Questions tagged [meat]

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

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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
0
votes
1answer
2k views

Does leaving the lid on make a difference to whether the meat in a soup softens/cook properly?

I've been coooking soup with a pot lid off and notice the meat is still tough when cooking. It could be the due to the lid or some other factor. I put a thermometer in the soup water and it seems to ...
0
votes
1answer
63 views

Meat Thermometer

Bought a new Food Network meat thermometer. Temperature never changes. Always stays at 160 even before use. What is wrong? How do I correct?
0
votes
1answer
2k views

Using white vinegar in all types of cooking

I'm curious if I use white vinegar in almost all types of cooking is there any problem? Deodorising fish and meat can I use vinegar while they are on heat? Can I use white vinegar while cooking ...
1
vote
1answer
1k views

Confusion about chicken leg & thighs nutrition facts (calories)

First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have the same. I know chicken breast have ...
7
votes
4answers
1k views

What are the benefits of using natural casing when making sausages?

I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
1
vote
1answer
1k views

3 day old steak turning brown from the inside out

I have a 10oz. steak I cut 3 days ago. It was stored on peach paper, which is oxygenated. It is beginning to brown from the inside out. The exterior is fine, no slime, no odour. But when cooked, it ...
2
votes
2answers
6k views

How to stop spices burning when browning meat?

I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture in the bottom of the pan.
3
votes
3answers
11k views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
3
votes
1answer
2k views

How to mix butter with meat

I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix all the ingredients (mostly ground meat ...
2
votes
1answer
166 views

Is it possible for a foreign object to be embedded in a piece of pork?

A couple of days ago I made a sweet and sour pork dish, and had some leftovers for lunch today. While chewing I noticed something hard. When I took it out of my mouth, there was a diamond stud earring,...
15
votes
1answer
97k views

How should I deal with blood released while thawing meat in the refrigerator?

Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...
17
votes
3answers
5k views

Is there any advantage to combining spices before applying them to meat?

Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). ...
9
votes
8answers
10k views

How to reproduce meat flavor

Recently I have become a vegetarian. I have always loved hamburgers, but the taste of vegetarian hamburgers isn't anywhewre close. I would like to know if there is any way to reproduce the flavor of ...
15
votes
7answers
47k views

Does milk tenderize meat?

In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best ...
1
vote
3answers
181 views

Started thawing but can't finish cooking meat: Time Sensitive

I took a large pack of ground beef out of the freezer and it has been in the fridge for no more than 10 hours. There are still ice crystals on the meat. I'm on call and turns out I won't have the ...
8
votes
7answers
18k views

How is Kiwifruit used to tenderize Meat?

I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fruit this time? I read that the actinidin ...
1
vote
1answer
163 views

Does eating foods made using transglutaminase pose any risk to your health? [closed]

Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
0
votes
2answers
120 views

What do I do with the neck?

Often when I buy a dressed fowl, it comes with the neck, a bony object, which in the case of a duck, is suggestive of the male anatomy. This item is so hard and bony, it would take a heavy cleaver to ...
1
vote
1answer
1k views

Could You Use A Dutch Oven as A Casserole

Is there some scientific reason as to why a recipe would suggest using a casserole dish instead of using dutch oven. I understand (that usually) one is ceramics and one is cast iron, but does that ...
6
votes
2answers
31k 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-...
12
votes
7answers
19k 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 ...
7
votes
4answers
5k views

Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
-4
votes
3answers
924 views

Pork Belly - served with soft fat [closed]

I have been to two restaurants now and been really disappointed with their pork belly as I was expecting the fat would come crispy. When it didn't, the waitress said "Chef said it's slow cooked, so ...
9
votes
2answers
308 views

Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to ...
2
votes
3answers
15k views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
25
votes
4answers
686k views

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any ...
62
votes
10answers
756k 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 ...
2
votes
2answers
997 views

Do people add onions when cooking meat via sous vide

I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
2
votes
1answer
2k views

What to do to get tender, edible steak instead of it being rubbery?

I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking steak. The steak pieces: 1kg bought from ...
11
votes
1answer
1k views

Sous Vide ribs — can't eat for 2 days… best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the ...
1
vote
3answers
212 views

Does there exist a chemical-free, homemade substitute to deli?

Kids eat cold cuts cheerfully, whether alone or in sandwiches. I avoid salamis as their (saturated) fat content is conspicuous and alarming, but even the better ones, such as capocollo, are still ...
3
votes
1answer
629 views

How to cook fallow deer ribs?

Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °C = 167 °F and they where amazing! Done ...
2
votes
2answers
225 views

What makes meat overly juicey?

Yesterday I cooked a steak and today I cooked another (from the same cute). Today it turned out much better and on reflection it was because it was LESS juicy. Now, I find this surprising as I always ...
1
vote
1answer
997 views

How do you prevent chicken from sticking when searing?

My method of making stewed chicken is to sear the outside, take the chicken out, add veggies, saute, THEN add the chicken and cook until its ready. That way the chicken gets a sear and is not ...
13
votes
4answers
5k views

Is there any advantage to cooking steak on the bone?

My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there ...
75
votes
14answers
14k views

Any benefit to buy high-quality meat for a mediocre cook?

Quite honestly, I consider myself a mediocre cook as I am consistently able to make decent dishes. Nothing I ever make is fantastic and almost never terrible. The question is this: will my cooking ...
2
votes
2answers
966 views

How do you properly sear a sausage?

I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searing them. This makes for an odd assortment ...
0
votes
1answer
672 views

Prime rib weight on a restaurant menu - raw or cooked?

When a restaurant menu lists a weight for a steak, I know it's raw weight. But when it lists the weight for prime rib, is it raw weight or cooked weight?
3
votes
1answer
780 views

How does the way chicken is cut affect the taste (if at all)?

I wonder if a sloppily filleted chicken breast will yield a drier, less flavorful chicken. If it does, why is this the case? And what is the proper way to filet a chicken?
1
vote
1answer
124 views

How to go from a full pigeon to just the breast

We have 9 people coming for Christmas tomorrow and have 9 pigeons like this: We are going to follow this recipe. And as you can tell we only need the breasts of the pigeon. How do I go about not ...
2
votes
1answer
3k views

Ingestion of small piece of uncooked meat [closed]

I have a question about e coli. I ate a little bit of a very small piece of uncooked beefalo hamburger. I am under 18, and over 11. I know that there are bi-products of this, but what exactly are they?...
2
votes
2answers
5k views

Is the miracle thaw safe?

I have a miracle thaw from my mother from many years ago. It works fantastic but I would like to know if this thing is safe? Does anything penetrate into the meat?
2
votes
1answer
967 views

Which cheaper cuts of beef are suitable for steak tartare?

I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it from beef round once and it was fine too, ...
9
votes
5answers
507 views

How do you source meat that will be minimally cooked?

I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable ...
1
vote
1answer
75 views

Optimize use of seasoning in salty food

How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe (however, i put the same or an smaller ...
1
vote
1answer
1k views

Reheating Prime Rib

I am cooking an 18 lb. prime rib Christmas day and then traveling an hour and a half to serve the meal. At what temperature and for how long should I reheat the prime rib before serving. I don't want ...
2
votes
2answers
4k views

Adding water to a pan-fried burger

I picked up this trick from one of the restaurants I used to work at. When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of water midway through cooking and cover the ...
6
votes
1answer
242 views

What is a good substitute for puffin?

I am trying to recreate a faroese dish of braised puffin stuffed with cake. As I live in the UK, puffin is not a meat that is easily available (if at all). To anyone who has tried puffin or knows ...