My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough.
My question is: Can I recook my conch meat to tenderize it? I have tried to find fresh conch meat locally but there is nothing available.
I know that I could easily go buy some to try this method; however, at the price per lb. I hate to throw away the money.
According to ochef, conch is tender only if barely cooked or simmered for at least an hour. If your conch is tough, it was probably cooked too long but yet not long enough. You may want to give it a light pressing (not pounding) with a kitchen mallet and then simmer it in fish stock for an hour or so.
Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? On Friday I am picking up some food items that I won't be able to get to a fridge... will be completely frozen upon pickup. My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems. Thank you
I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came. Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove. I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling
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Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses? But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface. SO what is the best way to rest it?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white... cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface
Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? Around 3pm I took out steak to thaw, the steak was wrap in foil and plastic wrap and i stuck it in the oven! i found i forgot it this morning! we all know that when you buy pre pkg steak, it doen't carry the best looking shade of red we like but hey what can you do, i found it this morning, the steak has no smell but it has some grey color to it and it looks like it started to cook you know if you take a steak and rinse it under hot water it will start to cook, so would it still be good
drumsticks. Upon noticing the color, my colleague returned the dish to be more thoroughly cooked. I did not return mine, since last week I read the USDA fact sheet on poultry preparation. It says that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably... (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over the internet the recipe and I found several differences. Ones cooked it mixing the pre-cooked corn flour P.A.N. brand with water, others with milk. Some fry them in the oven, other in the pan. And there is even yellow or white corn flour. So in brief my question is, what's better to cook arepas? to use yellow or white pre-cooked corn flour? to use water or milk? to cook them in the oven or in the pan?
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