Buzz
Meat is a nutritious and commonly consumed food in every family meal. However, not everyone knows how to cook meat properly. Below are 10 common mistakes when cooking meat.
1. Thawing meat at room temperature
According to the U.S. Department of Health and Human Services, temperatures between about 4°C and 60°C are ideal for bacterial growth on food, so thawing meat at room temperature is completely wrong.
The U.S. Department of Agriculture advises people to thaw raw meat using a cold water bath or refrigerator. For refrigerator thawing method, take the meat out of the freezer and transfer it to the refrigerator compartment. Thawing time ranges from 8 to 24 hours depending on the size of the meat piece.
For cold water bath thawing method, place the sealed meat bag in a pot or bowl of cold water. Change the water every 30 minutes. This thawing process takes only an hour or less.
For cold water bath thawing method, place the sealed meat bag in a pot or bowl of cold water. Change the water every 30 minutes.
2. Using the same cutting board for meat and vegetables
Raw meat can leave bacteria on everything it touches, including cutting boards, pots, and your hands. That's why the U.S. Department of Agriculture advises homemakers to use separate cutting boards for meat and vegetables.
If your household only has one cutting board, then chop all the vegetables first before cutting meat or fish. To ensure safety, make sure to thoroughly clean the cutting board before moving on to the next food item. The U.S. Department of Agriculture recommends using hot water and antibacterial soap for better sanitation.
3. Slice meat right after boiling
After boiling, instead of slicing meat immediately, let it cool for a few minutes before cutting to allow the juices to redistribute and help the meat slice more neatly. According to Cooking Light magazine, for pieces of meat, boneless chicken breast, and skinless chicken thighs, let them sit for about 5 minutes before slicing, and for boiled chicken, it should be left for approximately 20 to 30 minutes.
4. Mistake when freezing meat
Many homemakers have the habit of storing a lot of meat in the freezer, but they don't know how to preserve it properly. Quite a few people, right after buying meat, hastily throw the meat package into the freezer without any preparation.
Instead of doing so, the meat will be tastier and better preserved if, before putting it in the freezer, women wash it clean, pat it dry, wrap it in aluminum foil or a sealed bag, and don't forget to clearly mark the preservation date on it.
5. Pan-frying smoked meat
Pan-frying smoked meat is also one of the mistakes in meat processing pointed out by experts. When smoked meat comes into contact with the high temperature of cooking oil, it can splatter and, more dangerously, easily generate carcinogenic toxins.
Therefore, the best way is to cook them in the oven. Place the smoked meat on a baking tray lined with aluminum foil and bake in the oven for about 18 minutes. Then, the meat will have a golden brown color and be crispy.
The U.S. Department of Agriculture advises that for raw meats, poultry, and seafood, they should not be kept in the refrigerator for more than 2 days. Beef and processed meats can be stored for up to 5 days.
So, if you want to store raw meat, be sure to package it carefully and put it in the freezer.
The U.S. Department of Agriculture advises against keeping raw meats, poultry, and seafood in the refrigerator for more than 2 days.
7. Using worn-out wooden cutting board to slice raw meat
Some chefs have warned against using wooden cutting boards to slice raw meat, poultry, and seafood, as bacteria can get trapped in the grooves of the board.
However, according to the U.S. Department of Agriculture, wooden cutting boards are still the best type for chopping meat finely. You can still use them as long as you always thoroughly sanitize them before and after slicing.
8. Defrosting meat with hot water
Many people want to shorten the time it takes to defrost meat by placing it near the stove or soaking it in boiling water, however, this method is completely wrong. When exposed to high temperatures, the surface of the meat forms a tough layer, affecting the heat diffusion within the meat, creating opportunities for bacteria and germs to proliferate, causing the meat to spoil.
9. Cooking too much meat in a pan
Cooking too much meat in a small pan prevents the meat from absorbing seasoning evenly and cooking thoroughly. In fact, the meat will become dull in color and the taste won't be as delicious.
Always slice meat immediately after purchase.
For easy slicing into small pieces for stewing or stir-frying, refrigerate the meat for about 30 minutes before slicing.
Source: Collected from various sources.
""""""""--
SIMILAR ARTICLES:
