Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
630
questions
2
votes
0answers
122 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
276 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
votes
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.
...
0
votes
2answers
142 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 ...
asked Oct 30 '20 at 5:56
RockPaperLz- Mask it or Casket
3191 gold badge5 silver badges13 bronze badges
0
votes
1answer
92 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
80 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
votes
0answers
37 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, ...
-1
votes
3answers
181 views
How long would meat stored (in jars) and fish (whole) in a ice-water bath last?
For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so salting, cooking, vinegar is out of the ...
8
votes
2answers
3k views
Can of chicken left in hot car - okay or trash
I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for deposit, but had earlier realized ...
6
votes
2answers
749 views
Cooking meat inside pumpkin [closed]
I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless.
I still haven't tried it, but watching a video that made octopus inside a ...
0
votes
1answer
112 views
Why worry about “danger zone” when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]
I'm cooking my meat above 55C, mostly around 65C.
I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. ...
1
vote
0answers
51 views
My parents leave cooked chicken overnight and then re-cook it? [duplicate]
My parents regularly cook meat such as chicken by first cooking it by itself, leaving it out for a while, then later cooking it again with sauces and such. This concerns me because the "leaving ...
1
vote
1answer
72 views
Can you make goulash using winter squash instead of cabbage?
I am really craving goulash today, but I don't have any cabbage. However I have a winter squash, its orange inside, quite like a pumpkin, but not quite a pumpkin, as the skin is green-orange. No, its ...
0
votes
1answer
142 views
Can I eat venison that was frozen for 13 years? [duplicate]
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything is wrong with it.
1
vote
1answer
137 views
How to keep sausage cases from splitting?
I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat.
The sausages split literally ...
12
votes
2answers
2k views
Keeping meat dry after salting it
One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....
0
votes
1answer
74 views
Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &
I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over ...
2
votes
1answer
165 views
Why does meat dry out in high heat despite being submerged in liquid?
My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
0
votes
0answers
18 views
Marinating defrosted microwave meat [duplicate]
I generally defrost my meat in microwave, I think it is recommended to immediately cook the meat after defrosting this way. But I also like to marinate my meat after defrosting, is it unsafe to do so?
1
vote
2answers
308 views
How to avoid smoke during pan searing meat?
I've been cooking in my cast iron skillet on medium/medium high heat with olive oil.
No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is ...
9
votes
2answers
325 views
When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?
When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...
2
votes
1answer
592 views
Dairy-free substitute for milk when marinating chicken
A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is ...
2
votes
4answers
1k views
Drying beef to preserve it without any equipment
I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
10
votes
1answer
943 views
What are those little holes in some meat?
For example this ham:
I see them in ham, sometimes chicken, salami, and similar.
They seem to be small sphere shaped half to one millimeter in size.
4
votes
1answer
133 views
Can I laminate pasta dough with meat?
I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked ...
1
vote
2answers
762 views
What is this yellow “fat” thing on my bacon
Searching in google for yellow bacon fat returns nothing
I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the past.
Would this still be good to eat? (...
5
votes
3answers
220 views
Testing for beef
I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same way as when I eat beef, so I'm ...
0
votes
0answers
55 views
i had hamburger meat frozen 1.5 years. i thawed it in the refridgerater for 3 days is it safe to eat? It is nice and pink, smells fine [duplicate]
I had my hamburger meat frozen for 1.5 years, then I took it out and thawed it in the refridgerator 3 days. Still nice and pink. Is it safe to eat?
4
votes
2answers
97 views
How to finish sous vide carnitas without drying them out
I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of the recipe is to break up the meat with ...
0
votes
0answers
80 views
Is it possible, and if so, how can I preserve lean meat using only salt at home?
I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine?
I really don't care ...
0
votes
1answer
92 views
How important are olives in Ropa Vieja? Can I substitute/omit them?
I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of ...
0
votes
2answers
1k views
Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?
Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its ...
17
votes
3answers
7k views
Extremely hard layer after cooking the burger on the grill
It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef.
Then I heated the iron grill well and applied a small amount ...
4
votes
5answers
740 views
Is sous vide better for lean meat or fatty meat?
(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up).
I’m unclear as to whether the benefit of sous vide (over conventional methods) is greater for lean meat or ...
3
votes
3answers
2k views
How much should I season meat before sous vide cooking?
I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished.
When the steak comes out of the bag I pat dry very thoroughly ...
2
votes
1answer
129 views
Can dry aging beef and curing/fermenting/drying meat be done in same environment?
Can dry aging beef and curing/fermenting/drying meat be done in same environment ? By environment I’m referring to using the same fridge or room for example. Do these processes require similar ...
1
vote
0answers
73 views
Keeping cooked pasta, chicken, beef, shrimp, and rice edible for at least 5 days [duplicate]
I am trying to meal prep for the work week. I have come up with recipes that meet my calorie goals, and I am trying to make them in advance. I have tried this in the past, but what I noticed is that I ...
-1
votes
1answer
119 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. ...
11
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 ...
1
vote
2answers
957 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
2answers
75 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
74 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
4k 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
231 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
457 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
1k 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
769 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
1k 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,...
