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Questions tagged [raw-meat]

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2 answers
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What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]

I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
Zhro's user avatar
  • 245
10 votes
3 answers
6k views

In theory, is it possible to disinfect raw meat by washing it with soap?

Given: After handling raw steak, one typically washes hands with soap and washes knives with dishwashing liquid and a sponge, which seems to be enough to remove bacteria, The inside of a steak is ...
Andrew's user avatar
  • 219
21 votes
3 answers
11k views

Is this yellow substance on my chicken meat a fat deposit, and is it ok?

This was a Plymouth Rock chicken from my own yard, the first one to be eaten, hopefully. I am not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?...
sbrattla's user avatar
  • 325
7 votes
1 answer
5k views

What to do with forgotten, uncovered raw chicken in the freezer?

Three weeks ago I bought chicken breasts on sale and froze them uncovered on a pan lined with wax paper. I meant to come back the next day to vacuum seal them but of course I forgot about them or I ...
kraftydevil's user avatar
1 vote
2 answers
253 views

How to trim fat & silver skin from a small piece of meat?

I tried butchering some unprocessed beef for the 1st time today and had a hard time removing the tough fat & silver skin. The meat pieces were about 40-80% the size of my fist, which is way ...
ChocolateOverflow's user avatar
1 vote
2 answers
575 views

My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?

They are bone-in chicken parts, and the jiggler never stopped jiggling. Raw cold packed quart jars. Realized the canner was dry upon removing the lid. They are still sealed 6 hrs in. I need a new ...
Cat81's user avatar
  • 11
0 votes
1 answer
1k views

Can I save flour dredge used for raw chicken for a later batch? [duplicate]

What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken
Jeff's user avatar
  • 1
1 vote
2 answers
168 views

How long can I store raw red meat at -16 celcius?

So I have a small freezing section in my fridge that reaches -16 celcius (according to my food thermometer). Recommended storage durations are always for -18, but I want to know how long I can store ...
Henkie's user avatar
  • 13
2 votes
1 answer
163 views

tempering meats: good or bad? [duplicate]

I’ve read Meat (by Pat LaFrieda) and watched Thomas Keller (e.g. Masterclass episode) address this topic from two different, conflicting perspectives. Pat says no, barring frozen meat, tempering meat ...
nate's user avatar
  • 377
1 vote
1 answer
3k views

Defrosting meat in the refrigerator causes it to have dark spots

I defrost about 40g of meat a few times a day for my cat. I take the meat out of the freezer and put it into a small sealed container which sits in the refrigerator for a few hours. Sometimes the meet ...
Mr.Nimelo's user avatar
  • 111
12 votes
6 answers
8k views

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a ...
John's user avatar
  • 121
0 votes
1 answer
193 views

Should I absolutely prepare raw chilled vacuum-packed meat immediately after opening?

When you open a pack of raw chilled (not frozen) vacuum-packed meat, should you prepare the whole pack once it's opened? Can you prepare some of it when you open it and prepare the rest later or is ...
user95304's user avatar
6 votes
4 answers
3k views

Is it safe to wash meat packaging before throwing it away?

Is it recommended to wash plastic packaging for raw meat before disposing of it? I see advice to just rinse it with soap in the sink to prevent the bin from smelling. However, I also see it is usually ...
Shuri2060's user avatar
  • 171
1 vote
0 answers
96 views

How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef ...
lowtoxin's user avatar
  • 397
0 votes
2 answers
309 views

How to prevent beef muscle meat losing water during storage in the refridgerator?

I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw meat in a canning mason glass jar and screw the ...
lowtoxin's user avatar
  • 397
3 votes
2 answers
2k views

Cooking a mix of raw and cooked meat

I have cooked meat that is fully prepared, I like its taste but not its texture. I want to mince it, add it to some raw minced meat and prepare something from the entire mass. What is the correct way ...
SIMEL's user avatar
  • 629
-1 votes
2 answers
168 views

Is it safe to assume that potential pathogens are only present on the surface of animal meats?

In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surface of whole muscle cuts. Is this a ...
End Antisemitic Hate's user avatar
32 votes
4 answers
10k views

How is rare steak made safe to eat?

The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching ...
BatWannaBe's user avatar
0 votes
1 answer
211 views

How high is the bacterial reduction when using Lysol brand sanitizing wipes, when compared to bleach solution?

Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is ...
Applesnax's user avatar
6 votes
3 answers
3k views

Why is there a sheet of paper in packages of minced meat?

In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). It looks like this: Not visible in this image, the meat is ...
Philipp's user avatar
  • 217
0 votes
1 answer
371 views

What type of chorizo is this?

I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This ...
carol's user avatar
  • 43
1 vote
2 answers
257 views

Should I pre-season meat with salt even if it's skinless?

I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can ...
James's user avatar
  • 11
1 vote
1 answer
2k views

Chicken or quail have black or dark red spots on the meat

Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or were infected? I'm scared of Coronavirus, ...
Shayan's user avatar
  • 153
10 votes
2 answers
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,...
LabGecko's user avatar
  • 271
1 vote
2 answers
13k views

How do you disinfect various cooking items that have touched raw meat?

As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ...
winbacker's user avatar
  • 113
0 votes
2 answers
1k views

its harmful to eat not very well cooked beef?

its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside browned, i know that eating raw animals ...
Michael Ben David's user avatar
8 votes
5 answers
6k views

Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking ...
user76391's user avatar
1 vote
2 answers
114 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 ...
Miral's user avatar
  • 113
0 votes
1 answer
140 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)?
Theresa's user avatar
0 votes
0 answers
30 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, ...
stevemarvell's user avatar
0 votes
1 answer
657 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 ...
brennvo's user avatar
  • 31
-2 votes
2 answers
252 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
Lou S's user avatar
  • 1
2 votes
4 answers
8k 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 ...
Jade So's user avatar
  • 1,299
2 votes
2 answers
3k 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?
Robinette's user avatar
0 votes
0 answers
64 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 ...
crmdgn's user avatar
  • 1,582
1 vote
0 answers
59 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?
Margaret Piela's user avatar
0 votes
1 answer
146 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..
Gwen Young's user avatar
16 votes
4 answers
13k 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 ...
canardgras's user avatar
  • 2,415
9 votes
1 answer
1k 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 ...
steelersquirrel's user avatar
2 votes
1 answer
40k 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?
Zero's user avatar
  • 517
9 votes
2 answers
847 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 ...
canardgras's user avatar
  • 2,415
2 votes
1 answer
5k 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?...
user avatar
5 votes
2 answers
10k 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 ...
ale's user avatar
  • 53
2 votes
1 answer
2k 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, ...
lowtoxin's user avatar
  • 397
0 votes
3 answers
610 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 ...
lowtoxin's user avatar
  • 397
8 votes
2 answers
4k 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/ ...
Barber's user avatar
  • 81
3 votes
2 answers
948 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). ...
eternal's user avatar
  • 545
2 votes
3 answers
89k 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 ...
Lyall's user avatar
  • 576
30 votes
4 answers
7k 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,...
Federico Poloni's user avatar
3 votes
1 answer
1k views

Raw meat in washing up water

We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally ...
mr-tom's user avatar
  • 33