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

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4
votes
0answers
45 views

What meat tastes different by gender?

I know of "boar taint," which describes an unpleasant taste in the meat of non-castrated pigs. Which left me wondering more broadly: Are there other animals whose meat (from an animal of the same age ...
3
votes
4answers
87 views

What's the best way to execute a pulled pork dish?

Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain ...
7
votes
3answers
13k views

Will meat cook inside of a rice cooker?

I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of ...
27
votes
15answers
31k views

How do I pound chicken (or other meat) without making a mess?

Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
0
votes
3answers
2k 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
1answer
39 views

How do I modify cooking methods for a markedly smaller roast than most recipes state?

I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but ...
18
votes
4answers
46k 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? ...
31
votes
17answers
186k 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 ...
6
votes
6answers
25k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
39
votes
4answers
95k 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 ...
4
votes
4answers
520 views

How to prevent meatballs from drying out when I substitute a lean meat?

The meat in question that I use would be ground turkey, though this could apply for any leaner ground meat used to replace beef. This would also be more for recipes such as turkey burgers and ...
5
votes
3answers
574 views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
3
votes
4answers
83 views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
15
votes
6answers
52k views

What is the difference between shawarma and gyros?

I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if ...
4
votes
6answers
3k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
37
votes
9answers
180k 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 ...
2
votes
2answers
97 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?
5
votes
4answers
1k views

What is a good way for a beginner to start sous vide cooking?

I am just about to start experimenting with Sous Vide cooking. My plan is to start out with some very simple equipment (A PID controller and a kettle) and slowly build up until I have made my custom ...
4
votes
1answer
199 views

Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a ...
1
vote
2answers
106 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 ...
1
vote
2answers
70 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 ...
11
votes
3answers
6k views

Is the “gamey” taste of venison just a polite name for “rotten”?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...
4
votes
9answers
1k views

secret ingredient in a restaurant bolognese

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt ...
4
votes
1answer
139 views

Roast beef in slow cooker for 7 hours on low then on high for another hour?

I have been cooking a roast beef for 7 hours on low but it doesn't look like it will be cooked for another two hours. Can I put it on high or will it go tough?
4
votes
1answer
103 views

Is there a name for the mushy sludge that forms around/benath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
0
votes
0answers
99 views

Is frozen vacuum packed hamburger safe to eat after thawing to room temperature? [duplicate]

We left a frozen pound of vacuum packed organic ground beef on the counter for eight hours (thought we would be back home in a couple of hours). When we arrived home it was completely thawed and at ...
12
votes
5answers
73k views

How long does uncooked meat last when kept in the freezer?

Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
2
votes
1answer
167 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
0
votes
1answer
93 views

Packed meat unrefrigerated storage [duplicate]

I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
9
votes
2answers
2k views

Hanging at home

I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
3
votes
3answers
5k views

What types of alcohol will make meat tender when marinating?

When marinating meat for Russian "Shashlik"(BBQ) some people marinate meat in alcohol. My uncle prefers to use beer when preparing pork. My Georgian(this Georgia) friend uses red wine, which was the ...
1
vote
0answers
36 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 ...
2
votes
1answer
106 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 ...
5
votes
1answer
10k views

How long / to what temperature should I let meat rest?

It has been made abundantly clear to me that I should let meat rest after it has been cooked. Once the meat is resting should I time the duration of the rest or measure the temperature of the ...
18
votes
4answers
214k views

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
0
votes
0answers
19 views

how long can I leave cooked meat out on the counter before it goes bad? [duplicate]

How long can I leave cooked meat on the counter before it goes bad and I can't use it?
3
votes
2answers
130 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
3
votes
1answer
90 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 ...
4
votes
2answers
251 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...
1
vote
4answers
5k 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 ...
4
votes
5answers
2k views

How to deal with a fresh hare?

My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, but this is a step too far. Any suggestions (apart from ...
1
vote
6answers
7k 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? ...
4
votes
1answer
156 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of ...
27
votes
10answers
36k views

How to rest meat but not let it get too cold?

Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after ...
1
vote
2answers
233 views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
12
votes
6answers
1k views

A question about browning meat for spaghetti bolognese

I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does ...
13
votes
6answers
87k views

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
1
vote
1answer
59 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 ...
4
votes
3answers
552 views

Meat and fruit dessert

I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert. Question: What makes ...
3
votes
1answer
282 views

New to grinding meat

I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef vs Turkey, etc.