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
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Not a tender steak

I have just grilled a AA boneless strip loin on the B.B.Q. I thawed it out in the fridge overnight. It was about 1" thick. I removed the outside moisture with paper towels and seasoned with salt and pepper. I grilled it on just off high (the…
Hutchette
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Cooking moose meats

Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when cooking moose?
dassouki
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Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a broth of some type, but nothing too fancy. I know this…
jhawes
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Cooked meat diaper: toxic?

I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For one thing, these sorry remains don't have any…
bongbang
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How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
SAJ14SAJ
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Cooking Temperature for Crocodile meat?

Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like…
sufw
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Döner Kebab Spices?

I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spices are used to prepare it around western Germany or more specifically near Ruhr University. …
Theorian
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What is special about pork that makes it so suitable for curing?

No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc out of other meats? I'm guessing something to do…
Carl Gregory
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Does butter really penetrate a steak when allowing it to rest after cooking?

I understand that when a steak rests after cooking, the muscle fibers relax, allowing the juices to reenter the meat as described here. I've heard that while the meat relaxes and the juices flow in, they can draw melted butter in as well. Is this…
Kilhoffer
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How does lemon juice "cook" meat?

Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
Simon
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Will meat cook inside of a rice cooker?

I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of sticking on the bottom but it comes right up and is…
Tyler
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What is the sous vide botulism risk if storing meat post-cooking at home?

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are storing food for service later, you need to flash…
yossarian
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How Can I Tell If Meat Has Been Brined?

My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I she probably right? Is there a surefire way to…
Chad
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Why does prepackaged deli meat taste better when you take each slice and "fluff" it?

If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and "fluff" up each piece as you lay it on your sandwich.
MVCylon
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Finishing pre-cooked prime rib, day-of?

I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas Eve (pickup at 4pm) so I can just finish it quickly in my oven Christmas Day (12pm). I have a…
Aptos
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