Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
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Why is the meat closer to the bones tastes better?
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
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1answer
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Is horse meat supposed to be chewy?
I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion, which was just as chewy. Is this simply ...
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2answers
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What types of cured meat are ethically sourced? [closed]
I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concerned about:
Animal maltreatment: I particularly wish to ...
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1answer
102 views
Tips on cooking fish/meat when not even thickness
Sometimes, I have cuts of meat/fish (mostly fish) that have dramatically uneven thickness. I like to pan sear, so how would I cook it so the thinner ends are still tender, but the thicker ends are not ...
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1answer
107 views
Best time to cook chicken, to keep it from going off
Assuming no use of freezer, or desire to salt-cure/pickle/etc.
From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the next ~24 hours; I'll always try to cook it ...
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Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]
Likely already answered somewhere, but messages are different and confusing.
I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...
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1answer
51 views
Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?
I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
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2answers
154 views
What is the difference between connective tissue and suet/fat deposits?
A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the difference between fat deposits and ...
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1answer
137 views
New York strip roast came out like beef jerky
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so ...
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0answers
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What stage of cooking chicken to use milk cream?
I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
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1answer
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Is There A Better Way Than Straining To Clarify Lard and Tallow?
The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water.
The fat rises to the top and when cold can be removed and is fairly pure.
But sometimes the ...
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1answer
82 views
Storing cooked food in ziploc
I am planning to go on an outdoors day trip with no way to heat up food.
Is it safe to heat up a packaged, fully cooked sausage in the early morning (4:00 AM) and wrap it with bread and store it in a ...
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2answers
113 views
Can a blender be used to make emulsified sausage?
I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered blender. Can a blender be used to make ...
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1answer
40 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 ...
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6answers
941 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 ...
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3answers
141 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 ...
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1answer
91 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?
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1answer
194 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 ...
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2answers
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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 ...
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1answer
38 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 ...
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2answers
214 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. ...
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2answers
183 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 ...
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2answers
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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 ...
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2answers
218 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 ...
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1answer
136 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 ...
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1answer
135 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 ...
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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 ...
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1answer
142 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 ...
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2answers
221 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 ...
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1answer
225 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 ...
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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 ...
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2answers
555 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 ...
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1answer
71 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?
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1answer
100 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 ...
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2answers
396 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 ...
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1answer
387 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 ...
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1answer
321 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. ...
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6answers
5k 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 ...
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1answer
53 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 ...
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1answer
315 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:
...
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1answer
133 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?
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1answer
999 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?
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1answer
173 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 ...
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3answers
87 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 ...
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1answer
84 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 ...
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1answer
2k 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 ...
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1answer
74 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 ...
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1answer
132 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 ...
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1answer
184 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 ...
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0answers
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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 ...
