Questions tagged [meat]

Questions about the flesh of an animal (especially mammal) used as food.

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4
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1answer
109 views

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 ...
2
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1answer
66 views

I have some slow-cooked pork in the freezer and just need to warm it up

I slow-cooked this meat about six months ago and had a lot left over which went into the freezer in a tightly-wrapped plastic bag. It does not really matter now when I eat it, but I do want the ...
1
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1answer
70 views

Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day. The ...
-4
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1answer
156 views

Really pink Chinese BBQ Pork (Char Siu): Safe to eat?

I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat (another taboo from my youth gone) - but ...
0
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1answer
145 views

Need help in identifying a specific italian salami/sausage for pizza

I came across a very intense and savory salami recently at a great pizzeria in Frankfurt (Germany). The pizza guys however are from Napoli and sell their amazing and traditional pizza since ages with ...
0
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2answers
157 views

Which cut of beef is the leanest?

Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
0
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1answer
89 views

When skimming fats (while boiling meat), what percentage does it reduce?

If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?
1
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3answers
131 views

Which one of these lamb meat parts has lowest fat (shanks, loin or shoulder)?

Which one of these lamb meat parts has lowest fat -because I don't like the taste of fat-, (shanks, loin or shoulder) ?
0
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1answer
211 views

Question about cooking meat from a beginner [closed]

This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove it with a large spoon. If I use another method for ...
1
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0answers
127 views

Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing

Main Question: When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezing. How can one prevent this from ...
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0answers
104 views

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 ...
-1
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1answer
122 views

What determines if something is easy to chew? A lot of liquid or totally dehydrated?

On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut food or some pastries (or cotton candy?) ...
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2answers
100 views

Can I freeze pre-cooked chicken?

I am looking for a way to precook chicken and preserve it for later use. The idea being that I precook the chicken (1 hour at 150 C) then freeze it, then when I need it, defrost and pop onto the flame ...
18
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7answers
6k views

Traditionally, is prosciutto never to be cooked?

In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I have not heard that before. I ...
3
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1answer
309 views

Pre pan-fry marinaded meat before oven roasting?

Probably the question's wording is not correct but here is what I wanted to ask: I heard it several times that to avoid drying out the meat in the oven, it is advised to pan fry it to create a crust. ...
12
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2answers
2k views

To flip or not to flip…? (a steak)

Some chefs say the steak cooks more evenly by flipping it often. Others say this makes the juices run out. With so many different styles and recipes out there, one must wonder: who is right? What are ...
3
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2answers
257 views

Why does packaging indicate that a ribeye cut needs to reach 165 F?

Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F. Could ...
0
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1answer
215 views

What got salisbury steak its name?

I love salisbury steak, ever since I first tried it in Wendy's, but now I want to know exactly why it is named the salisbury steak. What's the reason it's called a salisbury steak?
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0answers
50 views

It will take a few minutes to cook the steak through [duplicate]

It will take a few minutes to cook the steak through How long do I need to bake it for and at what temperature?
9
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2answers
2k views

Why should entrecôte meat apparently be cut into slices before served?

Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all gone from the plate. The instructions said to ...
1
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3answers
112 views

Options for adding sauce to naked ribs?

I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces. But I love some good St. Louis ribs and I ...
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2answers
118 views

Shoulder Steak vs London Broil

I bought a piece of shoulder steak. Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes?
3
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0answers
344 views

What is white meat and dark meat in Canada KFC?

According to US KFC, a chicken is cut into 2 breasts, 2 wings, 2 thighs and 2 drumsticks. White meat is breasts and wings, dark meat is thighs and drumsticks. But on KFC Canada's website, the options ...
1
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1answer
196 views

Brisket been cooking for 4 hours and rock hard — what am I doing wrong?

I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it ...
3
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1answer
236 views

Is MSG able to penetrate meat like chicken breast and steak when dissolved in a brine?

I am trying to figure out whether adding MSG to a water based brine will allow the MSG to 'penetrate' the meat. I know it is soluble, but I'm not sure whether this means it will be able to diffuse ...
6
votes
2answers
652 views

Will uncooked meat tenderise or toughen while stored in a refrigerator?

In an effort to make fewer food shopping trips, I want to store meat in the fridge for a few days before cooking. However, if I'm entertaining guests I want the meat to be as tender as possible. Will ...
1
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1answer
132 views

How can a tandoor oven cook skewered meat evenly

I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one. The part that confuses me is, all the video's I have seen, show the skewers in the tandoor ...
-1
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1answer
154 views

If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?

Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are ...
7
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1answer
934 views

Is cured meat broth edible?

We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into ...
3
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3answers
183 views

Should leftover meat be stored in cooking juices?

I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week. Should the ...
2
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2answers
373 views

Ground Turkey “with natural flavoring”

I notice that Foster Farms brand ground turkey (in Calif, USA) is actually labeled "Ground Turkey with natural flavoring". I am curious what sort of "natural flavoring" Foster ...
0
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1answer
92 views

Can you bake or grill well done lamb chops that are also soft?

I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result ...
28
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3answers
8k views

Can meat spoil outside the fridge if it's baked into bread as a filling?

I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would ...
0
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0answers
18 views

Do I need to vacuum the meat slices if I freeze them? [duplicate]

I think the question is clear, but as you know there are devices that can vacuum the meat slices in a plastic bag. But does it make any difference if I wanna freeze them? Will that make any difference?...
0
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0answers
40 views

Raw Frogs Legs pink liquid - Still safe to eat? [duplicate]

I have some raw, commercially packed and frozen frogs legs that I thawed overnight in the fridge about 4-5 days ago. I noticed a lot of pinkish liquid inside the packaging. Is it still safe to eat ...
0
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3answers
178 views

Does pouring water on burning charcoal when grilling make the meat more smokey?

Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?
1
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1answer
152 views

How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by ...
0
votes
1answer
184 views

Is mechanically separated beef legal in products in the U.S.?

I was shopping on line at a major supermarket and noticed items from major brands that the ingredients list lists mechanically separated pork and chicken. I don't know about the pork or chicken but ...
1
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1answer
105 views

Is it possible (and easy) to dehydrate meat in oven?

I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating meat should occur at 70C. Is it viable to ...
0
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1answer
99 views

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 ...
1
vote
3answers
718 views

What is the point of mustard-frying burger patties?

I mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top. Mustard is actually mostly water (with some vinegar and mustard powder mixed in). The water ...
1
vote
1answer
102 views

Alternatives to borax for minced protein recipes (fish balls, kebabs, etc.)?

Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent. From Wikipedia: borax imparts a firm, rubbery texture to food. It does this by binding polymers in the food: Borax ...
2
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0answers
164 views

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 ...
2
votes
2answers
1k views

Can I dehydrate homemade sausage with a dehydrator?

Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.
14
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1answer
2k views

Does meat (Black Angus) caramelize just with heat?

I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried egg and chips. Watch short video in here. ...
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2answers
146 views

Is it safe to assume that potential pathogens are only present on the surface of animal meats?

In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surface of whole muscle cuts. Is this a ...
0
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1answer
107 views

Store meat in marinade or after cooking (for taste)

Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process. From a taste perspective would it be better to marinade for ...
5
votes
4answers
2k views

Can you season skewers after cooking them?

Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he was called out about it or are there ...
0
votes
2answers
99 views

Reheating whole Brisket w/out drying out

I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine ...
0
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0answers
38 views

Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]

I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...

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