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

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1answer
4k 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?
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3answers
13k 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
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1answer
108 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat ...
3
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2answers
118 views

Why should I roll the meat in flour for a ragout

Most recipes for ragout call for rolling the meat in flour before adding, including one recipe whre you don't sear the meat but add it with the vegetables and everything else once the onions are done. ...
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3answers
6k views

How to bake ground beef

I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven preheated to 450F for 30 minutes. Is this ...
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2answers
791 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
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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
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1answer
459 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... ...
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3answers
505 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?
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2answers
557 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 ...
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1answer
112 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?
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1answer
1k 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
657 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 ...
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3answers
12k 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.
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2answers
85 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
3
votes
1answer
111 views

Can I cook ribs by starting them one day and finishing the next?

I am serving ribs at a party, but I can't be at home that afternoon. If I cook them the day before and then finish them off right before party, will them still be tender?
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1answer
128 views

What were the primary reasons for different livestock consumption habits of countries and cultures?

Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available. I began to ...
3
votes
1answer
202 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
190 views

Color changes in ground beef?

So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I bought a charcoal grill and he showed ...
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2answers
2k 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
115 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
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1answer
887 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
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1answer
788 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 ...
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1answer
3k 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 ...
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6answers
9k 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
8k 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
1k 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 ...
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1answer
130 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 ...
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2answers
378 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 ...
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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 ...
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2answers
405 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 ...
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2answers
2k 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 ...
2
votes
1answer
169 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 ...
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3answers
2k 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 ...
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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
114 views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
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5answers
240 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
2
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2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
2
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1answer
86 views

Brown sediments when frying meat

Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown ...
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4answers
2k 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
92 views

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce ...
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2answers
546 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
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2answers
6k 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
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1answer
898 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
2k 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
878 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
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1answer
12k 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
3k 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?
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2answers
6k 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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1answer
310 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 ...