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Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
For many years, there’s been a debate in the kitchens of many families (myself included). First, it was the long-held belief that you should wash chicken before cooking. That myth was debunked ...
Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.
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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal. This normal biological process creates lactic acid. Contrary to popular belief, animals cannot be completely drained of bodily fluid ...
Many people are rightly cautious about leaving raw meat out. The USDA describes 40 to 140°F as the temperature “danger zone,” where bacteria growth is most likely to occur. And according to ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...