Effective Techniques for Tenderizing, Cooking, and Storing Meat Safely

hello everyone this is part two of preparing and cooking meat [Music]

learning targets i can discuss the techniques in tenderizing meat i can explain the procedure in cooking

and preparing meat i can apply the proper way of storing meat

[Music] techniques in meat tenderizing [Music]

number one pounding it is a meat tenderizing method where the meat is pounded with a mallet

pounding meat with a mallet is a surprisingly effective way to tenderize meat

the downside is that can actually work too well turning your meat into a mush

number two marinating with acid acids can help break down tough meat soaking meat in a marinade

made with lemon or lime juice vinegar or even yogurt can help tenderize tough proteins

the key is not to leave the meat in the marinade for too long marinate for 30 minutes to 2 hours

but check periodically to see if the meat is starting to look cooked around the edges that is how you

will know it has been marinating for too long number three marinating with enzymes

enzymes from different fruits like papaya pineapple kiwi and asian pear help in tenderizing

meat try pureeing these fruits and add in some seasonings

to make a marinade that will leave you with juicy tender meat

number four salt heavily salting a tough cut of meat and letting it sit before you cook it is

an effective way to break down tough muscle fibers when you're ready to cook just rinse off the salt pat the meat dry

and add it to a hot skillet [Music] number 5 slice it right

methods like scoring and slicing the meat across the grain can help shorten the long fibers of meat

which will make the meat easier to chew scoring is when you make shallow cuts

across the surface of the meat this method can help break up top proteins and

also helps the meat absorb tenderizing marinades more easily slicing the meat across the grain is an

idea that break up the long tough meat fibers so they are shorter and thus easier to

chew number six slow cook cooking the meat with low heat for a long period of time

helps to break down top fibers collagen and connective tissues in meat preparing meat certain procedures

are often applied to meat before cooking to add flavor and moisture or to enhance tenderness

[Music] number one marinating it is the process of soaking meat in a seasoned liquid to

flavor and tenderize meat a tenderizing marinade contains an acidic ingredient

such as lemon juice yogurt wine or vinegar or a natural tenderizing enzyme found in

fresh papaya pineapple and other fruits marinades are usually added to the meat

anywhere from 2 to 24 hours before cooking to allow the flavor to penetrate smaller

pieces of meat take less time than larger pieces when marinating meat be sure to cover

completely and keep it refrigerated stir or turn the meat frequently to ensure

that the marinade penetrates evenly ingredients used in marinade number one acid acids can create buckets in the

meat where flavor enters acids also help in softening tough meats

number two oils these are used to moisten the meat and add flavor [Music]

number three flavorings flavorings include herbs spices garlic ginger

salt sweeteners and soy sauce salt can be used to both flavor and tenderize the meat

the sugar can give meats a brown color once cooked [Music]

second way of preparing meat is burning it is the process of covering the surface of meat or poultry

with thin slices of pork back fat or bacon number three larding it is the process

of inserting small strips of pork fat into meat with a loading needle to imitate

marbling loaded meat is usually cooked by bracing during cooking the added fat melts and coats the meat fibers

contributing to moistness [Music] 4. jacardine it is the process

of piercing muscle tissue with needles to tenderize meat number five

tumbling it is the process in which meat is stumbled with crushed ice and seasoned liquid

until the meat absorbs enough liquid number 6 needling it is the process in which a solution is injected into the

muscle to provide moisture and add flavor storing meat

[Music] always store meat in the coldest part of the refrigerator

meat should be transferred to food safe containers or loosely covered with plastic to allow

some airflow raw and cooked meat should be stored

separately [Music] fresh meat will keep three to five days

in the fridge cooked meat will last five to seven days [Music]

depending on the cut uncooked meat can be stored up to 6 months larger cots can be safely stored for up

to 6 months smaller cuts should not be frozen for more than four months

and minced meat should not be frozen for more than three months [Music]

freezer storage for cooked meats are shorter than raw meat because certain flavors in cooked meats

oxidize in the freezer after a period of time [Music]

if frozen meat is defrosted refreezing is not recommended unless it is cooked

[Music] never refreeze meat which has been thought and held

at room temperature preferably mince meat should be cooked the same day

as it has been ground fry the meat before you freeze it to preserve more taste and texture

values integration [Music] should you eat meat meat is a highly

controversial food it is a staple in many diets and it's also a great source of protein

but some believe it is unhealthy and unethical in this topic we are reminded once again

to make good choices for ourselves and for our community we have to make a lot of decisions every day

many are easy but some are complicated bear in mind that these decisions can make great impact in our lives

and in our relationship with other people always choose the best option that can

be good for you and other people as well that's it for today thank you for

watching and see you on the next lesson bye