Meat cooking tips ACT #1

HarBinger · 7th September 2001, 2:10 PM

I shall run a number of these to make your steak and other whole meat products tastier than ever.

This is not REALLY a recipe, so I shall be deviating from the standard format. Sorry. Deal with it.

1.) The single most important rule or cooking steak is turn it only once. I can not say this enough. It goes for BBQ, pan or grill. You turn it more that once and it WILL BE TOUGH!!

2.) Let your meat thaw at room temperature. I know this can be tough if you are pushed for time, coming home from work etc, but where possible, just let it sit on the counter till it is soft to the touch. Microwaving can make it tough and a little tastless.

3.) Where possible, avoid mixing cook and raw meat. More a health issue this one, and it is OK where all the meat is about to be cooked again.

This ends my first entry.

hendot · 7th September 2001, 4:56 PM

I agree with most of what you say, however, a steak should be turned TWICE

Put the steak on the BBQ, pan, grill, whatever for about 20 seconds then turn it. Continue to cook it as you noramally would (ie turn it ony once more).
The initial 20 secs "seals" the juices in the steak

It should also be added that you should never press down on a steak. I think people do it to hear that satisfying hissing noise, when really all they are doing is squeezing out the juices to make a tough, dry steak.

edd91 · 7th September 2001, 5:59 PM

also, cooked meat should never be mixed with uncooked food, learnt that in food tech

Mr Picolenie · 8th September 2001, 5:56 AM

If you ever see cutting boards on special make sure to grab a couple. We have one for chicken, one for other meats and then one for fruits and vegies. Heaps of people don't know just how bad raw chicken can be (health wise). It may make for a bit of extra washing up when you're cooking chicken and some other meat but could stop some nasty food poisoning.

Woody · 8th September 2001, 3:04 PM

Quote:

Originally posted by Mr Picolenie
It may make for a bit of extra washing up when you're cooking chicken and some other meat but could stop some nasty food poisoning.

I love my Bowels of steel

I lived 10 years in vanuatu drinking the water there.

then at school I was on camp(cadets) and my whole platoon got the Lurg(the runs but BAD!!!) except me

Avidin · 9th September 2001, 7:01 PM

Quote:

Originally posted by Woody

I lived 10 years in vanuatu drinking the water there.

We where told not WASH in the water in vanuatu, let alone drink it.

Strange1 · 17th September 2001, 1:10 PM

Quote:

Originally posted by HarBinger

1.) The single most important rule or cooking steak is turn it only once. I can not say this enough. It goes for BBQ, pan or grill. You turn it more that once and it WILL BE TOUGH!!

Actually u should thaw meat in the fridge, not at room temp. Leaveing meat out on a counter or whereever provides a perfect home for bacteria. U should always thaw meat (Especially chicken) at temps of less than 6 or so degrees.

7th September 2001, 5:59 PM	#3
edd91 Member Join Date: Jun 2001 Location: syd.nsw.au Posts: 2,322	also, cooked meat should never be mixed with uncooked food, learnt that in food tech __________________ no new items, ta

8th September 2001, 5:56 AM	#4
Mr Picolenie Member Join Date: Jun 2001 Location: Perth Posts: 271	If you ever see cutting boards on special make sure to grab a couple. We have one for chicken, one for other meats and then one for fruits and vegies. Heaps of people don't know just how bad raw chicken can be (health wise). It may make for a bit of extra washing up when you're cooking chicken and some other meat but could stop some nasty food poisoning. __________________ Signature: Optional signature you may use to appear at bottom of your posts.

7th September 2001, 2:10 PM	#1
HarBinger Member Join Date: Jun 2001 Location: Leiden, Netherlands Posts: 86	Meat cooking tips ACT #1 I shall run a number of these to make your steak and other whole meat products tastier than ever. This is not REALLY a recipe, so I shall be deviating from the standard format. Sorry. Deal with it. 1.) The single most important rule or cooking steak is turn it only once. I can not say this enough. It goes for BBQ, pan or grill. You turn it more that once and it WILL BE TOUGH!! 2.) Let your meat thaw at room temperature. I know this can be tough if you are pushed for time, coming home from work etc, but where possible, just let it sit on the counter till it is soft to the touch. Microwaving can make it tough and a little tastless. 3.) Where possible, avoid mixing cook and raw meat. More a health issue this one, and it is OK where all the meat is about to be cooked again. This ends my first entry. __________________ Three or four hours into diagnosing a problem on my computer I become less of a technician and more of a shaman, and the proceedings take on a strange character.

7th September 2001, 4:56 PM	#2
hendot Member Join Date: Jun 2001 Location: Sydney Posts: 1,264	I agree with most of what you say, however, a steak should be turned TWICE Put the steak on the BBQ, pan, grill, whatever for about 20 seconds then turn it. Continue to cook it as you noramally would (ie turn it ony once more). The initial 20 secs "seals" the juices in the steak It should also be added that you should never press down on a steak. I think people do it to hear that satisfying hissing noise, when really all they are doing is squeezing out the juices to make a tough, dry steak.