Questions tagged [meat]

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

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0
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1answer
68 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
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0answers
41 views

It’s bad to Defrost meat for three hours [duplicate]

its is bad if i defrost frozen meat for three hours Under running water. When I took it out of the package the meat was warm.
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0answers
45 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
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1answer
68 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
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1answer
77 views

Vacuum sealed meat

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
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1answer
92 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
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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
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1answer
46 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
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1answer
97 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?
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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?
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2answers
120 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
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2answers
267 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
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1answer
89 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
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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
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1answer
185 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
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1answer
112 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 ...
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2answers
228 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
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3answers
215 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 ...
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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
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2answers
90 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 ...
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0answers
78 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 ...
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1answer
78 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 ...
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2answers
365 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
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3answers
6k 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 ...
3
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5answers
400 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
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3answers
848 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
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1answer
92 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 ...
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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 ...
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1answer
118 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
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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 ...
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0answers
48 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
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2answers
292 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
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2answers
70 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 ...
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0answers
69 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
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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 ...
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2answers
170 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
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2answers
298 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
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4answers
787 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
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1answer
425 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
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1answer
750 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
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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
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1answer
154 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
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1answer
171 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
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1answer
187 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
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2answers
156 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
131 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
169 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
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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
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1answer
85 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
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2answers
188 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 ...

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