Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
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How to best fry burger patties/ cutlets?
I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
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Reason for poor result with steak [duplicate]
We recently dined at an upscale winery for supper and we both ordered a medium rare New York strip loin. Unfortunately, both our steaks were tough and dry. The visual seemed to be spot on, nice and ...
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Does applying meat juices to roasts make them more moist?
I have always accepted without much skepticism the idea that applying meat juices to roasts makes them more moist. In particular basting joints is commonly advocated as a way to "preserve ...
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Can meat with the pink cooked out, still be at an unsafe temperature?
Basically I am wondering if all the pink being cooked out is a guarantee that the meat has hit a safe temperature.
I understand that you should always use a meat thermometer, but I'm asking from an ...
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What is the white goo that comes out of bacon and how to prevent it? [duplicate]
When frying bacon a white goo comes out of most of pre-packed bacon purchased from major supermarkets. Some say this is protein, some say it is nitrates leaching out. What exactly is it and how can I ...
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What are these yellowish/white bumps on my cooked bacon?
This bacon was expired by 1 day, I smelled it and made sure it didn’t look weird before cooking it. After I cooked the bacon I noticed these yellowish bumps on some of the pieces. Is it mold? Is it ...
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Brand new capicola lunch meat slimy? [duplicate]
Bought a pack of capicola from the store today and when I went to make a sandwich with it, I noticed a slimy texture on all the slices and in the packaging. The expiration date isn't until January ...
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Black and green patches at the inside of vaccum
Is it safe to eat this ribeye? It has some green and black patches inside of the vacuum. It was in the freezer for 2 months.
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any advice on my method of marinating pork loin?
i am making pork loin and i want it to be tender and flavorful without losing a lot of moisture, my go to method is to Dice the pork loin into bite sized cube, then chop onions into very small pieces ...
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What are those "white eggs" in doner kebab? (picture attached)
I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some ...
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What is the difference between cooking whole and pieces meat?
I observed that in some parts of the world, they cook meat as whole animals/birds or in big chunks, while in other parts of the world, they cook in pieces.
Why is that?
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Is ortolan, as food, distinct from other songbirds?
Whole roasted ortolan has been a French delicacy for centuries. For purposes of cooking and eating, does the ortolan have any characteristics that distinguish it from other songbirds of the same size?...
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What does it mean for a burger to be "a little pink"?
I ate at Red Robin's recently. Usually, I order a well-done burger because I want my burgers cooked thoroughly. But the waiter suggested that I try "a little pink" burger, which is the ...
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Is flouring meat necessary in stews (specifically ossobuco)?
I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
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What's the safe temperature for cooking alligator meat?
I've got some alligator in that I plan on cooking this weekend. I'm trying to figure out what the safe temperature is, but the internet is giving me very many conflicting responses, everything from ...
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Curled, Tender Beef in Noodle Soups (esp. Vietnamese)
I've noticed that both in Europe as well as Vietnam, the beef slices in noodle soups (in particular phở bò) tend to have two salient qualities:
they are absurdly, melt-in-your-mouth tender, and
they ...
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How to break mince beef apart for a bolognese, and then brown it
I am able to break mince beef down into a much less coarse material, by
putting the raw mince into hot water in a pan, then
breaking it apart easily with a spoon.
See an example here
It appears ...
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Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon so that I do not lose any nutrients? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
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Are gray marks on beef a sign that it's gone bad? [duplicate]
I just bought this piece of beef at the supermarket. Observe the gray-ish spots:
Do these mean that this meat has gone bad? I literally just got it from the supermarket.
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Non-dairy substitute for meat to protect from tomato acid
I have an Italian cookbook and I really like the Bolognese Meat Sauce. However, I have learned I really do not do well with dairy and one of the steps is to “cook the meat in milk before adding wine ...
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What exactly are American recipes containing "smoked sausage" or "smoked Italian sausage" referring to?
I have recently come across several American recipes that call for an ingredient described as 'Smoked Sausage' or 'Smoked Italian Sausage'. Here in Australia, we try to be a little more specific, so ...
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Is rendering just about removing fat from meat for other purposes or does it enhance the flavor of the meat you are cooking?
As I understand it, rendering fat is a culinary term for melting and clarifying hard animal fat in dry heat or wet heat for cooking purposes.
One application of rendering I have seen is heating animal ...
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Steak still tough despite using methods to tenderize it
First method: dry marinating the meat with sea salt for an hour.
Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes.
The cut looks like the one on ...
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Why we can't deglaze with oil/butter? [duplicate]
I was cooking chicken soup today. Everything happens in a medium-size dutch oven. I've started with browning some meat in olive oil, then removed it, and added butter and onion to caramelize.
I tried ...
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How to identify fresh pork liver?
I cook pork liver very often.
Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood.
Is ...
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How deep does gaseous smoke penetrate meat?
I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely?
Some might argue that the smoke ring around meat indicates how deep smoke ...
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Is My Vaccum Sealed & Marianted Steak Still Good? [duplicate]
I accidentally left out two raw steaks that were individually vacuum sealed and marinating in Worcestershire and A1 for about 5 hours. They were mostly frozen when I put them out and it's pretty ...
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How do I substitute pink salt for Morton Tender Quick called for in recipe?
I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to ...
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Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?
I saw a lot of recipes asking for cooking meat with other ingredients such as onions. I thought the reason behind it was that the amino acid in the meat can work with sugar in other ingredients to ...
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For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?
This is what I've read about stainless steel pans:
You are supposed to preheat the pan up to the Leidenfrost point (379 ℉ / 193 ℃).
You can test that the pan has reached the Leidenfrost point by ...
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Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?
Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
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How can I turn the leftovers of my Sunday chicken roast into potted meat?
I remember when I was a young boy my grandmother used to make potted meat and I absolutely loved it. It must be about thirty-five years ago now since the last time I tasted it, and the product can no ...
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why do we use ginger and garlic in meat curry?
Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries.
I am just wondering, why.
What attributes of garlic and ginger made them essential ingredients for ...
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Are pig testicles edible?
I’m just asking a question about a part of the animals anatomy. I’m watching something on the discovery channel and where they are located they stated that, people in this part of the village eat ...
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How Can Cooked Meat Still Have Protein Value?
I've been taught 2 things that seem to contradict each other:
Cooked meat has plenty of protein
Heating proteins denatures them and damages/changes them
If this is the case, then cooked meat must ...
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Can fish be inflated with saltwater like meat?
Recently I noticed that fish fillets from several brands and also fish steaks shrink visibly after cooking. I was used to see this happen regularly with beef, but seeing this happening to fish is ...
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Did broiling kill my pork loin?
I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the ...
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How do I cook meat without it forming an unsightly scum?
When I cook any kind of meat, no matter whether roasted or sautéed, there is a scum in the midst of it.
It's also unappetizing mixed with any vegetables.
What am I doing wrong? Is the meat bad?
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Can sourdough starter be used for tenderizing meat?
This paper says that after:
"Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
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Green lump in the middle of lamb meat
I have bought a fresh half leg of lamb today and there was a big disgusting green lump in the middle of it's fat. I'd like to know what it is and what should I do with the meat?
Would anyone be able ...
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Spice blends have no flavor?
I recently purchased a local taco spice blend (basically: chili pepper, paprika, garlic, cumin and oregano) but it tastes bland when I cook with it. In fact, I often find this when I try to use spice ...
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How much potato to add to reduce saltiness
I've heard that adding potato to an overly salty dish can reduce the saltiness.
I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what ...
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How does bacterial contamination grow on food, and is the standard advice to cook your food to a high internal temperature wrong?
The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simplistic advice that's mostly incorrect? ...
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Standing rib roast and safety standards collision [duplicate]
Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slow roast it to the internal temperature ...
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Prime rib cooking
I'm seasoning and cooking a prime rib for 10-12 servings. One person can't have garlic. Can I cut 1 piece off, (season it without garlic), and cook it separately in the same oven at the same time as ...
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Cook kan-kan pork-chop in BBQ
A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp.
I would like to BBQ them but the problem is ...
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Should the “Convection Roast” setting be used for a prime rib roast?
Looking to cook a prime rib roast in my new convection oven. I understand that the “Convection Roast” setting alternates between the convection heating element and the broiler, and is designed for ...
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How to crisp up/dehydrate thin slices of porchetta?
I made a small porchetta this weekend.
I want to slice it as thin as possible and crisp it up (used as topping for soups for example).
I was wondering: what would be the best technique to do that?
...
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Why is meat sometimes tender and sometimes tough when cooked for a long time?
If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender.
What determines whether meat becomes tough or tender when ...
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Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?
Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal protease temperature (which according to ...