I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions:
PURCHASED: 5th, USE BY (on sale label): 6th
Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging.
You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat.
baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply... that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
they would touch the others in the bag that I would vacuum seal. Also can I reseal vacuum sealer bags? If no maybe the best option is to use small bags and put the individual pieces of meat into them...I had a mishap involving steak freezing together and am wondering what the best way to prevent it from happening again. I just got a vacuum sealer and have being buying large quantities of meat and putting them in one big bag and sucking the air out. This hasn't worked so well as the meet got mushed together (especially sausages) and froze together after opening the bag I wasn't really able
We planned to eat hamburgers tonight, so I bought 1.5 Kg of fresh ground beef at my store, at 3 PM. But then, we decided to postpone that to tomorrow night. Ground beef can be kept for at most 24 hours in a fridge right ? It is not vacuum sealed, the butcher packed it in front of me. So what should I do ? (it is 5:30 PM now) Leave in the fridge and cook the meat before 3 PM tomorrow.... But if I freeze the patties, can I pan-fry them right away ? Freezing should be safe, even though a friend of mine once tried to cook ground meat he had put in the freezer a few days before (right
I froth my milk using the steam wand on my espresso machine. With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time. However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time. What could be causing this? Could... as identical. Update #2: As I mentioned in a comment to TFD's answer, I let the local milk age for several days and now I seem to be getting better results (although I am now at the cusp of its sell
I bought a large seedless watermelon 2 days ago, and I made sure to check for the following: Yellow underbelly Hollow sound Solid rind When I got home I left on the kitchen table. The room temperature was around 25-27 degrees C. Today, I touched the rind and it felt soft! I cut it open and I saw that the white pith had rotted. Can anyone explain what the possible cause of this is? (I've left watermelon out on the dining table for days at room temperature before, and nothing like this has ever happened. I should also mention that: The watermelon was whole and unblemished. There were
container and allow it to set. Serve after 1-2 days after the colour is uniform and the skin is soften and moist. ...I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut
the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke? Does anything work better than a spoon? Is there any way to remove the choke without cutting out pieces of heart?