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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Minced beef or lamb clumping - how to stop it
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
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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 ...
CommunityBot
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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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how do I remove partially-disintegrated sediment/tiny-bones from stock?
I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
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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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Beef and veggies in crock pot turn out hard and tough
I have a Hamilton Beach 6 qt Set 'N Forget Programmable slow cooker, and I keep having the same problem-- when I try to make beef stew, the beef comes out almost inedibly tough, and the veggies don't ...
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Ate raw beef patty that I microwaved for 2 mins first, Is it safe?
I was given this Great Value brand beef patty from a person who didn't like them.
https://www.walmart.com/ip/Great-Value-100-Pure-Beef-Patties-8-lb-32-Count/10804578
I don't have a grill or stove ...
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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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How can I efficiently render 100 lbs of suet into tallow in a home kitchen?
As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never rendered suet myself before and I have a ...
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Can beef bourguignon be halal? [closed]
I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
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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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Silverside Beef Roast - tough to cut on the plate and chewy
I recently roasted a Silverside joint for a typical English Sunday dinner.
It was a pretty standard job. I got it to room temperature, rubbed it with salt and pepper and give that an hour to mesh. ...
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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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Can I use cow feet in pho broth
My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered.
Can I boil the feet alongside the bones while making pho broth?
Cow's feet are primarily ...
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Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C.
Here is my demi-glace which I refer to:
Beef stock, on the ...
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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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Why isn't the beef fat in my chili melting?
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ ...
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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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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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Do I need to cook smoked beef before eating?
I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I ...
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Should beef jerky be cut with or across the grain?
Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the ...
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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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Bitter Taste: Beef Stew
OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a lighter wine to fix this and/or eliminate ...
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What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description
So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a)...
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What cut of beef is "fillet of beef"?
I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which ...
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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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Does liver reheat well?
I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?
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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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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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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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Mushroom replacement in Beef Wellington
I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as ...
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Should I keep the meat boiled off of bones when making beef broth?
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
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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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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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Why does my roast beef smell wonderful but tastes bland?
My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
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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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What is the effect of soaking minced beef in milk
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.
Having read a little,...
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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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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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Soaking beef in water
I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every ...
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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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Can I store suet or home-rendered tallow at room temperature for a year?
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin to imagine exactly what this amount of ...
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