Best meat types 2020

daysmirel20 (25) in monsterlegends • 4 years ago

Thaw frozen meat in the fridge for 24 hours. Keep the frozen foods chilled while they thaw so they do not develop harmful bacteria. Meat in the fridge is safe to use 1 to 2 days after it’s completely thawed or it can be refrozen if you end up not using it.
Larger meats will require more time to thaw in the fridge. For example, a large frozen turkey should be thawed in the fridge for 24 hours for every 5 pounds (2.3 kg) it weighs.
You can also thaw meat in a sink filled with cold water. Put the meat in a water-tight bag and fully submerge it in the sink. Change the water every 30 minutes as it starts to warm up. Meat thawed this way needs to be cooked immediately.
Never thaw foods at room temperature or else harmful bacteria could form.
How to prepare meat
Do what professionals do, prepare and plan.
“Start from the end”.
Thaw slowly. Reach room temperature before cooking.
Air the meat – especially vacuum packaged – to get rid of odors.
Always add salt before cooking.
Welcome to what may sound the least exciting chapter about cooking, but which professional chefs insist is one of the most important: meticulous planning, foresight and careful preparation are what set apart a top-end kitchen from the rest.

“MISE EN PLACE”
In the kitchen brigade organization, pro’s use the expression "mise en place”, which translates into "assembling everything in one place”. Ingredients and kitchen tools are ready to hand at each workstation even before the cooking process gathers momentum .

BEEF, VEAL, LAMB AND PORK
When you cook cold meat, it gets a “shock” from the heat, contracts and loses a lot of liquid. Let it rest or stand outside the fridge for at least two hours prior to cooking, which makes it easier for the heat to penetrate evenly throughout the entire piece of meat. The meat should be brought to room temperature before you start cooking.

POULTRY
Chicken and other poultry should not be kept at room temperature for more than 30 minutes before cooking.

THAW IN TIME
Let frozen meat thaw slowly in the refrigerator so that the enzymes continue the tenderizing process without causing growth of bacteria on the surface. Don’t be afraid to let it take several days.

AIR OUT THE VACUUM
Dry off vacuum packaged meat and let it ‘air’ to get rid of any stale odor. It should disappear after a few minutes and is usually caused by the packaging, not the meat.

ADD SALT IN TIME
Always add salt to the meat before cooking. Pat in the salt all around the piece of meat and let it rest for an hour so that it has time to penetrate. The dehydration effect of the salt is negligible compared to the water that evaporates during the actual cooking.

DO THE PORTIONING IN TIME
Estimate 120 to 200 gram per person. Meat consists of 65 to 75 percent of water, a large percentage of which disappears during cooking. The bigger the piece, the easier it is to make the meat juicy. The thinner cut, the more the surface is exposed to loss of fluid. Fat carries taste. Cut away the fat after cooking, not before.

monsterlegends

4 years ago by daysmirel20 (25)

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