Aquafaba is bean water. Is it possible to make the same kind of thing with meat water? That is, can I make macarons out of meat-juice?
What is going on with this meat? So we just roasted a pork roast bought from a well known national discount grocer, that rhymes with Aldi. It came out with a bunch of holes that we initially thought were "pretenderizing". But on further examination, it doesn't look like any jicarding outcome that happens to meat. Here are the photos: https://imgur.com/a/AuMaa
I bought a pig. Right now it is happily running about in a pesticide-free field with its friends, eating organic food, rolling in the mud or swimming in the pond. (tw not vegetarian stuff below the fold) [more inside]
I'm anosmic (born without the sense of smell) and I have weird smell-related questions pop into my head sometimes. Usually I ask whoever's around, but it's late and no one is presently available so I'm turning to you: how much meat has to be in food to be able to smell that there's meat involved? [more inside]
I want to use transglutaminase, but only for like one meal at a time, and possibly with large gaps in between. TGM inactivates very quick upon exposure to air. Is there any way to buy extremely tiny packets, like sugar-packet-sized packets, of TGM so I could just use individual ones for one-off things? Smallest size I found online is 2 ounces, which is still far too much.
I'm becoming increasingly frustrated with misleading labels at the grocery store - "cage free" eggs that cost three times as much but the chickens are treated no better than the cheap eggs, "grass fed*" beef with an asterisk. I am willing to pay more for genuinely ethical/sustainable meat, dairy, and poultry. I am not willing to pay more for bullshit labels. Help me navigate this landscape without being misled. [more inside]
I'm feeling upset about the future of our planet and what we are doing to it. I'd like to know if there is hope for us as a species, for our children and grandchildren and creatures we share this planet with. [more inside]
When I go grocery shopping I am willing to pay more for meat that is humanely raised (not factory farmed), and fish that is not overfished. I don't need it to be labeled organic. But when I eat at restaurants, this becomes difficult. I realize that restaurants operate on the thinnest of margins, and if the menu does not state something about sustainability (as a selling point), then I figure the meat is factory farmed. But how do I ask about the meat sourcing (and convey that I care about it) without being annoying to the waitstaff? [more inside]
I'm planning to serve up some BBQ baby back ribs this weekend. It's a recipe I've used several times before, using a Traeger smoker/grill, and people love it! For guests who don't eat pork, I want to offer bone-in chicken breast, and was wondering if the chicken can be cooked using the same process, or will it need a different recipe? [more inside]
I want to cook and eat more meat. But I'm super-squeamish about cooking it, worried I don't know enough about handling it safely, and want to figure out the best way to eat more meat frugally. Help! A boatload of questions inside. [more inside]
Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
Removed brisket from vacuum pack this AM, put it in roasting pan with dry rub, onions, and marinadey type ingredients, left in refrigerator, intended Spouse to start roasting it midday. Due to a mixup, that didn't happen. [more inside]
Over the last few years, I have become increasingly horrified by the animal industrial-complex over its appalling treatment of living beings, the hugely negative impact on the environment, and the health issues related to contaminated or otherwise chemically treated meat and dairy. What actions can I take against these issues? [more inside]
I have a number of duck legs in the fridge, which need using over the next few days. Please suggest recipes. I don't need basic cooking instructions, just your best ways with duck legs. I don't particularly want to go down the confit route, as I don't have much storage space in this flat, and there doesn't seem much point if I don't let then mature. But if you think I'm insane to pass up the chance I'm sure you'll let me know. Thanks!
I'm making a fridge clearing chicken curry tomorrow (generic type, spices, coconut milk, peanut oil and ghee, carrots and onion and peas and whatever ends of greens or stay tomato we have) and I was wondering what I could do to dress it up? Stuff like grinding and roasting whole spices or adding toasted nuts. Things you could do if you wanted an easy fridge-clearing curry recipe but also had some time to refine and fuss over the little touches. [more inside]
I often read about how quickly killing animals makes better-tasting meat. Supposedly the fearful state a hunted animal often dies in releases chemicals (adrenaline? bad juju?) that make the meat less wonderful. True or woo? Science me, please!
Without debating the necessity of meat (please), which should be a bigger concern for someone concerned about cancer risks: nitrates in preserved meats (whether artificial or naturally found in, eg, celery juice), or the heterocyclic amines created when animal muscle tissue is heated? [more inside]
I am CRAZY FOR GYROS. I crave a delicious, warm, foil-wrapped Greek gyros sandwich every single day and I never, ever tire of them. The place near me just closed. There's only shawarma in lavash now. It's not the same thing. As you can imagine, I am pissed. So I have decided to just become a subsistence carver. Can anyone help me build a PERSONAL GYROS RIG, and go beyond bland store-bought frozen slices into the third dimension of flavor? [more inside]
I need help managing the food in my pantry, fridge, and freezer. [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
I'm hosting a Passover seder next Friday night. (!) One of the things I'm cooking is a brisket. I need to buy a 3.5 lb flat cut brisket sometime between now and Friday morning. What is the risk that the store will run out of said brisket because so many people cook brisket on Passover? [more inside]
Looking for recipes for dehydrator-created jerky, can be hot, no carbs. Details below the cut. [more inside]
Due to an overly elaborate inside joke, I need to treat my girlfriend to an anniversary dinner — either out at a restaurant or cooked at home — involving some sort of rarely-served meat. (Last year's iteration of this was in Texas and involved barbecued raccoon from a friend who hunts.) This year we'll be in Northampon, MA, with access to a rental car and a decently well-stocked kitchen. Suggestions?
I promised my husband I would make him a special meal and I really want to wow him. Details and restrictions within. [more inside]
I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
I'm going to splurge on some Burgers' Smokehouse Thick Bacon Steaks for dinner tonight. What can I cook that will really take advantage of having super thick flavorful bacon? [more inside]
Blended baby meat - from the store or blended myself - tastes bitter and unpleasant. What are some good ways to make it taste better without using a sugar-heavy sauce?
Please give me your tips and tricks for insuring any fresh foods you are freezing (meat, bread, etc) remain in the best condition and taste the best when thawed. [more inside]
I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
Sorry for the basicness of this question, but I don't usually cook meat and google is overwhelming. Can I keep defrosted mince in the fridge overnight? [more inside]
Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
I'm going to have the opportunity to expand my eating soon, and I'm looking for offal (not awful) recipies. [more inside]
More and more, I've been thinking along the lines that eating meat doesn't fit at all with my ethics and value system - particularly non-violence. I'm thinking of quitting and becoming vegetarian - but to complicate matters, I really like meat (in moderation). Should I do it, and if so, what tips do people have? Snowflakes inside. [more inside]
What other smoked/slow cooked (on the BBQ) delights should I be getting my husband to make me? (using pork or beef preferably) [more inside]
So I've got a two-pound tenderloin defrosting in my fridge, and I'd like to make pulled pork out of it. I've never made pulled pork at all, but I understand it generally calls for pork shoulder, so I feel like I need some extra-special hand-holding to help me figure out how to make it work with a totally different cut of meat. [more inside]
Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
I have a large roasting pan full of BBQ pork left over from a party. What tasty things can I do with it? [more inside]
Is it OK to eat carnitas that has been sitting out overnight? [more inside]
I had a shipment of frozen meat that was delayed by bad weather last week in Memphis. It was shipped on Thursday frozen in a styrofoam box to be delivered on Friday. Thanks to a weather delay, I didn't get it until Monday evening. The box sat in a truck in the local FedEx parking lot all day Saturday and Sunday (and probably most of Friday also). [more inside]
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her?
Looking for easy/cheap/healthy vegetarian lunches [more inside]
I took a hard look at my budget and I spend way too much on food and groceries. On a per meal basis, the bulk of my costs are for meat. I am an active individual, and I want to be able to get 20-30 grams of protein per meal. What are my options here to cut my costs and still get my protein? I already eat eggs for breakfast and sometimes dinner, but I can only take so many eggs.
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
Philosophical persectives on slaughtering animals for food required. Help me work through unexpected questioning? [more inside]
I love meat, but I hate its squishy, rubbery, gummy bits. [more inside]
I was a happy and successful vegetarian for over 15 years and I recently gave it up. I slowly began introducing fish and chicken into my diet over the last year or so, and only recently have I begun eating red meat again. And now I can't stop. [more inside]
I'm not ready to become a vegetarian yet, but I would like to eat more ethically. What meat products are the worst to consume from an ethical standpoint? What are the most ethical to consume? [more inside]
Why am I craving meat all the time? [more inside]