Question by Toma F: 10 simple meat questions… i dont undetrstand can someone PLEASE PLZ PLZ HELP MEE ?
after , amino acids, baste, beef, before, braise, choice, connective tissue, cured meats, dry, enzymes,gelatin, grading, ground beef, ground chuck, ground meat, ground sirloin, inspection, lamb, less tender, marbling, marinade, meat thermometer, moist, pan-broil, pork, protein, retail,rib, roating,rump, select, sirloin, stewing, tenderness, tenderizing, variety meats, veal, whole sale , 4 oz or 1/4 lb. 6 0z or 1/3 lb. 8 oz or 1/2 lb

________ –Poundnig , cubing and grinding are mechanical methods of doing this.

________– Which spoils more rapidly, a roast or ground meat?

_________–This is meat by product made from ground hooves.

_________–Meat tenderizer powder contains ___ that helps break up the connective tissue.

________–Which is more expensive to purchase ground sirloin or grund beef?

_______– the accurate way to determine the doneness of a roast is to use a [blank]

______-To cook in an oven, uncover using dry heat.

_______- To cook longand slowely in a moderate large amount of liquid.

-_______-To cook meat slowley in a covered utensil in a small amount of liquid.

________- To cook uncovered in a skillet pouring off excess fat as it accumulates.

Best answer:

Answer by carnie777

tenderizing________ –Poundnig , cubing and grinding are mechanical methods of doing this.

______ground meat__– Which spoils more rapidly, a roast or ground meat?

______gelatin___–This is meat by product made from ground hooves.

___enzymes______–Meat tenderizer powder contains ___ that helps break up the connective tissue.

___sirloin_____–Which is more expensive to purchase ground sirloin or grund beef?

_thermometer______– the accurate way to determine the doneness of a roast is to use a [blank]

_roasting_____-To cook in an oven, uncover using dry heat.

__stew_____- To cook longand slowely in a moderate large amount of liquid.

-_braise______-To cook meat slowley in a covered utensil in a small amount of liquid.

__pan broil______- To cook uncovered in a skillet pouring off excess fat as it accumulates.

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Question by ry guy: dry meat foreman grill.?
can somebody tell me why my chicken, beef, turkey ect ect always tastes like dry sticks? what am i doing wrong? i hear people say that im overcooking the meat, (which makes sense since its so dry) but if i am overcooking it, why when i test the temperature with a meat thermometer does it say like 120, then i wait till the meat thermometer say 170, by 170 the meat is as dry as dog food. i cant use marinade, cause i eat real healthy and marinade has too much salt. so i use stuff like salt free dry rubs aka mrs’s dash brand. so what am i doing wrong?

Best answer:

Answer by yankeegirl
Two reasons actually….170 is way too high a temperature and yes, you can marinade…you just need to make it yourself instead of buying it premade.
Ground meat and all cuts of pork should be cooked to a temperature of 160 degrees Fahrenheit.
Fish should be cooked to 145 degrees Fahrenheit, Poultry 165.
Letting it go to 170, which seems a small amount, only 5 degrees, take whatever moisture is left out of the meat.

Now, marinades….
Marinades require only three things to tenderize your meat, and add flavor and moisture too….
1 acid (lemon juice, lime juice, wine, vinegar or yogurt)
2 herbs and spices….notice, NOT salt…but herbs like rosemary, thyme, parsley, and spices like red pepper, as well as aromatics like ginger, onion and garlic….all very healthy, especially if used fresh!
3 time!
You should set your meats in the marinade for at least an hour….with chicken and beef you can let it sit for 6 hours, and up to 24 hours.
For a tender, juicy hamburger you can use a liquid, like any sodium free stock, to mix in with your meat, and remember to add spices too. It only require 3-4 tablespoons to get enough in there to ensure a nice hamburger.
Remember this, too…dry rub is just that…dry. It adds flavor, but really doesn’t do anything to tenderize or keep moist…it add flavor to the outside. Not to say you can’t still use it…you can…just marinate before using it, but leave out spices and herbs…some nice olive oil, lemon, lemon zest mixed and let your meat soak….then dry the outside and add your rub….voila! Tender, juicy and flavorful!

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Question by a: When would be the best time to reset a minimum thermometer?
Is there a best time to reset a minimum thermometer? Such as at noon or just after sunrise?

Best answer:

Answer by Cogitator
Either would be fine.

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Question by Toma F: MEAT WORKSHEET I HAVE TO DO BUT I DONT UNDERSTAND HELP PLEASE???!?! FEW QUESTIONS…. thats all ! pleaseeeeeee?
word BANK:
after , amino acids, baste, beef, before, braise, choice, connective tissue, cured meats, dry, enzymes,gelatin, grading, ground beef, ground chuck, ground meat, ground sirloin, inspection, lamb, less tender, marbling, marinade, meat thermometer, moist, pan-broil, pork, protein, retail,rib, roating,rump, select, sirloin, stewing, tenderness, tenderizing, variety meats, veal, whole sale , 4 oz or 1/4 lb. 6 0z or 1/3 lb. 8 oz or 1/2 lb

questions:

11)____________Fleecks of fat throughout meat that help to tenderize
12)__________To moisten food while cooking in an oven with drippings, liquids or sause.
13)__________The flesh from pigs or hogs.
14)___________ The flesh of young sheed
15)____________what is determind by the location of the muscle on the animal.
16)The cuts of meat we purshace from a grocery store are called____________?__________
17)______________Serving portion of boneless meat or fish ( ex hamburgers)

Best answer:

Answer by Brittany H
Wrong catagory,
and you should do this yourself.
It’s simple.

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Question by sarah.: how long do i cook boneless chicken breasts for?
i dont have a meat thermometer so im not sure how long it takes to cook chicken breasts in a saucepan.

Best answer:

Answer by S
Depends on how thick it is, usually 7-8 minutes on each side.

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Question by fantasywriter: How to cheak if i have a fever without a thermometer?
i dont feel feverish or natious but i only have a stomach ache and my forehead is really kinda warm compared to others. do you think i have a fever? is there someway to tell if i do without a thermometer?

Best answer:

Answer by Synith
No, there’s not. A thermometer is meant to read body temperature.

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This was bought many years ago in Japan. It has buttons that pop out a small drawer, magnifying glass, thermometer, pencil sharpener, bottom compartment, and upright pencil holder.

Pyrometer thermometer infrared
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Question by sondra j: How do you cook a store bought porketta? Answers needed asap!!?
I bought a store bought porketta, how do I cook it? I don’t have a meat thermometer, and I don’t have a shallow roast pan, though I do have a dutch oven and a big enough frying, in which the porketta stops about 2 inches above the rim (that can go in stove) PLEASE HELP???

Best answer:

Answer by Ouroboros0427
1 inch of water in the roast pan. 350 degrees for 2 hours and then check it. Cover the roast with tinfoil. It keeps the moisture in.

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Barbecued chicken is a staple for most backyard cooks. When done right, it’s a wonderful thing; when wrong, well, it’s like gnawing on barbecued shoe leather. The problem is, chicken doesn’t come rare or medium but for safety reasons it comes prepared one way-done, and prolonged exposure to high heat, as a rule, saps the juices out. But it doesn’t have to be that way. There is one way to have your barbecued chicken served at its juiciest-brined. Brining is a simple process where you immerse meat in a saltwater solution-for one to 24 hours-made with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat’s natural juices. In scientific terms, the solution binds the proteins together within the meat. All you really need to know is that your guests and family will thank you. In most parts of the country, barbecue season is no longer restricted to the summer months. In fact, many Americans are having a yearlong love affair with their barbecue. That’s a long time to settle for dry meat. So for your first foray into the world of brining, or if you’re an old pro, try this recipe offered by America’s authority on salt, Morton Salt. Chicken Worth Its Salt 1 quart cool water 3/4 cup Morton® Kosher Salt 3/4 cup sugar 1 chicken (3 to 31/2 lbs.) cut into 8 pieces, rinsed and patted dry, or 2 split chicken breasts (bone in, skin on) To Brine: In a gallon-size sealable plastic bag, dissolve the Morton® Kosher Salt and sugar in 1 quart of cool water. Add the chicken, then …

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Question by wf6957: how long to deep fry 13.5 lb turkey at 300 degrees?
cold and windy outside and can only keep a 300 degree temp. I know it’s 3.5 minutes per pound at 350, so what give it an extra 10 -15 minutes cooking time! Then check inside temp with meat thermometer! Thanks for your help!

Best answer:

Answer by Ronald D
At 300 you will not be able to keep the oil hot enough that is does not penetrate the turkey and make it very oily

If you can build a makeshift shield around your fryer to bring the temp up to 350. If not then bake the bird

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