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

learn more… | top users | synonyms

1
vote
3answers
760 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
vote
3answers
1k views

Wet Cooked Ham Slices

If you were to open a packet of cooked ham slices and they were wet, is that a bad sign? Are they gone bad? Is it ok to eat them?
1
vote
1answer
116 views

Pork loin vs pork roast?

I've seen both boneless pork sirloin chops and pork sirloin roasts in the grocery store, for different prices. From their names, I would think the chop is intended for grilling and the roast is ...
1
vote
1answer
484 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. ...
1
vote
2answers
3k 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
vote
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
vote
3answers
102 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
vote
1answer
287 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 ...
1
vote
1answer
69 views

In what stage should the temperature of meat be taken?

The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in ...
1
vote
1answer
319 views

Preparing slow cooked meats for the next day

This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked meats, beef, pork and a lamb leg, for ...
1
vote
2answers
158 views

Flavour in different cuts

I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more flavour it had but the tougher it was and ...
1
vote
1answer
173 views

What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...
1
vote
1answer
558 views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
1
vote
1answer
195 views

Home-made fermented/ cured sausages numbing sensation

I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...
1
vote
1answer
2k views

How to properly prepare a beef escalope (from the topside)?

I've read a number of recipes that call for different cooking times, so I'm a bit baffled. Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with ...
1
vote
0answers
18 views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

I have a Thermapen meat thermometer that I use for precise temperature measurement. Although it's easy to read and fast, I'm not exactly sure how to take readings. With a large piece of meat with ...
1
vote
0answers
26 views

Why does the beef I cook never come out tender? [duplicate]

I have tried cooking beef (mostly London broil type) so many times... And it never comes out tender! I've tried different methods... Temperatures... Everything! It always comes out tough and chewy. I ...
1
vote
0answers
170 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
1
vote
0answers
37 views

Does cooking a meat that's about to expire lengthen how long it's “good” for? [duplicate]

So like, if have a meat that has a particular "use by" date, and I cook it - I will kill a lot of the bacteria. Then if I refrigerate reasonably fast, will it last longer than it would've if I just ...
1
vote
1answer
272 views

Selecting a big joint of meat to cook without an oven [closed]

I've got slightly overstretched on a Christmas dinner party and the guestlist has hit 25 people! I'm going to do a roast turkey and the usual trimmings (traditional to the UK, American friends; think ...
1
vote
3answers
231 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
1
vote
0answers
123 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 ...
1
vote
3answers
393 views

Sous Vide Interrupted

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...
0
votes
2answers
756 views

Can I defrost chicken to separate then refreeze?

If I buy a large quantity of chicken frozen together, can it be thawed, separated, then refrozen safely?
0
votes
3answers
41k views

Uncovered Raw Meat or Milk in Fridge

I believe the harm in leaving raw meat uncovered in the fridge is that more bacteria will enter, more oxygen will enter (causing faster bacteria multiplication), and more water will escape (causing ...
0
votes
2answers
71 views

How to use meat thermometers with big needles for thinner meat pieces?

Naturally steaks will be thinner than 4 inches like thermometer needle, at least the one I have. So it will absorb less heat in total, and maybe show lesser values than what is actually inside the ...
0
votes
3answers
894 views

Is ground upper turkey thighs the same as regular ground turkey?

I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
0
votes
1answer
303 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?
0
votes
1answer
267 views

Is there a table that shows the cooking temperature and the duration for different meat types and its bones?

Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different types of meat (and/or its bones) in ...
0
votes
1answer
2k 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?
0
votes
2answers
53 views

Why do you need to wrap containers of brined meat?

Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
0
votes
1answer
94 views

Maximum temperature for thawing meat

When thawing frozen beef in hot water (meat in sealed bag / container in water), what is the maximum temperature that the water can be to not inadvertently start cooking the meat or otherwise affect ...
0
votes
1answer
178 views

What kind of food components contain more energy? [closed]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...
0
votes
3answers
7k views

Mince smells like vinegar

My wife bought some beef mince from a shop- it looked red. When she fried it, it give off an aroma of vinegar. Is it off?
0
votes
2answers
7k views

How long is the cooking time for pork roast?

How long should I cook 2 three pound bipork sirloin roasts for? I tried cooking one before for 3 hours at 400° but it came out real tough.
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: ...
0
votes
1answer
69 views

brined turkey and fat

I had a brined turkey that someone had cooked for the 1st time this Thanksgiving. Typically we eat one that has been cooked in a roasting bag. My daughter and I both noticed that the brined turkey ...
0
votes
1answer
103 views

In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?

In a cold table, is it dhec approved to hold raw meat up top next to ready to eat food, provided they have lids. There is a 3-4 inch steel spacer in between each top holding area. It would not be ...
0
votes
1answer
79 views

My dishes seem the same [closed]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
0
votes
1answer
688 views

Cooking lamb that falls off the bone

I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, flavourful and falls off the bone. ...
0
votes
1answer
233 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 ...
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 ...
0
votes
1answer
461 views

Help roaster oven quit in the night! [duplicate]

Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I put 2 large pork roasts into my roaster oven to cook overnight for pulled pork today. I started it ...
0
votes
2answers
3k 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 ...
0
votes
2answers
283 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 ...
0
votes
0answers
36 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
0
votes
0answers
30 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
0
votes
0answers
51 views

Do grocery stores have to tell you if meat has been previously frozen [closed]

How dangerous is it when stores sell meat that has been frozen and without any warning you take it home and freeze it? Isn't there a law that meat should be marked previously frozen ?
0
votes
0answers
33 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
0
votes
1answer
67 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...