Questions tagged [meat]

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

Filter by
Sorted by
Tagged with
7
votes
2answers
493 views

Is there a name for the mushy sludge that forms around/beneath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
0
votes
1answer
106 views

How to ensure fat stays in meat/fish?

I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to ensure fats and oils are retained during ...
8
votes
1answer
4k views

Little bit of an odd question, but what does pelican taste like?

Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a look around on other sites but couldn't ...
3
votes
1answer
475 views

Do I wash off the “silicone” before using my meat grinder

I have a Lem Big Bite meat grinder which I always thoroughly clean and spray with food-safe silicone lubricant after each use. My question is, do I "wash or rinse" the parts that I've sprayed BEFORE ...
3
votes
1answer
1k views

New to grinding meat

I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef vs Turkey, etc.
6
votes
3answers
34k views

Why do you need to cool the filling of a meat pie before adding to the pastry?

Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled ...
2
votes
2answers
3k views

I am making momos at home and want to store them too

I am making chicken momos at home for the first time.My question was that if I want to fry the momos do I directly put them in the fryer or steam them first and then fry it.What will be the difference ...
3
votes
1answer
173 views

What cut of beef is this?

My dad asked me to clean out his freezer and I found this cut of beef. It said "rib" on it, but it looks like no rib I've ever seen. (click for full size) Is this an ankle? How can I identify ...
1
vote
0answers
52 views

Bottom Round Roast Troubleshooting [duplicate]

The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we ...
4
votes
2answers
160 views

Making a test tiny roast

If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days. So I want to cut off a small piece ...
3
votes
2answers
5k views

Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?

I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here. I'm currently focusing on chuck roast ...
43
votes
17answers
581k views

Is it bad to cook frozen meat without thawing it?

I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting for it to thaw? Sometimes, I realize I forget to take meat out of my freezer beforehand, when I am too hungry ...
14
votes
4answers
25k views

Is the “gamey” taste of venison just a polite name for “rotten”?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...
36
votes
3answers
11k views

Why should I “rest” meat after cooking?

I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
2
votes
2answers
3k views

Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/...
3
votes
3answers
4k views

Can I defrost chicken to separate then refreeze?

If I buy a large quantity of chicken frozen together, can it be thawed, separated, then refrozen safely?
12
votes
6answers
2k views

Uses of Horse Meat

What (roughly) does horse meat taste like? What kind of dishes can I make with it?
9
votes
5answers
38k views

What cut of meat is used to make shabu shabu?

I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?
2
votes
0answers
49 views

Thawing meat: Do the bacteria that make meat bad need temperature or thermal energy to thrive? [duplicate]

Real world example: when I thaw frozen meat in 5L of warm water vs 20L of cold water, it thaws roughly in the same time for me (note, the warm water is not kept warm) - Which I guess means that the ...
6
votes
6answers
2k views

How to prevent meatballs from drying out when I substitute a lean meat?

The meat in question that I use would be ground turkey, though this could apply for any leaner ground meat used to replace beef. This would also be more for recipes such as turkey burgers and ...
3
votes
1answer
4k views

Substitutes for Italian sausage

I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the ...
8
votes
3answers
26k views

Will meat overcook in a boiling water pot?

I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and add in spices/vegetables to the water, ...
1
vote
2answers
1k views

Chorizo sausage as a ground chorizo substitute?

I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince the sausages and maybe achieve the same ...
1
vote
3answers
262 views

Why do we slice some meats thinly and not others?

Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?
1
vote
1answer
1k 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 ...
2
votes
1answer
2k views

Why does this work? (defrosting steak)

I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot water on top of that. To my surprise, it ...
2
votes
1answer
799 views

How do I avoid duck ending up tough?

I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid this? Should I debone it, or separate the ...
9
votes
6answers
10k views

How to deal with a fresh hare?

My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, but this is a step too far. Any suggestions (apart from ...
1
vote
1answer
188 views

Storing Iberico and Serano ham long-term

What is the best method for storing unsliced Iberico and Serano ham? Is there a 'recommended' temperature or humidity level that I should be aiming for? How long will it last?
1
vote
1answer
3k views

Why is my meat still tough after hours of cooking?

I have been cooking this meat in 200-250f for hours. But its still very tough. It doesnt stand the fork test. Why? Could it be because the collagen needs lower temperatures to break down?
1
vote
1answer
179 views

Baking Sirloin in Oven on Pizza?

Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go. This week, the ...
2
votes
1answer
1k views

Should I clean the pan between batches of browning

I am a proponent of browning meat at high temperature to get the maillard reaction prior to whatever remaining cooking steps there may be. I usually use a large stainless steel pan and a quantity of ...
2
votes
1answer
347 views

How do I cook brain to achieve a firmer texture?

Most of the time we fry brain and eat it. But due to its semi-solid state, it doesn't seem good. Also Wikipedia says: Consuming the brain and other nerve tissue of animals may be hazardous to ...
59
votes
1answer
8k views

What constitutes the majority of meat?

Looking at 100g chicken breast for example, I see that ~30g is protein and ~4 is fat. What is the rest of the 100g piece made of? Is that all connective tissues? Fiber? Something else?
2
votes
6answers
14k views

Does storing meat in plastic alter how long it takes to go off?

I was recently told quite emphatically that "Storing meat in plastic makes it spoil faster" I suspect that this is an old wives tale, but haven't been able to find anything that either proves or ...
5
votes
2answers
125 views

How to determine if meat needs to be aged?

Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged 2-5 days (depending on the age of the ...
0
votes
2answers
936 views

What ingredients to use to prevent steak from drying out on the grill?

I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but have yet to try and incorporate it into ...
13
votes
3answers
19k views

Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
2
votes
2answers
406 views

Which protein sources have the lower carbon footprint [closed]

I'm concerned about the climate change and I've noticed that the meat industry has a huge role in it. I'm wandering which protein sources have lower CO2 footprints. I know wheat gluten has lot's of ...
1
vote
1answer
2k views

How to keep biryani hot and moist for a long time

I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of ...
0
votes
1answer
152 views

How can I cold smoke without any of the equipment?

I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm looking for a quick, simple, one-off ...
6
votes
2answers
1k views

Kosher alternative for butter as emulsifier

Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). ...
1
vote
2answers
165 views

What do you call a steak separated with fork?

I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It was a fairly flat cut but the steak ...
1
vote
2answers
128 views

How do I adjust the temp to bake country ribs so they take twice as long?

I want to cook my pork country ribs for about 4 hours, while we're at church. They're covered, and have a sauce on them. The original recipe says 1.5-2 hours at 350°. What temp would be the best ...
1
vote
1answer
28k views

Is it safe to cook raw meat (beef) and veggies in the same pan?

Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I should be okay, right?
1
vote
1answer
2k views

Can I cook meat on low for half the preset time?

I have a Crockpot that has preset settings to cook on high for 4 or 6 hours or cook on low for 8 or 10 hours. The Crockpot model is "Crock-Pot® SCCPVL605-B Cook and Carry Smart Pot Slow Cooker" and ...
-2
votes
2answers
150 views

What's the least fatty meat to use in this recipe? [closed]

Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what kind) 3-4 tablespoons herbs/spices of your choice Cook the ...
13
votes
3answers
35k views

When is it OK to cook a burger medium?

When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your burger through to ensure that any ...
4
votes
2answers
4k views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
0
votes
1answer
164 views

What is Biltong and how to make it? [closed]

What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it