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

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2 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
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1answer
87 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
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1answer
133 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
18 views

Uncooked ham for recipes [duplicate]

How long does packaged uncooked ham last in the freezer. I'm cooking ham steaks next week and I have had the ham still sealed in the wrapper since Christmas. (8-9 months). How long can I store it in ...
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0answers
35 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 ...
6
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2answers
207 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, ...
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1answer
122 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 ...
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2answers
187 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 ...
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1answer
70 views
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2answers
126 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 ...
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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 ...
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1answer
173 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
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1answer
453 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
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1answer
344 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
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1answer
379 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?
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2answers
140 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 ...
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0answers
806 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 ...
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2answers
53 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,...
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1answer
78 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
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1answer
74 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 ...
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1answer
72 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
637 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
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3answers
659 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
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2answers
90 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
113 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 ...
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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
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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 ...
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2answers
640 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
180 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....
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1answer
1k 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
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4answers
142 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
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1answer
96 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
1k 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 ...
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2answers
3k 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 ...
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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
195 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 ...
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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
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2answers
1k 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
139 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 ...
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0answers
39 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 ...
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2answers
2k views

Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?

I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here. I'm currently focusing on chuck roast ...
3
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2answers
563 views

Is washing hands before handling meat/poultry necessary?

I was wondering if meat and chicken get cooked well, do we need to wash our hands before handling it?
3
votes
2answers
1k views

Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/...
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0answers
676 views

How many ribs for 17 people? [duplicate]

Having 17 people for Christmas dinner. How many ribs. Will be boned and rolled.
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2answers
154 views

Making a test tiny roast

If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days. So I want to cut off a small piece ...
2
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0answers
45 views

Thawing meat: Do the bacteria that make meat bad need temperature or thermal energy to thrive? [duplicate]

Real world example: when I thaw frozen meat in 5L of warm water vs 20L of cold water, it thaws roughly in the same time for me (note, the warm water is not kept warm) - Which I guess means that the ...
3
votes
1answer
2k views

Substitutes for Italian sausage

I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the ...
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2answers
680 views

Chorizo sausage as a ground chorizo substitute?

I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince the sausages and maybe achieve the same ...
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3answers
223 views

Why do we slice some meats thinly and not others?

Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?
3
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1answer
1k views

Why does this work? (defrosting steak)

I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot water on top of that. To my surprise, it ...