Questions tagged [raw-meat]
The raw-meat tag has no usage guidance.
82
questions
2
votes
1answer
103 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 ...
1
vote
1answer
108 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 ...
12
votes
6answers
6k 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 ...
0
votes
1answer
55 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 ...
6
votes
4answers
2k 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 ...
1
vote
0answers
68 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 ...
0
votes
2answers
119 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 ...
3
votes
2answers
593 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 ...
-1
votes
2answers
150 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 ...
asked Oct 30 '20 at 5:56
RockPaperLz- Mask it or Casket
3192 gold badges5 silver badges13 bronze badges
32
votes
4answers
8k 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 ...
0
votes
1answer
108 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 ...
6
votes
3answers
1k 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 ...
0
votes
1answer
161 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 ...
1
vote
2answers
155 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 ...
1
vote
1answer
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, ...
10
votes
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,...
1
vote
2answers
2k 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 ...
0
votes
2answers
649 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 ...
8
votes
5answers
3k 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 ...
1
vote
2answers
93 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
votes
1answer
127 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
votes
0answers
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, ...
0
votes
1answer
357 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
votes
2answers
239 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
votes
4answers
7k 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
votes
2answers
2k 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
votes
0answers
61 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
vote
0answers
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?
0
votes
1answer
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..
17
votes
4answers
11k 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
791 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 ...
2
votes
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?
9
votes
2answers
539 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
votes
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?...
5
votes
2answers
9k 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
votes
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, ...
0
votes
3answers
577 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
votes
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
votes
2answers
886 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).
...
2
votes
3answers
75k 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 ...
30
votes
4answers
6k 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
119 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
vote
2answers
18k 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?
5
votes
3answers
20k 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
votes
0answers
5k 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
votes
2answers
214 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
votes
1answer
1k 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
14k 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
2k 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.
14
votes
1answer
3k 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?
