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

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3
votes
1answer
789 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 ...
7
votes
3answers
914 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 ...
5
votes
2answers
1k 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 ...
2
votes
2answers
436 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 ...
0
votes
1answer
1k 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
283 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?
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 ...
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?
1
vote
2answers
692 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 ...
5
votes
4answers
5k 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 ...
2
votes
1answer
311 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.
7
votes
4answers
219 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 ...
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 ...
5
votes
3answers
11k 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 ...
9
votes
5answers
844 views

Uses of Horse Meat

What (roughly) does horse meat taste like? What kind of dishes can I make with it?
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 ...
3
votes
1answer
442 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 ...
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 ...
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 ...
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 ...
14
votes
5answers
1k views

Why do my burgers end up round?

When I broil or grill my burgers, I end up with burgers that are round in the middle. I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get ...
5
votes
5answers
2k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...
5
votes
4answers
3k 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 ...
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
566 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 ...
30
votes
3answers
5k views

Why should I “rest” meat after cooking?

I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
5
votes
1answer
401 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 ...
10
votes
11answers
602 views

What is a simple and easy way to make a meat dish for a college student

I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
12
votes
3answers
493 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, ...
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 ...
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 ...
3
votes
3answers
6k 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 ...
7
votes
8answers
13k 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 ...
1
vote
3answers
482 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 :-). ...
7
votes
7answers
600 views

Julia Child - Mastering the Art of French Cooking - OK for Kosher?

My fiancee and I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. Mastering the Art of French Cooking is a classic, ...
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 ...
2
votes
1answer
737 views

What is the ideal way to prepare (and the type of) beef for a homemade meat pie?

What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I'm really interested in .. 1. whether there is a certain preference for the type of cut to use. 2. how much you ...
5
votes
2answers
1k 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?
5
votes
2answers
204 views

on proper thermometer poking?

When you use a thermometer and poke a large hole in the meat, can you use the same hole to accurately gauge temperature later on?
1
vote
2answers
334 views

Chicken without all that fat?

Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generally, is the best way to make sure you end ...
1
vote
5answers
5k views

How do I ensure my cooked meat turns out moist?

I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy. How do I ensure my cooked meat turns out moist? thermometer? braise the meat? cook less time? ...
2
votes
1answer
345 views

Is it possible to get veal that is not incredibly fatty?

I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask ...
6
votes
1answer
1k 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.
5
votes
1answer
212 views

Is “quick brining” as effective as an overnight soak?

I recently came across this article, Quickly Brine Chicken When You Don't Have Much Time, which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any ...
10
votes
1answer
2k views

What happens to the flavour of meat when you cook it Star Anise with Onions?

What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is ...
6
votes
1answer
4k views

How do you correctly use a meat thermometer?

I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! They are both standard metal prong 'analog ...
7
votes
2answers
1k views

Hanging at home

I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
8
votes
1answer
726 views

When does the rule “only flip meat once” not apply?

Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?