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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Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at least clean the raw meat cutting board first? My…
TheoretiCAL
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What is the correct internal temperature for rabbit meat?

I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? Also, what temperature corresponds with the…
rumtscho
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Is it bad to marinate meat for too long?

From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I came across this recipe here: http://www.abc.net.au/tv/cookandchef/txt/s2264630.htm In the…
pyko
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How can I reproduce a "gamey" flavor?

I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of the kids who enjoyed the meat (I guess I have…
JJ Caldwell
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Is flouring meat necessary in stews (specifically ossobuco)?

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating of flour before browning and subsequently…
Ruben van Bergen
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Sous Vide ribs -- can't eat for 2 days... best choice?

Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Right now, the ribs are about done with the 36 hours of cooking time we'd planned on (a…
Ralph J
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What happens to the flavour of meat when you cook it Star Anise with Onions?

What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is can you use this on any meat based recipe? Won't the…
Pram
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When does the rule "only flip meat once" not apply?

Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
Chris
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Does honey actually tenderize meat?

I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize meat in a short amount of time. Here's the chapter…
yuritsuki
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A question about browning meat for spaghetti bolognese

I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does impart flavour but it also alters the texture of the…
seeker
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When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour so it became white, I observe that if I leave it…
5argon
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Uses of Horse Meat

What (roughly) does horse meat taste like? What kind of dishes can I make with it?
Willbill
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What types of meat should I pound and why?

I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the result that one wants? I'd be happy to learn both the…
Joel
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Is horse meat safe to eat?

It's been in the news lately about horse meat being disguised as beef. Is this really that serious? Is horse meat unsafe? Or is it just taboo because horses are "cute"?
Coomie
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Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?

I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I just read On Browning Ground Meat in Recipes | Serious Eats which suggests only browning…
mike
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