Questions tagged [meat]
Questions about the flesh of an animal (especially mammal) used as food.
674
questions
4
votes
1answer
105 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
1answer
62 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 ...
1
vote
1answer
70 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 ...
-4
votes
1answer
151 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
1answer
143 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 ...
0
votes
2answers
157 views
Which cut of beef is the leanest?
Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
0
votes
1answer
88 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 ?
1
vote
3answers
131 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) ?
0
votes
1answer
209 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 ...
1
vote
0answers
127 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
0answers
104 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
1answer
120 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
2answers
98 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
7answers
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 ...
3
votes
1answer
309 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. ...
12
votes
2answers
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
2answers
256 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 ...
0
votes
1answer
215 views
What got salisbury steak its name?
I love salisbury steak, ever since I first tried it in Wendy's, but now I want to know exactly why it is named the salisbury steak.
What's the reason it's called a salisbury steak?
0
votes
0answers
50 views
It will take a few minutes to cook the steak through [duplicate]
It will take a few minutes to cook the steak through
How long do I need to bake it for and at what temperature?
9
votes
2answers
2k views
Why should entrecôte meat apparently be cut into slices before served?
Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all gone from the plate.
The instructions said to ...
1
vote
3answers
112 views
Options for adding sauce to naked ribs?
I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces.
But I love some good St. Louis ribs and I ...
1
vote
2answers
118 views
Shoulder Steak vs London Broil
I bought a piece of shoulder steak. Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes?
3
votes
0answers
339 views
What is white meat and dark meat in Canada KFC?
According to US KFC, a chicken is cut into 2 breasts, 2 wings, 2 thighs and 2 drumsticks. White meat is breasts and wings, dark meat is thighs and drumsticks. But on KFC Canada's website, the options ...
1
vote
1answer
196 views
Brisket been cooking for 4 hours and rock hard — what am I doing wrong?
I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it ...
3
votes
1answer
235 views
Is MSG able to penetrate meat like chicken breast and steak when dissolved in a brine?
I am trying to figure out whether adding MSG to a water based brine will allow the MSG to 'penetrate' the meat. I know it is soluble, but I'm not sure whether this means it will be able to diffuse ...
6
votes
2answers
652 views
Will uncooked meat tenderise or toughen while stored in a refrigerator?
In an effort to make fewer food shopping trips, I want to store meat in the fridge for a few days before cooking.
However, if I'm entertaining guests I want the meat to be as tender as possible.
Will ...
1
vote
1answer
131 views
How can a tandoor oven cook skewered meat evenly
I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one.
The part that confuses me is, all the video's I have seen, show the skewers in the tandoor ...
-1
votes
1answer
154 views
If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?
Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are ...
7
votes
1answer
933 views
Is cured meat broth edible?
We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into ...
3
votes
3answers
183 views
Should leftover meat be stored in cooking juices?
I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week.
Should the ...
2
votes
2answers
370 views
Ground Turkey “with natural flavoring”
I notice that Foster Farms brand ground turkey (in Calif, USA) is actually labeled "Ground Turkey with natural flavoring". I am curious what sort of "natural flavoring" Foster ...
0
votes
1answer
92 views
Can you bake or grill well done lamb chops that are also soft?
I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare.
I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result ...
28
votes
3answers
8k views
Can meat spoil outside the fridge if it's baked into bread as a filling?
I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would ...
0
votes
0answers
18 views
Do I need to vacuum the meat slices if I freeze them? [duplicate]
I think the question is clear, but as you know there are devices that can vacuum the meat slices in a plastic bag. But does it make any difference if I wanna freeze them? Will that make any difference?...
0
votes
0answers
40 views
Raw Frogs Legs pink liquid - Still safe to eat? [duplicate]
I have some raw, commercially packed and frozen frogs legs that I thawed overnight in the fridge about 4-5 days ago. I noticed a lot of pinkish liquid inside the packaging.
Is it still safe to eat ...
0
votes
3answers
178 views
Does pouring water on burning charcoal when grilling make the meat more smokey?
Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?
1
vote
1answer
152 views
How to get good color steak without sous-vide
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers".
For the last couple of months, I've been making bone-in ribeyes by ...
0
votes
1answer
184 views
Is mechanically separated beef legal in products in the U.S.?
I was shopping on line at a major supermarket and noticed items from major brands that the ingredients list lists mechanically separated pork and chicken. I don't know about the pork or chicken but ...
1
vote
1answer
104 views
Is it possible (and easy) to dehydrate meat in oven?
I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating meat should occur at 70C.
Is it viable to ...
0
votes
1answer
98 views
Topside chunks still tough after 2 hours cooking?
I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I ...
1
vote
3answers
707 views
What is the point of mustard-frying burger patties?
I mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top.
Mustard is actually mostly water (with some vinegar and mustard powder mixed in). The water ...
1
vote
1answer
101 views
Alternatives to borax for minced protein recipes (fish balls, kebabs, etc.)?
Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent.
From Wikipedia:
borax imparts a firm, rubbery texture to food.
It does this by binding polymers in the food:
Borax ...
2
votes
0answers
163 views
Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?
I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I touched ...
2
votes
2answers
1k views
Can I dehydrate homemade sausage with a dehydrator?
Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.
14
votes
1answer
2k views
Does meat (Black Angus) caramelize just with heat?
I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried egg and chips. Watch short video in here.
...
-1
votes
2answers
146 views
Is it safe to assume that potential pathogens are only present on the surface of animal meats?
In this Seasoned Advice answer regarding meats, the writer states:
Additionally, we generally assume that any potential pathogens are only present on the surface of whole muscle cuts.
Is this a ...
asked Oct 30 '20 at 5:56
RockPaperLz- Mask it or Casket
3192 gold badges5 silver badges13 bronze badges
0
votes
1answer
107 views
Store meat in marinade or after cooking (for taste)
Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process.
From a taste perspective would it be better to marinade for ...
5
votes
4answers
2k views
Can you season skewers after cooking them?
Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he was called out about it or are there ...
0
votes
2answers
99 views
Reheating whole Brisket w/out drying out
I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine ...
0
votes
0answers
38 views
Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]
I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...
