Questions tagged [meat]

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

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2
votes
2answers
174 views

How to tell pre-sliced, raw mutton from beef?

Given two plates of raw, thinly sliced meat (e.g. hot pot or Korean BBQ), how can one reliably disambiguate beef from mutton? Both appear as thin slices of red meat, with similar texture and marbling....
-1
votes
1answer
106 views

Blood essential to making delicious Bison Meatballs? [closed]

We got a few more bricks of bison than usual due to the Whole Foods sale - they seem to get more bloody the longer they sit in the fridge (1/14 date). Tried making meatballs for the very first time. ...
10
votes
5answers
4k views

Not a tender steak

I have just grilled a AA boneless strip loin on the B.B.Q. I thawed it out in the fridge overnight. It was about 1" thick. I removed the outside moisture with paper towels and seasoned with salt and ...
3
votes
4answers
15k views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
9
votes
7answers
1k views

Extremely tender beef at hospital

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
0
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0answers
39 views

Slow cooker on warm for 2 hr with pot roast [duplicate]

I made a mistake and put a pot roast on warm setting in a crockpot and then I finish cooking it on high Is It save to eat
4
votes
8answers
34k views

What meat should be used for Bolognese?

Bolognese sauce is a recipe that has earned my disrespect, despite me always keeping a pound of supermarket ground beef in the freezer ready to make it. You see, I use it as a fall-back recipe for ...
1
vote
2answers
115 views

What would happen if I dehydrated fresh sausages for a couple hours?

I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages ...
2
votes
2answers
65 views

Prime Rib w/ bacon wrap

My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I was going to do this 200° slow roast with a quick ...
-2
votes
0answers
15 views

still safe to serve [duplicate]

I smoked a ham in my smoker then fully wrapped it in plastic and put it in a bag. It was refridgerated for a day. I gave it to a friend who forgot it on their counter for 2 days is it still eatable.
2
votes
3answers
3k views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
4
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2answers
1k 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
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3answers
59k views

Why has the meat turned out to be hard like rubber?

I was following this recipe for Chinese Stir-Fired Steak with Peppers. I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turned out very hard, like rubber. I suspect ...
0
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0answers
58 views

Food safety of low temperatures like sous vide and slow cooking [duplicate]

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is ...
9
votes
4answers
3k views

Finishing pre-cooked prime rib, day-of?

I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas Eve (pickup at 4pm) so I can just finish it ...
0
votes
2answers
137 views

What are some cheap types of meat that are suitable for a stir fry? [closed]

I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is almost unpayable, so I'd like to look into alternatives. I ...
5
votes
1answer
4k views

Gases used in packaging food?

What's the difference between CO2 and N2 used in food packaging?
31
votes
8answers
123k views

How long do you let a steak from the fridge come up to temperature, and when do you salt it?

Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
3
votes
1answer
187 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?
2
votes
4answers
323 views

how to take away the dead animal taste/smell from meat?

I went vegetarian for a while and now back on meat. but there is a lot of time the smell is repulsive like rotting flesh and death. My family member say its all in my head, but i am sure a real chef ...
3
votes
1answer
192 views

What is this discoloured patch in my smoked prosciutto?

I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco. Within this selection is smoked prosciutto. However, it appears ...
3
votes
1answer
152 views

Is there any use for the bark trimmings of dry aged beef?

I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is safe to be consumed. I aged my beef in an ...
2
votes
6answers
13k views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
0
votes
1answer
176 views

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 ...
12
votes
6answers
16k views

Do I need to cook the meat filling before stuffing ravioli?

I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, and veal mixture. My question is, do I ...
0
votes
0answers
20 views

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 ...
10
votes
2answers
3k views

What cut of beef is “plat nerveux”?

The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
18
votes
5answers
104k views

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and ...
8
votes
3answers
41k 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 ...
0
votes
1answer
134 views

Pressure Cooker - Same Settings, but much tougher meat

I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time. This time, however, the thighs were still a little ...
2
votes
1answer
160 views

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 ...
4
votes
1answer
87 views

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 ...
1
vote
2answers
150 views

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 ...
2
votes
1answer
110 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 ...
0
votes
2answers
161 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 ...
10
votes
1answer
50k views

Is there a downside to tenderizing meat?

I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the ...
3
votes
1answer
132 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 ...
4
votes
2answers
3k views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
1
vote
4answers
39k views

Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?

Simply, as the title says I’d like to know if it is safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge. Given the ready-made pies still need to be cooked to a high ...
1
vote
1answer
65 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 ...
33
votes
15answers
155k views

How to rest meat but not let it get too cold?

Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after ...
0
votes
1answer
147 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 ...
6
votes
5answers
66k views

What am I doing wrong with my pressure cooker?

Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes. The result was very dry and there ...
2
votes
0answers
94 views

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 ...
0
votes
2answers
627 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
1
vote
2answers
5k views

How to identify a fresh meat?

I live in a big city, and there are not many fresh butcher shops here. Meats are found on supermarkets and they are passed by a frozen proccess to be able to stay longer on shelfs. I would like to ...
3
votes
1answer
91 views

Storing cooked food in ziploc [duplicate]

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 ...
2
votes
2answers
145 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 ...
4
votes
1answer
7k views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
2
votes
1answer
51 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 ...