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

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-2
votes
1answer
976 views

I have a jar of Hannah's Pickled Sausages. What now? [closed]

Having never eaten a Pickled Sausage and yet I now have a jar of Hannah's Pickled Sausages. What now? I have never been severed any in my neighborhood but I had no qualms about picking it up in some ...
1
vote
2answers
986 views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
8
votes
3answers
11k views

What cut of meat is used to make shabu shabu?

I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
1
vote
3answers
7k views

How effective is the George Foreman grill in draining fat from cooking meat?

New to this site, and new to cooking, well cooking properly. I have in my possession a George Foreman grill, not because of the advertising hype, but because I have a very limited space for cooking ...
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, ...
0
votes
1answer
181 views

should I freeze a two-day refrigarated meat sauce?

I have fixed a pot of turkey meat sauce and a pot of turkey meat balls and I did not have a chance to freeze right away, which I usually do, they have been in the refrigerator for two days... Is it ...
2
votes
1answer
4k views

Is it safe to cook pheasant medium?

Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
5
votes
4answers
10k views

Döner Kebab Spices?

I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spices are used to prepare it around western ...
2
votes
1answer
570 views

How long can I keep beef warm in a roaster oven?

Can I keep about 10 lbs of already grilled hamburgers warm in a roaster oven overnight. They will be submerged in beef broth......
1
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2answers
4k views

How to soften diced meat that was has had too much of its juices leave from being cooked too long?

I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
0
votes
1answer
1k views

What should I use to build a parrilla?

Basically, I just need the grate. From what material should it be made, to make it food safe? Any idea how I can obtain it in a reasonable price? Per Wikipedia (emphasis added): Asado (Spanish: ...
9
votes
4answers
1k views

Telling if small pieces of meat are cooked - blind or colour blind chef

When I am cooking small pieces of meat (so a meat thermometer is not an appropriate tool - I'm thinking of things like shredded chicken being stir-fried, frying or grilling slices of bacon, or minced ...
3
votes
2answers
15k 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 ...
1
vote
4answers
4k views

Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?

Simply, as the title says I’d like to know if it is safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge. Given the ready-made pies still need to be cooked to a high ...
11
votes
4answers
3k views

Is horse meat safe to eat?

It's been in the news lately about horse meat being disguised as beef. Is this really that serious? Is horse meat unsafe? Or is it just taboo because horses are "cute"?
1
vote
3answers
696 views

Matching herbs with meats [closed]

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
3
votes
2answers
314 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.
2
votes
1answer
1k views

Soaking liver in milk: in or out of the fridge?

When soaking pork liver in milk for 2 hours, should I place it in the fridge or at room temperature? I'm worried it might go bad, as my room is pretty hot in the summer...
10
votes
2answers
1k views

Does butter really penetrate a steak when allowing it to rest after cooking?

I understand that when a steak rests after cooking, the muscle fibers relax, allowing the juices to reenter the meat as described here. I've heard that while the meat relaxes and the juices flow in, ...
1
vote
2answers
5k 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
303 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
899 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
7k 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
111 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
9k 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
5k 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 ...
4
votes
2answers
2k 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
3k 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
2k 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
820 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
606 views

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

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 ...
3
votes
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?
8
votes
1answer
569 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
278 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
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 ...
7
votes
2answers
4k 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
1k 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
100 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
361 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
4k 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
971 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
8k 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
13k 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
863 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
2k 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
16k 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
862 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
745 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 ...