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

could thereby get a piece of meat that would have to grill or roast for at least 45 minutes to the table in around 15, and the sealed chops could be kept in their bags for 2-3 days. Treating a whole …
answered May 27 '14 by logophobe
tl;dr: You don't. Here are a few of the problems with trying to judge doneness based solely on color: Depending on the size and shape of the meat, the exterior color may or may not be any sort of … to this is that in order to judge interior color, you must cut into your meat. If done with insufficient resting, this can result in all your lovely juices escaping and leaving you with several …
answered Dec 12 '14 by logophobe
One potential downside to this method is that with a thick coat of flour, you're mostly browning the flour, not the meat, and thus possibly creating different flavor compounds than if you were … searing the meat directly. Maillard reactions are complicated stuff. If you're doing this, you should probably shake off excess flour to leave a very thin layer so that you still get browning on the meat
answered Sep 16 '14 by logophobe
Meat is... complicated. There are many factors here, but it helps to have an understanding of why freezing affects meat at all. The first impact is textural: ice crystals that form during freezing … damage cell membranes within the meat. This primarily affects the muscle fibers that give meat its primary structure; connective tissues are tougher and less susceptible to damage (and breaking them …
answered Jul 18 '18 by logophobe
Based on your comments, the likely issue is with the pliers you're using. I doubt that the relatively small set included in a multi-function knife is going to have enough grip to hang on to a slipper …
answered Jul 24 '14 by logophobe
Based on the description given in the manga (specifically "I rubbed it on the meat before boiling" [emphasis mine]) I would guess that this is not actually an effect of tenderization at all. Instead … the meat while preventing the outer layers from drying out. Being thick and viscous, honey might have much the same effect. As a result, the final product seems more tender, but that's just because it's been more delicately cooked - not due to any special tenderizing power of the honey itself. …
answered Jan 27 '16 by logophobe
Yes, yes you can. If you're adjusting cooking times, seasonings, and other factors, you can make whatever substitution you want to a recipe. Culinary purists might sneer at you but there will be no …
answered Jan 5 '15 by logophobe
I think what's really happening here is mostly physics, rather than any magical reaction between the meat and the "velvet" (i.e. egg and cornstarch; I'm going to use this term for brevity). The … largest effect is that the velvet adds a thin, clingy coating to the outside of the meat. When introduced to heat, that's providing a barrier to the movement of thermal energy into the meat proteins …
answered Jul 31 '14 by logophobe
techniques used to increase the perception of juiciness in the final meat, while reducing the perception of tough connective tissue. There are many different ways to accomplish this. Tenderizing is very … often coupled with attempts to add flavor to the meat, as in the classic and important marinade. Marinating does several things: it exposes the meat to salt, and to acid, and to other flavorful …
answered Apr 18 '18 by logophobe
Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat … contains muscle fibers (the proteins actin and myosin) as well as some loose proteins swimming in the fluids within the meat (the cell plasma). When you cook meat, the protein-rich fluids are expelled …
answered Jan 31 '16 by logophobe
which form the proteins that make up the majority of your meat (along with other fats and connective tissues). The end result is not entirely unlike what happens when you apply heat. The proteins in … the food change shape and coagulate, whether you're applying heat or acid, and that results in "cooked" meat. It's the principle behind many cures or preparations like ceviche that use chemical …
answered May 18 '16 by logophobe