Jump to content


Photo

Kitchen 911

Help!

  • Please log in to reply
556 replies to this topic

#551 zoramargolis

zoramargolis

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 5,851 posts

Posted 13 November 2014 - 04:27 PM

You can grind meat in a food processor. cut into chunks and put in the freezer for about 15 minutes, then pulse. I do it all the time. But you can do a quick stew in bbq sauce. Brown chunks of round quickly, and cook in the sauce--thinned with some water so it won't stick and burn--just until tender. Some sauteed onion and garlic, and aromatic herbs can only make it tastier.



#552 dcandohio

dcandohio

    hammerhead

  • Members
  • PipPipPipPipPip
  • 518 posts

Posted 13 November 2014 - 05:06 PM

You can grind meat in a food processor. cut into chunks and put in the freezer for about 15 minutes, then pulse. I do it all the time. But you can do a quick stew in bbq sauce. Brown chunks of round quickly, and cook in the sauce--thinned with some water so it won't stick and burn--just until tender. Some sauteed onion and garlic, and aromatic herbs can only make it tastier.


Thanks. That's what i'll do!

Shut up and pour another glass of wine, please.


#553 The Hersch

The Hersch

    Socialist

  • Members
  • PipPipPipPipPipPip
  • 2,037 posts

Posted 14 November 2014 - 07:36 PM

Thanks. That's what i'll do!

 

If you had taken my Swiss steak suggestion, you could have had this:

SwissSteak_zps7f1b4740.jpg


  • dcandohio likes this

Tell me, thou little bird that singest,

Who taught my grief to thee?


#554 dcandohio

dcandohio

    hammerhead

  • Members
  • PipPipPipPipPip
  • 518 posts

Posted 14 November 2014 - 09:16 PM

If you had taken my Swiss steak suggestion, you could have had this:
SwissSteak_zps7f1b4740.jpg


That looks delicious but my friend would have thought...yuk...which is why I went the safe "BBQ" route.

Shut up and pour another glass of wine, please.


#555 dcandohio

dcandohio

    hammerhead

  • Members
  • PipPipPipPipPip
  • 518 posts

Posted 04 December 2014 - 07:53 AM

Question: I have some good local bacon and am going to make candied bacon as an appetizer for two parties. The thought occurred to me that if I made a batch, cooled it well, and vacuum sealed it (I have that contraption), I could bring it as a gift when I travel for the holidays. I would make it the day before travel, and we would probably eat it within 2-3 days. I realize the bacon may soften, but would this be safe? Bacon is cured, it would be fully cooked...I'm thinking it would be OK. You?

Shut up and pour another glass of wine, please.


#556 Pat

Pat

    clownfish

  • Membership Director
  • PipPipPipPipPipPip
  • 5,266 posts

Posted 04 December 2014 - 09:52 AM

Precooked bacon is available for sale, unrefrigerated, in grocery stores, but it appears they do something extra special to preserve it.  This is what the USDA Bacon and Food Safety FAQ says about it:  

 
How is cooked bacon made shelf stable?
To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight.

 

 

I don't know how candying figures into that water activity situation.



#557 dcandohio

dcandohio

    hammerhead

  • Members
  • PipPipPipPipPip
  • 518 posts

Posted 11 December 2014 - 08:19 AM

OK, I experimented! I did three tests.
1. Candied bacon stored in a ziplock bag overnight, zapped in microwave for 12 seconds on a brown paper bag and left to crisp as it cooled. This piece was fine.
2. same storage, stored two days, and microwaved. Fine.
3. Candied bacon, vacuum sealed, stored for 4 days, then microwaved. It was OK. Flavor was fine, bacon stayed a bit softer than previous experiments. I ate it and did not feel sick!

I am not sure the vacuum sealing is worth the time unless I was bringing this treat somewhere where only a microwave was available. Given how easy candied bacon is to make, how tantalizing the house smells while it is cooking, and the wide availability of ingredients, I think I would rather just make it on site.

Shut up and pour another glass of wine, please.






Also tagged with one or more of these keywords: Help!

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users