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
15
votes
5 answers

Tricks to ensure Mailliard/Browning reaction?

Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual method -- I cube the chicken, then brinerate it in soy…
Xepo
  • 388
  • 1
  • 3
  • 8
15
votes
7 answers

Does milk tenderize meat?

In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best Recipe" which has a small section entitled "SCIENCE:…
Chris Steinbach
  • 7,088
  • 17
  • 56
  • 98
14
votes
15 answers

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the chicken breasts end up so dry, while the legs and things…
Jacob R
  • 2,470
  • 7
  • 26
  • 27
14
votes
3 answers

Properties of a good steak?

I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've always been partial to a Ribeye (high fat content), cut to a minimum of 1.5 inches to…
Tree77
  • 1,845
  • 3
  • 15
  • 22
14
votes
7 answers

Utensil that forms meat into cylinders

I'm making some kebabs, which involves taking a mixture of ground meat and spices, then rolling them into small cylinders. I usually hand roll, but I have to make them in large volume soon and would like them to look a little more like perfect…
tarun713
  • 355
  • 3
  • 7
14
votes
2 answers

"Cooking" with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, should you stick to tested recipes? Or is there a…
Dinah
  • 4,929
  • 5
  • 34
  • 40
14
votes
1 answer

How does pineapple tenderize meat?

It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also seen suggestions that acid is an effective tenderizer on its own, and the Wikipedia…
Cascabel
  • 58,065
  • 24
  • 178
  • 319
14
votes
3 answers

I have a frozen brown bear (roast?) from somewhere in Alaska

I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prepared well, though have no more info. I tried a marinade on 2 small steaks and have 2 more…
Rex
  • 141
  • 3
14
votes
1 answer

Is there a difference between freezing meat at 26°F and 0°F?

According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulation?
Philip
  • 395
  • 3
  • 6
  • 15
14
votes
4 answers

Is the "gamey" taste of venison just a polite name for "rotten"?

I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It takes time to haul it from the woods, then drive…
Brent
  • 321
  • 1
  • 2
  • 6
14
votes
7 answers

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the…
hizki
  • 1,163
  • 6
  • 15
  • 27
14
votes
2 answers

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

This is what I've read about stainless steel pans: You are supposed to preheat the pan up to the Leidenfrost point (379 ℉ / 193 ℃). You can test that the pan has reached the Leidenfrost point by throwing a bit of water onto the pan and seeing if it…
pacoverflow
  • 534
  • 4
  • 19
14
votes
1 answer

Does meat (Black Angus) caramelize just with heat?

I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried egg and chips. Watch short video in here. So the thing is that on the first step, he says…
M.K
  • 1,431
  • 7
  • 27
13
votes
4 answers

Is there any advantage to cooking steak on the bone?

My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there any advantage - in flavour/texture/ease of cooking-…
canardgras
  • 2,414
  • 1
  • 10
  • 31
13
votes
3 answers

When is it OK to cook a burger medium?

When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your burger through to ensure that any surface bacteria has been ground-in is killed. I have…
connersz
  • 487
  • 3
  • 6
  • 12
1 2 3
…
47 48