Laws of Meat

Hi! Life has been pretty busy these past weeks. Turns out, classes have 2 “midterms”….. so… lots of studying.

Unfortunately, more studying = less cooking, so it’s another rant/reflection post. I promise I’ll be back with a recipe post next week!!

Also, as the title suggest this post is NSFV ( not safe for vegans 😉 )

So… Let’s get going!

Never Defrost Twice- Frozen meat is already somewhat a travesty, but freezing and refreezing is criminal. The freezing and defrosting process destroys the muscle fibers. Defrosting also causes the release of myosin (the red stuff that gives flavour) => flavourless meat with the texture of cotton

Braising with a Pressure Cooker doesn’t work- Pressure cookers tenderize meat through brute force. Brute force also breaks down the fibers. This isn’t an issue for most stews and soups, but it ruins the mouthfeel of braises. Also, the meat just lacks… fragrance….

Hack: When baking/broiling, cut cooking time down by 4-6 min and you can leave the meat in the oven (with heat off) for up to 15 min. Beats overcooked or cold steaks for sure!

Don’t Rinse Meat- First: Rinsing doesn’t improve food safety. If anything, it’s worse! Don’t believe me: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food

Now, more importantly, rinsing meat rinses away the myosin => flavourless, wet meat

Season, Season, season- Forget the DASH diet; Season generously, please, for the love of flavour, pile on the salt (and spices). Your taste buds will thank you

Have you broken any of these laws? What other ones do you think deserve to be in the top 5- Let me know

I promise to be back with a recipe next week. Until then… Have a great week.. and… Bye!

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