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Questions tagged [raw-meat]

89 questions
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Deep-Frying stuffed mushrooms?

I got stuffed mushrooms at the butcher's today with minced meat inside them. Would it be a good idea to deep-fry them; and if so on how many degrees would you do so?
daniel
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Home-made fermented/ cured sausages numbing sensation

I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another 2 months, all of them taste strongly perfumed, not nice at all and I have to throw them…
Burt
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Raw meat or prepared food? Which lasts longer? - Short term

Let's say you buy all the ingredients for your meal. You choose a recipe which is using meat. From the shop, you get raw grinded meat that is still good for a week. (label says so.) Which will last longer? A) The raw meat in the fridge (and prepare…
Apache
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How to trim fat & silver skin from a small piece of meat?

I tried butchering some unprocessed beef for the 1st time today and had a hard time removing the tough fat & silver skin. The meat pieces were about 40-80% the size of my fist, which is way smaller than examples in the videos I've found, and they…
ChocolateOverflow
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My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?

They are bone-in chicken parts, and the jiggler never stopped jiggling. Raw cold packed quart jars. Realized the canner was dry upon removing the lid. They are still sealed 6 hrs in. I need a new canner now, can't get one until tomorrow, but would…
Cat81
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How long can I store raw red meat at -16 celcius?

So I have a small freezing section in my fridge that reaches -16 celcius (according to my food thermometer). Recommended storage durations are always for -18, but I want to know how long I can store things at -16. Can I safely store raw red meat at…
Henkie
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Defrosting meat in the refrigerator causes it to have dark spots

I defrost about 40g of meat a few times a day for my cat. I take the meat out of the freezer and put it into a small sealed container which sits in the refrigerator for a few hours. Sometimes the meet has weird dark spots, but only on the inside of…
Mr.Nimelo
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How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef to lose some water. Today as I was cooking another…
lowtoxin
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Should I pre-season meat with salt even if it's skinless?

I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can make it more absorbent of marinade, but not sure…
James
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Chicken or quail have black or dark red spots on the meat

Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or were infected? I'm scared of Coronavirus, and chickens and quails can carry influenza and…
Shayan
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How do you disinfect various cooking items that have touched raw meat?

As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ensure that no harmful bacteria is spread. I clean,…
winbacker
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Can I safely eat uncooked raw chicken that has been in my freezer over a year?

Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?
Theresa
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Store meat raw or cooked outside

In the outside world ... Let us imagine that we have enough meat to make two stews. Is it best to split meat and cook one today and one tomorrow or cook both today and reheat tomorrow? Either way, there is no fridge.
stevemarvell
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Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and sizes, and is this something I should take note of?…
brennvo
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How do you actually manipulate raw meat safely?

I understand the need for hand-washing and food safety procedures. What I don't understand is how you physically manipulate raw meat while maintaining safety. For example, if I'm roasting a chicken, I need to unwrap the bird, put it on the cutting…
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