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

recommends based on practical experimentation, for steaks: Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C … improvement in the juice retention. They summarize (original emphasis): So what to do? Curb your enthusiasm and let your meat rest. But not for too long. The most dramatic decrease in moisture loss for …
answered Apr 4 '13 by SAJ14SAJ
Most buffets serve "steamship round" which is whole round, or the top round--because they are relatively inexpensive. I have no experience with the particular restaurant named. However, the question …
answered Nov 21 '12 by SAJ14SAJ
In order to develop browning for a good, deep flavor on the meat, you need a high temperature and a long enough time that having the onions in the pan the entire time would leave them overcooked … . Also, the onions would express water, which would lower the temperature to simmer or steam, preventing the beef from browning. For these reasons, it is common to sear or brown the ground (minced) meat
answered Dec 11 '13 by SAJ14SAJ
It will be safe if the temperature is consistently above 140 F / 63 C, but it is almost certainly a very poor idea from a quality perspective. If the temperature does not stay above 140 F, then you a …
answered May 23 '13 by SAJ14SAJ
of processing, since most of us no longer eat our meat raw from the carcass. There are a number of common ways that meat is processed, after being butchered, some of which are more extreme than …
answered Nov 19 '13 by SAJ14SAJ
Such a sauce should last 3-4 days at least in the refrigerator (based on comparing to Still Tasty's turkey soup or stew category, which is a conservative match; plain spaghetti sauce indicates 7-10 da …
answered Jul 1 '13 by SAJ14SAJ
This technique—searing or marking on the grill or stove top, then finishing in an oven—is called pan roasting.
answered Dec 4 '13 by SAJ14SAJ
It sounds as if you have meat that has been cooked past the point of well done, so that all of the proteins as as contracted and tough as they are going to be, without the couner-veiling benefit of …
answered Apr 28 '14 by SAJ14SAJ
You are going to find a considerable variation of quality when re-heating meats or meat dishes, by any method, including the microwave. Much of this depends on what the particular cut of meat … , including the microwave. There should neither be an off texture nor an off smell. For poultry, the dark meat tends to reheat better in these types of meat. Reheat Poorly Simple, fast cooking methods …
answered Oct 18 '13 by SAJ14SAJ
at the higher end of the temperature range. There is no advantage to stewing at the low end of this range, as it would take longer, and the effects that squeeze liquids out of the meat have already … to Douglas Baldwin's site: Prolonged cooking (e.g., braising) has been used to make tough cuts of meat more palatable since ancient times. Indeed, prolonged cooking can more than double the …
answered Jan 22 '13 by SAJ14SAJ
What do you mean by "need"? Will the stew have a deeper, richer, more savory flavor if you brown the meat first? Absolutely yes, due the maillard compounds you alluded to. Is it necessary to brown … the meat before the long braise in the stew for food safety reasons? Not at all. You can cook it unbrowned, and it will be perfectly safe assuming you otherwise practice good food safety: bring it …
answered Jan 21 '13 by SAJ14SAJ
It is perfectly safe to eat (when produced, transported, and so on under sanitary conditions, just like any other edible meat). In some cultures it is considered a delicacy; in others, it is not …
answered Feb 13 '13 by SAJ14SAJ
This would be essentially the same as cooking at a lower temperature. It would also require considerable labor and handling, which is the single scarcest resource in a restaurant kitchen. Modern res …
answered Apr 22 '14 by SAJ14SAJ
In the general case, it is not possible. As you cook meat past about 165 F, all of the proteins will have denatured and contracted, squeezing out moisture. This is what makes well done meat tough … collagen in the meat will turn into gelatin, which has a silky, smooth mouth feel, and the fat will lubricate the meat. They still have their proteins irreversibly dentures and tightened, but the gelatin …
answered May 13 '13 by SAJ14SAJ
hamburger on a flat griddle or in a flat style panini press, with or without raised grooves. Even without the grooves, as the hamburger cooks, it expresses fat and other liquid as the proteins in the meat … proteins have, forcing the fat out of the food. This happens regardless of the angle of the bed. Consider also that it is the contraction of the meat that is important in expressing the fat. If the fat …
answered Jul 6 '13 by SAJ14SAJ

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