Why does my sliced beef have a shiny hue?
Meat contains iron, fat and other compounds. When light hits a slice of beef, it splits into colors like a rainbow. Also, there are various pigments in meat compounds which give it an iridescent or greenish hue when exposed to heat and processing. The meat is fine to eat unless it’s slimy, sticky or smells funky.
My mother used to rinse all her meat before she’d cook it. Is this really necessary?
Rinsing is not necessary. Any bacteria present on the beef’s surface will be destroyed during the cooking process.
What’s the longest I can marinade a piece of beef in the refrigerator?
No more than five days. While you’re cooking your beef, boil the used marinade and brush it on the cooked beef. Discard leftover marinade.
Is the red liquid in the beef packaging blood?
No. The cattle’s beef is drained after slaughter and only a small amount remains within the muscle tissue. Beef is about 75 percent water; it’s the moisture combined with the proteins that cause the red liquid.
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