Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [meat]

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

Use this tag if you are trying to create a certain effect in a piece of meat without concern for the rest of the recipe.

Questions about how to marinate meat, how to make it tender, how to butcher it, and which one to use are appropriate for this tag.

This tag will be often coupled with a specific tag, like , or .

717 questions
29
votes
5 answers

Does searing meat lock in moisture?

I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice and yield a juicer end product?
Adam Shiemke
  • 5,892
  • 23
  • 43
29
votes
3 answers

Can meat spoil outside the fridge if it's baked into bread as a filling?

I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would mean having to reheat them later. Will the chicken…
Austin Ballard
  • 401
  • 1
  • 4
  • 5
28
votes
15 answers

Grilling veggies & meat on same surface for vegetarian guests

If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian?
Steve
  • 297
  • 1
  • 3
  • 3
28
votes
4 answers

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? Are particular bacteria populations present in…
Jon
  • 383
  • 1
  • 3
  • 5
27
votes
4 answers

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must have very little usable protein, which is clearly…
Tom J Nowell
  • 399
  • 4
  • 7
26
votes
7 answers

Is "sealing in the flavor" an actual thing?

Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I recently noticed a frozen food mentioning their ground beef product is "flash frozen to…
Patrick Schomburg
  • 547
  • 5
  • 10
25
votes
4 answers

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any difference if I re-cook the food afterward?
MHansen
  • 251
  • 1
  • 3
  • 3
23
votes
6 answers

Are there different grades or styles of bacon?

In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the grocery store, it's inevitably almost all fat. It…
JPhi1618
  • 556
  • 2
  • 5
  • 12
23
votes
2 answers

Best chopping board material for meat

I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?
lomaxx
  • 5,518
  • 20
  • 51
  • 67
22
votes
8 answers

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using baking soda to tenderize the meat. How should one…
erichui
  • 777
  • 2
  • 8
  • 16
22
votes
2 answers

Food safety of meat vs. veggies and fruit with mold on them

Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I tossed them both, with some regret (the roast was…
Cajunluke
  • 541
  • 2
  • 5
  • 13
21
votes
1 answer

What to expect from canned bear meat?

I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online for preperation of fresh bear meat, but grilling probably doesn't translate too well for…
Martijn
  • 413
  • 3
  • 9
21
votes
7 answers

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and add them together afterwards? What are the…
BioGeek
  • 313
  • 1
  • 2
  • 6
20
votes
2 answers

How does velveting work?

The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a believer, it's amazing. (I usually do it this way…
Jolenealaska
  • 58,386
  • 30
  • 196
  • 321
18
votes
6 answers

What is the difference between shawarma and gyros?

I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if they are just colloquial names for the same thing.
Michael Natkin
  • 30,230
  • 16
  • 86
  • 172
1
2
3
…
47 48