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74 votes
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Are rare burgers safe?

Applying USDA standards (which may or may not be the 'same' as elsewhere, but (IMHO) serve as a reasonable standard for "Safe") Hamburger must be cooked to an internal temperature of 160°F [71°C] in ...
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  • 18.1k
69 votes

Can I use cooking sherry instead of red wine in my stew?

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it ...
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  • 58k
65 votes

What qualities to look for in a cut of beef destined for "well done"?

I'm rather surprised by the judgmental tone in some of the answers here. A well-done steak is a culinary preference; just because you don't share that preference is no reason to be rude about it. ...
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  • 31.4k
49 votes

How can I get cuts of beef I recognize when in Italy

As someone who has moved from the US to another country I can relate and have some general advice. Rather than spending time trying to find the US equivalent of something try to take advantage of what'...
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  • 66.6k
41 votes

How can I get cuts of beef I recognize when in Italy

Would it help to compare these two graphics from Wikipedia side by side to find the correct butcher term? As we can see, the Italian graphic has 19 distinct areas, while the American graphic only ...
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39 votes
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What can be done with accidentaly oversalted beef?

Oversalting is best dealt with by serious dilution. I'd make a large, not very meaty dish from it, with lots of vegetables, cooked for a while. Fry onions and other veg, add liquid, and stir in the ...
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  • 38.3k
34 votes

What can be done with accidentaly oversalted beef?

Make a soup out of it! Dice the meat up, sweat some aromatics (onion, celery, etc.) in a pot, put in 1-2 liters of water, add the meat and let it come to a boil. Then, bring the heat down to a ...
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  • 831
32 votes

What's the beef cut with solid, thick bone?

You're doing it wrong™. Your question is, essentially, "What code-word should I use to tell my butcher to give me a cut of beef with properties X, Y and Z?" Don't do that. Just go to your ...
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29 votes

Are rare burgers safe?

Depends on the meat-grinding process. Is it some large production facility where scraps and sub-standard meat portions are thrown into a vat and ground up, with a lot of opportunity for contamination ...
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  • 3,564
26 votes
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Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

The reason for steps like this when slow-braising meat is to brown the meat (or, if we're being fancy, to cause the Maillard reaction), which will make the dish taste...more like browned meat. You'll ...
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  • 1,662
25 votes

What makes frozen burger patties bland?

When you buy a burger from a fast food restaurant you are buying a product that has been engineered to provide absolute consistency, be very fast to cook, and be as cheap as possible so it can be ...
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  • 66.6k
24 votes
Accepted

Can I freeze beef stew?

Yes, you can freeze stew. You may find that the vegetables are a bit softer or broken into smaller pieces after thawing. If you used a thickening agent (flour, cornstarch), it may separate as it thaws ...
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  • 2,755
23 votes
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Is there any advantage to cooking steak on the bone?

Well, many steak experts have held for years that bone-in steak just tastes better, something about that marrow being good. J. Kenji Lopez-Alt from Serious Eats tested that theory. He found that the ...
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  • 58k
22 votes
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How to fix grass finished beef that tastes like fish?

Grass-fed (and finished) beef fat tastes fishy because it effectively is similar to fish oils. In particular, grass-fed beef fat is dramatically higher in omega-3 fatty acids (alpha-linolenic acids) ...
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  • 5,449
20 votes

Does the beef cut matter when making stroganoff?

Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. In ...
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  • 66.6k
20 votes

How can I get cuts of beef I recognize when in Italy

I think your goal can't be reached. This is not a mere language problem - it is just that there is no market in Italy for the products you want. There are people to whom the difference won't matter, ...
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  • 124k
19 votes
Accepted

Do I need to coat beef in flour mixture for slow cooked stew?

Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in ...
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  • 66.6k
18 votes

Are rare burgers safe?

Are you asking if it is safe for you to prepare it this way, or whether it is safe to have it at a restaurant? Here's a useful guideline for restaurants, as a complement to other answers: Is this ...
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  • 181
18 votes

What qualities to look for in a cut of beef destined for "well done"?

I would avoid "steak", which will dry out and become tough when cooked well done, and cook a cut of meat that is meant to be braised or grilled low and slow. That will mean that the cut has enough ...
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  • 63.9k
16 votes

What does "wedge" mean, as in "wedge" a head of Cabbage?

Another way to say this is to quarter the cabbage. The goal is to make "wedges" (triangles, when viewed from above) that are smaller than an entire head of cabbage (easier to cook and fit in your slow ...
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  • 8,282
16 votes

What cut of beef is "plat nerveux"?

Different countries can have very different names for their cuts of meat, and in some cases, there isn't an obvious/direct equivalent from a French cut to an American or English cut. If you look at a ...
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  • 8,056
15 votes

What can be done with accidentaly oversalted beef?

Use raw potato. If the meat is already BBqued put in between layers of raw potato slices. Then reheat it [meat] by boiling it with whole potato, then for a short while put on preheated pan. If you ...
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14 votes
Accepted

Frying bison steaks

I've usually found Bison Burgers, and other things made from Bison to be "drier" than it's beef cousin. Try, instead, a high-heat quick sear - no more than 30-45 seconds on each side, and then finish ...
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  • 1,410
13 votes

How should baking soda be used to tenderize meat?

I once worked in a Chinese restaurant and we used it for beef only, It was always the same, 1/4 teaspoon baking soda per lb of meat (lean meat, we used top round), tablespoon ShaoXing wine, pinch of ...
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  • 131
13 votes

Why does my roast beef smell wonderful but tastes bland?

If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking ...
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  • 13.8k
13 votes

Can I freeze beef stew?

By all means, freeze the stew! Having some ready meals in the freezer is a wise move, come winter or on a hectic day you'll probably be grateful for it. Your meat won't suffer and while the veggies ...
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  • 53.9k
13 votes

Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

It's quite likely that the steaks that ended up darker were dry when you started cooking them. If you don't dry off the surface of your steak, the heat is used to evaporate the moisture on the ...
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  • 75.3k
13 votes
Accepted

Arby's Roast Beef - what cut of meat?

The "Arby's we grew up on" was a Steamship Round. That is the entire "round primal" shown in diagram. However, several years ago they went to a processed version in order to make production more ...
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  • 18.1k
13 votes

What's the beef cut with solid, thick bone?

If you are looking for a bone-in cut of beef for an aesthetic purpose then it would be hard to do better than beef shin, also known as shank. It has a good, strong bone with a cavity and the bone will ...
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  • 66.6k
12 votes
Accepted

Should I brown meat for stew?

Browning ingredients (both meat and vegetables including the aromatics) before doing a braise or stew (which is what slow cookers do) helps develop depth of flavor, through the Maillard reaction where ...
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  • 72.3k

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