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

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1
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2answers
3k 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 ...
2
votes
2answers
215 views

Cooking schnitzel without thinning it

I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan ...
-1
votes
2answers
625 views

Are all pork in supermarket previously frozen? Where can I get fresh ones? [closed]

Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
4
votes
2answers
4k views

Meat and Poultry Changing Color in Marinade?

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...
3
votes
1answer
104 views

How do you safely bottle or “can” bbq meat drippings?

I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the ...
6
votes
3answers
5k 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?
4
votes
1answer
2k 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 ...
6
votes
2answers
987 views

What factors affect collagen to gelatin conversion?

I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...
4
votes
2answers
954 views

Do I need to boil kidneys?

I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up: Kidneys aren't "bad" in that they have the consistency and taste of muscle/meat... but they're very ...
0
votes
1answer
2k views

leaving steak out over night [duplicate]

Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? Around 3pm I took out steak to thaw, the steak was wrap in foil and plastic wrap and i stuck it ...
7
votes
1answer
1k views

How long is SPAM really good for?

I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will last more than 25 years.
2
votes
3answers
562 views

Rabbit Substitute?

I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute? I've never even had rabbit ...
6
votes
1answer
542 views

Whale carpaccio, what type of spices and garnish to use?

I'm making whale carpaccio tomorrow for a friend's birthday, and I don't know what type of spices and garnish I should use for this delicate and flavorful meat. What are some good flavour pairings ...
4
votes
3answers
715 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
105 views

How old is a chicken when it's time to be cooked?

How old is a chicken usually allowed to grow before it's ready to be used for cooking?
8
votes
1answer
473 views

What is the “idea” behind thawing out meat?

Is it some how better to thaw out meat in a refrigerator versus on the counter versus running hot water over it versus in the microwave? Is it the longer the time meat has to thaw out the more taste ...
0
votes
1answer
250 views

Do meat grinders need to have cutting blade

I got a Game Winner meat grinder #8, but it did not come with cutting blade. Do you need this to grind meat?
1
vote
2answers
1k views

How to properly vacuum seal and freeze food that may stick together

I had a mishap involving steak freezing together and am wondering what the best way to prevent it from happening again. I just got a vacuum sealer and have being buying large quantities of meat and ...
3
votes
2answers
6k 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 ...
7
votes
2answers
3k views

When is Slow Cooking done - time vs temperature of meat

I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
6
votes
1answer
723 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 ...
1
vote
3answers
96 views

Looking for meat ingredient suggestions for a Yoghurt Cake recipe

I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
3
votes
1answer
284 views

Keeping left-over pan sauces longer?

Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening... ...
6
votes
3answers
3k views

Differences between cooking a whole duck vs chicken or turkey?

I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
3
votes
1answer
901 views

Getting dog meat to taste as close to steak as possible?

After going on a business trip to Vietnam and tasting dog food there, my husband has begged me for the past 3 weeks to make him a dog steak. I would like to know what is the secret to cooking dog ...
5
votes
2answers
6k 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: ...
6
votes
3answers
10k 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 ...
5
votes
2answers
757 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 ...
1
vote
2answers
1k views

Is there a general algorithm for calculating the amount of time to roast meat for?

Often when you buy meat from the store it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
12
votes
2answers
5k views

“Cooking” with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
19
votes
2answers
12k views

Food safety of meat vs. veggies and fruit with mold on them

Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I ...
3
votes
2answers
601 views

Can meat and cheese be stored together?

My husband is constantly storing opened blocks of cheese in the same container as his summer sausage, also opened. He insists that they don't need to be separated and that I am being paranoid. I say ...
2
votes
1answer
583 views

What are the benefits of stewing on the hob over cooking in the oven?

When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven for slow-cooking but a lot of recipes ...
7
votes
1answer
699 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 ...
7
votes
1answer
1k views

What is Turkey Bacon?

Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
5
votes
2answers
8k 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 ...
4
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 ...
1
vote
3answers
294 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 ...
0
votes
3answers
835 views

Wet Cooked Ham Slices

If you were to open a packet of cooked ham slices and they were wet, is that a bad sign? Are they gone bad? Is it ok to eat them?
7
votes
2answers
13k views

How does lemon juice “cook” meat?

Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
0
votes
1answer
372 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 ...
2
votes
3answers
2k 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
6k 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 ...
7
votes
2answers
940 views

What would convert this chili recipe into a Russian chili?

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a ...
5
votes
1answer
3k 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 ...
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
5k 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
469 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
11k 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
1answer
217 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 ...