Questions tagged [raw-meat]

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64
votes
10answers
848k views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
45
votes
11answers
213k views

Is it safe to eat smoked bacon without grilling?

The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
34
votes
5answers
50k views

How safe is steak tartare?

How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
30
votes
4answers
125k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
29
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,...
25
votes
4answers
181k 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? ...
20
votes
7answers
346k views

Is it safe to cook a steak that was left out (raw) for 7 hours?

I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
16
votes
4answers
8k 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 ...
15
votes
4answers
395k views

How long does uncooked meat last when kept in the freezer? [duplicate]

Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
14
votes
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?
13
votes
3answers
21k 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 ...
12
votes
5answers
36k views

Is kangaroo meat safe to eat raw such as kangaroo tartare?

I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken and pork. But what about kangaroo? For me ...
11
votes
3answers
4k views

Is it safe to prepare Chicken Tartare?

I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there ...
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,...
10
votes
1answer
60k 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 ...
9
votes
5answers
529 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
votes
1answer
643 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 ...
9
votes
2answers
393 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 ...
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/ ...
8
votes
2answers
16k views

How do you properly wash hands after dealing with raw chicken?

Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bacteria away or is there a different way I ...
8
votes
5answers
1k 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 ...
7
votes
4answers
6k views

Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
7
votes
2answers
69k views

Best oil for fondue usage

What is the correct (or best) oil to use for fondue?
6
votes
3answers
282 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 ...
6
votes
3answers
18k 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 ...
5
votes
1answer
22k 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 ...
5
votes
1answer
321 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 ...
5
votes
2answers
8k 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 ...
5
votes
2answers
8k 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 ...
4
votes
2answers
13k 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 ...
4
votes
1answer
10k 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 ...
3
votes
1answer
1k 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.
3
votes
2answers
686 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). ...
3
votes
1answer
110 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 ...
3
votes
1answer
498 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 ...
3
votes
0answers
536 views

Safe to leave meat out for a couple of hours? [duplicate]

Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer for ...
2
votes
2answers
1k 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?
2
votes
3answers
5k 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
1answer
1k 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 ...
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?...
2
votes
1answer
17k 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. ...
2
votes
1answer
99k 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 ...
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, ...
2
votes
2answers
39k 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?
2
votes
2answers
206 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?
2
votes
0answers
117 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 ...
1
vote
1answer
31k 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?
1
vote
2answers
564 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 ...
1
vote
2answers
89 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 ...
1
vote
1answer
550 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 ...