New answers tagged meat
Start by estimating the accuracy of your temperature sensor and controller. You're going to need to do some comparisons with reliable thermometers for this step. I'm guessing you don't have any laboratory grade thermometers at home that have recently been professionally calibrated. (Who does, really?) Start by finding two or three digital cooking ...
The easy (but potentially expensive) answer is sous vide. If you can carefully control the temperature, you can cook your ribs for 24-48 hours before finishing and serving. See this recipe for an example. If sous vide isn't an option, you can still chill and reheat the ribs. There are several brands of pre-cooked refrigerated ribs in grocery stores that ...
Considering how lean the meat is, there is gonna very little fat coming out of it. Actually its probably gonna end up pretty dry and if you don't put anything else in it its gonna taste fairly bland. Covering helps stops the top from getting burned and reduces moisture lose, also reduce splatter. Makes for easy cleaning. No issue at all leaving the fat
OPs experience: I evenly distributed it in the pan, which could easily fit it. I baked it for 25 minutes at 450F. It was brown all the way through, moderately crisped on top. Juicy and not overdone. There was only a few millimeters of fat in the pan.
Make sure you use a pan with high enough sides so that fat doesn't overflow. If it's a thin baking sheet with only short edges, especially one that tends to curve/warp in the oven, you could easily dump fat all over the bottom of the oven. But as long as it's a sturdy pan, the fat isn't going to get any higher than the beef itself started out (except for ...
If you use pork neck for shashlik AND you want to get it tender, then use mineral water in the beginning. Just cut the meat in pieces and move it to a container and SLOWLY pour mineral water in. Let rest in refrigerator for couple of hours. What it does, the carbon acid of mineral water goes between tissues and when forming CO2 it "rips" tissues apart. Same ...
It's a great steak tenderiser, if you mix with some garlic, wasabi/pili-pili/chili and worcestershire also a great marinade. Most important part is to tap it dry from the kiwi (mix) within 45 minutes and dry the steak well before baking. Otherwise it will make your steak have sandy texture.
Add a few drops of lemon juice in the mince before cooking and it will not clump.
Marinating steak - apart from very acidic marinades - will affect only the outer few mm of your meat. While these are the first to freeze, they are also the first to thaw, together with the marinade. Your total marinating time will be (time until outer layer is frozen) + (time since outer layer thawed, before cooking) Unless you flash-froze your meat ...
If the goal is to melt collagen, couldn't that be done just as easily at a higher temp? No, it won't be. The reaction which has to happen to the collagen doesn't go quicker when the temperature is higher. You have to get it to 68 Celsius and wait for it to happen. If it is at more than 68 Celsius, it won't happen quicker, or better, or anything. You ...
I always take frozen food, in Ziplock bags, and put it in a bowl of cold water (still in the bag) for about 30 minutes and the chicken or meat is always defrosted and I've never had any health issues doing this. I learned this from a dear friend who is a famous French chef in Las Vegas. He told me they do this all the time in his restaurants.
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