Questions about the flesh of an animal (especially mammal) used as food.
23
votes
3answers
34k 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
2answers
32k 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 ...
70
votes
23answers
9k views
How do you properly cook a steak?
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want.
When I try to cook a steak at home (I live in Italy), I almost ever get ...
26
votes
7answers
37k 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 ...
30
votes
3answers
2k views
Why should I “rest” meat after cooking?
I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
10
votes
11answers
521 views
What is a simple and easy way to make a meat dish for a college student
I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
10
votes
3answers
15k 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 ...
28
votes
7answers
35k views
How dangerous is it to refreeze meat that has been thawed?
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't ...
11
votes
3answers
4k views
Does meat need to be washed before preparation?
I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for ...
10
votes
2answers
3k views
“Cooking” with acid (ceviche)
At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
8
votes
5answers
725 views
Uses of Horse Meat
What (roughly) does horse meat taste like?
What kind of dishes can I make with it?
26
votes
5answers
12k views
How long do you let a steak from the fridge come up to temperature, and when do you salt it?
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
13
votes
1answer
1k views
Best chopping board material for meat
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when ...
22
votes
7answers
11k 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 ...
11
votes
14answers
7k views
Why does my chicken breast become so dry?
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts.
Is there a reason the ...
7
votes
2answers
1k views
What is the sous vide botulism risk if storing meat post-cooking at home?
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
5
votes
3answers
605 views
What is the lowest possible temperature for stewing meat?
If you want to stew meat low and slow, how low can you go and still get collagen break-down?
And would there be any advantage to stewing at the lowest possible temperature?
2
votes
2answers
284 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 ...
13
votes
4answers
5k views
How long can I let a steak rest after seasoning and before cooking?
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.
(To sum up the article, this is due to a process of ...
16
votes
8answers
25k 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 ...
14
votes
5answers
770 views
Tricks to ensure Mailliard/Browning reaction?
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate.
Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
14
votes
5answers
745 views
Why do my burgers end up round?
When I broil or grill my burgers, I end up with burgers that are round in the middle.
I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get ...
8
votes
1answer
469 views
Do breadcrumbs really act as a binder in meat preparations?
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard ...
8
votes
2answers
633 views
Know if a turkey is done cooking
I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer.
7
votes
4answers
8k 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 ...
5
votes
5answers
123 views
What methods are there of getting fresh local meat & produce?
I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often ...
3
votes
2answers
238 views
Different ways for aging steaks
I'd like to know what techniques people have used for aging their steaks. Dry or wet aging.
1
vote
2answers
349 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 ...
0
votes
1answer
403 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?
12
votes
1answer
3k views
How should I deal with blood released while thawing meat in the refrigerator?
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
12
votes
2answers
353 views
11
votes
6answers
66k views
How long is it safe to marinate meat?
I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
7
votes
1answer
1k views
How long is SPAM really good for?
I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will last more than 25 years.
7
votes
1answer
859 views
What is Turkey Bacon?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
6
votes
2answers
212 views
What factors affect collagen to gelatin conversion?
I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...
6
votes
1answer
218 views
How to remove individual steaks from a lump I mistakenly froze together?
I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
6
votes
3answers
4k views
How to prepare mutton so it's not tough?
I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough.
I'd ...
6
votes
1answer
761 views
Is using treated wood safe for smoking meat?
I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
6
votes
2answers
443 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 ...
6
votes
2answers
3k views
Can I use the same board for meat and vegetables?
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a ...
5
votes
1answer
1k 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 ...
5
votes
1answer
1k views
Making Subway-like salads at home w/ zero work
I often buy salads at Subway because I'm lazy. However, I'm also
cheap, and Subway's markup on salads is quite high.
I want to buy items at a supermarket and simply mix them together to
make a ...
5
votes
5answers
2k views
Advice for low temperature cooking
I want to try out low temperature cooking of some meat, e.g. beef
I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens.
I heard some people use meat in ...
4
votes
4answers
2k views
What can I do to prolong vegetable and meat freshness in the freezer?
In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and ...
4
votes
2answers
4k 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 ...
3
votes
1answer
454 views
Freeze meat before or after cooking?
If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze it? I've done both options, but I've ...
1
vote
5answers
2k 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?
...
0
votes
1answer
140 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 ...
