Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
3
votes
1answer
47 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 ...
0
votes
1answer
75 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
45 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 ...
3
votes
0answers
97 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
0answers
34 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
119 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
73 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
80 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
47 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
170 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
52 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
100 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
143 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
36 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
276 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
240 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
196 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
76 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
2answers
139 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
0answers
74 views
I was sent sausages but I'm afraid they have botulinium toxin [duplicate]
My grandparents sent us meat from Poland to Ireland. They came in a cardboard box and the homemade sausages (polish sausage) were in a plastic bag with air in it but it was tied. It was tightly packed ...
0
votes
1answer
239 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
915 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
459 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
862 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
143 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
1k 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
55 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
82 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 ...
2
votes
1answer
82 views
How will reducing and freezing affect the flavor of stock?
I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
0
votes
1answer
77 views
For a beef stock, why should I roast bones at 450?
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
2
votes
1answer
850 views
Can I marinate chicken that has already been cooked?
I have some chicken that was grilled. I want to put it back on the grill and cook it some more. I marinated it in a bag. Is it OK to marinate cooked chicken?
2
votes
3answers
1k views
Chemical meat tenderizers
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are:
What ...
2
votes
2answers
95 views
Patty Integrity and Seasoning?
Should you season the meat of a patty before or after it's formed? I've heard that it allows for more flavour if you were to add salt and pepper from the start, but I'm told doing that will cause the ...
7
votes
2answers
128 views
Cooking techniques for venison neck
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not simply grind it into sausage.
I am ...
0
votes
0answers
14 views
cooked Pot roast with vegetables [duplicate]
We had Pot roast for supper last night, I turned off the crock pot to cool down,but then forgot to put it in the fridge. Is it still safe to eat after 12hrs sitting on the stove ?
22
votes
1answer
3k views
What to expect from canned bear meat?
I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked?
I can find some ideas online for preperation of fresh bear meat, but ...
1
vote
2answers
644 views
How do you separate whole chicken skin from the breast (for basting) without ripping it?
In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (very slowly) it always felt like I was ...
5
votes
2answers
184 views
What are the secrets to a good fond?
A lot of western recipes call for developing a generous, nicely browned fond on a cooking surface after browning meat. Sometimes I get none, sometimes i can tear the surface of the meat off altogether....
1
vote
1answer
2k views
Sausage left to thaw more than 2 hours - is this safe to eat? [duplicate]
I have a package of sausage that I intended to use yesterday. It was taken out of the freezer to thaw at about 4 o' clock. At 9 o' clock it felt fully thawed but we ended up putting it back in the ...
2
votes
4answers
143 views
Ways to displace liquids while cooking
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I ...
0
votes
1answer
97 views
How to ensure fat stays in meat/fish?
I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat.
Which method is best to ensure fats and oils are retained during ...
7
votes
1answer
2k views
Little bit of an odd question, but what does pelican taste like?
Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a look around on other sites but couldn't ...
2
votes
2answers
8k views
Do I leave the meat thermometer in the meat the entire cooking time?
Many times I have used a dial-type meat thermometer, making sure it is not touching bone, and when it indicates it has reached the desired temperature (internal), I take the meat out and wait ten ...
0
votes
0answers
19 views
How long is defrosted meat safe? [duplicate]
I took some sausage out of the freezer, thawed it, and cooked half of it. The other half has been in the fridge for a week at this writing. Is it still safe to eat?
3
votes
1answer
255 views
Do I wash off the “silicone” before using my meat grinder
I have a Lem Big Bite meat grinder which I always thoroughly clean and spray with food-safe silicone lubricant after each use.
My question is, do I "wash or rinse" the parts that I've sprayed BEFORE ...
0
votes
0answers
27 views
Ham steak still good? [duplicate]
My daughter left 4 fully cooked ham steak out all night (about 10 hours). We found them under her coat this morning. They're in vacuum sealed packages and they're still cold. Keep or toss?
3
votes
2answers
2k views
I am making momos at home and want to store them too
I am making chicken momos at home for the first time.My question was that if I want to fry the momos do I directly put them in the fryer or steam them first and then fry it.What will be the difference ...
3
votes
1answer
141 views
What cut of beef is this?
My dad asked me to clean out his freezer and I found this cut of beef. It said "rib" on it, but it looks like no rib I've ever seen.
(click for full size)
Is this an ankle? How can I identify ...
1
vote
0answers
41 views
Bottom Round Roast Troubleshooting [duplicate]
The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we ...
