Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
734
questions
7
votes
7
answers
44k
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 ...
- 575
7
votes
8
answers
39k
views
Is there a fool proof way to fry sausage?
I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool ...
- 295
7
votes
5
answers
147k
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?
- 514
7
votes
2
answers
38k
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 ...
user239
7
votes
4
answers
6k
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?
- 1,205
7
votes
9
answers
45k
views
How do I avoid dry meat and burned masala and rice in biryana?
I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
- 173
7
votes
3
answers
12k
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 ...
- 193
7
votes
1
answer
2k
views
How much potato to add to reduce saltiness
I've heard that adding potato to an overly salty dish can reduce the saltiness.
I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what ...
- 1,348
7
votes
1
answer
1k
views
Is cured meat broth edible?
We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into ...
- 317
7
votes
1
answer
24k
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 ...
- 1,625
7
votes
4
answers
330
views
Seasoning for Ground Meat [closed]
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 ...
- 71
7
votes
5
answers
99k
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 ...
user4517
7
votes
2
answers
2k
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 ...
- 397
7
votes
4
answers
1k
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?
- 1,833
7
votes
2
answers
3k
views
Kosher alternative for butter as emulsifier
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). ...
- 347
7
votes
2
answers
2k
views
Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
- 193
7
votes
1
answer
2k
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?
- 7,566
7
votes
2
answers
474
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 ...
- 4,888
7
votes
5
answers
90k
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 ...
7
votes
5
answers
22k
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 ...
- 9,080
7
votes
3
answers
24k
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 ...
- 477
7
votes
5
answers
11k
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 ...
- 1,833
7
votes
3
answers
76k
views
Should meat be seasoned before or after cooking?
When should meat be seasoned?
I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.
- 867
7
votes
1
answer
22k
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 ...
7
votes
1
answer
32k
views
How to convert slow cooker recipes to pressure cooker with different cooking times?
Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to ...
- 253
7
votes
2
answers
1k
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 ...
- 173
7
votes
1
answer
8k
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.
- 173
7
votes
1
answer
167
views
Curled, Tender Beef in Noodle Soups (esp. Vietnamese)
I've noticed that both in Europe as well as Vietnam, the beef slices in noodle soups (in particular phở bò) tend to have two salient qualities:
they are absurdly, melt-in-your-mouth tender, and
they ...
- 171
7
votes
2
answers
18k
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?
- 825
7
votes
3
answers
17k
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 ...
- 14k
7
votes
1
answer
408
views
How to properly cook a kid?
Goat. Goat kid.
I have a three month old goat kid that recently had to be moved to the freezer.
Most of the goat recipes that I see call for long braising in strong flavors. I assume they are using ...
- 47.5k
7
votes
2
answers
195
views
“For optimal flavor, open the package 30 minutes before eating” - only temperature or also chemistry?
Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title.
They are usually stored in the fridge, so one part of the reason to take it out of the fridge and open it ...
- 71
7
votes
5
answers
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 ...
- 327
7
votes
2
answers
15k
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 ...
- 71
7
votes
1
answer
7k
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 ...
- 79
7
votes
1
answer
2k
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 ...
- 4,274
6
votes
4
answers
5k
views
Green lump in the middle of lamb meat
I have bought a fresh half leg of lamb today and there was a big disgusting green lump in the middle of it's fat. I'd like to know what it is and what should I do with the meat?
Would anyone be able ...
- 301
6
votes
2
answers
7k
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 ...
- 343
6
votes
1
answer
5k
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.
- 585
6
votes
7
answers
7k
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.
- 1,101
6
votes
2
answers
966
views
Cooking meat inside pumpkin [closed]
I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless.
I still haven't tried it, but watching a video that made octopus inside a ...
- 237
6
votes
6
answers
4k
views
How to prevent meatballs from drying out when I substitute a lean meat?
The meat in question that I use would be ground turkey, though this could apply for any leaner ground meat used to replace beef. This would also be more for recipes such as turkey burgers and ...
- 1,020
6
votes
4
answers
62k
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 ...
- 61
6
votes
4
answers
11k
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 ...
- 472
6
votes
5
answers
47k
views
Multitasking with oven ( roast and potatoes)
I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven.
When I am making a meat roast, I want to make a potato side dish with it. However, when I put the potatoes ...
- 889
6
votes
2
answers
2k
views
Will uncooked meat tenderise or toughen while stored in a refrigerator?
In an effort to make fewer food shopping trips, I want to store meat in the fridge for a few days before cooking.
However, if I'm entertaining guests I want the meat to be as tender as possible.
Will ...
- 161
6
votes
2
answers
18k
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 product....
- 233
6
votes
3
answers
3k
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, ...
- 6,154
6
votes
2
answers
4k
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?
- 1,101
6
votes
3
answers
9k
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 ...
