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One solution is to sprinkle it with salt and pepper, place it in a small baking dish covered with aluminum foil, and bake in a 325 degree oven for about an hour or so. The fat will render nice and slowly and the meat will crisp up in certain areas. The meat will be delicious in tacos, sandwiches, over pasta, or on its own!


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As food safety is the foremost consideration here, I'd say it's OK to cook frozen food right out of the freezer. There's no germs involved, and any surviving germs will be thoroughly cooked by the oven or stove. And cooked germs/microbes taste good! I BBQ meat taken directly from the freezer hundreds of times now. I can attest to the taste of my BBQ! ...


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Another option if you have a meat grinder would be to mix it with a leaner cut of meat to increase the fat content when making sausages.


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I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). I just throw all the scraps into a slow cooker with celery, carrot, and onion ...


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I am sorry but I have been defrosting boneless chicken breast for at least 4 years ,on the counter and cook it to 160 degrees and have never had a problem (maybe I've been lucky) but my chicken is so tender and have never been sick, ???


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1 calorie is the energy needs to heat or cool 1 ccm of water 1 degree C in one second. Let's simplify this question by just saying meat is water...no it's not correct, but I don't know how to handle meat as far as how much meat can a calorie warm or cool by 1 degree, and I think it's close enough to at least get a practical even if not mathematically ...


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For water it's 1 Kg = 1 litre. Meat is around 75% water. So for most foods you can roughly say 1 Kg = 1 litre. Give or take some, plus packaging materials and voids in packing So 1500 Kg meat is going to be up to 2000 to 3000 litres! Freezers compressors are rated by their ability to cool quickly only at much smaller capacity than the total capacity of the ...


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This likely doesn't answer the main question in the title, but in the body of the question, you mention: A friend of mine calls herself a vegetarian. I thought a vegetarian is someone who doesn't eat meat or more explicit: Someone who avoid dishes that contain parts of something that has central nervous system or called "animal". But she eats fish. I ...


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I believe that fish is meat. Fish is meat because it is an animal. If you disagree then go ahead and put fish into a different food group. Can't do it can you? Fish doesn't fit in any other food group besides meat because it is an animal. Therefore, fish is meat! The actual definition of the word meat is "animal flesh," according to Google. Fish is meat.


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At one time various Christian sects regarded fasting as not eating animal meat. In order to find a work-around and still eat animal protein, these sects came up with an artificially convenient re-definition of meat. This new definition, stated fish and meat were separate entities, this way they could fast and still eat fish.


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Deuteronomy 14:3-20 of the New International Version Bible lists all the animals that are considered 'CLEAN' to eat. So, at least for followers of the bible, fish is good and shrimp is bad because God said so. I've heard one of the reasons fish is allowed on Fridays in Lent is because fish do not receive the breathe of life through their nostrils, meaning ...


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Yes, according to the common food-handling procedures, having food in the 'danger zone' for some time is bad ... however, you've likely pasteurized your meat, as you only need to hold it at 140°F for 12 minutes to pasteurize pork against its normal pathogens. Mind you, it's more than 12 minutes to get the middle up to 140°F, so it's not simply 'it needs to ...


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I don't believe they are inversely proportional. You can a tender cut that has a lot of flavor, such as a good rib-eye steak. For flavor, the general rule of thumb is "fat is flavor". Were not talking about all the thick and hard gristle fat on the edges, but the marbled fat speckled in the meat. That fat helps provide flavor and moisture as it breaks ...


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Well your in that so called "Danger Zone" for 1-2 hours, but IMO it comes down to whether or not your a germaphobe or not. For me and pretty much everyone I know, that is nothing but for others they may be scheduling a doctors visit as we speak. According to FDA standards and such, you should be mildly concerned. According to real world standards I ...


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Eggs. Easy-peasy way to get started and very hard to under-cook. Just try for a simple custard or soft-boiled egg to start. You can mix-and-match fats/oils and spices in different bags along with different cooking times and temps to see what happens. http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html



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