure that the meat cooks well and yet stays juicy on a bbq?

I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get any of the meats I cook to be well-cooked ...
5
votes
6answers
3k views

How can I increase the extraction of gelatin and minerals from bones into my stock?

I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock. Thanks.
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 ...
5
votes
5answers
75k 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?
5
votes
2answers
2k views

why roast marrow bones at 450F?

Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?
5
votes
2answers
3k 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 ...
5
votes
3answers
14k views

What kind of beer for beer brats?

I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out ...
5
votes
3answers
3k views

Testicles as food?

When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes good. I wonder how I should prepare them. If I buy testicles ...
5
votes
5answers
10k 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 ...
5
votes
2answers
927 views

Doner kebab aroma

Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or ...
5
votes
2answers
12k views

Is it possible to cook a meatloaf using clear glass Pyrex containers?

Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: http://www.amazon.com/Pyrex-6021224-...
5
votes
2answers
134 views

What cooking techniques can be used on a barbecue?

I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have made an arrangement that I can cook meat ...
5
votes
3answers
7k views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
5
votes
1answer
5k 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 ...
5
votes
1answer
225 views

Is “quick brining” as effective as an overnight soak?

I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-...
5
votes
4answers
7k views

How deep do you need to insert the probe in a piece of meat to guarantee accuracy?

I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to ...
5
votes
2answers
2k views

What cuts are “stir fry beef” and “stewing beef”?

I've seen beef chunks in the store labeled as both stir fry beef and stewing beef, but neither indicate what actual cut they are. I imagine it might vary by brand but what are these usually? Are they ...
5
votes
1answer
7k 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 ...
5
votes
1answer
5k views

Making Subway-like salads at home w/ zero work

I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and simply mix them together to make a ...
5
votes
2answers
177 views

How reproduce meat flavor

Recently I have become a vegetarian, because all the philosophical questions about killing animals and everything else. I have always loved hamburgers, but all vegetarian hamburgers don't have any ...
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 ...