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Questions tagged [raw-meat]

89 questions
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Is there a downside to tenderizing meat?

I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to…
Dacio
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Is it safe to prepare Chicken Tartare?

I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there any other safety concerns I should be worried…
yossarian
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In theory, is it possible to disinfect raw meat by washing it with soap?

Given: After handling raw steak, one typically washes hands with soap and washes knives with dishwashing liquid and a sponge, which seems to be enough to remove bacteria, The inside of a steak is sterile and the bacteria are only on the…
Andrew
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What cut of beef is "plat nerveux"?

The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red, but not liver or other organ color. This cut is…
LabGecko
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Is it safe to eat venison tartare from an animal that was harvested in the wild?

I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a local deer farm. There was no mention regarding meat that was harvested in the wild. Deer…
steelersquirrel
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Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to initiate lactic acid fermentation. Included in the…
canardgras
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How do you source meat that will be minimally cooked?

I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable source? I imagine chicken and pork are out due to…
Ryan Elkins
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Is ok to have boxes of raw chicken stacked on top of each other

I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everything else. Is this safe health inspector/ food safety wise?
Barber
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How do you properly wash hands after dealing with raw chicken?

Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bacteria away or is there a different way I should be cleaning my hands?
duchessofstokesay
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Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking the meat. However, I also read that in cold,…
user76391
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Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
Daniel Moura
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Best oil for fondue usage

What is the correct (or best) oil to use for fondue?
user5099
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What to do with forgotten, uncovered raw chicken in the freezer?

Three weeks ago I bought chicken breasts on sale and froze them uncovered on a pan lined with wax paper. I meant to come back the next day to vacuum seal them but of course I forgot about them or I wouldn't be posting about it. Additionally, I don't…
kraftydevil
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What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?

I'm super paranoid when prepping/cooking chicken, pork, etc...especially now that we have an 11 month old crawling around. So, I'm constantly trying to be vigilant about keeping the raw meat prep area confined and I'm constantly washing my hands…
milesmeow
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Is it safe to use the same cooking utensils for raw and cooked meat?

So, being new to cooking, I tried cooking a pan-seared ribeye steak for the first time recently. I'm just getting new cooking utensils, and the idea of flipping the steak is something I'm not sure about. Last time, I used the same utensil the whole…
Tux
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