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

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0
votes
1answer
29 views

Do i need to thaw meat before cooking in pressure cooker

Do I have to have meat thawed before putting it in my pressure cooker.
1
vote
1answer
174 views

Roasting beef and lamb roasts together

Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
44
votes
4answers
138k views

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
6
votes
3answers
247 views

How to reproduce meat flavor

Recently I have become a vegetarian. I have always loved hamburgers, but the taste of vegetarian hamburgers isn't anywhewre close. I would like to know if there is any way to reproduce the flavor of ...
7
votes
7answers
25k views

How do you grill Shish Kabobs so they aren't so chewy?

We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely. The meat is brown and grilled on the outside, pinkish in the ...
-1
votes
0answers
10 views

Regarding lifespan of unrefrigerated roast beef [duplicate]

I forgot my two small roasts in the trunk of my car for two 1/2 hrs from grocery store. It it is 74* outside and muggy. When I retrieved them, sealed tight and in a shopping bag, they had dew on them, ...
1
vote
4answers
100 views

how to cook nondescript venison in a cast iron pot so its tender?

Imagine you bought a piece of venison (unknown which part of the body, and exact species unknown, but probably red deer), and I have only a Le Creuset cast iron pot to prepare it. What would be the ...
6
votes
2answers
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 ...
1
vote
0answers
54 views

Slow cooker bourbon meat recipe bitter

I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and braised in the oven for several hours. ...
9
votes
3answers
24k views

How does lemon juice “cook” meat?

Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
9
votes
6answers
10k views

Using a vacuum sealer to marinate?

With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
1
vote
1answer
47 views

Can I pause halfway through coking boneless shoulder?

My other half put the shoulder in the oven to cook so that when I got home I could finish it, but my food delivery hasn't come. Can I pause the cooking and go get the stuff that I need and then carry ...
1
vote
2answers
73 views

Making a sausage and letting it dry out in the fridge

I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garlic, and two tbsp vinegar. This is ...
0
votes
0answers
34 views

Smoking thirteen pound pig

How long should I smoke it for first one I've ever done I want it to be great lot of people are looking forward to this
3
votes
2answers
3k 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
vote
1answer
161 views

What happened to my steak?

I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height. I let it reach room temperature (1 to ...
1
vote
4answers
156 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 ...
9
votes
5answers
26k views

Does milk tenderize meat?

In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best ...
2
votes
2answers
128 views

How to prevent chicken from having a chalky texture?

Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicken can still be juicy while being chalky. ...
1
vote
1answer
138 views

Is the grey stuff the thing we make fond out of

When cooking minced meat in particular (and most meat as far as I know), some grey, gooey stuff usually turn up on one side. Its also apparent when doing certain sous vide things and chicken (in that ...
1
vote
0answers
35 views

Left a 10 pound cryovac wrapped frozen ribeye in garage for 3 hours - is it safe to eat? [duplicate]

I purchased a 10 lb sleeve of ribeye from a friend who works at a sausage factory. It was purchased within an hour of it being brought back from the sausage factory and it was frozen solid. Got busy ...
5
votes
1answer
154 views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
4
votes
1answer
6k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (...
47
votes
9answers
314k views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
0
votes
0answers
12 views

Safety of meat marinade [duplicate]

I understand the safety issues of ANYTHING coming into contact with raw meat, but is it safe to reuse raw meat marinade if it has been kept frozen?
2
votes
2answers
407 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 ...
7
votes
3answers
1k views

Cooking Moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking Moose?
6
votes
3answers
13k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
15
votes
4answers
6k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
4
votes
4answers
4k views

How long does raw ground meat last in the fridge?

Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
2
votes
2answers
151 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. ...
0
votes
1answer
607 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
0
votes
4answers
146 views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
1
vote
1answer
164 views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
1
vote
2answers
94 views

How to reheat without compromising quality

Not always, but more often than not, I am able to perfectly cook our dinner protein (meat). This also includes my husband when he B.B.Q.s. The problem is, how can the meat be reheated the next day ...
1
vote
3answers
226 views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
7
votes
1answer
54k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
3
votes
2answers
92 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 ...
0
votes
0answers
21 views

Whole tenderloin temperature concerns [duplicate]

I put a whole tenderloin in my garage refrigerator but the door was accidentally left ajar overnight. The temp of the meat is 80 degress internally. Did I just ruin $150 worth of meat?
1
vote
2answers
175 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
2
votes
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 ...
10
votes
4answers
38k views

Is it bad to marinate meat for too long?

From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I came across this recipe here: http://www....
-1
votes
1answer
56 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
7
votes
2answers
33k views

What types of meat should I pound and why?

I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the result that ...
37
votes
18answers
322k views

Is it bad to cook frozen meat without waiting it to be unfrozen?

I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting it to be unfrozen? Sometimes, I realize I forget to take meat out of my freezer beforehand, when I am too hungry ...
21
votes
4answers
83k views

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? ...
5
votes
1answer
5k views

Why marinade meat with acid or enzymes?

This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices ...
2
votes
1answer
100 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 ...
0
votes
0answers
20 views

Cooked cornbeef left out for 10 hours [duplicate]

We cooked 2 cornbeef briskets for four hours, and put one in the microwave To store while we ate but forgot to put it away until 10 hours later. Is it safe to eat still?
1
vote
1answer
92 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.