Questions tagged [raw-meat]
The raw-meat tag has no usage guidance.
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Temperature of Dripping Chicken Juices
I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
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What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]
I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
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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 ...
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Is this yellow substance on my chicken meat a fat deposit, and is it ok?
This was a Plymouth Rock chicken from my own yard, the first one to be eaten, hopefully. I am not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?...
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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 ...
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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 ...
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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 ...
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Can I save flour dredge used for raw chicken for a later batch? [duplicate]
What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken
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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 ...
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tempering meats: good or bad? [duplicate]
I’ve read Meat (by Pat LaFrieda) and watched Thomas Keller (e.g. Masterclass episode) address this topic from two different, conflicting perspectives.
Pat says no, barring frozen meat, tempering meat ...
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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 ...
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Food is still undercooked on cast iron
I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat.
1st attempt was on a rack of lambs and 2nd was on a salmon fillet.
I cooked try to fully cook them both on a ...
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Should I absolutely prepare raw chilled vacuum-packed meat immediately after opening?
When you open a pack of raw chilled (not frozen) vacuum-packed meat, should you prepare the whole pack once it's opened? Can you prepare some of it when you open it and prepare the rest later or is ...
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Is it safe to wash meat packaging before throwing it away?
Is it recommended to wash plastic packaging for raw meat before disposing of it? I see advice to just rinse it with soap in the sink to prevent the bin from smelling.
However, I also see it is usually ...
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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 ...
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