How can you cook meat?
966100
stew\nroast\nfry\nBBQ\ngrill\npot roast\nslow cooker
121945
Interesting homework problem!  It must be a Home Economic Class (I guess that is what the call the class now, I have been out of school for over 30 years. \n\nRoll the meat into a ball, than press down with a spatula to flatten.  Place in a heated skillet and turn the burger at least once to cook on the other side.  Cook, until desire doneness.  \n\nI like to add Worcestershire or barbeque sauce to the meat before making the patties.
418299
I normally use the barbeque to cook.  It's easy and produces a flavorful, high quality meat dish.
158644
You need to go on a diet with lots of red meat.\n\nPreferably raw.
1071570
Roast Beef and Yorkshire pudding with fresh garden peas and roast potatoes!!!!!!!!!!!!!!! And a thick gravy!!!!!!!!!!!!!!!!!\nAnd hot English mustard!!!!!!!!!!!!!!\nHoly sh*t, I'm hungry!
978844
We've barbecued a turkey and it was delicious.\nI barbecue over wood but you have to be careful not to burn it....turkey takes a long time especially if it's over 20 lbs.\nFirst you want to tent it with aluminium foil for the first couple of hours....use a disposable aluminium tray with a small grilling rack on the bottom. I would also suggest you have a meat thermometer handy and check it once an hour after say, 4 hours.\nUncover the turkey for the last hour- hour and a half so it browns.\n\nReal tasty.
248866
I just asked this question today. I was told that you cant because of bacteria. But you can cook it and then freeze it again.
880798
welld oint this can be tricky without proper sterile procedure... however it is not impossible...\n\n\nget a sleeve of plastic or glass petri dishes\n\nmix up a mixture of Malt Extract And Agar... and put it in a sealable vessle that can be pressure cooked or boiled at a high temperature...\n\nIn a clean environment after boiling or pressure cooking for about 15-25 minutes, \n\ntake the vessle and pour your agar plates...\n\ntake the dishes and let them cool in a very clean environment\n\nonce cool....\n\ntake a qtip and swab the inside of your mouth really well\n\nopen each plate and swab the surface with the qtip\n\nrepeat for each plate\n\nincubate the plates at room temperature for about 3 days or so\n\nyou should see some growth\n\nor you can do it this way\n\nhttp://www.science-projects.com/NAplates.htm\n\nwww . Science-Projects . com \n\n\n\n\n--------------------------------------------------------------------------------\n\nMaking Nutrient Agar ("NA") Plates\n \n| Site's Table of Contents | Site's Index |\n\n\n--------------------------------------------------------------------------------\n\nThere are several ways to make NA plates, all depending on what you have to start with. The well equipped person has clean and sterile empty petri plates, and a bottle of NA powder sitting on the shelf. That person needs only to follow the directions on the bottle. As it is the purpose of this website to assist those who, being mostly young students, have neither NA powder nor even petri plates. What are they to do? Here's what! \n\nPETRI PLATES FROM SCRATCH\n(click this to find ready-made plates) \n\nFirst, you must find something that simulates a petri plate. Rather shallow glass custard cups covered by a double thickness of aluminum foil works well. \n\nSecond, you must have the nutrient agar to put in them. What might you use as a alternative to the commercially available microbiological stuff? The answer is canned beef or chicken broth (supermarket) and agar (health foods store; sometimes called "agar agar"). \n\nThird, you must sterilize these things in appropriate combinations. Included in the following steps will be the way to use a pressure cooker. There is NO substitute for a pressure cooker or autoclave, which is an automated pressure cooker. Boiling is not a sterilizing condition. Boiling doesn't work! The only commonly employed sterilizing conditions are wet heat at 120°c (250°F) for 20 minutes (pressure cooker), or dry heat in excess of 190°c (375°F) or more for an hour or more (oven). \n\n\nMeasure and record the amount of water that half-fills a custard cup. \nDetermine the number of plates (custard cups) you will need to use, and from that the amount of medium you need to make to half-fill all the cups. \nEmpty a can of fatfree beef or chicken broth into a large measuring cup and dilute, if necessary, with water as per the instructions on the side of the can. Mix. Discard the excess beyond what you need for your cups. Pour this into a sauce pan. \nAdd 1 level teaspoon of agar per 2/3 cup of broth. Stir the required amount of agar into the COLD broth in the sauce pan. \nTurn on the heat, and with constant and continuous stirring and/or swirling bring just to a boil. Keep swirling, and then adding small amounts of heat, and do this until all the granules of agar are dissolved. Agar solutions burn very easily - just like making gravy (in which you have added another polysaccharide as a thickening agent). An alternative way to do it is to place the broth/agar mix into a glass bowl and place it in a microwave oven. But do this cautiously as the mix will suddenly foam up. So be ready to shut off the energy at any moment. Give the dissolving solution a swirl, and microwave a bit longer. Swirl and energize repeatedly until all the granules are dissolved.§ \nDistribute the hot medium among the cups you need. \nPlate pieces of double-thick aluminum foil over the cups so that at leas
517473
1 lb hamburger\n1 sm onion\n1 sm green pepper\n1 lrg can pinto beans\n1 lrg can Pork & Beans\n1 lrg can tomatoes\nshredded cheese\nchili powder \n \n  \nHow to Prepare: \nBrown hamburger with onion and green pepper (chopped). Then just add the canned items. Add chili powder if desired. Simmer for a little while. Spoon into soup bowls and top with cheese. Serve with cornbread sticks. Great outdoors or in!!!!\n\nThis may not seem that easy but it is.  For more great ones that are even simpler try this website:::
623071
how bout grilled steak with some steamed veggies and baked potatoe
402583
cooking \n\ngarlic olive oil the outside of two pieces of whole grain bread inside place avacado cheese tomato cracked black bepper red pepper jelly \n\nthen grill the sandwich\nuse a pannini maker ie. george forman grill
562700
First you must have (two) drumsticks. At the ends of these drumsticks you will find a bony, grisly coated thing, grab the two drumsticks by the bony, grisly parts and scoot them around real fast on your plate, this is called (spinning your drum sticks), then you can eat them. I like mine with BBQ sauce! HA HA HA HA !!!!!
967744
You could use an actual steamer, or just put it in a covered pot with about an inch of water in the bottom. Boil it till it's tender. You won't be able to tell the difference of cooked like that or steamed.
727010
Its pretty much like cooking in an oven.. mostly setting it at 350-370 degrees and cooking it anywhere from 15 to 20 min a lbs depending on if its stuffed etc..  Make sure to use an thermometer to check internal temp.. I have one of those automated probe that you stick in with a control panel that you keep outside the oven.. an alarm sounds when the internal temperature is reached.. real handy to have. Happy Thanksgiving.  - Nish
903584
Meatball Loaves with Tomato Gravy and Smashed Potatoes\nRachael Ray\nFrom Every Day with Rachael Ray\nDecember-January 2007\n\nFOUR SERVINGS \n\n\n\n\n \n \n   4 large russet potatoes, peeled and cubed  \n  Salt  \n  1/2 pound each ground pork, veal and beef  \n  1 1/2 cups freshly grated Pecorino Romano cheese  \n  1/2 to 3/4 cup Italian bread crumbs (a couple of generous handfuls)  \n  1/3 cup plus a splash heavy cream  \n  1 large egg, beaten  \n  Flat-leaf parsley, chopped (a generous handful)  \n  4 cloves garlic, finely chopped  \n   1 tablespoon Worcestershire sauce (eyeball it)  \n  1/4 teaspoon ground allspice (eyeball it)  \n  Freshly ground pepper  \n  1/4 cup extra-virgin olive oil (EVOO)  \n  1 carrot, finely chopped  \n  1 onion, finely chopped  \n  1 bay leaf  \n  2 tablespoons chopped fresh rosemary  \n  3 tablespoons tomato paste  \n  2 1/2 cups beef broth  \n\n1. Preheat the oven to 425°. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain the potatoes and add them back to the pot. \n2. While the potatoes are working, in a large bowl, combine the ground meats with 1/2 cup cheese, 1/2 cup bread crumbs, a splash of cream, the egg, parsley, half of the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1 tablespoon EVOO onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2 inches thick and place on the baking sheet. Drizzle with 1 tablespoon EVOO. Bake the loaves for 20 minutes. \n3. While the meatloaves bake, in a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 minutes; season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 1 minute. Whisk in the broth and simmer until thickened. Discard the bay leaf. \n4. Add the remaining 1/3 cup cream and 1 cup cheese to the potatoes and season with 1 teaspoon salt; smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meatloaves. \n\n\n \n \nRoasted Brown-Sugar Papaya\nBarbara Kafka\nFrom Every Day with Rachael Ray\nDecember-January 2007\n\nSIX SERVINGS \nPrep Time: 10 min \nCook Time: 15 min \n\n\n\n\n \n \n   3 firm green papayas (about 1 pound total), halved lengthwise and seeded  \n  1/2 cup dark-brown sugar  \n  1/4 cup dark rum  \n   1/2 cup lemon juice  \n  1/4 rounded teaspoon pepper  \n  6 tablespoons heavy cream (optional)  \n  \n \n \n\n\n \n\n1. Preheat the oven to 500°. Arrange the papaya halves cut side up in a large baking dish so they support one another and won't tilt or spill. In a measuring cup or small pan with a spout, stir together the brown sugar, rum, lemon juice and pepper until the sugar dissolves. Pour in the glaze to almost fill the papaya cavities. Brush the glaze on all the exposed flesh. \n2. Roast the papayas until tender when pierced with the tip of a knife, about 15 minutes. Transfer to dessert bowls and drizzle with the heavy cream.
239147
Fresh meat is light in colour and firm to the touch.\nIf it's very fresh it will run away if you approach it with a knife and fork !!!!
289198
Meat tenderizers contain enzymes that digest proteins.\n\nUse wikipedia\n\nCertain fruits, like papaya and kiwi, make meat tender naturally.