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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Can you bake or grill well done lamb chops that are also soft?

I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result was tougher meat with a not soft surface. Is it…
James Wilson
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Does pouring water on burning charcoal when grilling make the meat more smokey?

Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?
FabioSpaghetti
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Is mechanically separated beef legal in products in the U.S.?

I was shopping on line at a major supermarket and noticed items from major brands that the ingredients list lists mechanically separated pork and chicken. I don't know about the pork or chicken but as for the beef I found the following…
Sedumjoy
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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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Store meat in marinade or after cooking (for taste)

Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process. From a taste perspective would it be better to marinade for it maximum time (let's say a day) then cook it and store…
SZCZERZO KŁY
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Reheating whole Brisket w/out drying out

I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine and canned tomatoes. Brown the meat, sauté the…
Dan
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Pressure cooking vacuum sealed meat

Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?
flipz
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Why worry about "danger zone" when thawing meat if I'm going to be cooking the meat immediately after?

I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. Making sure not to leave it on the counter or not…
Tim
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Can I eat venison that was frozen for 13 years?

My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything is wrong with it.
Bree
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Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &

I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over charcoal, but since I am in an apartment in a city,…
qxzsilver
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What is this yellow "fat" thing on my bacon

Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the past. Would this still be good to eat? (Already ate half the pack...)
123
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Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care about taste, I just want the meat to be as safe and…
caesar
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How important are olives in Ropa Vieja? Can I substitute/omit them?

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of the olives helps break down the otherwise…
pavja2
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Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?

Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its internal temperature should have reached around…
mbjb
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Food safety of low temperatures like sous vide and slow cooking

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is there a table with meat cooking temperatures and the…
J. Doe
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