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0

No it won't hurt you but for the money you spend on plastic you can find stainless at a thrift store or garage sale.


1

Here is a link to the South Carolina Retail Food Establishment Regulation page. I'd recommend looking at section 3-302. It says that except as specified, you should separate raw animal foods from ready-to-eat foods during storage, preparation, holding, and display. If you can't find what you're looking for I would call them and ask them what the regulations ...


2

As an after thought, an assumption was made that we are talking about deli sliced roast beef. If it's not sliced, there's another option. I usually buy a 3 or 4 pound roast and cook it at 200 degrees, 1 hour per pound. That should get you an internal temp of about 140 (rare). You want to let the roast sit for 30-60 minutes after it comes out of the oven. ...


0

The plastic fork just melt (soften) a little bit, no biggie, you should be able to eat that. You should buy cheap cutlery at the dollar store, you do not need many, maybe 4 sets (fork, spoon knife); when your exchange session is over, just leave them in your apartment; no need to bring them back with you. Using real cutlery and washing them is better for ...


1

As a person who actually sells Philly steak meat to many of the national chain accounts and most of the cheesesteak accounts around the Philly area, the raw material used to make a true Philly steak is knuckle meat or wedge meat, these are both cuts of meat you will not find in your local grocery store. Thousands of cheesesteak accounts claim they use only ...


1

Absolutely! There is a lot of flavor in juices and drippings and they can be used at a later time for soups, gravies, stews, braising meats, etc. You will need to store it in the refrigerator or, for longer storage, in the freezer.


2

Your instinct is correct, all your favourites fall into one category of saussage: Br├╝hwurst. This means that they follow the same principle when made, which is Mincing the raw meat and fat with ice or ice water, salt, often curing salt and various spices until a smooth paste forms. This is what you refer to as "pinkish mass". Shaping the saussages (or ...


1

Not at all for tenderness but flavorwise you will get a much better experience. Brown it nicely (butter is your friend) and you will have a very meaty/nutty tasting stroganoff. This is just repeating SAJ14SAJ's answer in your question.


1

The recipe does not indicate that the beef should be browned before cooking and there is no need to. Per the instructions, all ingredients except the cream cheese go into the slow cooker together at the start. If it was intended for you to brown the beef first, that instruction would have been included. The long, slow cooking should ensure that the meat ...


0

Cold air moves down and warm air rises. So I am a bit skeptical that the coldest part of any fridge is at the top. Buy a fridge thermometer or two if you don't believe me. Do your own tests. I know in my fridge, anything I put in the lowest drawer will start getting ice crystals. Not sure what butcher paper is exactly but bacteria likes oxygen. For this ...


0

You can determine freshness by the bloom over the meat and by its reddish or pinkish color depending upon the quality of the meat and type of the meat. Moreover you can check by the smell and touch.


-1

never try to thaw it in microwave or a regular oven. It will change the taste of the beef in a bad way as the protein would get denatured due to sudden change in temperatures. You might actually thaw it just by keeping it under running water, it would hardly take 10-15 min.


1

You can of course try to thaw it in your microwave (if you have one) or in your regular oven on low heat. However, I've never had any problems cooking with frozen ground beef. Just cook it on fairly low-medium heat and scrape off the outer layers as they get thawed. This might be easier and take a shorter amount of time if you manage to split it into smaller ...


5

When you say "place the pieces on the grill", you seem to be missing the concept that a lot of kebabs aren't actually grilled on what we call a "grill" in America (and a lot of the world)... meaning a open surface like the one you posted an image of: When I've seen "grills" they are simply open coal spaces with a rack for holding the skewers, so the meat ...


6

Historically, the practice of skewering meat had several advantages over building a rotisserie and cooking a single large piece of meat. Think about the advantages of cooking over a primitive camp fire, rather than a modern grill: Cooks quicker, saving time but more importantly fuel for the fire (think desert or other difficult terrain) Did not require ...


0

The meat and fat will be soft and tender (and tasty). Some chefs will crisp out the exterior prior to serving depending on the recipe and the intended texture.


6

They are not lying, slow cooked pork belly is supposed to be soft and tender. It's perfectly acceptable to serve pork belly this way and there are many people who prefer it. If it's not to your personal taste then it's best to avoid it and order other things from the menu.


-1

In my marinades i use soy sauce lime or lemon and rice wine vinegar with sesame oil and Korean sweet and spicy sauce and sesame ginger mix in a heafty zipper locking bag and drain out as much air as possible and it holds up to a good week before the meat gets a off putting color



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