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

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2
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1answer
318 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
3k 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
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2answers
7k 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.
2
votes
1answer
259 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
496 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
3k 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
383 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
2k 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
votes
1answer
104 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
375 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
votes
1answer
254 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
61 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
106 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 ...
2
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0answers
20 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 ...
1
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2answers
1k 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 ...
1
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2answers
762 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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3answers
800 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 ...
1
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4answers
708 views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
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2answers
3k 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 ...
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5answers
6k 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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2answers
132 views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
1
vote
1answer
129 views

Can I make meatloaf with soy burger meat?

I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavor. Can I defrost the burgers and make ...
1
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4answers
2k 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 ...
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2answers
66 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
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2answers
102 views

When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?

I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container and the gravy in another?
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2answers
244 views

Where can I buy bulk wild meat in Montreal? [closed]

I've been to marché atwater and they said that usually they have in stock in the winter. But one of the stores had Bison but it wasn't totally wild but still was walking in the forest. I want to ...
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4answers
2k 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 ...
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2answers
3k 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 ...
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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 ...
1
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3answers
297 views

What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?

This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", compared to how much I like eating it. If it ...
1
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1answer
111 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
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2answers
68 views

Pork roast safe cooking

I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
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2answers
217 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
1
vote
1answer
72 views

Smoker Ideas, something between Ribs and a Brisket

Got my smoker going and the food is turning out descent.. smoked ribs and a beer can chicken quite well so far. I'm thinking of trying a brisket, but that seems intimidating with my limited smoker ...
1
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1answer
145 views

How do I cook brain to achieve a firmer texture?

Most of the time we fry brain and eat it. But due to its semi-solid state, it doesn't seem good. Also Wikipedia says: Consuming the brain and other nerve tissue of animals may be hazardous to ...
1
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2answers
117 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
1
vote
1answer
183 views

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. ...
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3answers
3k 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 ...
1
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1answer
86 views

Does cutting meat into pieces make it go bad faster?

Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate ...
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4answers
1k views

What is processed meat?

There is inconsistent terminology surrounding what is considered "processed meat". Some take any meat that has been smoked, cured, or possibly dried to be "processed", while others are consider "deli ...
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1answer
392 views

Unfreezing and cooking steaks like ribeye or club steaks

We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to make them on a pan or in the oven. One of ...
1
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2answers
585 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 ...
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3answers
592 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 ...
1
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1answer
6k 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 ...
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2answers
338 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
1answer
235 views

Why is it advised to freeze meat before eating as opposed to eating it fresh?

I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard same like this through national media. ...
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2answers
876 views

Keeping steaks hot after cooking in a cast-iron pan

I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it ...
1
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1answer
2k views

How long, optimally, should you marinate chicken or beef?

When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for different kinds of meat? What are some ...
1
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3answers
96 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. ...
1
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1answer
218 views

One whole duck and extra pieces - how long in the oven?

I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of thumb is usually one hour per kg. So I ...