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Questions tagged [meat]

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

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5
votes
2answers
125 views

How to determine if meat needs to be aged?

Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged 2-5 days (depending on the age of the ...
5
votes
1answer
5k views

Cooking tips for elk sausage

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking (...
5
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3answers
40k views

Should meat be seasoned before or after cooking?

When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.
5
votes
1answer
3k views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
5
votes
1answer
460 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 ...
5
votes
4answers
2k views

Can I decrease salty flavor after brining a turkey?

I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove ...
5
votes
1answer
176 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
5
votes
2answers
139 views

How do I trim fat down to an even layer?

Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I'd actually like to serve. How can I ...
4
votes
7answers
33k 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
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 ...
4
votes
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 ...
4
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3answers
3k views

Boiling meatballs, how long?

I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
4
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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
2answers
804 views

What is the history of souvlaki and is there any benefit in cooking meat on a skewer?

I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to better results, as opposed to just ...
4
votes
2answers
13k views

Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product....
4
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2answers
1k views

Is washing hands before handling meat/poultry necessary?

I was wondering if meat and chicken get cooked well, do we need to wash our hands before handling it?
4
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6answers
470 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
4
votes
2answers
370 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...
4
votes
4answers
33k views

Multitasking with oven ( roast and potatoes)

I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven. When I am making a meat roast, I want to make a potato side dish with it. However, when I put the potatoes ...
4
votes
6answers
8k views

What is Vegetable Meat?

I have come across this food, but I am not sure what it is called. This is a totally vegetarian food but looks like non vegetarian. It is made up of soya(soya beans). Does any one knows whats its ...
4
votes
2answers
3k views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
4
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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
3answers
846 views

Meat and fruit dessert

I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert. Question: What makes ...
4
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2answers
708 views

Is there an aging process by which to “oak” meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...
4
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3answers
23k 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
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1answer
3k views

Gases used in packaging food?

What's the difference between CO2 and N2 used in food packaging?
4
votes
1answer
250 views

Does poking steaks and other meats cause flavor loss?

I was barbecuing, during which I was testing my steak for give using the tips of my thongs. But I didn't pierce the meat or jab too hard. A friend said that I'm ruining the steak and that it causes ...
4
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1answer
4k views

What other meat can I use instead of pork in a Spaghetti Carbonara?

I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture. What can I substitute for the pancetta?
4
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2answers
1k views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat and ...
4
votes
3answers
819 views

Does freezing meat lead to differences detectable by blind testing?

"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential magnitude of the differences between fresh ...
4
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2answers
3k views

Oven vs pan for meat stews

I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting ...
4
votes
1answer
30k 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 ...
4
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2answers
32k 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
2answers
5k views

Do I need to boil kidneys?

I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up: Kidneys aren't "bad" in that they have the consistency and taste of muscle/meat... but they're very ...
4
votes
1answer
7k views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
4
votes
1answer
282 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course,...
4
votes
1answer
20k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (...
4
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2answers
317 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.
4
votes
1answer
83 views

Is There A Better Way Than Straining To Clarify Lard and Tallow?

The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. The fat rises to the top and when cold can be removed and is fairly pure. But sometimes the ...
4
votes
2answers
790 views

Terrine shrunk during cooking

I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed ...
4
votes
1answer
7k views

How to clean utensils used to cook raw ground beef that have been left in the sink overnight?

I cooked some ground beef yesterday and by the time evening came was too zonked to do the dishes. Now it's the following evening and they are still in the sink. How do I clean the stainless steel pan, ...
4
votes
1answer
5k views

Does meat marinate while it is in the freezer?

Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw it out for dinner tonight, but I'm ...
4
votes
1answer
503 views

Can I cook ribs by starting them one day and finishing the next?

I am serving ribs at a party, but I can't be at home that afternoon. If I cook them the day before and then finish them off right before party, will them still be tender?
4
votes
1answer
877 views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
4
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1answer
8k views

Is it safe to cook pheasant medium?

Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
4
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2answers
870 views

Should beef be cooked before adding to the pot for Stroganoff?

I'm following a recipe for Beef Stroganoff in a slow cooker. The recipe does not say whether I should cook the stewing beef at all before adding it to the slow cooker. I tend to thoroughly brown ...
4
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4answers
8k views

How long does raw ground meat last in the fridge?

Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
4
votes
1answer
324 views

Does the chinese method of throwing minced meat really make a difference?

I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea seems to be either or a combination of: ...
4
votes
2answers
158 views

Making a test tiny roast

If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few days. So I want to cut off a small piece ...
4
votes
1answer
982 views

Roast beef in slow cooker for 7 hours on low then on high for another hour?

I have been cooking a roast beef for 7 hours on low but it doesn't look like it will be cooked for another two hours. Can I put it on high or will it go tough?