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

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2answers
1k 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
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 ...
3
votes
1answer
759 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
625 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
2k 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 ...
3
votes
3answers
214 views

Cooking issue with cheap plastic forks

I was cooking rice, beans and sausage for my friend and I but since we are living very low budget my only utensils were plastic forks, knives, and spoons (really cheap ones that come in packs of like ...
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votes
6answers
6k 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.
2
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3answers
823 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 ...
2
votes
1answer
96 views

Nutrient content of ground bison meat

I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as 2.42 grams of fat and 143 kcal per 3.5 ...
2
votes
2answers
304 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 ...
2
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2answers
2k views

What part of the squid is edible?

Is the part of the squid right above the tentacles edible? I think it's the bottom of the body, I've never cooked squid before. I washed it under cold water and felt it carefully with my fingers and I ...
2
votes
3answers
494 views

Why do hamburger patties have ridges on one side?

Why do hamburgers have one streaked/furrowed and one smooth side? Which side should be cooked first in a pan? I'm talking about their shape, not their color or anything similar. If you look at a raw ...
2
votes
2answers
356 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
3answers
1k 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 ...
2
votes
1answer
1k 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 ...
2
votes
2answers
153 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
2
votes
2answers
3k views

How long should meat be steamed for?

I am told it's better to steam meat (over boiling) so that all the dangerous bacteria and parasites are killed but too many nutrients aren't lost in the process. So how does one figure out how long ...
2
votes
1answer
614 views

What is a good way to cook Turkey Chops?

How should turkey chops be cooked so they are tasty? Is a cast iron pan needed or benefitial?
2
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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...
2
votes
1answer
757 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 ...
2
votes
1answer
8k views

Can I still use frozen beef brisket left out at room temperature for 12 hours? [duplicate]

Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I left out 2 raw but frozen 6 lbs beef briskets in the sink at 7PM to thaw out because they were ...
2
votes
1answer
267 views

Browning reheated food with only a microwave

I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary ...
2
votes
2answers
223 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
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3answers
2k views

Smoke detector goes off when baking chicken breast

Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire alarms are going off. This has never ...
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3answers
3k views

How should I control the time and temperature when baking two dishes?

I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...
2
votes
1answer
284 views

What animal parts can be included in head cheese?

I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are there any portions of an animal that are ...
2
votes
2answers
252 views

How flavoursome is Roast Buffalo?

We're considering roasting a Buffalo Rib Roast for a bunch of friends but have no idea how it will turn out. How does this meat compare (assuming it's cooked medium rare) to something like a Beef ...
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?
2
votes
1answer
336 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.
2
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2answers
4k 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
78 views

Can thawing meat too quickly affect its quality?

Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of ...
2
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2answers
150 views

Freezing of Meat

How do you calculate the work reqd for freezing meat from normal temperature? What would be the capacity of a freezer to freeze 1500 kg. meat?
2
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1answer
822 views

How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?

Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the appropriate temperature. So how is it ...
2
votes
3answers
947 views

How to prevent minced chicken from sticking and forming a single lump?

I am not an expert in cooking, so I would like to ask for advice on how to cook minced chicken so that it doesn't stick together. What I want is separated minced chicken as small particles that I can ...
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?
2
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1answer
571 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......
2
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1answer
3k views

Is smoked beef cooked 100%

For the first time in my life I tasted smoked beef. It tasted mostly like ash. It didn't have any raw taste but just wondering when meat is smoked, does it get cooked thoroughly?
2
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1answer
114 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 ...
2
votes
1answer
432 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 ...
2
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1answer
68 views

Meat juices can they be saved for recooking meat?

Can I keep the dripping and meat juices to cook with at a later date?
2
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1answer
42 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
2
votes
1answer
94 views

Freezing meat - whole or in pieces?

I have a beautiful, top quality beef tenderloin in the fridge. It's from my local butcher and I know it's been handeled with great care up to now.As my guests had to cancel, I'll have to freeze it - ...
2
votes
1answer
791 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
2
votes
1answer
93 views

Making fully cooked meat (pork) less tough

I bought some Red Chinese Barbecued Pork a few days ago, it's disappointingly tough. Even sliced very thinly and allowed to simmer for a few minutes in soup, the meat just feels dry and tough. I'm ...
2
votes
1answer
124 views

Technique for shaping meat for cordon blue (alike)

In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were quite delicious I am wandering what ...
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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 ...
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2answers
1k 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 ...
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6answers
9k 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? ...
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3answers
3k views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...