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There is a way to replicate a meaty flavor and texture when making vegetarian and vegan food items. Animals and plants both have amino acids and other natural chemical components that are similar or the same. The components are in different quantities and in different combinations generally in plants than in animals, though there are a few exceptions, such ...


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I know I'm coming late to this discussion, but thought I'd answer for those referencing or googling the topic! I use stew beef for souvlaki and shish kabob all the time. The 2 best ways to get it tender are: 1) Marinate over night in yogurt, just google yogurt marinades, but make sure you are using plain Balkan style yogurt 2) brine. This is my ...


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I would be personally inclined to make a brine and make a wilder version of corned beef. I have made something similar with the tougher parts of beef ie brisket. The process of osmosis hydrates the muscle tissue, allowing the cells to hold on to more moisture while cooking. This may give you the chance to do a slow-and-low cook.


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A third option is to mince it and bake something like a venison cottage pie (you've ruled out burgers). This will have the effect of mechanically tenderising it as well as breaking it up into little pieces which won't seem as chewy. You may want to mix in a little beef mince (of the fatty kind) if you suspect the meat is rather lean (and tough venison can ...


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it turns out tough and dry when I tried to braise it, and the longer I cooked the tougher it was Then it is impossible to achieve what you want. All "low and slow" methods overcook the muscle tissue, making it tough. At the same time, they melt the collagen in the meat, turning it into lubricating gelatine. The cooked meat then consists of muscle fibres ...


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For getting tender meat, you typically have two choices -- Low and slow cooking Hot and fast cooking (ie, a quick sear, left rare or medium rare) Option 1 is best when there's lots of fat, which is rarely the case in game meat. Option 2 is a problem for unknown game meat, as without knowing what animal it is, we don't know what the risk of parasites ...


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That blue and green"mold" was likely edible ink used to identify and stamp an inspected seal on the beef carcass.


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Cooking is only through the application of heat. Period. Since stomach acids can't kill 100% of pathogens, who is crazy enough to believe lime or lemon juice can?


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Not exactly. In your situation, as you're just trying to slow things down and not halt it entirely, you can turn the heat down as low as it'll go on your oven, and then when you get back, turn it back to the desired temperature. It'll throw off the cooking time enough that you'll want to use a thermometer to check for done-ness. (and it might finish in ...


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Yes, from a food safety perspective, this is a terrible idea and not safe. Shelf life of ground meat Typical recommendations for ground meat is 1, max. 2 days in the refrigerator. Ground meat has a very large surface area and the grinding step can mix bacteria that previously were only on the surface of a whole piece (and unable to penetrate) throughout ...


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"Invent your own sausage recipe" is not generally recognized as safe. Following an established/tested recipe/procedure is highly advisable. Many of the toxins formed by organisms that make food go bad are themselves heat stable - not removed by cooking, even if cooking kills the organism that made the toxins in the first place. You are playing the food ...


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There are many variables here that may or may not caused OP's problem. The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke? [Personally I tend to oil the meat before placing into ...


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When making soups, stews, stocks, etc. Think of where you want the flavor to go. If you want the flavor in the liquid, then cook the items (meat, veg) longer until their flavor leaves them and dissolves into the surrounding liquid. Done correctly, this will leave those items flavorless and mushy at the end. If you want the flavor to remain in the items ...


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Add vegetables and herbs and bay leaf to enrich the stock, but these must be removed (and eaten as a pre-dinner treat) or pureed as suggested above. Add fresh vegetables and allow to cook to create an amazing stew. I also add one dollop of butter and sprinkle on a little more of the herbs. Bon appetit!


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I have a small bucket of beef jerky in a Best Value Vac's system sitting at 25.5 Hg on the dial for several minutes. I allow air slowly back into the chamber and watch the marinade level slowly lower 1/4 to 3/8 inches as the chamber gets back to normal air pressure. I can surmise from this observation that the meat expands under the vacuum and contracts ...



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