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Red meats ? - Grilling

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Not sure what the question is here. Red meat is certainly grillable, if that is the question. How to tell if it is done to your liking depends on what you are grilling. More detail/specifics would be helpful!

Posted on Feb 13, 2017

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Posted on Jan 02, 2017

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Bolt and washer for rival meat slicer mod 1101e/3


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Dec 23, 2016 | Rival Food Processors

Tip

Meat, prepare to be tenderized!


Here are easy instructions on how to tenderize different kinds of meat:

Steak:
Wrap the meat between two layers of plastic wrap lying it on the counter.
If you want, before wrapping the meat, you can sprinkle a bit of kosher salt and ground black pepper on it, to enhance the flavor.
If you have a mallet start hammering on the meat with the tool. You will see it flatten and spread.
If you do not have a mallet you can just use a tin foil tube and hammer the meat with that.

Chicken breasts:
The method to tenderize chicken breasts is the same as for stake. You just need to be much more delicate because chicken is a more tender meat and tends to rip more easily.

Whole chicken and turkeys:
If instead of filet, breast or stake you want to tenderize a whole chicken or a whole turkey, it is better to use, instead of a mallet or meat hammer, a kind of tenderizer that uses its stainless steel small knives to penetrate the meat. This kind of tenderizer looks like a rectangular tool that one holds with a hand and that, when set on the meat and pushed, its knives come out and penetrate the meat, tenderizing it.
In this video you can see an example on minute 0:25 http://www.youtube.com/watch?v=b9CfHH2iSJc

So, to summarize, any kind of animal meat (including fish and sea food) that can lie flat on some film can be beaten or hammered with a mallet or other tools, like a aluminium tube or a daikon radish. While whole birds and meats that need to keep their shape can be pierced and penetrated with a meat tenderizer characterized by small knives rather than a hammering head.
Have fun!

on Oct 17, 2013 | Home

1 Answer

What meats are red meats


Beef and Lamb in normal culinary terms, stretching to Pork. The only 'white meat' is poultry, so chicken and turkey.

Red meat but also referred to as Game Red Meat
Bison
Buffalo
Venison
Bear

Dec 21, 2016 | Grilling

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How long in the oven and what temp for medium rare what temp for the oven to be set at


A lot depends on the oven itself, whether it is fan forced, how well it holds heat etc.

Preheat to 240°C/475°F/ gas 9, place the meat in, and turn down to 200°C/400°F/gas 6. Cook it for about 1 hour, then take it out and place it covered on the serving dish for 15 min. before carving. This first go may need to have slightly modified times for the next roast you cook.

To get a perfect result you really need a meat thermometer

http://i.stack.imgur.com/blUvw.jpg

You don't need to put this in the oven with the meat, just insert the tip to the middle of the roast when it gets near time to see what is happening

Medium rare (? point) warm red center; firmer 55-60 °C Medium (demi-anglais) pink and firm 60-65 °C

.

Jan 07, 2016 | Omaha Steaks 2 1.5 lb. Tri-Tip Roast

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How does a Meat Tenderizer work?


"A meat tenderizer is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat."..."Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.[1] It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner." (Wikipedia)

Oct 17, 2013 | Home

1 Answer

What is a meat tenderizer?


This is used to tenderize meat before you cook it. It makes the meat easier to chew and digest. You can also use it before you boil or fry meat.
You can do this mechanically, with something like a meat mallet that cuts up the meat fibres. You can do it thermally by putting the temperature really high to break down the connective tissue of the meat. The last method is enzymatic and uses enzymes to break down the collagen. This method is either slow with dry-aging the meat or you can use fruit to marinate the meat.

Jan 14, 2013 | Home

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A person who sells meat


Hi.

If you are looking for online meat sales you can check Amazon:New York Prime USDA Prime 21 Days.

If you are interested in the definition of the term, a person who sells meat on retail is the Butcher. A person who sells meat on wholesale is meat or food distributor. The term "meat monger" is slang and does not indicate a person who sells meat in this sense.

Regards.

Ginko

Aug 05, 2011 | Kitchen Ranges

1 Answer

When the meat is froze it grinds good when it thaws out it turns to mush is this because something is not put together right?


frozen meat will dull your blades to warm of meat will be mushy i butcher my own beef as i am cutting all burger meat goes back to the cooler you want the meat just above freezing if you are using a refrigerator try turning the temp down to help firm up your meat so not too cold not too hot juuuust right

Jan 22, 2011 | Heavyduty Weston 33-0101-W Heavy Duty #8...

1 Answer

I have purchased a used upright New Braunfels Smoker and need an instruction manual on how to use it, ie. how much charcoal, cooking times, etc.


fill it almost half way spread it evenly and make sure the coal is fully fired before you but any meat in. If charcoal still burning not fully fire and red do not put any meat in the grill. Cooking will depend on what you cooked and quantity of meat. The more the meat the longer it will take. My suggestion is to keep your eyes on what your cooking and if need to pull the meat out and test it if needs to. By testing the meat here and there paying attention with hands on will give you and idea how your grill works. everyone cook or smoke differently, some like it juicy and other like it juicy/dry or fully cooked. Buying a grill is like having a new girlfriend, you have to get the feel to know that person. Smoking will take a bit longer than standard grilling. Hope that help some..enjoy!

Jul 10, 2009 | New Braunfels Cattleman Smoker 99204805

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