New answers tagged meat
The most significant factors are probably: Muscle function and activity Fat content and distribution Diet of animal Age Basic muscle structure in most vertebrates is somewhat similar, so taxonomic relatedness is often not paramount in matching flavors. (There appear to be some phylogenetic connections in flavor, particularly among many "beefy" animals, ...
The easiest answer, honestly, is to get a thermometer that doesn't have to be fully inserted. Some do require that, but many only need the very tip in, so you don't have to worry about anything besides making sure that the tip is in the center of the meat. If that's not an option, though, Matt's answer is the best you can do.
Unless you're cooking single servings, the temperature will actually continue to rise after you pull it off the heat. This is why you remove it from the heat before it reaches the desired "done" temperature. You're only letting it rest for a short time: 5-10 minutes for a steak, longer for larger cuts of meat or entire birds. This is not long enough to ...
Heat your plate in microwave then put steak on it to rest, with door closed, lovely and juicy.
The problem that most people make when doing a breading is that they try to put on too thick of a coating of any given layer. Breading sticks because wet sticks to dry, and visa-versa. As such, you need to give the item a good shake after it leaves each dry station, and a moment or so to drip (and a little bit of shaking here helps, too) after it leaves a ...
The heat of the pan can make a difference too. Try medium high. I find that breaded / battered materials stay crunchier when cooked on higher heats.
I would suggest not dipping in the milk first, just flour the meat. Dip in the egg, then press hard into the breadcrumbs. Use more than a thin layer of oil as well - around a 1 cm layer of oil would be about right.
When taking the temperature of a thinner steak, I pick the steak up with a set of tongs and insert the thermometer into its side. Aim to position the tip of the probe in the coolest part of the steak - probably the center and away from the bone, if it has one. Your goal is to find the coolest temperature inside the steak.
You cook any type of meat until no blood or pink is visible. I cook my meat whether it's beef or chicken until done. I do not use a temp stick or gauge to measure the temp. I have been cooking since I was 13, I guess you can say it comes automatic. Over a medium heat I cook ground beef until it is brown, strain excess oil off and that's it.
I have been told that the reason for cooking the garlic/onion first is to "layer" the flavors. I have also been told that onions will not brown if you add them to the meat raw. So with all the urban myths I've been told I decided to put them through a scientific test. I took a simple recipe for chili and tried four different methods to see if the ...
I've made meatballs from Beef, pork, beef/pork blend, chicken, all kinds of fish (from white fish to blue fish), self caught blue crab, even clams but those were more like fritters than meat balls to be honest, even out of chick peas (those are actually called falafel and not really a meat ball, but they are similar) Season appropriately for the meats you ...
You should be able to combine as many as you want. Pay attention to the fat content in each meat, as that can make a big difference in the yield as well as the texture. However, even if you make a fairly significant change (for example, from 20% fat to 10% fat), it still won't be wrong or inedible, just different. (Although, I wouldn't recommend trying ...
I don't think it's a thickening agent in this case, although it contributes a bit. Especially when you roll the meat in it, it is used for the Maillard reaction. It is a reaction between proteins and carb chains. The meat alone has lots of protein, but relatively little carbohydrates from the glucoproteins, and so it's not crisping optimally on its own. ...
Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate ...
Cervelat or thuringer tempura (with some mustard or wasabi powder in the batter) it is a most excellent unorthodox tempura.
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