Questions tagged [meat]

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

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2
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3answers
154 views

Tips for making lean ground beef patties tender?

I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it ...
7
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6answers
951 views

Meat Substitutes [closed]

Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
3
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1answer
318 views

Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?

Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear ...
2
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2answers
101 views

What cuts of meat are preferable when you want to avoid drying out?

I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out. In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
1
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2answers
247 views

Why is my boneless beef tough and unedible?

I've been baking some meat (either lamb chops or boneless beef - not sure of cut). I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
2
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1answer
44 views

Canning for couple of days to one week of low acidic cooked food without pressure canning?

I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have pressure canner so, can I do it using Hot ...
6
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9answers
28k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
12
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3answers
2k views

When does the rule “only flip meat once” not apply?

Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
15
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12answers
32k views

Using a vacuum sealer to marinate?

With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
6
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2answers
435 views

Is it safe to cook large cuts of meat sous vide?

I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 138F just to make a point. Some large ...
1
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0answers
4k 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 ...
0
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1answer
37k views

Pork: sirloin vs tenderloin. Which one is most tender?

What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week.
1
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1answer
356 views

Why were my sous vide sausages dry?

I cooked some sausages sous vide at about 158F for a few hours. Usually I cook sausage in my pan until it hits an internal temperature of about 155 and it climbs to 165 and they are incredibly juicy. ...
2
votes
2answers
187 views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
9
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2answers
2k views

Am I thawing this London Broil safely?

I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge. While thawing in cold water, I had ...
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2answers
3k views

What is the lowest temperature possible (of water) to cook meat in?

Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be for it to be still able to cook the meat? ...
4
votes
1answer
351 views

Does the chinese method of throwing minced meat really make a difference?

I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea seems to be either or a combination of: ...
13
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6answers
37k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
1
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1answer
151 views

Boiled Ribs left in water overnight, parents say its fine to eat [duplicate]

So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it ...
4
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2answers
1k views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat and ...
0
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1answer
141 views

Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
11
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6answers
6k views

What can I substitute for soda pop in a sweet pork recipe?

I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
2
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1answer
166 views

How long to cook 500g of boneless pork leg?

I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
14
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7answers
228k views

Why is fish not considered as meat?

While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But some of my elder German friends say that meat and “...
1
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1answer
150 views

What is the quickest way to evenly slice chicken breasts for jerky?

I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
0
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2answers
258 views

What part of meat is mince meat made from?

It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat. What part of meat does mince meat usually ...
0
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1answer
286 views

What can I cure at 15c and 50% humidity?

I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. The issue is I cant seem to find products ...
4
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3answers
3k views

Boiling meatballs, how long?

I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
4
votes
6answers
484 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
7
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5answers
16k views

How deep do you need to insert the probe in a piece of meat to guarantee accuracy?

I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to ...
2
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4answers
25k 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 ...
5
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2answers
645 views

Can I substitute gelatin for aspic?

I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and ...
2
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4answers
10k views

I have a water-logged meat thermometer (non-digital) How do I dry it out?

I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a ...
0
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3answers
42k views

Beef mince (ground beef) smells like vinegar

My wife bought some beef mince (ground beef) from a shop. It looked red. When she fried it, it give off an aroma of vinegar. Is it spoiled?
1
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2answers
626 views

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day. I noticed that after thawing it in ...
0
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1answer
113 views

Reheat only a few pieces of meat pie

My meat pie has already been cut and there are only a few pieces left. How can I reheat these pieces so the sides don’t dry out?
4
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3answers
1k 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 ...
0
votes
1answer
101 views

How to detect if meat (or any product) is not safe to be prepared as food?

What are the marks that product is spoiled and not safe to cook or eat? Besides obvious visual signs, like rot or bad smell of course. The reason I'm asking is that I leave a meat in fridge for an ...
6
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1answer
1k views

Keep or remove skin when grinding poultry?

After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it ...
22
votes
7answers
305k 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 ...
3
votes
1answer
546 views

How to rescue 'dry' carnitas?

I made carnitas in a slow cooker. I did not get a pork shoulder/butt cut of meat to make the carnitas recipe. I used pork loin instead...and rubbed salt, pepper, cumin, oregano on the meat. I put ...
22
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6answers
5k views

Are there different grades or styles of bacon?

In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the ...
7
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5answers
141k views

What kind of meat is used in cheese steak?

I want to do some cheese steak at home. I was wondering what kind of meat should I buy. What part?
10
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3answers
184k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
0
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1answer
54 views

Is it less bad to refeeze bones than meat?

I heard it's bad to refeeze meat. Someone told me it's less bad to refeeze bones. I have the bones from a venison shoulder someone gave me and thought it would make a nice gallon or so of broth but ...
13
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5answers
86k views

Is it bad to marinate meat for too long?

From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I came across this recipe here: http://www....
5
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4answers
3k views

Can I decrease salty flavor after brining a turkey?

I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove ...
2
votes
3answers
88 views

Tricks of griling kabab

I like to make kabobs, but when i try to turn over the kabob so it cooks evenly, the meat and vegetables sometimes spin around on the skewers.Is there a trick to grilling kabobs so i don't have to ...
1
vote
1answer
3k views

How to thicken watery gravy?

I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy can be thickened with cornstarch, but I ...
1
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1answer
1k views

How can I cook meat quickly without pressure cooker?

When I cook beef or mutton without a pressure cooker, it takes a long time for it to cook properly. Are there any methods of cooking meat quickly without using a pressure cooker?