Questions tagged [meat]

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

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13
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3answers
532 views

I have a frozen brown bear (roast?) from somewhere in Alaska

I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prepared well, though have no more info. I ...
13
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2answers
6k views

“Cooking” with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
13
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6answers
37k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
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6answers
2k views

Uses of Horse Meat

What (roughly) does horse meat taste like? What kind of dishes can I make with it?
12
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3answers
35k views

Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?

I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I just read On Browning Ground Meat in ...
12
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6answers
12k views

A question about browning meat for spaghetti bolognese

I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does ...
12
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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 ...
12
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3answers
12k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
12
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6answers
15k views

Do I need to cook the meat filling before stuffing ravioli?

I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, and veal mixture. My question is, do I ...
12
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5answers
39k views

What is the correct internal temperature for rabbit meat?

I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? ...
12
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3answers
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What brine ingredients are effective?

I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, ...
12
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1answer
6k views

What happens to the flavour of meat when you cook it Star Anise with Onions?

What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is ...
12
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3answers
2k views

When does the rule “only flip meat once” not apply?

Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
12
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1answer
5k 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 ...
11
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6answers
6k views

What can I substitute for soda pop in a sweet pork recipe?

I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
11
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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 ...
11
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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 ...
11
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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 ...
11
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2answers
6k views

Hanging at home

I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
11
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2answers
2k views

How Can I Tell If Meat Has Been Brined?

My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I ...
10
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2answers
3k views

What cut of beef is “plat nerveux”?

The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
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5answers
4k views

Why does prepackaged deli meat taste better when you take each slice and “fluff” it?

If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and "fluff" up each piece as you lay it on your ...
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2answers
14k views

What is it in frozen food that makes chefs so mad?

Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not thawed before cooking? Does he mean that ...
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3answers
2k views

Cooking moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking moose?
10
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3answers
180k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
10
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1answer
6k views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As you can see, the chicken is not cripsy or ...
10
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3answers
44k views

Will meat cook inside of a rice cooker?

I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of ...
10
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2answers
970 views

What is special about pork that makes it so suitable for curing?

No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
10
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1answer
48k views

Is there a downside to tenderizing meat?

I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the ...
10
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2answers
4k views

Does butter really penetrate a steak when allowing it to rest after cooking?

I understand that when a steak rests after cooking, the muscle fibers relax, allowing the juices to reenter the meat as described here. I've heard that while the meat relaxes and the juices flow in, ...
10
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1answer
5k views

Cooking Temperature for Crocodile meat?

Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like ...
9
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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 ...
9
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4answers
40k views

What is the lowest possible temperature for stewing meat?

If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible temperature?
9
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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 ...
9
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3answers
5k 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, ...
9
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5answers
2k views

Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them ...
9
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5answers
4k views

Ways to bar-b-que and smoke Kangaroo

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out: Kangaroo meat is very low in fat, usually less than 2%. This is lower than ...
9
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3answers
2k views

Are products labeled Kosher or Halal generally of a better quality than those that aren't?

I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
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2answers
2k views

Am I thawing this London Broil safely?

I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved it to the fridge. While thawing in cold water, I had ...
9
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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?
9
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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 ...
9
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8answers
15k 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
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3answers
44k 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
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2answers
81k views

What types of meat should I pound and why?

I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the result that ...
9
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3answers
2k views

Spongy ground venison

How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor — almost what ...
9
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2answers
3k views

A substitution for pork in Swedish meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the Bible clean and unclean meat, fish, and fowl). Would ground ...
9
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1answer
19k views

Cooked meat diaper: toxic?

I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For ...
9
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5answers
28k views

Döner Kebab Spices?

I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spices are used to prepare it around western ...
9
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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.
9
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2answers
2k views

What factors affect collagen to gelatin conversion?

I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...