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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Is there any way for me to reheat mini beef wellingtons without toughening the meat?
I've been asked to bring an appetizer to Thanksgiving dinner and my father requested that I make him my beef wellington so I'm wanting to try a bite-sized version. It's a family potlock and there won'...
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Olives in French Beef Stew
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/
In the stew, the meat gets marinated in wine and herbs, ...
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Is there any other substitute of papaya paste to tenderize the mutton or beef?
To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily found?
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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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Why is the fourth stomach (abomasum) of cows not used for tripe?
Many sources will state that the first three stomachs of cows are used in tripe. The only reasoning I have found for not using one of the stomachs is listed by sciencedirect.com:
The third ...
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In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?
There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland.
I was wondering if there are any potential risks ...
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Should you wash beef before freezing?
I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood.
I would like to repackage the steaks one by one, so that I can thaw them ...
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A good way to smoke Picanha?
My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top.
Typically, it's ...
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Beef stew disaster [duplicate]
I made some beef stew in my crock pot. I forgot to plug it in. It's been sitting for going on 5 hours. Is it dog food now or would the broth have saved it so I can still cook and eat it? Edit: I threw ...
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Does the beef cut matter when making stroganoff?
I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
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Braising brisket internal temperature
I am going to braise 22 pounds of brisket for 6-8 hours at 225°.
What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
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If I make my own jerky, will I expect the same amount of protein in the finished product as what I started with?
If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect the jerky to contain about 24 g of protein ...
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Is it possible to have golden beef meat with normal spices?
I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
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What's the beef cut with solid, thick bone?
I need a cut of beef with very specific requirements. I'm interested in bone first:
It should have it medullary cavity approximately in the size of a small finger.
It should have compact (dense, ...
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Are long brines neccesary for sous vide?
I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket.
It seems to ...
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Do you need cheesecloth to wrap around a dry aged beef?
If so, how many layers do I need to wrap them and how does it work?
I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home ...
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How will reducing and freezing affect the flavor of stock?
I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
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Dry and Tough Rumproast
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the ...
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For a beef stock, why should I roast bones at 450?
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
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What qualities to look for in a cut of beef destined for "well done"?
The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees.
However, my guests don't like beef that has any pink inside or "blood" (I know it isn't blood) oozing ...
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Why is my beef broth the wrong color?
Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As ...
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Why not corned pork instead of beef?
I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket because they are so big. Pork loins and ...
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Ground beef burger patties turn gray not brown
Every time I try to cook burgers or meatloaf, my ground beef just ends up turning gray/white, instead of normal charred dark brown. I cant understand why.
I have tried buying lean ground beef and ...
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What can be done with accidentaly oversalted beef?
I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself.
I'm ...
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What is this in the beef stew? [duplicate]
To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil.
In about 15 minutes, millions of bits of horrible looking gunk appear in the water. ...
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How much beef broth can I make with 800g (1.75 pounds) of bone marrow bones? [duplicate]
I got 800 grams of raw bone marrow bones from grocery store. There are 5 bones, cut in about 2 inch lengths. How much beef broth can I make with these bones? Presumably I can't make 15 litres of broth ...
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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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Is this splotchy purple pattern on short ribs ok?
We’re making some short ribs, and noticed this weird pattern on the bone side of some of the ribs. What is this, and is it safe to eat?
As a side note, there is some silver skin on the other side of ...
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Beef Bourguignon Wine Question
I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she had used Ina Garten's recipe. You can find ...
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What is a reasonable temperature for slow cooked beef spareribs?
I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-...
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Do I need to coat beef in flour mixture for slow cooked stew?
I've recently bought a slow cooker and my first meal will be a simple beef stew.
According to this recipe, step one is to:
In a small bowl mix together the flour, salt and pepper; pour over meat ...
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Sous vide power issue. Food safety
first I read the post that is similar but doesn’t answer my question.
Last night my power won’t out for a few hours.
I was cooking London broil for about 4-5 hours @125. Around 2am the power went ...
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Do you need a stock for carbonade flamande
So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock while others don't (but then they have ...
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Bottom Round Roast Troubleshooting [duplicate]
The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we ...
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Looking for some advice on cooking the puff pastry in Beef Wellington
We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of ...
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Beef rib roast - how much do the bones weigh?
I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as a percent of the total pre-cooked ...
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Can I adjust the cooking time and temperature for my braise?
My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven at a lower temperature (say 150 C/300 F ...
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Frying bison steaks
I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the way. When I do this for bison steaks it ...
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Can I use cooking sherry instead of red wine in my stew?
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
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Adding Pure Oleogustus Flavor
Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also ...
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Arby's Roast Beef - what cut of meat?
What cut of meat does Arby's use in their roast beef sandwiches?
Looking at the slices (see: https://arbys.com/desktop/images/the_meats/beef_n_cheddar.png), they don't seem to have the muscle fibers ...
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How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
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Should truly fresh steak (i. e. still purple) have a smell?
I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that was noticeably purple. If I get really ...
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too many hot chilli peppers in my Italian Beef!
I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
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Beef meatballs look red inside but quickly disappear
Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs are 1 inch in diameter, maybe 20-30 g.
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What is the name of a dish where meat is doused with brandy and lit on fire?
In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before serving. As we were college students, ...
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How long to warm taco bar dishes in a roaster [closed]
With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and what would be the best temperature?
I intend to ...
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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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What is Biltong and how to make it? [closed]
What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
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Are rare burgers safe?
On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I understand it, it would never be allowed in ...
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