Meat

Question: Meat!!!!???? Hi is it usial if i feel sick around meat??? When i went to famous davis the very smell of meat made me feel like i wanted to throw up is this normal???im a vegateryan and havenet had meat for about 3 years. i am REALLY yough for a vegateryan i think but i dont eat fish or shrip or anying other kind of meat. What should i do?????? I cant start eating meat again(i dont want to!!!) and it will make me sick if i smell it. how do i make myself stop feeling sick???thanks

Answer: You can't really help it if it makes you feel sick, sorry. Some people just have certain reactions to certain things. I feel sick just thinking about ketchup and the thought of fish, living, dead, on a plate or otherwise, freaks me out to the core.

Question: How to incorporate meat in with "vegan" dishes for the meat eaters of the family? I am the only vegan in the family and am also the main cook. My husband and father (who we take care of) loves meat and has to have it every meal. They usually want the meat in whatever I cook so I end up eating a little of it even though I don't want to. What is the best way to cook meat on the side so my family can still have a great dinner and I can have mine? I have no intention of forcing my eating habits on them--thanks.

Answer: "It is not "forcing you eating habits on them" to refuse to cook it for them." It's good to see some people put their beliefs above their family. Get a life, November! I think you're making it too hard. Cook what you and your hubby are eating and then cook meat on the side. You don't have to mix it in to what you're eating. Make the meal that you are both eating and then make a side of meat for him. Simple :-) For example if you're making spaghetti and meatballs, then cook the noodles and sauce and leave the meatballs separate so he can have his meat but you don't have to incorporate it into your food.

Question: Can you clean uncooked meat by soaking it in a salt and warm water solution before preparation? I was told that by soaking uncooked meat (like chicken) in warm water and then pouring salt in the water, you can clean and purify meat. I want to know if this is true. If so, how much salt should you use per amt of meat and does this add to the amt of sodium in the meat? Please help....thanks Another piece of information: After soaking the meat, you rinse the salt water solution.

Answer: All you really need to do is rinse it really good, pat it dry and cook it properly. You can't "purify" meat by marinating it in salt, however you can get organic free range chicken to eliminate any antibiotics in the meat.

Question: When cooking meat(in this case chicken)how do I get flavor into the actual meat and not just on the outside? I want new ways to cook by preferrably baking meat but I don't usually like the skin on the meat after baking- it's soft and not crispy.

Answer: Marinating poultry, such as chicken or turkey, is a good way to improve its flavor and tenderness, plus it will help it last longer before cooking. Marinating poultry is easy and foolproof if you follow a few basic guidelines. Instructions: Step One Before you marinate the poultry, trim it so that it's ready to be cooked. Step Two Remove the skin now if you don't intend to eat it. Although leaving the skin on will protect the meat during cooking, it also will prevent the marinade from reaching the meat. Step Three Prepare your marinade according to its recipe. While you do so, check whether the recipe contains acid (such as lemon juice, wine or vinegar), salt or alcohol. All these ingredients will shorten the time food will marinate. Step Four Use smaller pieces of meat if the marinade contains any of these. For example, pound chicken breasts flat before marinating. Smaller pieces allow more marinade to soak in in a shorter amount of time. Step Five Place poultry and marinade in a nonreactive container; cover. Never use aluminum or cast iron to marinate in. Glass or ceramic works well, but the best container is a sealable plastic bag. These can be turned to allow the marinate to cover all surfaces and can be discarded after use. Step Six Place the container in the refrigerator, on the bottom so that any drips don't contaminate other foods. Never marinate poultry unrefrigerated. Step Seven Discard the marinade when ready to cook. Never, under any circumstances, should you reuse a poultry marinade. Tips & Warnings: Poultry is very receptive to powerfully flavored marinades, perhaps more so than is meat. These marinades often contain acids, salt or alcohol, so be sure to carefully monitor the amount of time the poultry marinates. Marinades that contain acids, salt or alcohol will chemically "cook" or denature the meat as it marinates. In poultry this can leave the meat grayish and stringy. Another reason poultry marinades often contain salt, acid or alcohol is that poultry is more susceptible to bacterial contamination than other foods, and these ingredients, especially acid, help retard bacterial growth. Remember that poultry stored in a marinade is still raw food and should be treated as such. Make sure to carefully clean everything the poultry or the used marinade has touched, wash your hands well after handling them. Once the food is cooked, be sure not to let it touch any uncleaned surface it touched when raw.

Question: How long will cooked meat stay fresh in the refrigerator? I cook a lot of my own meals. Suprised a man can cook:) I've been cooking for years, but when I cook meat,my own version of hamburgers. Mega burgers:) made from ground serloin or ground chuck,with spices like thyme oregano basil for flavor. After the meat is cooked into a plastic container, and eaten later by zapping till hot microwave. I've often wondered how long will cooked meat stat fresh in the refrigerator? Anybody else know how long cooked meat lasts in a refrigerator?

Answer: The typical advice for cooked meats is 3 to 4 days. However, that's based upon government guidelines which, in my opinion, are usually conservative. Personally, for cooked meats I go 5 days max for ground meat (such as meat loaf) and 6 to 7 days for whole cuts (steaks, stews and roast). Of course, reheating thoroughly before consuming. http://www.foodsafety.gov/keep/charts/storagetimes.html

Question: What meat brands are relatively cruelty free? I've wavered between being a vegetarian and eating meat for a long time. I like meat, I'm not against eating meat, but I hate the slaughter industry. I think the meat industry could be ALOT nicer to the animals used for food, before and during slaughter, and for that reason I try not to support it as much as possible. Does anybody know of any brands of meat that are relatively cruelty-free, so that I may enjoy the ocassional piece of meat?

Answer: I found the below website. Hope it is helpful! I am interested to see the answers to this questions, as I find myself in a similar situation. Good luck! http://www.eatwild.com/

Question: What is the meat paste in take out eggrolls? I notice when you get eggrolls at the supermarket they always have cabbage in them and the ones that do have meat are basically ground beef with ginger and stuff. What I want to know is how to make those ones you get at a chinese take out place where the filling isn't crumbly beef, it's like a soft meat paste with the consistinsy of mashed potato. Every recipe I've ever found online makes the supermarket kind with crumbly beef and cabbage. What on earth is that meat paste?

Answer: After you have cooked the ground pork, put it in a food processor, with seasonings, and process it to a paste. My mom used to do it with leftover roast beef, and it made the best sandwich spread! Another way is to process the ground pork while it is raw, then add it to the cabbage. I prefer to process it after, but you might like it best this way.

Question: How is gyro meat put on the spinning wheel, and how long is the meat on that wheel considered safe to eat? Each time I go into one of my favorite Greek restuarants, I see the gyro meat spinning around. I'm sure they don't sell that many gyros per day. So how long do restuarants continue to sell the meat spinning around?

Answer: http://cruftbox.com/blog/archives/001184.html Read this guy's experience. I thought it was kinda neat.

Question: What meat product might bring me off the bandwagon? I am a pescetarian. I am not currently considering going back to meat, but I might in the future. In order to go back, I must be tempted and cleansed of my animal cruelty beliefs. What incredibly awesome, mouth-watering, and intoxicating meat product do you think will tempt me the most? Also, how can I be convinced that I must deal with animal cruelty?

Answer: You may not like my references, but you must admit that the dishes are superb and oh so tempting. mmmmm Meat! <3 Sweet & Spicy Bacon Ingredients: 1 1/2 tablespoons packed brown sugar Rounded 1/4 teaspoon cayenne Rounded 1/4 teaspoon black pepper 1 lb thick-cut bacon (12 slices) Preparation: Preheat oven to 350°F. Stir together brown sugar, cayenne, and black pepper in a small bowl. Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain. Cowboy Rib Eye Ingredients: 1⁄4 cup plus 1 tsp. sweet paprika 3 tbsp. kosher salt 1 1⁄2 tbsp. ground guajillo chile 1 1⁄2 tbsp. ground pasilla chile 1 1⁄2 tbsp. ground chipotle chile 1 1⁄2 tbsp. sugar 4 16-oz. bone-in rib-eye steaks Canola oil, for frying 1 small yellow onion, cut crosswise into 1⁄8"-thick rings 1 cup milk 1 1⁄2 cups flour 1 tbsp. chili powder 1 tsp. cayenne pepper 1⁄2 tsp. ground cumin 1⁄4 tsp. ground black pepper Preparation: In a medium bowl, whisk together 1⁄4 cup paprika, 2 tbsp. salt, guajillo, pasilla, and chipotle chiles, and sugar. Put steaks on a parchment-lined baking sheet; rub with the chile mixture. Refrigerate steaks overnight. Make onion rings: Pour oil into a 4-qt. saucepan to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 350°. Meanwhile, put onions and milk into a bowl; let soak for 20 minutes. In a large bowl, whisk together remaining paprika and salt, flour, chili powder, cayenne, cumin, and pepper. Working in batches, remove onions from the milk, shake off excess, and toss in seasoned flour. Fry onions until crisp, about 3 minutes. Drain on paper towels; season with salt. Set aside. Build a medium-hot fire with mesquite charcoal or heat a gas grill to medium-high. (Alternatively, heat a medium grill pan over medium-high heat.) Grill steaks, turning once, until medium rare, about 12 minutes. Serve with onion rings. Serves 4. Pairing Note George Majdalani, the managing partner of the Dallas restaurant Stephan Pyles, recommends the Fall Creek Meritus 2004 ($40), a full-bodied wine made from a blend of Texas-grown merlot, cabernet, and malbec; it's loaded with dark cherry and chocolate flavors and pairs wonderfully with the chile-rubbed steak.

Question: When using a meat thermometer, do you take the temperature while the meat is on the grill? My concern is will the meat cooking on the stove affect the correct reading. Or do I need to remove the meat to get an accurate reading. Thanks.

Answer: Get a remote digital thermometer. You can take the temp. while the meat is on the grill or in the oven. You can get a good one for under $25.00. Well worth the investment. Takes the guess work out.

Question: Is the nutritional information on meat packages (like chicken breast) for the uncooked product? Same question for ground turkey, ground pork, and lean ground beef I know that cooking any meat like chicken breast or ground pork / turkey / beef takes a lot of water out of the meat. So it is rather challenging to cook the meat then measure it if the nutritional information I have is for the meat in the raw form. For specifics, I would really like to know about Safeway brand Eating Right chicken breast, fresh.

Answer: * 1/4 cup freshly squeezed lemon juice * 1 small shallot, chopped * 1/4 cup pure olive oil * 1/4 teaspoon coarsely ground fresh black pepper * 4 boneless, skinless, chicken breasts, pounded thinly * Salt * 1/2 pound arugula * 2 ripe beefsteak tomatoes, diced * 1 small red onion, peeled, halved and thinly sliced * 2 tablespoons red wine vinegar * 2 tablespoons extra-virgin olive oil, plus additional for garnish * Lemon halves, for garnish

Question: How does the meat and beans in Taco Bell taste so good? The meat and beans in the store doesn't even come close, so what kind of meat is it anyway? I know the meat is frozen and comes in a bag and they boil it, same with the beans. So how can u make it just like them?

Answer: The meat comes in tubes true, fresh not frozen. they dump it into a big pan and fry it up then they add a big bag of secret seasons. The beans they make from dried just as you would at home, but with a big block of lard. they drain them and add take a huge potato masher and start mashing them up adding water as needed. At least this was how it was done in the early 80s

Question: Which meat/cut is best partnered with seared foie gras? Am planning a (belated) Valentine's dinner and was debating between serving chateaubriand with bernaise or a cut of meat with pan seared foie gras. Does anyone have a recommendation for best partnering of meat type (pls suggest cut) with sauce for the foie gras? I'm thinking serving it with a small mound of flavoured mash (maybe truffle?) and a jus reduction would probably be the best bet but I would like to hear your ideas too. Thanks!

Answer: hello there, serving the chateaubriand with the foie gras is not a bad idea, secondo me only the flavorus will clase , you can try the sirlion or as we say in italian the sottofiletto, or try pairing with the fillet mignon 90 gms each serve three a portion, ask ur macchelaio to trim and clean bene, seal in very hot skillet and cook in oven 4-5 minute for evn cooking , marinate with shallots , bay leaves , fresh black pepper and sea salt, 3 minutes maximum. enjoy

Question: What is the best meat to use to make beef jerky? I'm looking for the best beef/meat to use for jerky. I'm not good at cuts and have no idea what kind to get. Also, can you find this in a regular grocery store? or do I need a specialty meat store. I also think it would be fun to try elk, buffalo, moose etc. Where can I find these types of meats? Thanks!

Answer: Take a strip stake and grind it up from a limousin cow. Angus meat is not nearly as good as limousin. You can find this in the grocery store sometimes but i get mine from the meat processing plant so its all real and has no chemicals or preservatives in it(much healthier).Some other meats you could try are turkey, deer, and pretty much anything else you could think of. You can find them with your local hunters or meat processing plants in the fall.

Question: How was meat prepared and preserved before refrigeration in such a way that lent itself to tenderness? Or is it simply a matter of the meat itself and if you get chewy meat there's nothing you can do about it.

Answer: That's how sausage came to be, as a way to preserve meat. The meat was ground, mixed with strong spices, and then dried to preserve it.

Question: How to get cooked meat to be tender? Occasionally a piece of meat, pork, beef or lamb, no matter how well cooked will be tough because it was bad quality to begin with, coming probably from an old animal well past its prime (I know what cuts of beef must be boiled, roasted or fried so that's not a problem). But if starting from good meat what are the tips and advice for cooking it tender? As I understand a bad cooking method can make even the best quality meat tough like leather.

Answer: slow cook it. you can do it in the oven without a slow cooker. i do london broil at 275 for 4 hours (after searing it on the stove) and i almost cover it with water. then i make a gravy out of the water after it is cooked. mmmm delicious and it falls apart. also, after cooking meat, cut it against the grain. it is easier to chew.