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 .

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How deep does gaseous smoke penetrate meat?

I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely? Some might argue that the smoke ring around meat indicates how deep smoke penetrate but my understanding is that this has been…
Behacad
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Is My Vaccum Sealed & Marianted Steak Still Good?

I accidentally left out two raw steaks that were individually vacuum sealed and marinating in Worcestershire and A1 for about 5 hours. They were mostly frozen when I put them out and it's pretty chilly in the kitchen (50F - 55F). When I remembered,…
Vandel212
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How do I substitute pink salt for Morton Tender Quick called for in recipe?

I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to add some regular salt and maybe some sugar, but…
W. Stewart
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How do I cook meat without it forming an unsightly scum?

When I cook any kind of meat, no matter whether roasted or sautéed, there is a scum in the midst of it. It's also unappetizing mixed with any vegetables. What am I doing wrong? Is the meat bad?
Barbara Burleigh
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Cook kan-kan pork-chop in BBQ

A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp. I would like to BBQ them but the problem is that the skin won’t be crisp. Question: how can I…
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Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?

Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal protease temperature (which according to 1 is 55-65 degrees Celsius) is most likely too…
The Testosterone Fanatic
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What happens on a microscopic or molecular level when meat "melts in your mouth"?

The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appearance or sensation. This was prompted by someone asking about how some bacon that they…
fyrepenguin
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Crock pot times vs internal temperature vs meat size

This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally put the piece in the slow cooker for 7h on low.…
David P
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Need help in identifying a specific italian salami/sausage for pizza

I came across a very intense and savory salami recently at a great pizzeria in Frankfurt (Germany). The pizza guys however are from Napoli and sell their amazing and traditional pizza since ages with a salami I have never seen somewhere else and…
Daniel
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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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When skimming fats (while boiling meat), what percentage does it reduce?

If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?
huab
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Question about cooking meat from a beginner

This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove it with a large spoon. If I use another method for cooking meat (such as frying or grilling) will the fat…
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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Can I freeze pre-cooked chicken?

I am looking for a way to precook chicken and preserve it for later use. The idea being that I precook the chicken (1 hour at 150 C) then freeze it, then when I need it, defrost and pop onto the flame grill, then baste and season. Secondary…
Ignatz Janse Van Rensburg
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What got salisbury steak its name?

I love salisbury steak, ever since I first tried it in Wendy's, but now I want to know exactly why it is named the salisbury steak. What's the reason it's called a salisbury steak?
Derrick Williams
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