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Cooking Stack Exchange

Questions tagged [beef]

Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.

Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.

414 questions
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Mushrooms, beef, long cooking and bitterness

I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast cubes in vegetable stock, not submerged, for some…
David P
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What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a) 100% grass-fed & finished and b) certified…
Tommy B
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How can I avoid my patties bulging in the middle?

When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other is more normal. This bulging results in the middle not making contact with the pan, and…
Bort
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Too much lemon in beef stew help!

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
Banon
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Cooking time for two identical pieces of beef

I am cooking two identical 2 pound pieces of beef. It calls for 25 minutes per pound. Do I figure the cooking time for 2 or for 4 pounds? The cooking time for 2 pounds would be 50 minutes and for 4 pounds it would be 1 hr and 40 minutes.
Anders Hellstrom
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Keeping Beef Wellington warm vs delaying cooking after assembly

I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it. I want us to be able to eat as soon as possible once we get back home, but I'm not sure if it's safe to keep…
JacobIRR
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Freezing partially cooked hamburger patties

I want to make a large batch of hamburger patties from frozen ground beef (thawed properly). My question is, can I partially cook then freeze?
user78840
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French cuts of beef

I live in France and would like to make a steak and kidney pie. I use chuck in the UK which cut should I ask for here in France?
Pam
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Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why is that? Which meats get more tender with higher…
user1721135
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Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap gained from bones i'm planning to use that for…
crescent_lunar
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What part of beef is used in beef chow mein?

The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean cuts of meat and why do they use these instead of say more fattier cuts of meat?
James Wilson
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Why does my chopped beef come out too tough?

Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get beef labeled "for stir fry" or "for stew". It comes pre-sliced, and it seems like it's…
Larry
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In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks to human health from eating beef, either in the…
Au101
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Do you need cheesecloth to wrap around a dry aged beef?

If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home refrigerators are less humid. But in my case, I…
Thanapat Sriprasert
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For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct would be to roast them at a lower temperature to…
Vellocet
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