Meat cooking question
JoanM
11 months ago
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Comments (6)
chloebud
11 months agoJoanM
11 months agoRelated Discussions
iridescence in meat after slicing/cooking
Comments (5)While I'm not sure why I have not found this to be the case in my beef, poulty, pork or even venison. I have corned both beef and venison and not seen it in any of my meat. I have seen it most often in deli meats such as roast beef and turkey. It may have a lot to do with the handling of the meat and the process of getting it in the pressed logs and as far as brined meats it could be some of the products they use in the brining. It is disconcerting to see a green rainbow glaring at you from you deli turkey sandwich though. We raise most of our meat ourselves but occasionally I buy some deli meats and that's primarily where I've seen it....See MoreGreen beans cooked in pork stock, no meat.
Comments (2)Since my beans were all prepped and ready to go, I went ahead last night and processed half my jars with plain water. For the other half, I included the stock that had been chilled, fat removed, then double strained. And I did exactly what you suggested, of increasing the processing time by 10 minutes, so I think I did okay. I normally don't guess at any processing times or procedures, but I felt pretty confident. If your answer had been different (and I was already thinking about the possibility of any residual fat coating the food), I could have opened the jars, increased the head space by a little more and frozen them instead. I planned ahead for that by using straight sided wide mouth pint jars. It's still been considerably less than 24 hours. This was my first time canning green beans, and I did raw pack simply because it was easier. Do you have a preference? Thanks so much for the advice and opinions on this. Jill in Texas...See MoreCooking Elk meat?
Comments (18)I thought I posted to this thread yesterday. Guess it didn't take. Olychick - What did you do with it and how did it come out? I was given some elk tenderloin as well, and like you I was a bit skeered of it and as a result overcooked it. 135 SV and a quick sear, and it was well beyond where it should have been. I'll drop that five maybe ten degrees next time, now that I know it's not some crazy funky tasting meat. Excuse the brutal photography....See MoreIs it necessary to rinse/wash meat before cooking it?
Comments (19)FWIW, I don't wash meats, unless I drop something on the floor, or maybe if there are bone chips as mentioned above, and then it's just a rinse. I also scour my sink & clean counters every day, using proven germicides like chlorine bleach and 70% isopropyl alcohol. Not everyone does that, IMPE. I tend to go by USDA recommendations. https://www.fns.usda.gov/ofs/food-safety And Barfblog.com is a good resource for latest news on food-borne illness, etc. http://www.barfblog.com/...See MoreJoanM
11 months agochloebud
11 months agolinda campbell
11 months ago
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