What's a common cooking "don't" that you "do" all the time?

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15 November 2021, 20:26

nvmichael

What's a common cooking "don't" that you "do" all the time?

I crowd the pan. Too lazy to cook in batches.
I always rinse mushrooms.
An old myth, they don't absorb water.

16 November 2021, 12:33

JBrown

quote:
Originally posted by nvmichael:
I crowd the pan. Too lazy to cook in batches.
I always rinse mushrooms.

I am guilty of both.

I will also refreeze meat after it has thawed. It has very, very little effect on quality.

I will also allow meat to freeze before rigor has set in(tough to do otherwise when it's -30f). They claim that doing so causes tough meat through "cold shortening". I call BS, the meat I have frozen "too soon" has been unbelievably tender.

I will also freeze meat in ziplock bags. They say that it causes freezer burn. In my experience it works about as well as a vacuum bag as far as freezer burn goes.

Jason

"You're not hard-core, unless you live hard-core."
_______________________

Hunting in Africa is an adventure. The number of variables involved preclude the possibility of a perfect hunt. Some problems will arise. How you decide to handle them will determine how much you enjoy your hunt.

Just tell yourself, "it's all part of the adventure." Remember, if Robert Ruark had gotten upset every time problems with Harry
Selby's flat bed truck delayed the safari, Horn of the Hunter would have read like an indictment of Selby. But Ruark rolled with the punches, poured some gin, and enjoyed the adventure.

-Jason Brown

17 November 2021, 11:03

Use Enough Gun

quote:
I will also freeze meat in ziplock bags. They say that it causes freezer burn. In my experience it works about as well as a vacuum bag as far as freezer burn goes.

I do this with Ribeye steaks that I purchase for eating a few weeks later. I cut the steaks in half to cook or grill later, and put them in ziplocks, pushing all of the air out. I then mark the date on the outside of the ziplock and freeze it. When I am ready to eat one, I get it out, and put the ziplock in a small plastic bowl of warm water to defrost. Cook it later that afternoon and it tastes and cooks perfectly!

20 November 2021, 09:30

NormanConquest

Then theres the old tale that you can't refreeze beef but you can venison.

24 November 2021, 18:24

Kensco

Freezer burn is my friend. Not really, but I can't seem to avoid it. I don't worrying about it. My wild hog sausage, I defrost in the microwave. That seems to redistribute the juices. I then char it on my infrared grill and it is as good as any Choripan in Argentina. https://www.saveur.com/argentinian-style-choripan/ I haven't had any complaints.

27 November 2021, 09:08

NormanConquest

Ken, that's a great link on the Argentine parrilo cooking. Reminds me of my childhood in Nurenburg + Trier where one could get wursts on a hard roll with mustard from an old man in a cart on the old cobblestone streets. Great memories. They cost one mark, at that time 25 cents American.