Meat

I am looking for parts as well, but I have one I might be willing to sell. Send email to rjm796@hotmail.com if interested.

That would be a little over a pound, or about 17.6 ounces.

Braising is the process of cooking in a closed container so that the meat is cooked with a moist heat. Generally used with tougher cuts to ensure tenderness and so the meat doesn't become too dry during cooking.

There are many places online that you can go to in order to find information about mandolin vegetable slicers, including product features, reviews, ratings and pricing. A great website to read reviews is www.amazon.com. It is hard to qualify best in this answer because I dont know what your preferences are, and "best" is objective.

That depends on what kind of meat thermometer you are using. Some cannot be left in the oven. Others can take the heat. Make sure you know what kind you have.

If you have one that is not made to stay in the oven, you will have to remove the meat from the oven and insert the probe into the thickest part of the meat. Then you will need to wait until the reading stops changing to verify the temperature.

If your device can stay in the oven, insert the probe into the thickest part of the meat before putting it in the oven.

I don't know what a guinea fowl is exactly, but duck meat is called duck.

It typically takes about 8-10 hours on low or about 6 hours on high but the roast will taste MUCH better if you cook it on low for the 8-10 hours!

i would like it on low cause i like good things but maybe when u put it on high it might get bad so put it on high

Donair meat is shaved meat off of a meatloaf made from very finely ground beef, a filler such as breadcrumbs, and some spices.

The Federal Meat Inspection Act of 1906 (FMIA) is a United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. These requirements also apply to imported meat products, which must be inspected under equivalent foreign standards. USDA inspection of poultry was added by the Poultry Products Inspection Act of 1957. The Food, Drug, and Cosmetic Act authorizes the Food and Drug Administration (FDA) to provide inspection services for all livestock and poultry species not listed in the FMIA or PPIA, including venison and buffalo. The Agricultural Marketing Act authorizes the USDA to offer voluntary, fee-for-service inspection services for these same species.

you can steam it.....but its better to straight up slow roast that bad boy......

or, if you are the man, you can sous vide it and cook to 65 degrees celsius...

but I doubt you roll like that

or you can cook it in a chicken broth with a few sprigs of rosemary and thyme.....don't bring to the boil at all....just a slow slow simmer......until you can insert a cake tester (which is essentially just a long needle) and there is no resistance.

Then you can flavor-blast it with caramelised onions and some Russian dressing style

I'm pretty sure it is four. Two on each side. The porterhouse will have the largest fillet because it is towards the butt end of the tender. After that it is all t-bones.

You can rub meats with acidic fruit such as Kiwifruit or lemon immediately prior to cooking, or you can marinade the meat in a covered and refrigerated bowl or plastic bag with similar fruits and/or, wine, vinegar, herbs and spices.

It depends on the size of the roast and the temperature of the pot. Test the roast everynow and then with a fork. When the meat pulls apart easily its done. MMMMM..... pot roast!

Yes, if it is still partially frozen it can be refrozen. Just be sure to wrap it in air tight wrapping, such as freezer paper, heavy duly alimunim foil or freezer bags.

There are several requirements for kosher. One is to never eat pork. Others include no eating of meat with milk at a meal together, and no shellfish. during Passover, rules are even more strict.

Yes! Oh Course; It Would Be The Only Reasoning of You Seeing The Meat Dissolve Or Bring Worms or Maggots! You Wouldn't Have Good Or Even Same Results With The Meat Cooked.!

Yes you can use a meat thermometer. Just make sure its caliberated right. To do this you either place it a bowl of ice water, and set it to 32F or boil the water and set it to 212F. Meat therms have a skewer like probe used to temp meats, but they are mainly a general use therm. Pro chefs in restaurants use them to temp everything, whether cold or hot. Hope this helps. Candy therms register higher temps, usually starting around 100F, since candy making and sugar reach a higher temps than most meats, or any hot food for that matter.

Meat does have calcium in it!!

-Mallory:)

At 1.5 ounces per meatball you will need 50 pounds of ground beef

Cutting esophagus and trachea with an extremely sharp long knife that has been sharpened by an expert. The knife is checked to be certain there are no nicks that would cause tearing rather than cutting. The cut must be done with out any interruption. This takes approx. 3-5 Seconds.

not really just when you defrosting make sure you dont mix it with cooked and uncooked meat and dont defrost above room temperature

Hard to describe. It's sort of like a cross between venison and pot roast. It's a bit gamy. Quite honestly it's meat and mammal meat all tastes pretty much the same. Flavor and tenderness will vary depending on time of year, where harvested, handling, diet, and preparation.

The problem with most game meat is that most hunters are ill equipped to butcher on site. That in itself can make or break any meat. If you've taken any chemistry or biology classes, you are aware of the chemical processes that go on in the body of a dead mammal (or bird, or fish). The difference between between meat butchered on site and two days later at home is amazing. It's the same as with fish. Most people have never eaten a truly fresh fish unless they fried it up at the campsite or paid mega bucks at a fancy restaurant where dinner is still swimming in a tank till you order it.

Basically, how it tastes depends more on you than anything else. If you butcher the rabbit when you take it, You'll probably like it. If you just toss it in the back of the truck and try to eat it two days later, it'll taste like tree bark and Ajax cleaner stew.

Oh yeah, while it may seem gruesome, one of the best meat tenderizers is a stun gun. Stress, and being shot or trapped is incredibly stressful, causing lactic acid to build up in muscles. It's also what causes rigor mortis. Muscle movement burns off that lactic acid and produces more tender meat. Since dead animals are not particularly motile, a few good shocks will burn off the lactic acid.

Generally, the toughest cuts of meat are parts of the animal that do the most work. These muscles contain lots of connective tissue (gristle). My experience is that the shin of beef is an extremely tough piece of meat requiring long cooking times to be rendered palatable.

Yes, mold can grow on any biological material.

I use buttermilk to tenderize: boneless skinless chicken breast, and boneless pork loin chops. Soak for about an hour or so. If you soak fish fillets like cod or snapper, it gets rid of all the "fishy" flavor. The lactic acid in buttermilk dissolves proteins in the same way monosodium glutimate (MSG) does. It makes the meat break down without the rotting process. I soak my steaks and roasts for 8-12 hours and my gamey tasting meats like some fish and venison for up to 24 hours. Just rinse off and cook.