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  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,734

    Default Meat Myths Busted

    Here ya go -
    Beware the Meat Myths!
    Courtesy of the America's Test Kitchen Cooking School
    There are quite a few rules that are based in fiction -- myths that have survived decades and continue to offer bad advice to the home cook. Let's bust them, shall we?

    Myth #1: Searing meat seals in juices.
    Forget this one. It's not true -- never has been, and never will be. Most likely the idea came from the crusted exterior that meat develops as its seared; surely that crust will seal in the juices, right? But in the test kitchen we tested this old maxim by weighing steaks before and after they were cooked. Some were seared first, others weren't. There was no difference in the amount of juices that were lost between the various steaks. None, nada, bupkis.

    The main purpose of searing is to add flavor by converting natural sugars and amino acids into flavor compounds via browning. If you want juicy meat, you can slow roast it (which prevents meat juices from being squeezed out.) And always let meat rest after cooking so that it can reabsorb any of those precious juices.

    Myth #2: Marinating meat makes it juicy or tender.
    No, it doesn't. Marinades are usually made with some kind of oil, citrus, and herb combo that can only penetrate the very exterior of meat. In the test kitchen we found that after 18 hours, a red wine marinade made its way ONE MILLIMETER into beef. Hey, that's perfect for tenderizing those two-millimeter thick steaks!

    Now if that marinade contains an acidic ingredient -- like the above-mentioned citrus, or vinegar -- you can actually do more damage to the meat. Acids will begin to break down the exterior fibers of the meat. Left too long in an acidic soak, that exterior will go from meaty, to mushy, and eventually, chalky and dry.

    So the takeaway here is that if you want to flavor thin cuts of meat -- cut for a stir fry or paper-thin paillards for example -- go ahead and give them a quick 10-minute-or-so marination for flavor.

    Myth #3: Eating pink pork will make you sick.
    Once upon a time this may have been true as there was a fear of ingesting an ugly parasite named trichinosis. Cooking pork to a safe, but gray interior temperature of 160 degrees would kill off trichinosis -- but who would want to eat that dried up chop?

    Today, government standards have all but eliminated the risk of trichinosis contamination from pork. According to the Center for Disease Control, between the years of 1997 through 2001, the average reported cases of trichinosis was twelve.

    So go ahead and go for a slightly rosy hue. The test kitchen highly recommends cooking that pork chop or loin roast until it registers an internal temperature of 140 to 145. And be sure to let the pork rest for 10 minutes or so-the internal temperature will continue to rise 5 to 10 degrees, but the meat will still be beautifully moist.

    Myth #4: Always rinse off poultry that comes from the supermarket.
    Back away from the sink my friend. I know that it's been pounded into your brain that you should unwrap that poultry and give it a good rinse in the sink. But beware that what you're most likely doing is splashing all of those ***** surface pathogens over your sink, faucet, and surrounding area. Now, if you're willing to give the sink a super-thorough scrub down it will be fine, but you're better off simply cooking the poultry to a safe internal temperature (165 degrees for the breast meat and 175 for the thigh meat.)

    So those are a few of the myths out there. I hope that busting through these gives you more confidence when preparing meat.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    To be totally truthful I agree with all but the chicken at least for whole birds a squirt bottle of bleach water lives on my drain board to sanitize the kitchen daily as needed.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I agree with Blu on this one too. If I should happen to cook chicken - it will get rinsed and patted dry. I will take the time to clean the sink afterward. Having been a victim of food borne / chicken carried illness .. I just don't trust the vile birds.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I believe strongly in marinades that are high in oil for the exact purpose of adding oil to the outside millimeter or two of the meat. many cuts and types of meat really need this oil in order to get a proper sear.

    I also wonder if they tested vacuum marinators.


    Quote Originally Posted by BluDawg View Post
    To be totally truthful I agree with all but the chicken at least for whole birds a squirt bottle of bleach water lives on my drain board to sanitize the kitchen daily as needed.
    Dawg, are you aware that chlorine is one of the most toxic substance known to man?

    Don't use bleach, use peroxide.

    for my day job, I run a chemical company. We build cleaning and sanitizing products as wll as many other types of product.

    Virtually none of today's commercial no rinse sanitizing sprays use chlorine because of the toxicity efficacy factors.

    To make matters worse, when chlorine braks down, it yields chloramine. Many studies have shown that exposure to low level chloramine makes one extremely irritable and grouchy, thus the high rate of divorce among municipal wter plant workers. They go home and rag on their wives. And I guess that explains why you are so grouchy sometimes too.

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by SmokyOkie View Post
    I believe strongly in marinades that are high in oil for the exact purpose of adding oil to the outside millimeter or two of the meat. many cuts and types of meat really need this oil in order to get a proper sear.

    I also wonder if they tested vacuum marinators.




    Dawg, are you aware that chlorine is one of the most toxic substance known to man?

    Don't use bleach, use peroxide.

    for my day job, I run a chemical company. We build cleaning and sanitizing products as wll as many other types of product.

    Virtually none of today's commercial no rinse sanitizing sprays use chlorine because of the toxicity efficacy factors.

    To make matters worse, when chlorine braks down, it yields chloramine. Many studies have shown that exposure to low level chloramine makes one extremely irritable and grouchy, thus the high rate of divorce among municipal wter plant workers. They go home and rag on their wives. And I guess that explains why you are so grouchy sometimes too.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    Don't shoot the messenger....and lose the chlorine. Seriously, use peroxide and you'll never look back

  7. #7
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I'll pick up a few extra bottles,I keep a gallon on hand during Skunk season, Dog thinks they are one of her favorite toys, Oh Look a cat....
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BluDawg View Post
    I'll pick up a few extra bottles,I keep a gallon on hand during Skunk season, Dog thinks they are one of her favorite toys, Oh Look a cat....
    You need to hire Peculiar Mike. I hear he is a skunk killin' machine!

  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,734

    Default

    Quote Originally Posted by SmokyOkie View Post
    You need to hire Peculiar Mike. I hear he is a skunk killin' machine!


    Kill one little skunk and.....................

    Depends on what it pays, I don't work cheap. Especially where skunks are involved.





    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,734

    Default

    The bad nasties are on the outside of the poultry. Rinsing the bird may remove some, but not all of them by any means.
    They are killed during cooking. If not you are cooking it wrong and need to make a BIG change in what you are doing.


    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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