Working with Meat

by Doris Donnerman
(last updated February 12, 2016)

1

Not sure how to handle the meat you're working with? Read through these tips to figure out your next cooking project.

Never use the same plate to carry cooked food back that you had raw meat on. If you do, your chicken could become contaminated with bacteria from the raw meat. The same goes for your utensils. Use clean plates and utensils after you remove cooked foods from the heat, and wash your hands often while you're working with raw meats.

If you're marinating meat that will be cooked in a couple of hours, don't leave it out on the counter! Always put marinating meat in the refrigerator to keep bacteria from multiplying. Also, never reuse marinade after it's been on raw meat or fish or you risk cross contamination of your food.

Does your roast or chicken stick to the pan you're cooking it in? Stop your meats from sticking by adding a few stalks of fresh celery to the dish before putting it in the oven. The celery will lend a bit of flavor and make cleaning up a breeze.

After you brush your meat with a sauce, you're ready to truss it. Why isn't there ever clean string to use when you need it? Grab some dental floss instead. Dental floss is the best material to use for trussing up meat to be grilled or roasted. It's strong enough to do the job, and it won't burn during the cooking process. Plus, it comes in a handy little dispenser. What more could you ask for? (Make sure you buy a non-flavored variety—you probably don't want the added cinnamon or mint with your meal.)

Do you find that inexpensive stew meat or stewing steak becomes tough after you cook it? Try one of these tips to keep the meat tender.

  • Add a tablespoon of vinegar to the water while boiling your stew meat. Vinegar will tenderize even the toughest meat so that you can cut it with a fork.
  • Cut a kiwi into small pieces and add it to your stew. That little green fruit contains an enzyme called actinidin, which breaks down the tough meat, and kiwi gives an interesting flavor to your recipe.

Be very careful with any meat recipe that calls for pineapple. There is an enzyme in fresh pineapple that will make your meat fall apart if it's on too long—canned pineapple doesn't generally contain the enzyme. Your meal will be most stable if you add the pineapple just before serving.

If you like to make your own gravy, soups, or broths but hate the slow process of separating the fat from the meat juice, simply strain it through a paper coffee filter. You'll be left with natural, flavorful, fat-free broth.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

MORE FROM DORIS

Unclogging a Kitchen Sink Using a Wet/Dry Vacuum

Unclogging a drain can be something that is extremely messy and difficult for the amateur plumber. Follow these simple steps ...

Discover More

Perfect Sunday Roast Dinner

Sunday dinners are delicious, and you need good Sunday dinner recipes on hand. Here is a recipe for a great roast that will ...

Discover More

Japanese Chin

The Japanese Chin is an ancient oriental breed. He is very lively and affectionate and has been a great companion to man for ...

Discover More
More Cooking Tips

What is Braising?

Braising can easily be one of the more confusing terms used in cooking. It can be confusing because it is extremely similar ...

Discover More

Bison Meat

There is little doubt that bison meat is a healthy alternative to eating beef. While eating bison, you benefit from getting ...

Discover More

Buy Meat Online

Are you looking for more variety than the meat offered at the butcher shop or grocery store? Try the convenience of buying ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is two less than 2?

2013-07-10 10:45:21

jenia

my comment is the fact that ther was alot of interesting facts about meat.Expecilly abuot the kiwi and pinappl. :)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)