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

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4
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1answer
1k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself ...
4
votes
1answer
160 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of ...
4
votes
6answers
4k 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?
4
votes
1answer
1k views

How to clean utensils used to cook raw ground beef that have been left in the sink overnight?

I cooked some ground beef yesterday and by the time evening came was too zonked to do the dishes. Now it's the following evening and they are still in the sink. How do I clean the stainless steel pan, ...
4
votes
1answer
105 views

Is there a name for the mushy sludge that forms around/benath 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 ...
4
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1answer
106 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
4
votes
1answer
212 views

Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a ...
4
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3answers
3k views

How long does raw ground meat last in the fridge?

Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
4
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1answer
142 views

Roast beef in slow cooker for 7 hours on low then on high for another hour?

I have been cooking a roast beef for 7 hours on low but it doesn't look like it will be cooked for another two hours. Can I put it on high or will it go tough?
3
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5answers
10k 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 ...
3
votes
4answers
113 views

What's the best way to execute a pulled pork dish?

Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain ...
3
votes
2answers
308 views

Using steam to make a dry version of turkey juicier

How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? I'm considering this because turkey has a tendency to dry out as it's cooked.
3
votes
2answers
357 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
3
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3answers
3k views

Good thread for tying meat

I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a ...
3
votes
4answers
3k 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 ...
3
votes
2answers
13k 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 ...
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3answers
6k views

What types of alcohol will make meat tender when marinating?

When marinating meat for Russian "Shashlik"(BBQ) some people marinate meat in alcohol. My uncle prefers to use beer when preparing pork. My Georgian(this Georgia) friend uses red wine, which was the ...
3
votes
2answers
5k 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 ...
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6answers
3k views

What is Vegetable Meat?

I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its ...
3
votes
2answers
770 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 ...
3
votes
1answer
1k 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 ...
3
votes
2answers
8k 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
3answers
814 views

Can you thaw a frozen turkey in a dryer?

In the TV show New Girl, there is an episode (season 1, episode 6) in which they are cooking for Thanksgiving but forgot to thaw the Turkey, so they put it in the dryer, but it has some unexpected ...
3
votes
2answers
139 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
3
votes
1answer
284 views

New to grinding meat

I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef vs Turkey, etc.
3
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1answer
11k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
3
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2answers
259 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
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?
3
votes
3answers
8k 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
2answers
405 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
3
votes
1answer
5k 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 ...
3
votes
2answers
3k views

Best way/temperature to get maillard reaction on meat/steak

Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C there is basically no maillard, only ...
3
votes
1answer
335 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... ...
3
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2answers
261 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks. Dry or wet aging.
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4answers
95 views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
3
votes
2answers
405 views

Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed ...
3
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1answer
108 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?
3
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1answer
950 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 ...
3
votes
2answers
554 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 ...
3
votes
1answer
98 views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
3
votes
1answer
228 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
3
votes
2answers
647 views

Does storing meat in plastic alter how long it takes to go off?

I was recently told quite emphatically that "Storing meat in plastic makes it go off much faster" I suspect that this is an old wives tale, but haven't been able to find anything that either proves ...
3
votes
1answer
108 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 ...
3
votes
1answer
712 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 ...
3
votes
1answer
571 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 ...
3
votes
1answer
71 views

Keep roast beef fresh?

I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast beef fresh? How do butcher's do it?
3
votes
1answer
1k 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 ...
2
votes
6answers
5k 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 ...
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5answers
6k 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.
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3answers
722 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 ...