Questions tagged [meat]

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

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2answers
71 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 ...
4
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5answers
557 views

Is sous vide better for lean meat or fatty meat?

(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conventional methods) is greater for lean meat or ...
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0answers
37 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, ...
3
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3answers
11k views

Good thread for tying meat

I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a ...
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3answers
170 views

How long would meat stored (in jars) and fish (whole) in a ice-water bath last?

For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so salting, cooking, vinegar is out of the ...
7
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2answers
3k views

Can of chicken left in hot car - okay or trash

I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for deposit, but had earlier realized ...
6
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2answers
729 views

Cooking meat inside pumpkin [closed]

I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless. I still haven't tried it, but watching a video that made octopus inside a ...
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2answers
8k views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
5
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2answers
6k views

Is there a general algorithm for calculating the amount of time to roast meat?

Often, when you buy meat from the store, it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
0
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1answer
128 views

Can I eat venison that was frozen for 13 years? [duplicate]

My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything is wrong with it.
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1answer
93 views

Why worry about “danger zone” when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]

I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. ...
64
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10answers
865k views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
8
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3answers
47k views

How do I prevent smoked brisket from being chewy?

Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and ...
3
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1answer
399 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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0answers
46 views

My parents leave cooked chicken overnight and then re-cook it? [duplicate]

My parents regularly cook meat such as chicken by first cooking it by itself, leaving it out for a while, then later cooking it again with sauces and such. This concerns me because the "leaving ...
1
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1answer
70 views

Can you make goulash using winter squash instead of cabbage?

I am really craving goulash today, but I don't have any cabbage. However I have a winter squash, its orange inside, quite like a pumpkin, but not quite a pumpkin, as the skin is green-orange. No, its ...
1
vote
1answer
99 views

How to keep sausage cases from splitting?

I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat. The sausages split literally ...
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3answers
60k views

Smelly chicken - is it unsafe?

I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but it had some clear bubbles/dots on it ...
12
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2answers
2k views

Keeping meat dry after salting it

One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....
0
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1answer
2k views

Are sausages made using the whole body of a chick?

I have seen videos that chicks are going into a grinder alive. (Please don't watch this video if you are a sensitive person.) Is it true that sausages are made this way, with all the body parts of a ...
0
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1answer
48 views

Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &

I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over ...
2
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1answer
98 views

Why does meat dry out in high heat despite being submerged in liquid?

My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
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0answers
18 views

Marinating defrosted microwave meat [duplicate]

I generally defrost my meat in microwave, I think it is recommended to immediately cook the meat after defrosting this way. But I also like to marinate my meat after defrosting, is it unsafe to do so?
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2answers
137 views

How to avoid smoke during pan searing meat?

I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is ...
9
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2answers
279 views

When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?

When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...
2
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1answer
156 views

Dairy-free substitute for milk when marinating chicken

A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is ...
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4answers
1k views

Drying beef to preserve it without any equipment

I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
6
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1answer
4k views

Is using treated wood safe for smoking meat?

I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
10
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1answer
214 views

What are those little holes in some meat?

For example this ham: I see them in ham, sometimes chicken, salami, and similar. They seem to be small sphere shaped half to one millimeter in size.
11
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6answers
44k views

Does honey actually tenderize meat?

I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize ...
6
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2answers
36k views

Is it possible to cook a meatloaf using clear glass Pyrex containers?

Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: http://www.amazon.com/Pyrex-6021224-...
4
votes
1answer
119 views

Can I laminate pasta dough with meat?

I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked ...
9
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1answer
2k views

Do you cook in oven before dehydrating venison jerky to kill possible bacteria?

I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to kill any potential bacteria that may be ...
11
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3answers
16k views

What is it in frozen food that makes chefs so mad?

Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not thawed before cooking? Does he mean that ...
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2answers
350 views

What is this yellow “fat” thing on my bacon

Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the past. Would this still be good to eat? (...
5
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3answers
215 views

Testing for beef

I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same way as when I eat beef, so I'm ...
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0answers
55 views

i had hamburger meat frozen 1.5 years. i thawed it in the refridgerater for 3 days is it safe to eat? It is nice and pink, smells fine [duplicate]

I had my hamburger meat frozen for 1.5 years, then I took it out and thawed it in the refridgerator 3 days. Still nice and pink. Is it safe to eat?
4
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2answers
93 views

How to finish sous vide carnitas without drying them out

I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of the recipe is to break up the meat with ...
26
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7answers
461k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
0
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0answers
79 views

Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care ...
23
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8answers
333k views

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
10
votes
1answer
9k views

Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a ...
0
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1answer
80 views

How important are olives in Ropa Vieja? Can I substitute/omit them?

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of ...
0
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2answers
480 views

Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?

Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its ...
6
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1answer
4k views

Gases used in packaging food?

What's the difference between CO2 and N2 used in food packaging?
17
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3answers
6k views

Extremely hard layer after cooking the burger on the grill

It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef. Then I heated the iron grill well and applied a small amount ...
3
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3answers
1k views

How much should I season meat before sous vide cooking?

I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished. When the steak comes out of the bag I pat dry very thoroughly ...
8
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2answers
18k views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
14
votes
7answers
24k views

Why do burgers sometimes fall apart on the grill?

Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too ...
5
votes
4answers
22k views

How do I make sure that the meat cooks well and yet stays juicy on a bbq?

I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get any of the meats I cook to be well-cooked ...

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