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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What are some cheap types of meat that are suitable for a stir fry?

I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is almost unpayable, so I'd like to look into alternatives. I don't care about which animal the meat is from,…
MaxD
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Pressure Cooker - Same Settings, but much tougher meat

I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time. This time, however, the thighs were still a little frozen. I had let them thaw for 2 days in the fridge,…
Jordan
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Is horse meat supposed to be chewy?

I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion, which was just as chewy. Is this simply how it is supposed to be? The waiter suggested…
Toothrot
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What is the difference between connective tissue and suet/fat deposits?

A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the difference between fat deposits and connective tissue?
James Wilson
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New York strip roast came out like beef jerky

OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so upset because I just got the darn thing and was…
DiTAdams
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I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrots 1 parsley root 1 root parsnips 1 celery root (medium) 2 tablespoons of oil 1…
Dumitru Szabolcs Mihai
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Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work?

And why does acid make the meat softer?
OPTIMUS PRIME
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can you leave slow cooker on for 10 and a half hour i food takes 8hrs to cook

If you leave a slow cooker cooking for 10 and a half hours on slow, and the food takes 8 hours, will it damage anything?
g bignell
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Do i need to thaw meat before cooking in pressure cooker

Do I have to have meat thawed before putting it in my pressure cooker.
Vivian R.
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Which factors determine the absorption levels of foods?

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient from surrounding ingredients. For example, when…
vantage5353
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Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
Keith Makan
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History of eating not fully cooked meat

When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specifically in how it became popular in the Western world. Any sources that discuss this are…
user1830663
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Steak has bits of horrible bitter/liquid like chunks of meat

When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing coming out. I have no idea what this taste is coming…
meds
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Are all pork in supermarket previously frozen? Where can I get fresh ones?

Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
pixelfreak
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What is the difference between cooking whole and pieces meat?

I observed that in some parts of the world, they cook meat as whole animals/birds or in big chunks, while in other parts of the world, they cook in pieces. Why is that?
user366312
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