Questions tagged [meat]

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

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3
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3answers
69k 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
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3answers
7k 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
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5answers
27k 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 ...
3
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5answers
19k 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. ...
2
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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 ...
2
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3answers
7k views

How should I control the time and temperature when baking two dishes?

I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...
2
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3answers
29k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
2
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3answers
5k views

Rabbit Substitute?

I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute? I've never even had rabbit ...
2
votes
1answer
4k 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
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6answers
36k views

How do I ensure my cooked meat turns out moist?

I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy. How do I ensure my cooked meat turns out moist? thermometer? braise the meat? cook less time? ...
2
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2answers
3k views

What exactly does cooking meat do as far as sanitation goes?

I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already, or has been dropped on the floor or ...
2
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1answer
387 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 ...
1
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0answers
132 views

Australian Meat (Chunky steak) Pie: loss of Gravy/Sauce after cooling/freezing

Main Question: When cooking the beef stew portion of the Australian Meat (Chunky steak) Pie recipe, the created sauce/gravy 'disappears' after cooling or freezing. How can one prevent this from ...
1
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2answers
414 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. ...
1
vote
1answer
349 views

Is there a table that shows the cooking temperature and the duration for different meat types and its bones?

Just wondering if there is a table (similar to the one below - including a example) that can shows the cooking temperature and the duration to cook different types of meat (and/or its bones) in ...
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3answers
3k views

What are the downsides to "low and slow" when cooking meat?

In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recommended when making stews and various other ...
1
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2answers
6k views

Making a sausage and letting it dry out in the fridge

I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garlic, and two tbsp vinegar. This is ...
0
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2answers
27k views

How long is the cooking time for pork roast?

How long should I cook 2 three pound bipork sirloin roasts for? I tried cooking one before for 3 hours at 400° but it came out real tough.
-4
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2answers
34k views

How long does it take to cook ground meat on a skillet? [closed]

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken

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