Had to go out for groceries just now, and discovered that the local grocery store has set up a humongous meat smoker in the back, and that I could get a BLOCK OF BRISKET THE SIZE OF MY HEAD for around 2/3rds the price of having a hamburger delivered by Grubhub or whatever.
I also bought a bunch of mixed veggies and fresh fruit though, for vitamins. The per-customer limits on popular items mean I can't just get twenty frozen dinners like usual, so my isolation eating is noticeably more nutritious so far.
Realizing lately that I don't really trust or respect basically any of the moderators here. So, good luck with life, friends! Hit me up on Twitter @DesertLeviathan
Had to go out for groceries just now, and discovered that the local grocery store has set up a humongous meat smoker in the back, and that I could get a BLOCK OF BRISKET THE SIZE OF MY HEAD for around 2/3rds the price of having a hamburger delivered by Grubhub or whatever.
I also bought a bunch of mixed veggies and fresh fruit though, for vitamins. The per-customer limits on popular items mean I can't just get twenty frozen dinners like usual, so my isolation eating is noticeably more nutritious so far.
UberEats is doing buy one, get one free from a pretty wide variety of restaurants in my area (Los Angeles). No strings attached, just pick a participating restaurant, and then 2x of the items they're offering as part of the BOGO deal, and pay for a single item.
Just placed an order for 2x chicken tikka masala from a local Indian place, accompanied by an order of cheese naan.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
A few weeks ago, one of my librarians was taking orders for Blue and Gold sausage to raise funds for her kid's school. I ordered five pounds, because I support education and that's fine sausage.
She just texted me to let me know that delivery was probably going to be delayed until May, and asked if I wanted to cancel the order.
Right, like I'm magically going to transform into someone with no use for five pounds of sausage by May.
Went to local Safeway today, only things I saw completely out were TP (of course), some cleaning supplies, and rice. Meat department was about 3/4ths full, eggs low, plenty of milk, popular breads were low but still plenty of good choices, produce aisle full, canned goods about half full. If you bring your own grocery bags, part of the new virus protocol is you have to bag stuff yourself. They also had plastic barriers bolted onto the counters to protect cashiers, six foot marks on the floor (they would immediately stop what they were doing if they saw anyone encroach and tell them to back up). For the first time I actually saw people wearing masks (customers).
1. Can you brown beef in a frying pan (like chopped beef, or shaved beef steak) directly from the fridge, or am I supposed to let it sit a bit first? For some reason, my brain is fried and I cannot remember.
2. In googling the above question, I came across a site talking about slow cooking (which I am not doing) where it seems to say that refrigerating meat you've already browned is...bad/unsafe? What? I thought you could safely refrigerate cooked beef for up to 5 days or maybe a week?
Basically, I have a ~1 lb package of shaved beef steak. My intention is to brown it, and then season it, and then melt cheese on half of it to eat immediately, and then put the rest of it into the fridge for tomorrow. Tomorrow I would just microwave it to warm it up and melt more cheese.
Is that a bad thing to do?
Switch: SW-7690-2320-9238Steam/PSN/Xbox: Drezdar
0
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
you don't have to let it sit before cooking
I don't know what the hell they're talking about re: refrigerating browned meat, I've never heard that before
+14
ThegreatcowLord of All BaconsWashington State - It's Wet up here innit? Registered Userregular
1. Can you brown beef in a frying pan (like chopped beef, or shaved beef steak) directly from the fridge, or am I supposed to let it sit a bit first? For some reason, my brain is fried and I cannot remember.
2. In googling the above question, I came across a site talking about slow cooking (which I am not doing) where it seems to say that refrigerating meat you've already browned is...bad/unsafe? What? I thought you could safely refrigerate cooked beef for up to 5 days or maybe a week?
Basically, I have a ~1 lb package of shaved beef steak. My intention is to brown it, and then season it, and then melt cheese on half of it to eat immediately, and then put the rest of it into the fridge for tomorrow. Tomorrow I would just microwave it to warm it up and melt more cheese.
Is that a bad thing to do?
Should be totally fine. The "letting it sit outside before cooking" is mainly for large steak cuts like t-bone, new york strip etc where your plan is to get a nice sear and crust on the meat as part of the cook. Letting the meat come to room temperature both encourages that to happen and, more importantly, ensures the center of the cut of meat reaches proper safe temperature. For chipped/shaved beef however, it's all gravy. Those cuts are so small, they're going to cook and come to temperature anyway since you're basically sauteing for the purpose of effectively a stir-fry.
As for storing browned beef, it's no different than any cooked meat. Basically ensure it's stored in an air-tight container in a proper cooled fridge once the beef has cooled down from cooking and it should be good for a couple of days. The warning generally comes from beef that's not properly cooked and then not properly refrigerated after it's cooked leading to a potential buildup of bad bacteria from the meat. But again, for shaved/chipped/ground beef that's been cooked, shouldn't be a problem since it will be most likely thoroughly cooked when you stir-fry it in the pan. Just make sure you have a good container and you'll be set.
1. Can you brown beef in a frying pan (like chopped beef, or shaved beef steak) directly from the fridge, or am I supposed to let it sit a bit first? For some reason, my brain is fried and I cannot remember.
2. In googling the above question, I came across a site talking about slow cooking (which I am not doing) where it seems to say that refrigerating meat you've already browned is...bad/unsafe? What? I thought you could safely refrigerate cooked beef for up to 5 days or maybe a week?
Basically, I have a ~1 lb package of shaved beef steak. My intention is to brown it, and then season it, and then melt cheese on half of it to eat immediately, and then put the rest of it into the fridge for tomorrow. Tomorrow I would just microwave it to warm it up and melt more cheese.
Is that a bad thing to do?
Should be totally fine. The "letting it sit outside before cooking" is mainly for large steak cuts like t-bone, new york strip etc where your plan is to get a nice sear and crust on the meat as part of the cook. Letting the meat come to room temperature both encourages that to happen and, more importantly, ensures the center of the cut of meat reaches proper safe temperature. For chipped/shaved beef however, it's all gravy. Those cuts are so small, they're going to cook and come to temperature anyway since you're basically sauteing for the purpose of effectively a stir-fry.
As for storing browned beef, it's no different than any cooked meat. Basically ensure it's stored in an air-tight container in a proper cooled fridge once the beef has cooled down from cooking and it should be good for a couple of days. The warning generally comes from beef that's not properly cooked and then not properly refrigerated after it's cooked leading to a potential buildup of bad bacteria from the meat. But again, for shaved/chipped/ground beef that's been cooked, shouldn't be a problem since it will be most likely thoroughly cooked when you stir-fry it in the pan. Just make sure you have a good container and you'll be set.
Awesome, thanks! I didn’t actually know that was the reason to bring steak to room temperature first.
And I actually received my Amazon order containing 42 Tupperware containers yesterday so I’m all set on child containers.
You should keep cold food cold and hot food hot; below 40F or above 140F. If your food is going to be between 90-140 is should be discarded after one hour, if it's cold and thaws up to room temp I think it can go up to 2 hours but generally try to keep the time in the danger zone to a minimum. This is why the potato salad sitting out at the summer picnic can cause food poisoning so easily, a small condoner with minimal thermal mass sitting out in the sun can very quickly get to 90 degrees and spoil (harhar) your evening.
You should keep cold food cold and hot food hot; below 40F or above 140F. If your food is going to be between 90-140 is should be discarded after one hour, if it's cold and thaws up to room temp I think it can go up to 2 hours but generally try to keep the time in the danger zone to a minimum. This is why the potato salad sitting out at the summer picnic can cause food poisoning so easily, a small condoner with minimal thermal mass sitting out in the sun can very quickly get to 90 degrees and spoil (harhar) your evening.
But wouldn't that encompass all hot leftovers that you refrigerate for a later date? Are you saying that that's never safe, or am I misunderstanding you? What you just posted is essentially what I read on another website and was exactly what confused me.
I believe the idea is that if you're not going to keep it hot, you should chill it down ASAP, and then bring it back up to temp quickly when you want/need it - don't let it just sit around in-between longer than you have to, because that's where stuff can start to grow and leave toxins in it.
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I'm going to be eating a lot more of these.
I also bought a bunch of mixed veggies and fresh fruit though, for vitamins. The per-customer limits on popular items mean I can't just get twenty frozen dinners like usual, so my isolation eating is noticeably more nutritious so far.
silver linings!
Just placed an order for 2x chicken tikka masala from a local Indian place, accompanied by an order of cheese naan.
Gonna eat good tonight.
I like your usage of turtle burgers far more than google's.,
Not so sure I agree there...
A big pile of fat and carbs is all you really want sometimes.
3DS: 0473-8507-2652
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somewhere
that's protein, right?
a big pile of fat and carbs
or
a big pile of fat and crabs
get some pizza and a pile of lardy crabs and let them all go to town
You ever seen a crab with indigestion?
Whoever wins, we lose.
You can take the girl out of Snohomish, but...
-Indiana Solo, runner of blades
Aww, let her have her comfort food. I've never been to Rochester but I really want to try a garbage plate.
Good eatings tonight
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
I haven't eaten it for a long time, because we're overfishing tuna to the point they'll all be gone Ina few years
I wonder if you could use another fish
And we get a catchy song out of it too!
Wud yoo laek to lern aboot meatz? Look here!
She just texted me to let me know that delivery was probably going to be delayed until May, and asked if I wanted to cancel the order.
Right, like I'm magically going to transform into someone with no use for five pounds of sausage by May.
Fuck it. Quarantine bacon.
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
1. Can you brown beef in a frying pan (like chopped beef, or shaved beef steak) directly from the fridge, or am I supposed to let it sit a bit first? For some reason, my brain is fried and I cannot remember.
2. In googling the above question, I came across a site talking about slow cooking (which I am not doing) where it seems to say that refrigerating meat you've already browned is...bad/unsafe? What? I thought you could safely refrigerate cooked beef for up to 5 days or maybe a week?
Basically, I have a ~1 lb package of shaved beef steak. My intention is to brown it, and then season it, and then melt cheese on half of it to eat immediately, and then put the rest of it into the fridge for tomorrow. Tomorrow I would just microwave it to warm it up and melt more cheese.
Is that a bad thing to do?
I don't know what the hell they're talking about re: refrigerating browned meat, I've never heard that before
Should be totally fine. The "letting it sit outside before cooking" is mainly for large steak cuts like t-bone, new york strip etc where your plan is to get a nice sear and crust on the meat as part of the cook. Letting the meat come to room temperature both encourages that to happen and, more importantly, ensures the center of the cut of meat reaches proper safe temperature. For chipped/shaved beef however, it's all gravy. Those cuts are so small, they're going to cook and come to temperature anyway since you're basically sauteing for the purpose of effectively a stir-fry.
As for storing browned beef, it's no different than any cooked meat. Basically ensure it's stored in an air-tight container in a proper cooled fridge once the beef has cooled down from cooking and it should be good for a couple of days. The warning generally comes from beef that's not properly cooked and then not properly refrigerated after it's cooked leading to a potential buildup of bad bacteria from the meat. But again, for shaved/chipped/ground beef that's been cooked, shouldn't be a problem since it will be most likely thoroughly cooked when you stir-fry it in the pan. Just make sure you have a good container and you'll be set.
Wud yoo laek to lern aboot meatz? Look here!
Thanks!
Awesome, thanks! I didn’t actually know that was the reason to bring steak to room temperature first.
And I actually received my Amazon order containing 42 Tupperware containers yesterday so I’m all set on child containers.
I don't know what that even means but I'm frightened that that showed up in my post somehow.
But wouldn't that encompass all hot leftovers that you refrigerate for a later date? Are you saying that that's never safe, or am I misunderstanding you? What you just posted is essentially what I read on another website and was exactly what confused me.