If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze it? I've done both options, but I've never compared the final preparation side by side.
For whole cuts of meat such as a steak or a chicken breast, I find it's better to freeze without cooking. These cuts aren't as moist after thawing them and re-heating.
For ground meat, it doesn't seem to matter. If I have the time I will cook and then freeze to save myself the effort durring the week.
Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason. My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I use the tongs to move around the chicken throughout the cooking, I wash the tongs with soap and water. Is this really necessary or can I use the tongs the entire time as I cook the meal without
well and the fat was amazingly tasty. However, the roast was so chewy, I am very disappointed. I did a lot of research before I cooked it and found that slow cooking is a good way to tenderize meat. I also found out that certain cuts of meat need to be cooked differently. I.e. Steak should be hot and fast, and roast cuts should be long and slow (after searing it of course... yum yum yum... the right cooking method? And do the other ones apply to a roast? I mean if you cut it up, it's basically cheap beef steak and I've never tried mechanically tenderizing the meat. I really appreciate any
. 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... 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 (and reheat at dinner time) Freeze the meat as-is (in the store-sealed package) Prepare the patties and freeze them now Other ? I don't have a microwave, I would defrost it in the fridge (I heard room
I've got some nice honeycomb (submersed in honey) in a big jar, but the "best before" date was over 4 months ago! I was saving it for a year or two. Just realised the date is gone. Any possibility it's still OK? Any way I can be sure? Background for people who don't know much about expiration dates: Often expiration dates on food ("use by", "expires" or "best before") err on the conservative side, as the food producers can't guess very exactly when the food will turn bad. So sometimes I'll eat a jar of something that lasts for 3-4 years on the shelf as much as a month or two after the date
Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?
, and I was impatient :( ). I quickly seared the steak 30 seconds per side in a very hot pan and rested it for 3 minutes before serving. It was very tender and had a beefier flavour than any other steak... for this? I know thickness in a slab shaped piece of meat is most crucial in determining cooking time, and each of these steaks was about 15mm thick (so not very thick), so potentially even 10hr was too...I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cooker connected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading
tenderizing a pork roast by injecting half with pineapple juice, leaving the other half untouched. A noted chef, Michel Roux, was to judge on television which side was better. After cooking...This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices when cooking? Why not just go with a flavored brine instead? In other words: Why is it customary to use such marinades, and why is it commonly said that it tenderizes the meat? Source Shirley
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck a thermometer in it. Its a new (to me) slow roaster that is quite large, and has temperature written on the dial. I had the dial set to 275°F (135°C), but obviously the actual temperature is much lower that. I've turned up the temperature and will get it to a cooking temp of 275°F, but will it be safe to keep cooking the meat this way? I think I should get the meat close to 190°F (90°C).
, with the chicken cooking for about 6 minutes skin-side up, then 6 minutes meat-side up, then I put the oven on 375 degrees F (190.5 degrees C) with the chicken skin side up. Ever time I flipped it I poured some of the collected juices over the bird. Because the bird was so big, it wasn't done after about an hour of cooking when I needed to leave, so I put the broiler on low for about 3 minutes before leaving... I've ever had. The skin was crispy, the meat fell off the bone (literally when we moved it off the rack). What was it about this accidental cooking method that worked so well? Did the time in the hot