Questions tagged [meat]

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

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11
votes
6answers
42k views

Does honey actually tenderize meat?

I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize ...
9
votes
8answers
14k 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 ...
9
votes
3answers
6k views

How do I properly breadcrumb meat?

I have always breadcrumbed meat in a certain way (cordon bleus, schnitzels). But the crumbs on the food are nowhere near a standard that I would make this for guests. The crumbs always come off, ...
5
votes
1answer
510 views

How do you get a sear on chicken breast without overcooking it?

Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end with either flavorful (but dry) chicken, or ...
15
votes
7answers
50k 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 ...
14
votes
7answers
23k 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 ...
14
votes
1answer
6k views

How does pineapple tenderize meat?

It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also seen suggestions that acid is an ...
9
votes
5answers
527 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 ...
9
votes
8answers
18k 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 ...
9
votes
2answers
2k views

Know if a turkey is done cooking

I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer.
8
votes
3answers
45k 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 ...
8
votes
2answers
10k views

Partially defrosting, then refreezing?

OK, so we shouldn't refreeze meat once it's been defrosted. But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or ...
7
votes
5answers
94k views

How to dry homemade pork sausages with proper humidity and temperature?

I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages ...
4
votes
2answers
320 views

Different ways for aging steaks

I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
3
votes
2answers
6k views

Best way/temperature to get maillard reaction on meat/steak

Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C there is basically no maillard, only ...
2
votes
1answer
4k views

How long, optimally, should you marinate chicken or beef?

When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for different kinds of meat? What are some ...
0
votes
1answer
4k views

How does meat nutritional profile change in freezing?

My teacher said that you cannot stop fats going bad with freezing. So fatty meat is not good idea to freeze over a long time. Are there other factors to consider in freezing meat?
-1
votes
3answers
1k views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
14
votes
1answer
2k views

Is there a difference between freezing meat at 26°F and 0°F?

According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulation?
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 ...
11
votes
2answers
2k views

What would convert this chili recipe into a Russian chili?

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a ...
9
votes
3answers
47k views

How does lemon juice “cook” meat?

Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
9
votes
5answers
41k 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?
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.
7
votes
3answers
14k views

Differences between cooking a whole duck vs chicken or turkey?

I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
7
votes
6answers
959 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 ...
7
votes
1answer
8k views

How long is SPAM really good for?

I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will last more than 25 years.
7
votes
1answer
2k views

What is Turkey Bacon?

Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
7
votes
2answers
619 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 ...
7
votes
3answers
20k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
6
votes
3answers
23k views

How to prepare mutton so it's not tough?

I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough. I'd ...
6
votes
1answer
10k views

How to remove individual steaks from a lump I mistakenly froze together?

I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks ...
6
votes
9answers
33k 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?
5
votes
1answer
7k views

Making Subway-like salads at home w/ zero work

I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and simply mix them together to make a ...
5
votes
5answers
3k views

Advice for low temperature cooking

I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...
4
votes
2answers
37k views

Meat and Poultry Changing Color in Marinade?

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...
4
votes
1answer
3k views

Freeze meat before or after cooking?

If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze it? I've done both options, but I've ...
4
votes
8answers
39k 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 ...
4
votes
9answers
3k views

secret ingredient in a restaurant bolognese

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt ...
4
votes
3answers
25k views

Tips for getting a meat loaf to come out just right?

I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so I thought I would try making a meat ...
4
votes
1answer
37k views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
3
votes
3answers
6k 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?
3
votes
3answers
63k 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 ...
3
votes
1answer
176 views

Why slow thawing is the best way to defrost a chicken flavor wise?

From Julia Child's "The Joy of French Cooking": The best method for defrosting frozen chicken, according to those in the business, is the slowest : leave it in its transparent wrapper and let ...
3
votes
2answers
6k 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 ...
3
votes
5answers
12k views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
3
votes
5answers
23k views

Is all sausage considered a “Processed Meat”?

Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a ...
2
votes
1answer
357 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 ...
2
votes
1answer
3k views

Can thawing meat too quickly affect its quality?

Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of ...
2
votes
1answer
2k views

What are the benefits of stewing on the hob over cooking in the oven?

When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven for slow-cooking but a lot of recipes ...