Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
567
questions
2
votes
1answer
33 views
Georgian dumplings (khinkali) sticking to the bottom of the pot
Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk ...
7
votes
6answers
872 views
Meat Substitutes [closed]
Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
2
votes
3answers
124 views
Tips for making lean ground beef patties tender?
I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it ...
2
votes
1answer
43 views
What is good water-pan placement for offset smoker
I want to smoke a pork shoulder low and slow: 240 degrees at around 15-20 hours. I'm using an offset smoker, Oklahoma Joe Highland.
What is a good placement of water pan(s) and why?
3
votes
1answer
127 views
Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?
Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear ...
2
votes
2answers
88 views
What cuts of meat are preferable when you want to avoid drying out?
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out.
In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
2
votes
1answer
31 views
Canning for couple of days to one week of low acidic cooked food without pressure canning?
I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations.
I dont have pressure canner so, can I do it using Hot ...
1
vote
2answers
202 views
Why is my boneless beef tough and unedible?
I've been baking some meat (either lamb chops or boneless beef - not sure of cut).
I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
2
votes
2answers
178 views
Is bolognese better cooked with the meats being seared or just simply sweat without being seared?
Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
9
votes
2answers
2k views
Am I thawing this London Broil safely?
I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge.
While thawing in cold water, I had ...
6
votes
2answers
145 views
Is it safe to cook large cuts of meat sous vide?
I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point.
Some large ...
1
vote
1answer
128 views
Boiled Ribs left in water overnight, parents say its fine to eat [duplicate]
So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it ...
0
votes
1answer
131 views
Why do some meats get tougher with higher temperatures, while others become more tender?
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
11
votes
6answers
5k views
What can I substitute for soda pop in a sweet pork recipe?
I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper.
I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
1
vote
1answer
140 views
What is the quickest way to evenly slice chicken breasts for jerky?
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
0
votes
2answers
212 views
What part of meat is mince meat made from?
It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat.
What part of meat does mince meat usually ...
0
votes
1answer
176 views
What can I cure at 15c and 50% humidity?
I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have.
The issue is I cant seem to find products ...
4
votes
3answers
2k views
Boiling meatballs, how long?
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
5
votes
2answers
507 views
Can I substitute gelatin for aspic?
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and ...
0
votes
1answer
44 views
Reheat only a few pieces of meat pie
My meat pie has already been cut and there are only a few pieces left.
How can I reheat these pieces so the sides don’t dry out?
0
votes
1answer
98 views
How to detect if meat (or any product) is not safe to be prepared as food?
What are the marks that product is spoiled and not safe to cook or eat?
Besides obvious visual signs, like rot or bad smell of course.
The reason I'm asking is that I leave a meat in fridge for an ...
1
vote
2answers
287 views
Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
I noticed that after thawing it in ...
3
votes
1answer
252 views
How to rescue 'dry' carnitas?
I made carnitas in a slow cooker. I did not get a pork shoulder/butt cut of meat to make the carnitas recipe. I used pork loin instead...and rubbed salt, pepper, cumin, oregano on the meat. I put ...
1
vote
1answer
298 views
Why were my sous vide sausages dry?
I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climbs to 165 and they are incredibly juicy. ...
22
votes
6answers
4k views
Are there different grades or styles of bacon?
In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the ...
0
votes
1answer
52 views
Is it less bad to refeeze bones than meat?
I heard it's bad to refeeze meat. Someone told me it's less bad to refeeze bones. I have the bones from a venison shoulder someone gave me and thought it would make a nice gallon or so of broth but ...
4
votes
1answer
269 views
Does the chinese method of throwing minced meat really make a difference?
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
...
2
votes
1answer
92 views
How long to cook 500g of boneless pork leg?
I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
1
vote
1answer
742 views
How can I cook meat quickly without pressure cooker?
When I cook beef or mutton without a pressure cooker, it takes a long time for it to cook properly. Are there any methods of cooking meat quickly without using a pressure cooker?
2
votes
1answer
141 views
Doesn't wagyu beef need to rest?
One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cuts the wagyu beef into small pieces ...
2
votes
3answers
86 views
Tricks of griling kabab
I like to make kabobs, but when i try to turn over the kabob so it cooks evenly, the meat and vegetables sometimes spin around on the skewers.Is there a trick to grilling kabobs so i don't have to ...
1
vote
1answer
67 views
When to cook week old moose meat? [duplicate]
I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the next week or two.
I cut it to 8 smaller steak-sized ...
1
vote
1answer
1k views
How to thicken watery gravy?
I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy can be thickened with cornstarch, but I ...
3
votes
1answer
66 views
Wrap food in cylinder shape and put in the fridge
What the technique call?, if you would wrap food in a cylinder shape and put in the fridge to let it set. I see Chef flat the meat and added flat shrimp on top, then roll it in cling wrap, put it in ...
3
votes
1answer
124 views
Why slow thawing is the best way to defrost a chicken flavor wise?
From Julia Child's "The Joy of French Cooking":
The best method for defrosting frozen chicken, according to those in
the business, is the slowest : leave it in its transparent wrapper and
let ...
2
votes
1answer
165 views
About chicken and osmosis
Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
0
votes
0answers
38 views
Is it possible to stir-fry meat cutlets without “oil bombing” ?) [duplicate]
While frying in the pan, meat gives out the moisture, that causes oil to "shoot".
How do you make cutlets? And is there something, that I can add to the meat, to make water stay inside or go out ...
7
votes
2answers
717 views
Does adding turmeric to meat marinade negate the bacterial buildup at room temperature?
I've learnt from this site that after applying marinade to meat, it has to be kept in the fridge for marination because meat at room temperature for more than two hours can have bacterial buildup, ...
1
vote
1answer
625 views
Safe to freeze boiled/ blanched pork bones/ meat for future use to cook soup?
This is relating to Asian/ Chinese style soup/ broth cooking.
I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic crockeries. I usually do my groeceries ...
0
votes
2answers
216 views
I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?
This is the recipe (in Romanian) for the meatball soup.
Here is the ingredient list translated:
Servings: a pot of 5 L
Ingredients - savoriurbane.com
2 carrots
1 parsley root
1 root parsnips
1 ...
-1
votes
1answer
159 views
Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work? [duplicate]
And why does acid make the meat softer?
4
votes
3answers
478 views
Does freezing meat lead to differences detectable by blind testing?
"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential magnitude of the differences between fresh ...
0
votes
1answer
1k views
What are the minimum spices I can use to remove meaty smell?
I cannot eat rare meat. So, I need to cook it. Generally, in my country, we use garlic, ginger, turmeric, cinnamon, cardamom, cloves, oil, and salt to cook meats. But, I am just wondering what if I ...
3
votes
1answer
3k views
Uses for meat that has been in the freezer for 2 years?
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old.
I'm assuming it won't have a good texture if I cook it and eat it normally....
6
votes
1answer
1k views
Ground beef meat colors seem different these days
Why is it that in the "good old days" (I've been cooking/ buying/butchering for 6 decades) freshly ground meat was red until prolonged oxygen exposure turned it brown (store-bought, packaged meat was ...
1
vote
1answer
4k views
Can you Refreeze baked/cooked chicken? How long can it stay in refrigerator after cooked? [duplicate]
.
Can you Refreeze bake/cooked chicken? How long is cooked meat good in refrigerator?
7
votes
2answers
179 views
“For optimal flavor, open the package 30 minutes before eating” - only temperature or also chemistry?
Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title.
They are usually stored in the fridge, so one part of the reason to take it out of the fridge and open it ...
1
vote
0answers
3k views
Does soaking liver in water instead of milk work well?
I researched and found that milk reduces the absorption of iron in your body. I have low iron and was wondering if I can soak liver in water instead of milk.
Is it possible to soak liver in water ...
0
votes
2answers
58 views
Thawing different meats [duplicate]
I was in a hurry, put a pork butt and beef brisket in the sink with water and ice to thaw. (overnight) they were still cold this morning. Is it completely unsafe to try and smoke/cook on the grill? Or,...
1
vote
1answer
98 views
Smoked Pork Butt Question
I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven at a low temperature.
Question is: should I wrap the ...
