Use microwave and dehydrate the heat at room temperature? Experts analyze 11 wrong methods to solve meat

Cooking cold meat is inevitable, but whether it is beef, pork or chicken, the way to refrigerate and relieve meat will not only affect the taste and taste of the meat, but also may make it unsafe to eat. Takeout website visited experts from meat to disease and listed 11 wrong ways to relieve meat.

1. Cooking meat that is not properly undone

Omaha Steaks executive chef David Rose said that if the cold meat is not properly undone, it may make the outside of the meat cooked before the inside, thinking that the inside is still iced after cooking, but if it is cooked until it is fully cooked, the outside will be overcooked.

Luna said that as long as you follow a few simple steps, some meat can be cooked directly without decoction. The key is not to let the protein be cooked for too long at the temperature where harmful bacteria such as Cyperus, Salmonella and Listeria can reproduce. That is to say, between 40 and 140 degrees of Hua's name, commonly known as the "risk area", the meat or meat of small pieces can be cooked directly at the cold state as long as the cooking time is adjusted. If the meat is large, it can be cooked with pressure, but flat-bottomed pieces will not work, because it will allow the meat to stay in the dangerous area for too long.

2. Unsalted meat is not properly stored

The meat you bought from the supermarket should be packaged first, then wrapped with a fresh film and then placed in a sealable fresh bag. After putting it in the bag, you can lift all the air out as much as possible. When cold meat, avoid ice crystals from the meat, which will make the meat after detoxification less juice. To avoid this, the meat should be stored in the cold pot rather than piled up; place the meat as much as possible behind the cold pot, which is the coldest place in the refrigerator. In order to avoid the breeding of harmful bacteria, the storage temperature of the meat is below 0 degrees.

3. Relieving meat at room temperature

to allow meat to dissolve for a long time in the temperature of the dangerous area is a taboo, and it will allow the bacteria that already exist in the meat to reproduce. The Ministry of Agriculture said that the time is not more than two hours, but if the meat is placed above 90 degrees Celsius, the time limit will be shortened to one hour.

The dehydration at room temperature will also cause uneven internal and external dehydration of the meat. The best dehydration is the refrigerator at a refrigerator with a temperature below 40 degrees.

4. Put the meat on the refrigerator and unsalted

It is very time-consuming to unsalted . The larger the meat, the longer it takes. For example, a high-fire chicken may take 24 hours to unsalted . Luna said that gravy may flow out when the meat is relieved, so remember to put the meat on a plate or tray. Ross recommends placing the meat on the bottom of the refrigerator to prevent the gravy from accidentally leaking out and contaminating other foods and causing cross-disinfection.

5. It takes too long to cook after the suffix is ​​relieved.

Mitzi Baum, the executive director of Stop Foodborne Illness, said that meat must be cooked within a certain period of time after the suffix is ​​relieved in the refrigerator to avoid food safety problems. Meat, minced meat, poultry and seafood can maintain safety and good conditions within two days, while red meat is three to five days.

is properly processed, and the uncooked meat can be refrigerated. The uncooked meat can be put back in the refrigerator for no more than 2 hours, or in a place above 90 degrees Celsius, and then it can be put back in the cold pot.

6. Use hot water to suck or soak to relieve the sausage

If the time is not enough, many people will use hot hydrolysis of the sausage. Ross said that this method is not safe because it will make the meat in the temperature of the dangerous area. Luna said that this will also make some of the meat cooked, and then cook the meat will become hard or have a poor taste.

Luna said that if she rushes, she will lyse the pulp with cold water, first place the meat in a sealed plastic bag and then soak it in cold water, and change the water every 30 minutes. Blake Albers, founder of the online meat shop Albers Craft Meats, said he also used cold water to dissolve the pulp, but do not soak the meat in the kitchen sink. If there are no holes in the bag, the meat will be dyed.

7. Use slow-bearing pot to relieve or cook cold meat.

The agricultural department refers to the operating temperature of slow-bearing pots between 170 and 280 degrees in Hua's, so the meat will not be displaced too quickly from the temperature area of ​​the hazardous area. Therefore, the meat should be decomposed before cooking meat with slow-bearing pots; when using slow-bearing pots to cook meat, the agricultural department recommends that the temperature be adjusted to the highest in the first hour, and then adjust the temperature required by the food.

8. Use microwave oven to relieve the swelling

Use microwave oven to prevent the meat from being exposed to the temperature in the dangerous area, but Ross said that this will affect the quality of the meat, which will dry out the meat and damage the protein, resulting in uneven internal temperature. If you must use microwave to uncook the pulp, remember to cook it immediately after the pulp is uncooked.

9. Failure to observe food safety standards when relieving

Do not put meat with other foods, especially those that have been cooked or ready-to-eat. In addition, you must wash your hands after processing the meat, and thoroughly clean any cookware and tableware used or touched during the process of the meat.

10. Ignore the manufacturing and storage time on the packaging

Pay attention to the packaging time when buying meat in the supermarket. After returning home and repacking, mark the refrigeration date and contents on the sealed bag. This not only allows you to know which package of meat should be used first, but also ensure that it is eaten within the period.

11. Different types of meat, sizes and shapes do not decompose according to the size of meat

require different methods and time to decompose. Luna said that it is best to unfill the meat in the refrigerator, while the meat in the small piece can be quickly unfilled by cold water.

Responsible editor: Gu Zihuan