Slightly rotten smell
If left in a warm room even for a short period of time, various microbes and bacteria will happily get to work, receiving a nutrient medium in the form of an appetizing cut of meat.
The smell appears very quickly. You can remove it using the following methods.
If during this time the desired effect does not occur, the meat can be considered completely spoiled. In addition, if the smell returns during cooking, you should not waste the effort and money spent - you must throw away the product immediately.
How to Get Rid of Mildew Smell from Dry Cleaning
Advice
Test white vinegar on an inconspicuous area of clothing. If damaged or discolored, do not use.
Vinegar can be used hundreds of times both inside and outside the home.
Mold creates an unpleasant odor that can persist even after the mold has been removed. Typically, vinegar is added to the washing machine to remove mold and its smell. However, if your dry-clean-only clothes have a musty, musty odor, you can't wash them at home in the washing machine. However, you can use all-natural household items to remove the musty smell from your dry-cleaning clothes without sending them to an expensive dry cleaner.
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Cellophane bag - the cause of unrest
If you leave meat in a plastic bag in the refrigerator, an unpleasant smell cannot be avoided. And the point is not that it has deteriorated, but that the chemical elements of cellophane provoke the appearance of a strange “artificial” aroma.
Refrigeration storage is a delicate matter. Instead of cellophane, there are parchment and paper towels. And only as a second layer is it wise to use cling film to protect the space in the refrigerator from easily spoiled product.
If an error occurs, you can use any of the methods that are suitable for spoiled meat. There are others that are milder.
In any case, this will help not only get rid of the unpleasant smell, but also give it a new, unique and very appetizing one.
When should you throw it away?
Pork should be thrown away if it is rotten . This will be indicated not only by a sharp unpleasant odor, but also by a change in the color of the meat. Its surface will darken and acquire a dirty green tint.
Bones, if any, become loose. Another dangerous marker indicating rotten meat is the appearance of mold.
The listed signs indicate intensive reproduction of a colony of pathogenic bacteria. It will not be possible to completely eliminate them during heat treatment, so such a product must be disposed of.
Fragrant marinade
Make a small bag from several (3-4) layers of gauze, put spices in it, add chopped onions, wrap tightly and pour boiling water over it. Cook for 3-5 minutes. Remove the mixture from heat, add garlic and a coffee spoon of citric acid. Wait until it cools down completely. Pour the cold marinade over the prepared meat and refrigerate overnight.
Read also: Pickled kohlrabi for the winter
For this marinade you will need 10 juniper berries, 6 clove flower buds, one tablespoon of dried mint, 15 grams (1 tablespoon) of dried marjoram and 6 pieces of ground allspice.
Meat and dairy production - our world in data
Environmental footprints, such as those defined as land use requirements or greenhouse gas emissions per unit of mass, protein, or energy content of food, are calculated using a process called life cycle analysis (LCA). ) . LCA methods are used to try to fully capture all environmental impacts along the entire value chain, and may include impacts before and after production.
Standard food footprints—and those referenced in this article—often set boundary conditions called “cradle to farm gate,” meaning that all impacts from pre-production and on-farm activities are considered. 3
This includes food chain resources such as fertilizer production and application, seed production, on-farm energy use, feed production, manure production (if used as fertilizer), manure management, farm infrastructure construction.
Life cycle analysis (LCA) attempts to fully account for all such inputs required for food production. For example, an LCA of greenhouse gas emissions for beef could include: emissions from fertilizer production and applications used to produce animal feed; on-farm energy consumption associated with tillage, irrigation (if necessary), transport of feed from field to livestock plots and enteric fermentation emissions from cattle, as well as barn/housing energy requirements. Then summing the emissions associated with each stage , and dividing them by the total production (in kilograms of meat, protein units or kilocalories), we can calculate the total emissions per unit mass/protein/kilocalorie.
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Specifics of lamb
If it is not a sheep, but a real ram that falls into the hands of the housewife, an unpleasant smell spreads throughout the kitchen. However, this does not mean that the chosen dish will be spoiled. In fact, the tender, juicy flesh will be delicious if cooked correctly. You should also take into account the low cholesterol level - in this parameter, lamb meat is superior even to beef.
Until a year old, lambs do not cause such troubles. There are some steps you need to take next.
You need to choose one and options depending on the future method of use.
Meat and Poultry Dictionary | Dictionary
Many different animals and birds were hunted in the wild, but only a few were raised for their meat. In the ancient civilizations of Egypt, India, China and Greece, people raised pigs, sheep, cattle and poultry, birds like chickens and ducks, all of which are still raised today. Although much has changed since ancient times, the types of meat and poultry we eat today have largely remained the same.
Meat
In the modern supermarket we see the same meats, although the cuts may have changed. Today's cuts of beef include top round, ribs and steaks such as sirloin and t-bone steak, as well as various cuts of veal . We also see legs of lamb and lamb chops , as well as lamb from older sheep. of pork can also be seen , including pork butts, pork chops and spare ribs, as well as cured pork such as bacon and ham . of all kinds: diced, stewed, minced , sausage, meat pies and hamburger patties.
Rabbit and goat meat are also eaten in many places, as well as various types of offal such as liver, kidney, heart, tripe and brains. By-products and meats such as ox tongue, sheep's head and pig's feet or "trotters" are often eaten by people who cannot afford more expensive meat, or in places where every edible part of a slaughtered animal is cooked and eaten. In ancient times, people also hunted game , such as wild boar, deer, quail and pheasant, all of which meat is still eaten today, especially in expensive restaurants.
Domestic bird
Birds kept as poultry include chickens, ducks, geese and turkeys. The whole bird can be boiled or fried, or it can be cut into pieces before cooking. For example, when we eat fried chicken, we may eat pieces of breast or wings or drumsticks . Poultry eggs are also an important food, with chicken eggs being the most popular. When shopping, you can buy free-range poultry or eggs if you don't like factory farming, where birds are kept in small cages and are never allowed to roam freely outside the world.
bacon (noun): meat from the back or sides of a pig, cured and sliced - We ate bacon and eggs every morning when I was a kid.
beef (noun): meat from a cow, ox or ox - We have roast beef and vegetables for dinner.
breast (noun): meat from the front of the bird - Who wants another piece of chicken breast?
chop (noun): a small piece of meat, usually lamb or pork, near the ribs - Could you get pork chops from the supermarket, please?
cure (verb): preserve meat by smoking, curing or drying - Ham and bacon can be cured or smoked.
cut (noun): a piece of meat cut from a specific part of an animal - The High Street butcher has the best cuts of beef.
cubes (verb): to cut food into small cubes or square pieces - Steak and kidney pie contains diced meat and gravy.
drumstick (noun): boiled chicken leg - Don't eat all the drumsticks!
free-range (adjective): (poultry) able to live naturally outside instead of being kept inside a farm - Make sure you get your eggs from free-range hens.
game (noun): 1. wild animals and birds hunted by people 2. meat from hunted animals and birds - The only places that serve game these days are expensive restaurants.
ham (noun): cured meat from the top half of a pig, usually sliced - I'll have a ham sandwich, please.
lamb (noun): 1. young lamb 2. meat of a young ram - People have been eating lamb for thousands of years.
meat (noun): the meat of animals or birds used for food - Jason has stopped eating meat, but still eats fish and seafood.
mince (verb): to cut meat into tiny pieces, often using a machine called a mincer - If you get ground beef, I'll make hamburgers for dinner.
lamb (noun): meat from an adult sheep - David thinks they put lamb in the curry instead of mutton.
offal (noun): organs of an animal or bird that are eaten, such as liver, heart and kidneys - Everyone used to eat offal, but I had never tried it.
pork (noun): pig meat - Do you know which religions prohibit eating pork?
poultry (noun): 1. birds kept for meat or eggs 2. the meat of these birds - We serve meat, fish and poultry, all with salad or vegetables.
sausage (noun): minced meat with a long skin, usually fried - How many sausages do you take to a barbecue?
slaughter (verb): to kill an animal for its meat - Have you ever seen animals being slaughtered in a slaughterhouse?
ribs (noun): a cut of pork or beef containing rib bones - Last night I dreamed that I was eating ribs.
steak (noun): a thick cut of high quality beef - I don't think steak and chips is a very healthy lunch for kids.
tripe (noun): the stomach of a sheep or cow, eaten as food - My uncle likes tripe, but I think it's terrible.
veal (noun): meat from a calf or young cow - I'd like some veal with garden vegetables, please.
Dictionary of fish and seafood
Author: Joseph Essberger
English club: Learn English: Vocabulary: Thematic vocabulary: Food: Types of food: Meat and poultry.
How can you tell if the minced meat has gone bad?
Signs of spoiled minced meat
Grayish-greenish color and a sharp, unpleasant, putrid odor. Normal meat should be uniformly light pink and have almost no odor. The truth about the smell is very subjective; to some, any meat seems spoiled, while others can easily eat rotten meat, depending on how often a person deals with raw meat.
Fresh minced meat should have the color of meat, from pink (if it is pork) to dark red (if it is beef), the very first signs of not fresh minced meat is a gray color, the minced meat usually turns gray at the edges, so in stores they simply mix it. You need to make sure there are no such inclusions
The second sign is the smell, nature has taken care of us, non-edible products have a smell that is repulsive to us, so if you hear an unpleasant smell, you shouldn’t mask it with spices and deceive yourself, it’s more expensive for yourself.
And the consistency, spoiled minced meat will become sticky, the same as sausage forgotten in the refrigerator, at this stage, if you start cooking the minced meat, the smell will be very pungent, if there are no problems with your sense of smell, you will hardly be able to eat it!
To determine whether the minced meat has gone bad, you need to do the following:
1) Smell it, if it starts to rot you will feel an unpleasant smell, if it doesn’t smell, this does not mean that it has not deteriorated, since perhaps the process of rotting has not begun, and bacteria may already be developing
We recommend reading: How to Freeze Blueberries Without a Freezer
2) It is necessary to touch the minced meat; if it is slimy, then this is a sign that it has gone bad;
3) Look at its color, there are no shades of green, this indicates that the minced meat has deteriorated.
4) If you have packaging, you can also see what expiration date is indicated there.
These are the ways to check the suitability of minced meat.
Just today I was wondering whether to cook with this minced meat or throw it away. We mince the minced meat ourselves at home, buy the meat and mince it, then put a little bit into bags and freeze it. It so happened that the minced meat in one bag had to be defrosted and then put back into the freezer a couple of times. Today I took out this package, defrosted it, and felt a sour smell, unusual for meat. And the color of this minced meat became darker, closer to brown, and not fresh red. Deciding not to risk it, I threw the package away. Signs of spoiled minced meat in this regard are as follows:
1) Smell it, if it starts to rot you will feel an unpleasant smell, if it doesn’t smell, this does not mean that it has not deteriorated, since perhaps the process of rotting has not begun, and bacteria may already be developing
Helpful information
Advice for housewives faced with the problem of unpleasant odor emanating from pork:
You can check whether the smell remains after the procedures using a hot needle. If its contact with the carcass causes it to smell unpleasant, the product will have to be thrown away.- When the odor is barely perceptible, it can be muffled using acidic liquids. For this purpose, use kefir or wine.
- When buying meat, you need to pay attention not only to its smell, but to its appearance. A good product has a bright pink or dark brown color. The fat layers are white. Their yellowing indicates that the meat comes from an old animal, which means it may smell unpleasant.
You will find a lot of useful and important information on how to remove smell from different types of meat and cook it correctly here.
Boar meat - a task on the edge of the possible
The best way to prevent such a disaster is to choose your meat more carefully. It is enough to fry a slice of lard with a lighter, and the truth about the state of the product on the market becomes absolutely clear.
If you are unlucky and the problem is already in the refrigerator or on the cutting table, the only way to get rid of the smell is to soak the meat in milk for 10-12 hours, changing it every 2 hours for fresh milk. The meat should be cut into thin slices, without fat. In principle, there cannot be too many spices when cooking. And even in this case, a strange shade of aroma and taste may remain.
The most reasonable and effective way to avoid the problem of a pleasant smell is prevention. You need to buy fresh meat of even color, elastic, with a pleasant smell. Store in the freezer or refrigerator wrapped in parchment or paper towel soaked in salted water. Your loved ones will be grateful for the tasty and aromatic dish. The decoration of the table will be a nutritious, healthy and attractive product in every sense - meat.
Tofu with Minced Pork - 4 Easy Steps (with Proven Tips)
Tofu with minced pork is a homemade dish that is served in every Chinese family.
Did you know that tofu (bean curd) has an ancient history dating back two thousand years?
Legend has it that tofu was invented by Lord Liu An劉安, a prince of the Han Dynasty around 160 BC. The earliest evidence of tofu production was found in a mural carved on a stone slab.
Another theory states that tofu was an accidental discovery as crushed soybeans were mixed with sea salt. The mineral in the salt caused the soy mixture to curdle and turn into a tofu-like gel.
Today, you don't have to endure the terrible taste of gelled curds or agree with historians about the hidden origins of tofu. Follow this recipe and you can enjoy the best tofu recipe at home.
Tofu with minced pork - an easy recipe in just 4 steps
In this blog post, I will show you how to make tofu with minced pork, a homemade tofu recipe well received by the Chinese in Malaysia.
Tofu with ground pork is easy to make, and best of all, it's delicious with a bowl of fluffy hot steamed white rice. This is a very tasty dish that is still great even if you get it wrong.
Let's get started.
Note: This post may contain affiliate links. Please read my disclosure for more information. I may earn a commission for purchases made through links in this post.
Step 1 - Prepare Ingredients
Soak the mushroom
First, soak the dry Chinese mushroom in water for at least an hour. The dry mushroom will rehydrate and become soft so that it can be easily cut into small cubes.
If you forgot to soak the mushrooms in advance, you can use hot water to speed up the rehydration process.
Don't throw away the water after soaking the mushrooms, it has all the flavor of the mushrooms. After soaking, keep the water and use it to make meat sauce later.
Chopped meat
I use pork in this recipe. It should have about 20% fat to make it more tender. Chicken is a great alternative for those who don't eat pork, but the meat is drier.
Shredding the meat by hand using a knife is the best option, but you can use a food processor to get the job done. The texture of grinding it is somewhat different from mixing it with a machine. I, of course, prefer to cook it by hand.
Mix two tablespoons of vegetable oil and half a teaspoon of cornstarch with the ground meat and set aside. Ground meat mixed with vegetable oil and cornstarch has a smoother texture.
Step 2 - Deep fry the tofu for added flavor and texture
Carefully remove the tofu from the box. Carefully place it in the frying basket. Deep fry in hot oil for about five minutes or until golden brown.
This method is my favorite way to prepare a tofu dish because it creates a layer of chewy “skin” on the surface that contrasts sharply with the soft texture of the tofu.
To fry the tofu to form a layer of skin, you need to use medium to high heat.' Gently place the tofu in the air fryer basket and deep fry at 190°C/375°F until golden brown. Because tofu contains a lot of water, it will take longer to brown than fried chicken or fish. The temperature of the oil should be high enough so that the outer layer dries quickly and forms a thin and crispy “skin” that effectively “blocks” the moisture from seeping out of the tofu.
Deep frying also adds extra flavor to the tofu. I especially like the chewy “skin” created after deep frying, which has a different texture and flavor than tofu.
There are two tips I want to share with you when frying tofu:
- Don't be tempted to move the tofu around in the frying basket too often, as they can break easily . You can hold the basket by the handle and shake it slightly to prevent it from jumping out of the basket.
- If you don't have a frying basket, buy one. Otherwise, you can add oil to a large frying pan to fry the tofu. Swirl it around slightly for the first minute to prevent the tofu from sticking to the bottom. Leave the tofu in the basket until it cools. Place it on a plate and carefully cut it in half. Move the tofu around slightly until it looks like two blocks.
Step 3 - Making the Sauce
Fry the garlic and onion in vegetable oil over low heat until fragrant. Since garlic browns faster than onions due to its higher water content, you need to sauté the onions first and then add the minced garlic after a minute.
Then add the minced meat to the garlic and onion and fry on low heat . Since it contains cornstarch, it will stick easily to the wok/pan on high heat. Once the meat is no longer sticky, you can increase the heat for another minute to get that signature stir fry flavor (wok hei).
Then add mushrooms and remaining ingredients. Stir and stir until it forms a thick sauce. Now he is ready for the last stage.
Step 4 - Cover and Decorate
Drizzle hot sauce over tofu. Garnish with chopped green onions and chilies.
You can watch the two videos I uploaded earlier to show you how to prepare the chillies and onions for garnishing.
- Video demonstrating how to cut chili peppers.
- Video demonstrating how to prepare onions for garnishing.
Tips and Notes on How to Make Tofu with Minced Pork
Here is a list of helpful tips for making tofu with minced pork.
Types of tofu
There is no fixed rule about what types of tofu are in a recipe. You can use any type you like, just as if you were choosing pasta to cook with a creamy sauce. However, tofu with a firm consistency is easier to handle as it is not easily broken into pieces. You may have other choices in your accommodation location. Do your research and see the results with different types of tofu.
Steam and braise tofu with minced pork (alternative method)
Steaming
Since tofu is already cooked when purchased, some restaurants in Malaysia serve the tofu chilled with hot meat sauce as a topping. before serving. When you bite into the hot sauce and cold tofu at the same time, the sensation is incredible.
Please note that the water in the tofu will continue to flow out from the cold tofu. Drain the water from the plate before adding the meat sauce so it can be served undiluted.
Extinguishing
Mapo tofu is one of the typical examples of stewed tofu. You can check out my mapo tofu recipe for a detailed explanation.
To make mapo tofu, simmer the tofu with the meat sauce rather than using it as a filling. The tofu is usually cut into smaller cubes and mixed with the sauce. As a result, the tofu often breaks down into smaller pieces due to mixing it with the sauce. The tofu will absorb the flavor of the meat sauce.
Other Common Ingredients
Some other common ingredients for the ground pork tofu recipe include fermented soybean paste and broad bean paste , both of which impart a much stronger savory flavor.
Other frequently used ingredients are dried Chinese mushrooms , Chinese pickles and French beans .
I like to include some Chinese pickles that contrast sharply with the subtle flavors of the meat. As for the French beans, they add crunchy freshness to the dish.
Garnish
Decorating tofu with minced pork is relatively simple.
Add a generous amount of coarsely chopped onion on top of the tofu just before serving. The scallions have a crunchy texture much like lettuce, which is a welcome complement to the subtle flavor of the meat sauce.
You can also sprinkle fried shallots on top of the meat sauce before serving. It has a distinct aroma and pairs perfectly with the flavor of tofu.
Now it's your turn to decide. Do you prefer using meat sauce as a filling or simmering tofu? Let me know by leaving your comment below.
Recipe for tofu with minced pork
Cooking time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
Ingredients
Ingredients A
Ingredients B (seasonings)
Set
- Sliced red chilies and green onions
Instructions
- Soak the mushroom in warm water until it is soft. Remove the stem and cut it into small cubes.
- Cut square tofu in half, deep fry in hot oil at 190°C/375°F for 5 minutes or until golden brown.
- Fry the onion and garlic in vegetable oil until it becomes fragrant. Add the mince and cook until fragrant.
- Add mushrooms and seasoning (Ingredients B) until sauce thickens.
- Place the tofu on a plate and pour the minced sauce over it.
- Garnish with chopped red chillies and green onions. Serve.
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Nutrition information:
Productivity:
2
Serving Size:
2 servings Amount per serving: Calories: 908 Total fat: 61 g Saturated fat: 15 g Trans fat: 1 g Unsaturated fat: 15 g Sodium holmehalogen: 15 g 5 g Protein: 72 g These data were
provided and calculated by Nutritionix on March 29 2019
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