how to speed up the cooling process of cooked meat
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Food Safety Transfer hot food to small, shallow containers before refrigeration. This helps food cool quickly in the fridge. To speed up the cooling process for large pots of food, place the pot in a sink full of ice water and stir occasionally. Cover and refrigerate within 30 minutes once it’s cooled. Remove stuffing from stuffed poultry or meats and refrigerate it in a separate container.
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- 1 Check the meat throughout the defrosting time. As outer portions of mince thaw, remove them from the microwave dish and set them aside. If the edges of meat feel warm, stop microwaving and allow meat to stand for a few minutes or until edges are cold again.  After defrosting the meat it must be cooked right away.
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Baking or Broiling Tender Beef Tips Remove the skillet from the oven and allow the baked beef tips to cool for about five minutes. Serve the beef tips while hot; add flavor and moisture by drizzling some of the liquid from the skillet over the top.If you are incorporating the baked beef tips in a pasta or sauce, skip the cooling time.his allows you to avoid overcooking the beef tips, keeping them moist and tender. While you slice them, cut away any excess fat to make the dish healthier. Place the beef tips into a plastic freezer bag and add an acidic marinade to break down the proteins and tenderize the meat.
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- Preserve your meat without refrigeration. Make sure you trim as much fat as you can off of the meat you are using to prevent it from spoiling too soon. Fat is harder to dry and may store moisture in your meat that will cause it to spoil. Marinate the trimmed meat in vinegar or in a marinade with salt to cure it. Let it sit in a cool, dry place overnight to really absorb the vinegar or marinade into the innermost parts of the meat. Roll the meat in the herbs and seasonings of your choice. Herbs used include rosemary, thyme, black pepper, sage and parsley.
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- When cooling food, the temperature of the food must reach ___ within 2 hours and 41°F within an additional 4 hours? When cooling food, the temperature of the food must reach 70°F within 2 hours and 41°F within an additional 4 hours. Added 8/6/2014 4:22:38 PM. This answer has been confirmed as correct, not copied, and helpful. Confirmed by yumdrea [8/6/2014 4:23:09 PM].
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- Prepare a batch of Smokin's Pork Finishing Sauce, found HERE. After the pork is pulled (try to keep it warm) add one batch of the finishing sauce for every 8 lbs of meat. Toss the meat gently with tongs or forks. The F.S. will keep the meat moist during the reheat and add a nice complimentary flavor.repare a batch of Smokin's Pork Finishing Sauce, found HERE. After the pork is pulled (try to keep it warm) add one batch of the finishing sauce for every 8 lbs of meat. Toss the meat gently with tongs or forks. The F.S. will keep the meat moist during the reheat and add a nice complimentary flavor.
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The Best Way to Quickly & Safely Thaw Frozen Meat Unwrap the frozen meat and place it in a bowl big enough to hold it. Fill the bowl with tepid water and place it in the sink under a rapidly dripping faucet. The dripping water should be slightly cool to the touch — this helps keep bacteria growth to a minimum while the meat is thawing. Leave the meat under the water until it has completely thawed. For a thin chicken breast or a few sausages, this usually takes about 20 minutes. Larger cuts of meat can take about an hour. Don't leave the meat out for more than four hours. I learned this method for thawing meat in our food safety class in culinary school and have used it ever since!
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- GRAVY. To each cup of boiling water in which the meat was cooked add one tablespoon of flour moistened with a little cold water, one teaspoon vinegar or catsup, speck of pepper, and one eighth teaspoon salt. Boil five minutes, stirring till smooth.
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- On top the stove, keep the liquid at a simmer (never allow it to boil, as boiling toughens beef). In the oven, cook at 325 F (160 C). Either way, allow about 45 minutes per pound / 450g. Cook until tender. Allow to sit out of oven for 15 minutes, covered on a plate, before carving for serving.n the oven, cook at 325 F (160 C). Either way, allow about 45 minutes per pound / 450g. Cook until tender. Allow to sit out of oven for 15 minutes, covered on a plate, before carving for serving.
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How to Roast Pork in a Convection Oven Convection ovens circulate hot air around your food to speed cooking and ensure that meat cooks evenly. To prevent your meat from drying out, roast pork at a lower temperature and for less time than you would in a traditional oven.reheat the oven and prepare the meat for cooking. Trim away any extra fat, and rinse the meat under cool running water. For lean cuts like pork tenderloin, rub the meat with olive oil to help it stay moist during cooking. Season the meat with salt, pepper and spices and place it in a roasting pan.
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- For more information and tips on cooking a roast go to 'How to roast' page. SLOW COOKING. As a general rule, beef, lamb and veal dishes requiring slow cooking of the following cuts should be simmered (or cooked in an oven at 160 - 180ºC) for 2 hours: • Beef Chuck, topside, shin, blade, brisket, round, silverside (uncorned), skirt (diced or rolled and seasoned), shin bone in/osso bucco, boneless shin/gravy beef, oxtail and beef spare ribs
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How to Slow Cook a Roast You will adjust the temperature when the roast is put in the oven. Ensuring that your oven is heated before your put in the roast will help ensure even cooking from start to finish. 3. Brown the outside of the meat to sear in the juices. Place a large pan over medium high heat on the stove top.Place the meat in the hot pan and sear the meat on all sides. Allow the meat to cook for about thirty seconds on all sides to quickly brown the outer layer of the meat.nsuring that your oven is heated before your put in the roast will help ensure even cooking from start to finish. 3. Brown the outside of the meat to sear in the juices. Place a large pan over medium high heat on the stove top.
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- Cover Loosely With Foil...And When Not To. During the resting period, cover meat loosely with aluminum foil to prevent the surface from cooling off too fast. Make sure the meat is on a cutting board with a gravy groove or a half sheet pan to catch any juices.
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- 4. Chill. 1  Set your refrigerator to 40 degrees or lower. 2  Thaw raw meats in the refrigerator in fully sealed containers. 3  Keep thawed or fresh meat in the refrigerator for no more than 3 days before cooking. 4  Refrigerate leftovers within 2 hours of cooking. 5  Eat leftovers within 3-4 days.
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Cooling and Reheating of Potentially Hazardous Foods Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit. Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.
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How to Slow Cook in the Oven Check the internal temperature of the roast as it nears its completion time. Beef, lamb or pork should register between 125 and 130 degrees Fahrenheit for rare, between 130 and 140 degrees for medium rare and about 140 to 145 degrees for medium.Cook poultry to an internal temperature of about 165 degrees Fahrenheit.Depending on how you want the roast done, increase the oven's temperature to 500 degrees about 15 minutes before it reaches its final temperature. Roast it at the higher temperature for another 10 minutes for a browned and crunchier crust.se a Dutch oven or a roasting pan. The key is to allow the meat to cook gradually. Slow cooking is more appropriate for beef, pork and lamb than it is for boneless poultry, though thighs and leg pieces work well with this method.
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- If you must cook meat roasts that are frozen. For frozen Beef or Pork-add 5 minutes to the cooking time for each inch of thickness. For a frozen chicken, add 1 minute per pound for a whole bird. For frozen Turkey breast, legs or thighs, add 4 minutes per inch of thickness.
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Make Sausage: Step 3 I measured all the spices into a container. That's the best way to make sure they are well mixed together before you put them into the ground meat. Adding the Spices Here I'm pouring the spice mixture into the ground and cooled sausage meat. I add ice water to the spices to make them easier to mix evenly into the meat.The ice water also lowers the temperature of the meat just that little bit more. I use about 1/2 cup of water for every 5 lbs. of meat, and it has no adverse effect on the finished sausage.As a matter of fact, it makes it a little easier to stuff into casings.dding the Spices Here I'm pouring the spice mixture into the ground and cooled sausage meat. I add ice water to the spices to make them easier to mix evenly into the meat. The ice water also lowers the temperature of the meat just that little bit more.
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The Best and Fastest Way to Tenderize Meat Thermal Option. Tenderizing meat through heat is not the fastest method, but in some cases, it is the only option. For fatty, tough beef, slow cooking higher than 160 degrees Fahrenheit allows the collagen to convert to gelatin, yielding so-called fork-tender meat.enderizing meat with enzymes -- not to be confused with marinating in acid-based solutions -- is an effective way to break down tougher fibers. The aim is to achieve in a matter of minutes what dry-aging achieves in around 20 days.
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- Precooking the meat. Heating slices or strips of raw beef to bemade into jerky by dipping them in hot brine long enough to heatthe meat to 160°F (or 165°F for poultry) destroys pathogens thatmay be present. Baking raw meat strips to an internal tempera-ture of 160°F (165°F for poultry) is also effective. Vinegar soak.
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- After the pork is pulled (try to keep it warm) add one batch of the finishing sauce for every 8 lbs of meat. Toss the meat gently with tongs or forks.The F.S. will keep the meat moist during the reheat and add a nice complimentary flavor.repare a batch of Smokin's Pork Finishing Sauce, found HERE. After the pork is pulled (try to keep it warm) add one batch of the finishing sauce for every 8 lbs of meat. Toss the meat gently with tongs or forks. The F.S. will keep the meat moist during the reheat and add a nice complimentary flavor.
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- Cooling-The process of taking a hot food and making it a cold food. Cooling must occur within six hours with the temperature dropping from 140 o F(60 o C) to 70 o F(21 o C) within 2 hours and from 70 o F(21 o C) to 41 o F(5 o C) within 4 hours.
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- Cooling Food to Eat. 1  1. Don't leave your food out on the counter for too long. Use this section to cool your food down to an edible temperature. 2  2. Divide the food into smaller portions. A small amount of food will cool faster than a large amount of food. 3  3. Set the food down in front of a fan.
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How to Slow Cook a Roast Brown the outside of the meat to sear in the juices. Place a large pan over medium high heat on the stove top. Place the meat in the hot pan and sear the meat on all sides. Allow the meat to cook for about thirty seconds on all sides to quickly brown the outer layer of the meat. 4. Place the meat in a shallow baking pan with a wire rack on the bottom.
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- 1 Submerge the bag with the meat in cold water and change the water every 30 minutes. 2  The frozen meat will decrease the temperature of the water, slowing the thawing process if the water is not changed. 3  Defrost small amounts of meat in approximately 1 hour.
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- 1 Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. 2  Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 3  Layer the baking pan with aluminum foil or parchment paper. 4  Place the sausages evenly on the cooking sheet.aking sausage is simple. 1  Remove the sausage from the refrigerator 10 – 15 minutes before cooking to remove the chill from the meat. 2  Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). 3  Layer the baking pan with aluminum foil or parchment paper.