Questions tagged [meat]

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

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42 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 ...
1 vote
0 answers
93 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 ...
5 votes
0 answers
110 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 ...
0 votes
1 answer
104 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 ...
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0 votes
0 answers
38 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 ...
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0 votes
0 answers
440 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 ...
1 vote
3 answers
163 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 ...
14 votes
2 answers
3k 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 ...
1 vote
1 answer
109 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 ...
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3 votes
1 answer
314 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 ...
1 vote
1 answer
408 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 ...
11 votes
3 answers
4k 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 ...
27 votes
4 answers
9k 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 ...
3 votes
1 answer
179 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 ...
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1 vote
1 answer
160 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 ...
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0 votes
1 answer
387 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?
5 votes
1 answer
163 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 ...
5 votes
3 answers
2k 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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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 ...
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 votes
1 answer
123 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? ...
4 votes
1 answer
136 views

Standing rib roast and safety standards collision [duplicate]

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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2 votes
2 answers
179 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 ...
0 votes
0 answers
77 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 ...
1 vote
1 answer
3k 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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1 vote
1 answer
153 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
560 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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0 votes
1 answer
71 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 ...
17 votes
3 answers
4k 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 ...
1 vote
1 answer
189 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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0 votes
2 answers
272 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 ...
0 votes
1 answer
134 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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11 votes
2 answers
544 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 '...
4 votes
1 answer
231 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 ...
2 votes
1 answer
80 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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1 vote
1 answer
124 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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-4 votes
1 answer
381 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 ...
0 votes
1 answer
187 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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0 votes
2 answers
193 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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0 votes
1 answer
300 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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1 vote
3 answers
269 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) ?
  • 133
0 votes
1 answer
224 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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1 vote
0 answers
204 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 ...
0 votes
0 answers
402 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 ...
-1 votes
1 answer
129 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?) ...
0 votes
2 answers
677 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 ...
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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3 votes
1 answer
333 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. ...
  • 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 ...
3 votes
2 answers
285 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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