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

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3
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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
15k 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
983 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
429 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
281 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
2k 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
675 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
310 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
667 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
217 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
703 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 ...
15
votes
3answers
12k 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
900 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 ...
6
votes
4answers
2k 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 ...
19
votes
2answers
10k 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 ...
8
votes
2answers
1k views

Where did hot dogs get their name?

Were they orginally made from real dogs?
7
votes
2answers
2k views

What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
5
votes
3answers
10k 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 ...
3
votes
1answer
438 views

Mutton shoulder versus mutton leg - any difference in length of cooking?

I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg instead of shoulder. The size is ...
12
votes
5answers
33k views

How long does uncooked meat last when kept in the freezer?

Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
5
votes
2answers
714 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 ...
13
votes
6answers
7k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
15
votes
5answers
1k views

Tricks to ensure Mailliard/Browning reaction?

Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
0
votes
2answers
269 views

What is the fastest way to cook a Meat Salad?

Meat salad is made with large sized sausages, chopped into thin pieces like carrots or cucumber; then steamed and fried a bit, then served together with regular salad stuffs. Looking to specific ...
2
votes
1answer
101 views

How do I get good results with marinaded venison?

I had some dear ragout and let it marinade one day in wine, brandy and with spices. Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result ...
6
votes
5answers
13k 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: ...
6
votes
3answers
9k 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 ...
34
votes
4answers
68k views

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
6
votes
3answers
3k 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, ...
11
votes
2answers
564 views

How Can I Tell If Meat Has Been Brined?

My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I ...
5
votes
1answer
393 views

Keep or remove skin when grinding poultry?

After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it ...
8
votes
4answers
14k views

Does milk tenderize meat?

In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best ...
10
votes
5answers
2k views

Why does prepackaged deli meat taste better when you take each slice and “fluff” it?

If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and "fluff" up each piece as you lay it on your ...
12
votes
3answers
487 views

What brine ingredients are effective?

I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, ...
4
votes
5answers
24k 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 ...
7
votes
4answers
5k views

Do I need to cook the meat filling before stuffing ravioli?

I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, and veal mixture. My question is, do I ...
4
votes
2answers
7k 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 ...
5
votes
4answers
4k 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 ...
6
votes
3answers
2k 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
3answers
5k 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 ...
3
votes
5answers
7k 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 ...
7
votes
2answers
888 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
3answers
1k 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
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 ...
1
vote
3answers
472 views

Side dish for beef tartare [closed]

In my country beef tartare is typically served with oil-fried brown bread with garlic paste on it. This is both very caloric and heavy on the stomach, not to mention the bad breath afterwards :-). ...
2
votes
2answers
2k views

What is the correct way to make “brazil style” bbq meat?

So I'm interested in cooking some meat brazilian style, like they do at those bbq restraunts where the meat is served on trays in small slivers. Is there an effective way to do this without a huge ...