Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
595
questions
-1
votes
1answer
105 views
Blood essential to making delicious Bison Meatballs? [closed]
We got a few more bricks of bison than usual due to the Whole Foods sale - they seem to get more bloody the longer they sit in the fridge (1/14 date).
Tried making meatballs for the very first time. ...
10
votes
5answers
4k views
Not a tender steak
I have just grilled a AA boneless strip loin on the B.B.Q. I thawed it out in the fridge overnight. It was about 1" thick. I removed the outside moisture with paper towels and seasoned with salt and ...
0
votes
0answers
39 views
Slow cooker on warm for 2 hr with pot roast [duplicate]
I made a mistake and put a pot roast on warm setting in a crockpot and then I finish cooking it on high Is It save to eat
1
vote
2answers
114 views
What would happen if I dehydrated fresh sausages for a couple hours?
I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages ...
-2
votes
0answers
15 views
still safe to serve [duplicate]
I smoked a ham in my smoker then fully wrapped it in plastic and put it in a bag. It was refridgerated for a day. I gave it to a friend who forgot it on their counter for 2 days is it still eatable.
2
votes
2answers
64 views
Prime Rib w/ bacon wrap
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I was going to do this 200° slow roast with a quick ...
0
votes
0answers
58 views
Food safety of low temperatures like sous vide and slow cooking [duplicate]
While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C.
Is ...
9
votes
4answers
3k views
Finishing pre-cooked prime rib, day-of?
I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas Eve (pickup at 4pm) so I can just finish it ...
0
votes
2answers
137 views
What are some cheap types of meat that are suitable for a stir fry? [closed]
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is almost unpayable, so I'd like to look into alternatives.
I ...
2
votes
2answers
170 views
How to tell pre-sliced, raw mutton from beef?
Given two plates of raw, thinly sliced meat (e.g. hot pot or Korean BBQ), how can one reliably disambiguate beef from mutton?
Both appear as thin slices of red meat, with similar texture and marbling....
2
votes
4answers
322 views
how to take away the dead animal taste/smell from meat?
I went vegetarian for a while and now back on meat. but there is a lot of time the smell is repulsive like rotting flesh and death.
My family member say its all in my head, but i am sure a real chef ...
3
votes
1answer
192 views
What is this discoloured patch in my smoked prosciutto?
I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco.
Within this selection is smoked prosciutto. However, it appears ...
3
votes
1answer
150 views
Is there any use for the bark trimmings of dry aged beef?
I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them.
Also wondering whether it is safe to be consumed.
I aged my beef in an ...
10
votes
2answers
3k views
What cut of beef is “plat nerveux”?
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
0
votes
1answer
133 views
Pressure Cooker - Same Settings, but much tougher meat
I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time.
This time, however, the thighs were still a little ...
2
votes
1answer
160 views
Why is the meat closer to the bones tastes better?
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
0
votes
1answer
176 views
Is horse meat supposed to be chewy?
I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion, which was just as chewy. Is this simply ...
1
vote
2answers
150 views
What types of cured meat are ethically sourced? [closed]
I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concerned about:
Animal maltreatment: I particularly wish to ...
2
votes
1answer
110 views
Tips on cooking fish/meat when not even thickness
Sometimes, I have cuts of meat/fish (mostly fish) that have dramatically uneven thickness. I like to pan sear, so how would I cook it so the thinner ends are still tender, but the thicker ends are not ...
3
votes
1answer
132 views
Best time to cook chicken, to keep it from going off
Assuming no use of freezer, or desire to salt-cure/pickle/etc.
From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the next ~24 hours; I'll always try to cook it ...
0
votes
0answers
20 views
Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]
Likely already answered somewhere, but messages are different and confusing.
I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...
1
vote
1answer
65 views
Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?
I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
0
votes
2answers
161 views
What is the difference between connective tissue and suet/fat deposits?
A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the difference between fat deposits and ...
0
votes
1answer
147 views
New York strip roast came out like beef jerky
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so ...
2
votes
0answers
94 views
What stage of cooking chicken to use milk cream?
I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
4
votes
1answer
87 views
Is There A Better Way Than Straining To Clarify Lard and Tallow?
The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water.
The fat rises to the top and when cold can be removed and is fairly pure.
But sometimes the ...
3
votes
1answer
91 views
Storing cooked food in ziploc [duplicate]
I am planning to go on an outdoors day trip with no way to heat up food.
Is it safe to heat up a packaged, fully cooked sausage in the early morning (4:00 AM) and wrap it with bread and store it in a ...
2
votes
2answers
143 views
Can a blender be used to make emulsified sausage?
I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered blender. Can a blender be used to make ...
2
votes
1answer
51 views
Georgian dumplings (khinkali) sticking to the bottom of the pot
Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk ...
7
votes
6answers
951 views
Meat Substitutes [closed]
Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
2
votes
3answers
154 views
Tips for making lean ground beef patties tender?
I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it ...
3
votes
1answer
185 views
What is good water-pan placement for offset smoker
I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland.
What is a good placement of water pan(s) and why?
3
votes
1answer
319 views
Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?
Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear ...
2
votes
2answers
101 views
What cuts of meat are preferable when you want to avoid drying out?
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out.
In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
2
votes
1answer
44 views
Canning for couple of days to one week of low acidic cooked food without pressure canning?
I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations.
I dont have pressure canner so, can I do it using Hot ...
1
vote
2answers
248 views
Why is my boneless beef tough and unedible?
I've been baking some meat (either lamb chops or boneless beef - not sure of cut).
I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
2
votes
2answers
187 views
Is bolognese better cooked with the meats being seared or just simply sweat without being seared?
Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
9
votes
2answers
2k views
Am I thawing this London Broil safely?
I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.
While thawing in cold water, I had ...
6
votes
2answers
435 views
Is it safe to cook large cuts of meat sous vide?
I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point.
Some large ...
1
vote
1answer
151 views
Boiled Ribs left in water overnight, parents say its fine to eat [duplicate]
So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it ...
0
votes
1answer
141 views
Why do some meats get tougher with higher temperatures, while others become more tender?
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
11
votes
6answers
6k views
What can I substitute for soda pop in a sweet pork recipe?
I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper.
I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
1
vote
1answer
150 views
What is the quickest way to evenly slice chicken breasts for jerky?
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
0
votes
2answers
258 views
What part of meat is mince meat made from?
It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat.
What part of meat does mince meat usually ...
0
votes
1answer
287 views
What can I cure at 15c and 50% humidity?
I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have.
The issue is I cant seem to find products ...
4
votes
3answers
3k views
Boiling meatballs, how long?
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
5
votes
2answers
645 views
Can I substitute gelatin for aspic?
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and ...
0
votes
1answer
113 views
Reheat only a few pieces of meat pie
My meat pie has already been cut and there are only a few pieces left.
How can I reheat these pieces so the sides don’t dry out?
0
votes
1answer
101 views
How to detect if meat (or any product) is not safe to be prepared as food?
What are the marks that product is spoiled and not safe to cook or eat?
Besides obvious visual signs, like rot or bad smell of course.
The reason I'm asking is that I leave a meat in fridge for an ...
1
vote
2answers
626 views
Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
I noticed that after thawing it in ...
