Cooking Stack Exchange
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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Improving tomato sauce in beef liver recipe

Possible Duplicate: What kind of sauce can I make for beef liver? I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil from the beginning. I made sauce using garlic, a bit of…
Bogdan Lataianu
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Cooking juicy beef in a pan

I recently cooked beef in a pan, and it came out pretty leathery. I came to cooking.SE to find some advice, and found this: "The cut is important for both techniques. For sauteing, you need a lean cut - fillet, sirloin, or good rump steak. These…
Mike K.
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How should I reheat beef tenderloin?

Possible Duplicate: How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It was smoked to rare and I do not want to heat past medium rare.
Mike
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Baby gold potatoes instead of yukon gold in a beef stew

As the title states I went to 3 stores could not find Yukon gold potatoes. The recipe said to cut the Yukon into 2 inch pieces can I just substitute baby gold gold potatoes that around 2 inches?
Dan
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Are the white bits on this beef jerky fat or mold?

I can’t tell if this is simply fat or mold. Anyone have an idea?
Gus
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How to get rid of blood/iron taste when cooking beef curry?

I am trying to cook beef curry with the cold cut of beef. I cooked first 30 mins in pressure cooker, and now I've set at about one and a half hours on the pan and it still has blood taste. How long am I supposed to cook it for? Or am I doing…
Reine Abstraktion
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What are those "white eggs" in doner kebab? (picture attached)

I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some pictures below. Figure.1 is from refrigerator…
MathFail
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How do I tell if imported jerky is parasite-free?

Recently bought a pack of beef jerky (it is a rather rare find in my country). While I have bought jerky before, those were produced in EU, but this packet is originating from Brazil and - I don't want to offend anyone - Brazil has much lower food…
Moha
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Can you make beef and noodles with a beef stew seasoning packet?

I haven't made beef and noodles in a while but I have this beef stew seasoning packet and wanted to try that instead of beef broth or the beef cubes. Would this work? How much water would I need? I am just making a regular amount with one package of…
Katie Banks
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'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different sources. What I want to know is, what is the…
Amposter
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Is this beef rib ok?

I am cooking beef ribs for a chemo patient and don't want to take any chances. The fat on the ribs is bluish greenish. See the photo. Is it normal or rotten? The meat looks good. Imgur pics
Mami
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Which cut of beef is the leanest?

Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
huab
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Can I pre-cook Tri Tip and finish it later?

I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in the fridge and sear it to 130F the next day. I'm…
Ralf Doehring
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Meat loses weight after some time

Context My physic teacher told a story where he bought some beef, put them into a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them but he couldn't see a difference between the…
TornaxO7
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Topside chunks still tough after 2 hours cooking?

I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I hoped. Any idea whats' wrong and if I can fix it…
sazr
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