The type of meat, cut, etc. can require different cooking methods. This is a guide about tips for cooking meat.
Do you salt meat before it's cooked or after? I heard salting before or while cooking made meat tougher and not as juicy?
By Lynn from LaCrosse, WI
In my experience it depends on the cut of meat and how it's being cooked or the recipe. I definitely don't salt the steaks when marinading them and some steak cuts are just so tasty stand alone that I can't bring myself to add anything to them before or after ;-)
Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Simply cut these portions away either before or after cooking.
By fossil1955 from Cortez, CO
My tip is about cooking on top of the stove. Our oven went out and isn't repaired yet. I talked to my mother-in-law, she kind of laughed and said that I've discovered "Country Cooking."
I used this method to make a beef stew that we started eating the same day, and ate for several days.
I also used this method to cook a raw turkey breast that we got on sale, then split up the turkey into portions, using a couple of cups of it in a stove top casserole (3 quart stockpot) where I added about 3 to 4 cups of the turkey broth, about two handfuls of noodles, and once it got to boiling. I added about a cup of turkey broth that I mixed with about a half cup of regular flour, let it cook for about a minute, then turned it down to simmer. I poured this "turkey gravy" over cooked, smashed potatoes, and froze the rest of the turkey and turkey broth for later use.
I also used this method to cook an 88 cent per pound pork shoulder roast (about eight pounds), and will use the pork shoulder roast to make pulled pork, for sandwiches, and use the broth (with flour added to thicken, see above), to make a gravy to pour over homemade buttermilk biscuits.
Just for fun, I have tried making my own buttermilk biscuits without any measuring cups at all. So far, they are very tender, and very "relaxed." They don't stand up at all, but spread in our toaster/oven, and they are still delicious.
Source: I got the idea to use vinegar with regular milk from a Betty Crocker "New Cookbook Everything You Need To Know," Published 1996 by General Foods, and MacMillan Publishers.
By Carol L. from South Bend, IN
Tough cuts of meat are best cooked with moisture, like stewing or using a slow cooker. The moisture will soften tough cuts of meat and make them more appetizing. Tender cuts of meat should be cooked with dry heat, like pan frying, barbecuing, or oven roasting.
When meat has freezer burn, is it safe to simmer it down for a soup stock or should I throw it out?
By Sandra from PA
If the meat is not badly freezer burned, trim the burned areas and use it. I have done so with no ill effects. If badly burned, or if you decide not to use it, you could offer the frozen meat on Freecycle. People who feed their animals a raw diet would love to have it. I've done this too. (05/18/2010)
Do not eat it. Federal safe food guidelines say no. (05/18/2010)
As long as you originally froze it by the original "sell by date" and it has not been thawed even once since then it is completely safe to eat according to the FDA and simply won't be as tasty. I am not sure if you would want to use it to make soup stock though because the flavor is degraded once freezer burned, but you can use it to bulk up soup or skillet recipes. Please be sure to thaw it in the refrigerator though. (05/18/2010)
The trouble with anything that's freezer-burnt is that a lot of times it has a bad taste to it. (05/20/2010)
Is there any way to marinade, cook, etc. meat that is freezer burned?
I suggest not to cook or eat freezer burned meat, good luck. (01/25/2010)
I found this on an educational website which is listed below, the info is on freezer burned meat. I have used freezer burned boneless skinless chicken breast. I just cut off the freezer burn pieces and cooked the rest. No problem.
Here is the info:
Question 3: Is it safe to eat food that has "freezer burn"?
Answer: "Freezer burn", a condition in which the surface of food appears light-colored and dried out, occurs when moisture on the surface evaporates. Proper cooling, air removal, moisture-vapor-resistant packaging, a tight seal and an appropriate length of storage help prevent freezer burn. Keep your freezer at 0 F or lower.
While a food with freezer burn is safe to eat, the quality is lower. You can cut away freezer burn spots either before or after cooking. If a food is heavily freezer-burned, it may be desirable to discard it for quality reasons.
For more information about how to freeze food to help prevent freezer burn, check these links:
Containers for Freezing
National Center for Home Food Preservation
Packaging and Labeling Foods
National Center for Home Food Preservation
I recently found a three year old chuck steak in my freezer. It appeared badly freezer burned, but had been frozen solid the whole time, so I felt it was safe to eat. I cut it into small cubes, browned it on the stovetop, then put it in the crock pot with sauteed onions and bell peppers, and a mixture of barbecue sauce and ketchup. It turned out fine, and I had no ill effects. (01/27/2010)