ANNOUNCEMENT

Worship with us @ Mountain of Fire Miracles Ministries, Budapest, Hungary Address: 1081 Bp II János Pál Pápa tér 2 (formerly Köztársaság tér) Direction: From Blaha, take tram 28, 28A, 37, 37A, 62...1 stop. From the traffic light cross to the other side... Or take Metro 4 & get off @ János Pál Pápa tér
Time of worship: Wednesdays @ 18:30 hr Sundays @ 10:30 hr
Tel: +36 203819155 or +36 202016005

God bless


Wednesday, 25 April 2012

HEALTH & HYGINE

Beware the meat myths
By Bridget Lancaster

When it comes to cooking meat I have my own personal set of "rules." I prefer to grind my own meat, buy fresh and local whenever possible, and never, ever, buy meat on sale (think about it…) But 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 it's 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 yummy 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. 

This post is courtesy of the America's Test Kitchen Cooking School
America's Test Kitchen Cooking School

No comments:

Post a Comment

COPYRIGHT

COVER STORY

MY SMALL VOICE COLUMN

MY SMALL VOICE COLUMN
Odd jobs stacked against EU immigrants

COLUMN: MY SMALLVOICE

COLUMN: MY SMALLVOICE
TV2's false report about Nigerians in Hungary

MY SMALL VOICE

MY SMALL VOICE
Remembering a true prophet, Bob Marley...click on photo to read

MY SMALL VOICE

MY SMALL VOICE
Subsidising fraud & lies & blood...click on photo to read

MY SMALL VOICE:

MY SMALL VOICE:
Libya: The return of colonialist bondage.

Editor's Mail

Love the article on Gaddafi
We must rise above tribalism & divide & rule of the colonialist who stole & looted our treasure & planted their puppets to lord it over us..they alone can decide on whosoever is performing & the one that is corrupt..but the most corrupt nations are the western countries that plunder the resources of other nations & make them poorer & aid the rulers to steal & keep such ill gotten wealth in their country..yemen,syria etc have killed more than gadhafi but its not A̷̷̴ good investment for the west(this is laughable)because oil is not in these countries..when obasanjo annihilated the odi people in rivers state, they looked away because its in their favour & interest..one day! Samosa Iyoha

Hello from
Johannesburg
I was amazed to find a website for Africans in Hungary.
Looks like you have quite a community there. Here in SA we have some three million Zimbabweans living in exile and not much sign of going home ... but in Hungary??? Hope to meet you on one of my trips to Europe; was in Steirmark Austria near the Hungarian border earlier this month. Every good wish for 2011. Geoff in Jo'burg

I'm impressed by
ANH work but...
Interesting interview...
I think from what have been said, the Nigerian embassy here seem to be more concern about its nationals than we are for ourselves. Our complete disregard for the laws of Hungary isn't going to help Nigeria's image or going to promote what the Embassy is trying to showcase. So if the journalists could zoom-in more focus on Nigerians living, working and studying here in Hungary than scrutinizing the embassy and its every move, i think it would be of tremendous help to the embassy serving its nationals better and create more awareness about where we live . Taking the issues of illicit drugs and forged documents as typical examples.. there are so many cases of Nigerians been involved. But i am yet to read of it in e.news. So i think if only you and your journalists could write more about it and follow up on the stories i think it will make our nationals more aware of what to expect. I wouldn't say i am not impressed with your work but you need to be more of a two way street rather than a one way street . Keep up the good work... Sylvia

My comment to the interview with his excellency Mr. Adedotun Adenrele Adepoju CDA a.i--

He is an intelligent man. He spoke well on the issues! Thanks to Mr Hakeem Babalola for the interview it contains some expedient information.. B.Ayo Adams click to read editor's mail
Watch live streaming video from saharareporters at livestream.com

Gadget

This content isn't available over encrypted connections yet.

Popular Posts

Our Blog List