Questions tagged [beef]
Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.
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I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]
I put it in the fridge now to chill and separate fat. Thanks
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Baby gold potatoes instead of yukon gold in a beef stew
As the title states I went to 3 stores could not find Yukon gold potatoes. The recipe said to cut the Yukon into 2 inch pieces can I just substitute baby gold gold potatoes that around 2 inches?
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Are the white bits on this beef jerky fat or mold?
I can’t tell if this is simply fat or mold. Anyone have an idea?
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How to get rid of blood/iron taste when cooking beef curry?
I am trying to cook beef curry with the cold cut of beef. I cooked first 30 mins in pressure cooker, and now I've set at about one and a half hours on the pan and it still has blood taste. How long am ...
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How do I make beef go soft for Indian beef curry?
I am trying to make Kerala style beef curry using a pressure cooker and I'm struglging to figure out how to make the beef go soft. To what I understand, the more we cook beef, the more harder it get, ...
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What are those "white eggs" in doner kebab? (picture attached)
I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some ...
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Curled, Tender Beef in Noodle Soups (esp. Vietnamese)
I've noticed that both in Europe as well as Vietnam, the beef slices in noodle soups (in particular phở bò) tend to have two salient qualities:
they are absurdly, melt-in-your-mouth tender, and
they ...
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How to break mince beef apart for a bolognese, and then brown it
I am able to break mince beef down into a much less coarse material, by
putting the raw mince into hot water in a pan, then
breaking it apart easily with a spoon.
See an example here
It appears ...
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Are gray marks on beef a sign that it's gone bad? [duplicate]
I just bought this piece of beef at the supermarket. Observe the gray-ish spots:
Do these mean that this meat has gone bad? I literally just got it from the supermarket.
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Can you overcook beef when browning before braising?
I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, ...
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How do I tell if imported jerky is parasite-free? [duplicate]
Recently bought a pack of beef jerky (it is a rather rare find in my country). While I have bought jerky before, those were produced in EU, but this packet is originating from Brazil and - I don't ...
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Can I Sous Vide a roasting joint?
With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either ...
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Can you make beef and noodles with a beef stew seasoning packet?
I haven't made beef and noodles in a while but I have this beef stew seasoning packet and wanted to try that instead of beef broth or the beef cubes. Would this work? How much water would I need? I am ...
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What is the basic difference between beef stew, braised beef and beef curry?
What is the basic difference between beef stew, braised beef and beef curry?
Is there really any difference other than the combination of spices?
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'Correct' simmering temperature for bone broth
I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different ...
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Is this grass-fed beef?
Question 1: If I buy Australian beef, can I be almost certain that it's grass-fed?
Question 2: Does the beef below look grass-fed?
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Is this beef rib ok?
I am cooking beef ribs for a chemo patient and don't want to take any chances. The fat on the ribs is bluish greenish. See the photo. Is it normal or rotten? The meat looks good.
Imgur pics
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Boeuf a la ficelle - cooked in bouillon?
I'm looking to make boeuf a la ficelle as part of Christmas dinner this year, but am struggling to find a consensus on the execution.
In the Les Halles Cookbook the recipe says to add the beef to ...
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how can i make 100% odorless tallow?
i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away.
it smells like beef fat. you might say x smells like x ...
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What is the science of drying/dehydrating meat? Biltong, jerky, etc
What is the science of drying meat?
This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere...
I am South African and one of our traditional snacks is '...
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Storing spoiled meat with fresh meat in a freezer
I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the freezer. I did the same with the beef but ...
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Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?
In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pulled beef without first sautéing it?
Example ...
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Slow-roasting top round beef
I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the ...
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Which cut of beef is the leanest?
Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
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Can I pre-cook Tri Tip and finish it later?
I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in ...
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Meat loses weight after some time
Context
My physic teacher told a story where he bought some beef, put them into
a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them ...
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Sous vide topside beef- what went wrong? [duplicate]
So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why.
Long story short, I had a 2kg beef topside joint which I seasoned with ...
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Will dry roasting a chuck come out tender?
I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 ...
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What cut of beef to use for Indian curries?
I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc.
This post says Chuck steak. But wanted to get more opinions.
Which cut of beef should ...
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Topside chunks still tough after 2 hours cooking?
I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I ...
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How to get rid of the rich iron and blood taste in certain beef cuts?
I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or an assault on the senses than a mere ...
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Does steak from a supermarket cook quicker than steak from a butchers?
I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself.
One thing I have noticed is the ...
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Can you make a burger from pepperoni?
I was just thinking and I love pepperoni. Could you make a whole burger out of pepperoni? I wonder what this would taste like? It wouldn't be cheap of course.
It might be near to incorporate shredded ...
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How to use frozen patties in recipes asking for ground beef like chili, meat sauce, and meatballs?
I have 40 pounds of decent quality beef patties (75/25) which came from the store as patties and I want to use it for something other than merely burgers.
How can I take a frozen beef patty and turn ...
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How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?
Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef ...
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How to prevent beef muscle meat losing water during storage in the refridgerator?
I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw meat in a canning mason glass jar and screw the ...
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Does beef round have a lot of collagen
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly.
From various sources, I've read that beef rounds (some say all ...
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What are the chemical contents of beef stock? [closed]
I am familiar with the average beef stock recipe. After the liquid is strained, what are its chemical contents, exactly? Is it just water + denatured animal cell proteins? Does it contain collagen? ...
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Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?
I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I touched ...
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I have tenderloin for beef Wellington that I'll make in 3 days - how do I store the meat?
Usually when I buy beef, I put it in the fridge, uncovered, for a day before I prepare it. This time however, I bought it 3 days in advance because good quality meat tends to run out around Christmas ...
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What should I do if I bought prime rib roast too early?
I have just purchased my Christmas prime rib from Costco (boneless). We are 13 days away from Christmas, so I think I bought it too early. Should I freeze it or dry age it on a rack in the coldest ...
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Flambéing wine to cook off alcohol
I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DPB4jvHiVec?t=38) . I always thought that wine ...
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What are these clear parts in beef steak?
I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in ...
user89574
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Artificially marbled beef
I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen.
I found it was 'Meltique' http://www....
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Cooking ground beef without the fat rendering off
I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid,...
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Do beef foreshank (the shin) and hindshank taste different? Should they be cooked differently?
What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they be cooked slightly differently? Does one ...
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Can I freeze beef bones and use them to make a broth later on?
I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with.
Can I get a big ziplock "...
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How do you roast a tri tip overnight?
Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving.
Whenever I slow cook my tri-tip (in a smoker @225) it only takes about 4 hours. I don't think ...
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Mushrooms, beef, long cooking and bitterness
I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast.
The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
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Chili beef fat substitutes
I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue.
I need a substitute for brisket fat. I render the fat, strain out the ...
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