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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Any benefit to buy high-quality meat for a mediocre cook?

Quite honestly, I consider myself a mediocre cook as I am consistently able to make decent dishes. Nothing I ever make is fantastic and almost never terrible. The question is this: will my cooking benefit from buying higher-quality meat even though…
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Why should I "rest" meat after cooking?

I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
lomaxx
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What is freezer burn?

What causes freezer burn? How can I tell if meat has freezer burn?
George Edison
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Utensil that forms meat into cylinders

I'm making some kebabs, which involves taking a mixture of ground meat and spices, then rolling them into small cylinders. I usually hand roll, but I have to make them in large volume soon and would like them to look a little more like perfect…
tarun713
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Does meat (Black Angus) caramelize just with heat?

I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried egg and chips. Watch short video in here. So the thing is that on the first step, he says…
M.K
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What are those little holes in some meat?

For example this ham: I see them in ham, sometimes chicken, salami, and similar. They seem to be small sphere shaped half to one millimeter in size.
David Balažic
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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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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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Which meat tastes different by gender?

I know of "boar taint," which describes an unpleasant taste in the meat of non-castrated pigs. Which left me wondering more broadly: Are there other animals whose meat (from an animal of the same age on the same diet) tastes different depending on…
feetwet
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How to make the best of tough meat while camping?

The problem is my buddies like to buy cheap steaks to take camping (usually from the 5 for $5 bin), then they hand them to me like I could work some miracle other than adding cracked pepper and trying not to overcook them on an open fire. I'll…
Brent
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How long / to what temperature should I let meat rest?

It has been made abundantly clear to me that I should let meat rest after it has been cooked. Once the meat is resting should I time the duration of the rest or measure the temperature of the cooling meat? And why?
nelsonda
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Is there cultural variations on what is consider offal?

Is there cultural variations on what is consider offal? My mother bemoaned to me the other day that when she was young ox tail was not considered 'real' meat and that when beef was culled on the farm where she grew up the tail was given to the…
Neil Meyer
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Ground beef meat colors seem different these days

Why is it that in the "good old days" (I've been cooking/ buying/butchering for 6 decades) freshly ground meat was red until prolonged oxygen exposure turned it brown (store-bought, packaged meat was a bit greyer...darker red on the outside and nice…
Susan Johnson
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What's the best way to execute a pulled pork dish?

Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain of the meat, especially a tougher cut like a pork…
Hutchette
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