Questions tagged [meat]

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

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4 votes
1 answer
94 views

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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5 votes
2 answers
455 views

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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  • 231
16 votes
4 answers
4k views

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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7 votes
1 answer
1k views

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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  • 1,091
-1 votes
1 answer
108 views

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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3 votes
0 answers
85 views

Standing rib roast and safety standards collision

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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  • 205
2 votes
2 answers
128 views

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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0 votes
0 answers
62 views

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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1 vote
1 answer
231 views

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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  • 193
1 vote
1 answer
114 views

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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2 votes
2 answers
211 views

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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  • 121
0 votes
1 answer
63 views

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 ...
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17 votes
3 answers
3k views

How to properly brown cut-up chicken breast pieces?

Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to ...
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1 vote
1 answer
128 views

Foil wrap cooking fully assembled burger in George Foreman grill?

If I seal a burger, complete with bun, in tin foil, and cook it in a George Foreman grill... Will the burger cook through without the bread burning? Will the bread burn or potentially cause a fire? ...
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  • 11
0 votes
2 answers
203 views

What happens on a microscopic or molecular level when meat "melts in your mouth"?

The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appearance or sensation. This was ...
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0 votes
1 answer
64 views

Crock pot times vs internal temperature vs meat size

This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally ...
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  • 752
8 votes
1 answer
300 views

What is the science of drying/dehydrating meat? Biltong, jerky, etc

What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South African and one of our traditional snacks is '...
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4 votes
1 answer
146 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 ...
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2 votes
1 answer
76 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 ...
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  • 395
1 vote
1 answer
92 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 ...
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  • 215
-4 votes
1 answer
266 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 ...
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0 votes
1 answer
173 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 ...
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  • 1
0 votes
2 answers
182 views

Which cut of beef is the leanest?

Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
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  • 133
0 votes
1 answer
119 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 ?
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  • 133
1 vote
3 answers
142 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) ?
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  • 133
0 votes
1 answer
222 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 ...
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  • 133
1 vote
0 answers
151 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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0 votes
0 answers
167 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 ...
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-1 votes
1 answer
126 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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0 votes
2 answers
156 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 ...
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18 votes
7 answers
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 ...
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  • 309
3 votes
1 answer
314 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. ...
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  • 133
12 votes
2 answers
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 ...
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3 votes
2 answers
271 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 ...
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0 votes
1 answer
223 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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0 votes
0 answers
51 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?
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9 votes
2 answers
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 ...
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  • 99
1 vote
3 answers
119 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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1 vote
2 answers
233 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?
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  • 127
4 votes
1 answer
6k 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 ...
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1 vote
1 answer
212 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 ...
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  • 111
3 votes
1 answer
654 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 ...
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  • 145
6 votes
2 answers
848 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 ...
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  • 161
1 vote
1 answer
173 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 ...
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-1 votes
1 answer
158 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 ...
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7 votes
1 answer
976 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 ...
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3 votes
3 answers
702 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 ...
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  • 133
2 votes
2 answers
1k 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 ...
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  • 6,984
0 votes
1 answer
95 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 ...
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  • 3,757
29 votes
3 answers
9k 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 ...
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