Questions tagged [raw-meat]
The raw-meat tag has no usage guidance.
1
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2answers
72 views
Precook or raw when chilling meat?
I currently have an unopened package of raw sausages in the fridge (with several days left before expiration).
I also have a recipe to use all of the sausages, but due to the other ingredients in the ...
0
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1answer
69 views
Can I safely eat uncooked raw chicken that has been in my freezer over a year? [duplicate]
Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?
0
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0answers
29 views
Store meat raw or cooked outside [duplicate]
In the outside world ...
Let us imagine that we have enough meat to make two stews. Is it best to split meat and cook one today and one tomorrow or cook both today and reheat tomorrow?
Either way, ...
0
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1answer
118 views
Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?
I've had two distinct textures while cutting raw chicken.
Tender such that I barely even need to apply pressure with the knife
Very tough and "chewy" feeling
Does chicken come in all shapes and ...
-2
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2answers
59 views
How big of a roast do I need
We are making prime rib for dinner on Christmas Day, were having 25 people how many pounds of roast do I need
2
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3answers
2k views
Chemical meat tenderizers
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are:
What ...
2
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2answers
828 views
Can you mix raw chicken and French fries dip them in the same flour batter?
I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fries together and then fry them?
0
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0answers
53 views
How do you actually manipulate raw meat safely? [duplicate]
I understand the need for hand-washing and food safety procedures. What I don't understand is how you physically manipulate raw meat while maintaining safety. For example, if I'm roasting a chicken, I ...
1
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0answers
57 views
Italian sausage [duplicate]
I accidentally didn't refrigerate a package of ground Italian sausage when I returned from the grocery. It sat out at room temp for almost 3 hours. How safe should I assume it is?
0
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1answer
133 views
Amount of meat needed [duplicate]
How much beef brisket and how much pork butt should I buy to feed 40 people. 95 % men. They will be making sandwiches and have slaw and dessert .Needed right away. Thanks..
16
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4answers
6k views
How to keep flies away from curing meat
I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively).
I am aware of the risks, not only of bacterial contimination, but also of fly ...
9
votes
1answer
546 views
Is it safe to eat venison tartare from an animal that was harvested in the wild?
I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a local deer farm. There was no mention ...
1
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1answer
25k 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?
9
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2answers
259 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 ...
2
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1answer
3k 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?...
5
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2answers
4k views
Can I store raw meat in the fridge after defrosting in the microwave?
I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the microwave. The bacon got quite warm - not ...
2
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1answer
778 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, ...
0
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3answers
409 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 ...
8
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2answers
3k views
Is ok to have boxes of raw chicken stacked on top of each other
I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everything else. Is this safe health inspector/ ...
3
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2answers
566 views
Why is freshness more important for fish than beef?
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc).
...
0
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3answers
22k views
Smelly chicken - is it unsafe?
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but it had some clear bubbles/dots on it ...
29
votes
4answers
5k views
Salad packaged with raw meat: is it safe?
Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture:
This is clearly meant to be prepared in the form of tagliata con rucola,...
3
votes
1answer
107 views
How should I prepare meat to be ground?
I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince coming out. However I'm not quite sure ...
1
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2answers
14k views
How long can chicken stay out raw at room temperature before becoming unedible? [duplicate]
I know chicken isn't edible raw, but how long can it stay outside the refrigerator without gaining bacteria to where you can't even cook it?
6
votes
3answers
13k views
Why do the Japanese eat a lot of raw fish?
Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing ...
0
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0answers
2k views
What does it mean, when packaged meat depressurizes itself?
If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed package, I can't think how that could be. ...
2
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2answers
191 views
Standing Rib Roast
I have a receipe for a 5 lb. standing rib roast but it's 10 lbs.
How much do I have the change the cooking time to accomodate the bigger piece of meat?
0
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1answer
905 views
Packed meat unrefrigerated storage [duplicate]
I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
4
votes
2answers
12k views
Is it safe to prepare a crock pot recipe the night before?
I'm looking at slow cooking a beef stew on a workday. The stew includes raw beef.
Recipe: http://m.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/
Is it safe to combine the ingredients the ...
3
votes
1answer
943 views
New to grinding meat
I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey
What's the best method for grinding chicken vs beef vs Turkey, etc.
13
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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?
3
votes
1answer
415 views
How can I adapt slow-cooker recipes to allow more pre-preparation?
I started to ask about adapting slow-cooker recipes for longer cook times, but noticed there were a few questions about that already that look helpful.
My next question is about how to prep a slow ...
2
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1answer
13k views
Why is it advised to freeze meat before eating as opposed to eating it fresh?
I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard same like this through national media. ...
0
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1answer
1k views
Fresh salmon that was frozen after: till when can it still be eaten raw
I always buy fresh salmon filet, cut it into pieces and put it in the freezer.
I usually take a frozen piece cut it and eat it raw.
My question is: for how long can a frozen salmon filet (frozen ...
2
votes
1answer
76k views
Green streaks on raw meat: is it safe?
Here is a picture of raw "reserve beef for stew" that we just bought at our local (nation-wide chain) supermarket:
Where do these green streaks on the meat come from ? Is it normal and safe to cook ...
4
votes
1answer
17k views
What are the consequences of leaving the fridge door cracked open overnight?
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw salmon in there. Is it still edible? When ...
1
vote
1answer
371 views
Is it a problem that the same flipper that touched raw blood touches the finished meat? [duplicate]
I noticed that when I was cooking stir fry, I used the same flipper throughout. This means when I put the meat in, the flipper came in contact with the uncooked meat and got some blood on it. Is this ...
10
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1answer
41k 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 ...
1
vote
1answer
182 views
Deep-Frying stuffed mushrooms?
I got stuffed mushrooms at the butcher's today with minced meat inside them. Would it be a good idea to deep-fry them; and if so on how many degrees would you do so?
-1
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1answer
568 views
History of eating not fully cooked meat
When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specifically in how it became popular in the ...
1
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1answer
258 views
Home-made fermented/ cured sausages numbing sensation
I have two questions regarding my home made sausages.
1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly ...
12
votes
3answers
18k views
Separate cutting boards: Cooked vs Uncooked meat
I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
2
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2answers
33k views
Food safety with mixing raw meat
Is it safe to place raw beef on the same surface that a full raw chicken has been on? I intend to roast the beef but I'm wondering if I should take any precautions?
1
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3answers
5k views
Raw meat or prepared food? Which lasts longer? - Short term
Let's say you buy all the ingredients for your meal. You choose a recipe which is using meat.
From the shop, you get raw grinded meat that is still good for a week. (label says so.)
Which will last ...
2
votes
1answer
888 views
Uncooked meatballs out in crockpot all day? [duplicate]
Possible Duplicate:
Is it safe to cook a steak that was left out (raw) for 7 hours?
My boyfriend and I prepared a delicious meatball dinner but forgot to plug in the crockpot !! we left them out ...
5
votes
1answer
316 views
What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
I'm super paranoid when prepping/cooking chicken, pork, etc...especially now that we have an 11 month old crawling around. So, I'm constantly trying to be vigilant about keeping the raw meat prep area ...
25
votes
4answers
167k views
What meats can I serve medium rare and why?
It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this?
...
4
votes
1answer
9k views
To refreeze or to refrigerate?
Due to my busy schedule, I've started preparing all my meals on Sunday and cooking one a day for the rest of the week. It's generally defrosted chicken or meat.
Is it better for me to refreeze the ...
2
votes
0answers
111 views
Do I need to wash my tongs between handling raw meat in pan? [duplicate]
Possible Duplicate:
How can I ensure food safety if my cooking utensils have touched raw meat?
I tend to be over careful when handling raw meat when cooking. However, I think it is simply ...
5
votes
2answers
6k views
Is it safe to use the same cooking utensils for raw and cooked meat?
So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure ...
