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Its not wise to use antibacterials for common things like this, you may create resistance in bacterias to the active compound.
Yeah we're in the same boat and that's pretty much all it takes. Red meat should still be red when consumed
butcherguy
reply to post by Bilk22
You guys are reminding me of the scene form the movie 'Better off Dead', where the mom boiled the bacon because the father had told her that he didn't like bacon to be greasy.
I do not freak out over uncooked meat juices. I use a large wooden cutting board and unwrap the meat on top of it. I do what prep work I need to on it and afterward, I wash the cutting board.
soulpowertothendegree
reply to post by pryingopen3rdeye
Suit yourself, I suggest you are mistaken, the fact is every package with plastic already has chemicals in the process, if anything this would help take the chemicals out of the food in a liquid state.
TDawgRex
reply to post by soulpowertothendegree
I've been mindlessly doing your process for years. Never really gave that much thought to it. But I switched to Pyrex after everything about BPA came out.
But you are right, it does work very well. Kind of cool how you broke down everything. You have a career in front of you as a lawyer or engineer.
To every one who is complaining about "Boiling a steak". Letting a frozen steak sitting in a sealed container set in 165 degrees for 5 minutes is not boiling it. It's just a speedy manner to defrost it.edit on 9-4-2014 by TDawgRex because: Just a ETA
Yeah the only time I boil meat is to make corned beef or soups Boiled steak notsomuch LOL
TDawgRex
reply to post by Bilk22
All right, my bad. I just re-read the OP opening remarks. I initially thought that he was talking about defrosting. But he is talking about cooking it. That can't be good.
TinkerHaus
reply to post by TDawgRex
I leave my meat in a container on the counter for about an hour before even cooking it. Sometimes with a marinade, other times without. Try it - let your next steaks naturally warm (preferably cooled but never frozen) to room temperature before cooking them. This is a fool proof way to have a tender and fantastically juicy steak every time... Unless you (not YOU, just in general) totally suck at cooking.
TinkerHaus
reply to post by TDawgRex
I leave my meat in a container on the counter for about an hour before even cooking it. Sometimes with a marinade, other times without. Try it - let your next steaks naturally warm (preferably cooled but never frozen) to room temperature before cooking them. This is a fool proof way to have a tender and fantastically juicy steak every time... Unless you (not YOU, just in general) totally suck at cooking.