Questions tagged [meat]

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

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1answer
4k 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 ...
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1answer
4k 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 ...
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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 ...
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1answer
69 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?
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2answers
2k 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 ...
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2answers
270 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 ...
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2answers
11k 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.
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1answer
192 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,...
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1answer
5k views

Gases used in packaging food?

What's the difference between CO2 and N2 used in food packaging?
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3answers
6k 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). ...
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15answers
14k views

Grilling veggies & meat on same surface for vegetarian guests

If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian?
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2answers
121 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 ...
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1answer
2k 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 ...
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1answer
171 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?
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1answer
201 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?
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1answer
2k 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 ...
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1answer
34k 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?
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1answer
3k 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 ...
3
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1answer
3k 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 ...
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2answers
2k 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?
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3answers
257 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 ...
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1answer
2k 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 ...
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1answer
749 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 ...
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2answers
358 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 ...
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1answer
2k 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 ...
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3answers
2k 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 ...
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2answers
496 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 ...
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4answers
6k 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 ...
76
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14answers
15k 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 ...
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2answers
2k 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 ...
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1answer
941 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?
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1answer
1k 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?
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1answer
4k 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?...
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2answers
7k 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?
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1answer
1k 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, ...
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3answers
573 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 ...
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1answer
87 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 ...
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1answer
134 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 ...
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1answer
2k 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 ...
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2answers
10k 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
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1answer
300 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 ...
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3answers
2k views

How do you minimize the heat loss from adding meat to a hot pan?

Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took forever for the heat to climb back up. Is there a way to ...
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1answer
755 views

Defrosting meat - broken freezer [duplicate]

I have had to buy a new freezer as mine broke last night, a new one will be delivered tomorrow morning, but I have to unplug it tonight. Will it be safe to put the meat in the new freezer possibly 10 ...
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1answer
21k views

Is it best to freeze meat pies before or after baking?

I'm making Tourtiere meat pies which will be frozen. should I bake first and then freeze or freeze before baking
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3answers
2k 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 ...
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1answer
2k 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 ...
5
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1answer
579 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 ...
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2answers
4k views

Should I brown meat for a stew before freezing it?

I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
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4answers
19k views

I have a water-logged meat thermometer (non-digital) How do I dry it out?

I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a ...
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2answers
4k views

Can I brine meat after cooking it?

I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more tender and moist, like the storebought ...

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