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Questions tagged [meat]

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

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Tough chuck steak in slow cooker

Recipe 2.5kg chuck steak 8-10 hours on low. Used 900g cooked for 8 hours. Meat was very tough, should cooking time have beeb reduced? No problem with chuck steak before but first time in small slow ...
Marcia Bailey's user avatar
2 votes
1 answer
166 views

Should skin dissolve completely in bone/skin broth?

I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
mjc's user avatar
  • 123
0 votes
1 answer
60 views

Can I get the same solid compressed result from my meat press using cooked meats?

I'd like to turn the small pieces of leftover cooked turkey in to sliced deli meat using my meat press. However all the recipes I've found involve raw meats. Without the cooking step using a meat ...
Christy's user avatar
0 votes
1 answer
85 views

What can be done to best preserve the quality of protein when reheating with sides in a microwave? [duplicate]

For a single male the most economical way of preparing food is to cook for multiple days at once and reheating the food in the microwave the next day. This is fine for the most part, but there is one ...
Nzall's user avatar
  • 1,613
1 vote
1 answer
86 views

Sous-vide short ribs including marinade

I plan to make sous-vide Korean-style short ribs this weekend, but I don't have a vacuum machine or easy access to decent ziplocs. I usually ask my butcher to vacuum the meat, including spices or ...
Sherlock's user avatar
  • 228
4 votes
3 answers
529 views

Building multiple fonds while cooking/multiple deglazing

First time poster. I'm just a home chef that makes meals once a week, but I've been recently gifted a dutch oven and would like to up my sauce game a bit. I am perhaps too quick to deglaze with a tiny ...
justbrowsn's user avatar
1 vote
1 answer
251 views

How can I identify sandwich meats that have minimal nitrate/nitrite content?

The evidence seems fairly good to me that regularly eating food with high nitrite/nitrate content is carcinogenic, and I'd like to reduce the amount I eat in my diet. I'm finding it hard to identify ...
James's user avatar
  • 111
1 vote
0 answers
124 views

Salt block cooking coming out too salty

It's a lot of fun to cook on a salt block, but I find that when I cook meat on it, that the meat absorbs too much salt and taste badly salty. Especially if it is a smaller piece of meat, like a kabob. ...
Drisheen Colcannon's user avatar
5 votes
1 answer
324 views

Pressure cooked chicken didn't reach 165 but just 160, is that okay?

Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice. While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
10101010's user avatar
  • 153
4 votes
3 answers
258 views

Why does a “caramelising” stew dish cook so dramatically different in two different pots?

I have a pork rib dish that is essentially pork in water with sugar and fish sauce. The water evaporates and the pork eventually cooks coated in a sweet-savoury sauce. The dish is finished when most ...
TSGM's user avatar
  • 141
1 vote
2 answers
182 views

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 ...
Arnold Müller's user avatar
0 votes
0 answers
68 views

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 ...
Hutchette's user avatar
  • 1,049
1 vote
1 answer
143 views

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 ...
User65535's user avatar
  • 1,273
0 votes
1 answer
176 views

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 ...
SparkleStep's user avatar
0 votes
0 answers
133 views

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 ...
Greybeard's user avatar
  • 6,100
1 vote
0 answers
323 views

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 ...
Hannah's user avatar
  • 11
1 vote
0 answers
86 views

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 ...
Gin's user avatar
  • 11
0 votes
1 answer
141 views

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.
Nickpick's user avatar
  • 109
0 votes
1 answer
182 views

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 ...
James Arkalis's user avatar
0 votes
1 answer
427 views

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 ...
MathFail's user avatar
  • 101
-1 votes
2 answers
133 views

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?
user366312's user avatar
1 vote
0 answers
133 views

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?...
feetwet's user avatar
  • 193
4 votes
2 answers
10k views

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 ...
Some Guy's user avatar
  • 205
12 votes
3 answers
3k views

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 ...
Ruben van Bergen's user avatar
6 votes
2 answers
2k views

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 ...
Roddy of the Frozen Peas's user avatar
7 votes
1 answer
168 views

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 ...
Cornelius Brand's user avatar
3 votes
5 answers
3k views

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 ...
apg's user avatar
  • 141
0 votes
4 answers
381 views

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?
8CK's user avatar
  • 1
2 votes
0 answers
69 views

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.
Ram Rachum's user avatar
4 votes
7 answers
4k views

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 ...
Kirk's user avatar
  • 49
17 votes
5 answers
6k views

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 ...
Paull Alekna's user avatar
3 votes
4 answers
2k views

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 ...
Stan Shunpike's user avatar
1 vote
1 answer
280 views

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 ...
wyc's user avatar
  • 235
1 vote
0 answers
100 views

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 ...
aaaaa says reinstate Monica's user avatar
5 votes
1 answer
616 views

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 ...
wyc's user avatar
  • 235
0 votes
1 answer
226 views

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 ...
Behacad's user avatar
  • 1,882
0 votes
0 answers
40 views

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 ...
Vandel212's user avatar
  • 101
0 votes
0 answers
2k views

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 ...
W. Stewart's user avatar
1 vote
3 answers
175 views

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 ...
vincentlin's user avatar
13 votes
2 answers
6k views

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 ...
pacoverflow's user avatar
1 vote
1 answer
476 views

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 ...
Nav's user avatar
  • 1,348
3 votes
1 answer
320 views

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 ...
John Strachan's user avatar
1 vote
1 answer
829 views

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 ...
user366312's user avatar
11 votes
3 answers
5k views

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 ...
user100338's user avatar
26 votes
4 answers
10k views

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 ...
Tom J Nowell's user avatar
3 votes
1 answer
203 views

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 ...
FluidCode's user avatar
  • 209
1 vote
1 answer
244 views

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 ...
David P's user avatar
  • 784
0 votes
1 answer
709 views

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?
Barbara Burleigh's user avatar
5 votes
1 answer
288 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 ...
The Testosterone Fanatic's user avatar
6 votes
4 answers
5k 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 ...
Ashkan S's user avatar
  • 301

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