Questions tagged [meat]

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

Filter by
Sorted by
Tagged with
7
votes
2answers
941 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, ...
1
vote
1answer
881 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 ...
0
votes
2answers
246 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 ...
6
votes
1answer
1k 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 ...
9
votes
2answers
3k views

A substitution for pork in Swedish meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the Bible clean and unclean meat, fish, and fowl). Would ground ...
-1
votes
1answer
198 views
0
votes
1answer
2k 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 ...
2
votes
1answer
7k views

Soaking liver in milk: in or out of the fridge?

When soaking pork liver in milk for 2 hours, should I place it in the fridge or at room temperature? I'm worried it might go bad, as my room is pretty hot in the summer...
9
votes
5answers
4k views

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
1
vote
1answer
6k 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?
3
votes
1answer
4k 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....
50
votes
5answers
232k views

Why is it dangerous to eat meat which has been left out and then cooked?

If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
7
votes
2answers
182 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 ...
25
votes
14answers
438k 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 ...
4
votes
3answers
1k views

Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
9
votes
2answers
81k views

What types of meat should I pound and why?

I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the result that ...
0
votes
3answers
36k 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 ...
10
votes
3answers
2k views

Cooking moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking moose?
13
votes
3answers
532 views

I have a frozen brown bear (roast?) from somewhere in Alaska

I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prepared well, though have no more info. I ...
0
votes
2answers
59 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,...
5
votes
2answers
2k views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
20
votes
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 ...
17
votes
2answers
12k views

How does velveting work?

The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a ...
2
votes
2answers
8k views

What is the correct way to make “Brazil style” BBQ meat?

I'm interested in cooking some meat Brazilian style, like they do at those BBQ restraunts where the meat is served on trays in small slivers. Is there an effective way to do this without a huge ...
1
vote
1answer
109 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
votes
1answer
2k 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
votes
1answer
114 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 ...
32
votes
9answers
287k views

How do Chinese restaurants tenderize their meat?

I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook. ...
10
votes
1answer
6k views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As you can see, the chicken is not cripsy or ...
7
votes
6answers
967 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 ...
9
votes
8answers
15k views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
0
votes
1answer
94 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 ...
5
votes
1answer
5k views

Cooking tips for elk sausage

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking (...
8
votes
1answer
1k 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 ...
2
votes
1answer
738 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
8
votes
6answers
3k views

How do you prepare a rabbit? [closed]

A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
9
votes
3answers
2k views

Spongy ground venison

How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor — almost what ...
12
votes
5answers
39k views

What is the correct internal temperature for rabbit meat?

I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? ...
4
votes
1answer
9k views

Is it safe to cook pheasant medium?

Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
10
votes
2answers
969 views

What is special about pork that makes it so suitable for curing?

No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
6
votes
2answers
214 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 ...
2
votes
3answers
3k 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
votes
2answers
115 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 ...
-1
votes
1answer
640 views

History of eating not fully cooked meat

When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specifically in how it became popular in the ...
13
votes
6answers
2k views

How can I reproduce a “gamey” flavor?

I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of ...
0
votes
3answers
489 views

how can I mince a small amount of meat?

I want to be able to mince a small amount of meat for steak tartar to eat right away. I want the mince to be fresh each time, so mincing more in advance and storing is not an option, no matter what ...
1
vote
2answers
698 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
214 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....
1
vote
1answer
5k 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
votes
4answers
156 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 ...