posted on Apr, 9 2014 @ 08:47 AM
One of the biggest dangers of cooking with raw meat is having the blood or fat or liquid of any kind escaping the package and contaminating the
kitchen area. When people cook raw meat they inevitably contaminate areas that they use for eating or they transfer bacteria to the various utensils
or the refrigerator or the condiments...using gloves only keeps your hands free of the bacteria, they don't prevent the spread of germs or
However, I have begun doing something recently with remarkable success. When you are going to cook using raw meat, frozen or fresh, and the package
is air/water tight, submerge in a pot of boiling water and bring the temperature of the meat to 165 for 5 minutes; it will cook it enough to kill the
bacteria before the package is opened. Want to keep the flavor of the fat or use the juices from the package to make a sauce or a gravy? This
process will allow you to separate from the package to use or discard before cooking.
Another benefit I have noticed when cooking certain fatty foods like pork or bacon is that the meat will separate the fat and allow for less shrinkage
I take a package of bacon from the refrigerator and place it directly into the boiling water, heating to 165 for 5 minutes. Then I cut a small corner
of the package at the bottom and drain the fat; I like to use it for my spaghetti sauce. When I want to eat bacon during the week, the package that I
opened allows for me to separate the pieces easier ( it is no longer raw ) and when they are cooked in the pan there is no fat/grease splatter (the
fat was already drained) and there is very little shrinkage, no loss of flavor and the bacon doesn't get unevenly cooked; it lays flat and cooks
fairly quickly because the fat content has been severely reduced.
This process works with any meat I have tried it with frozen/fresh. I have yet do this with fish, that is tricky because fish is so flaky, but I
would prefer to use this method even with fish that is raw for the simple reason I would rather not contaminate the cooking area. I do bet that if
you have a fish with the skin attached and you wish to separate it before cooking, this process would be very effective.
I would do this with any meat and I guarantee you will get awesome results.