"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 11-12-2015, 02:43 AM   #21
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by taxlady View Post
That's only worthwhile if you like the white meat.
Some prefer the healthier aspects of white meat. My wife calls thighs "greasy and disgusting" - won't eat anything but breast and wing - while I'm a dark meat kinda guy. It means that the whole bird gets eaten anyway.

I usually buy my chicken whole and cut it up myself. That way it's less expensive and I get the back pieces for my stock pot.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-12-2015, 03:01 AM   #22
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by RPCookin View Post
Some prefer the healthier aspects of white meat. My wife calls thighs "greasy and disgusting" - won't eat anything but breast and wing - while I'm a dark meat kinda guy. It means that the whole bird gets eaten anyway.

I usually buy my chicken whole and cut it up myself. That way it's less expensive and I get the back pieces for my stock pot.
Same thing at my house. I buy whole chicken. Stirling doesn't like anything but breast. I like dark meat and wings. Yup, good stuff for the stock pot in a whole chicken.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2015, 03:54 AM   #23
Assistant Cook
 
Join Date: Oct 2015
Location: Faaone -Tahiti
Posts: 19
Hi ,

When you buy pork meat ,it is already injected with brine but it's not actually real salt like table salt ,we talking about "nitrited salt" or pink salt( don't know the english name).

The purpose is to keep moisture like it was said before and it gives a nice clear pink color to the meat. The hidden reason is to sell as much water as possible.... at the meat price! . Be aware that this method is used for poultry cuts and fish fillet!

I' ve had once some meat directly slaughtered buy the farmers themselves and I found out that the meat real color is more grey than pink.

For the other meats , I lightly salt them a while before cooking time to develop a better taste .

It is said that the salt causes the vitamines and nutriment to escape from the meat.

Ok , but....

When you sear the piece of pork or whatever , the salt is already inside and really improves the taste.
In fact , this method is using much less salt which is really healthier....
After years , i didn't find a better solution...
__________________
Eranils31
Executive chef and cooking teacher/French polynesia

http://so-easycooking.blogspot.com
eranils31 is offline   Reply With Quote
Old 11-12-2015, 09:46 AM   #24
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,851
Quote:
Originally Posted by eranils31 View Post
It is said that the salt causes the vitamines and nutriment to escape from the meat.
Hi. I've read quite a bit about food science and chemistry and have never heard that. Where did you hear it?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-12-2015, 12:37 PM   #25
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
Salting before freezing was my question. Never heard of it and in fact I heard many years ago to never season meat before freezing.
What am I missing? Whats the deal? I am humbly asking.
__________________
Roll_Bones is offline   Reply With Quote
Old 11-12-2015, 12:46 PM   #26
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
RB, I guess I don't understand why you're so puzzled by hearing something for the first time. There's no mystery. I learn something new nearly every day here. I've been brining pork and freezing it for ages with great results.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-12-2015, 01:04 PM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,851
Quote:
Originally Posted by Roll_Bones View Post
Salting before freezing was my question. Never heard of it and in fact I heard many years ago to never season meat before freezing.
What am I missing? Whats the deal? I am humbly asking.
There are lots of old ideas about cooking and food storage that have been disproven by careful testing.

Michael Ruhlman suggests salting pork when you bring it home from the store. #1, it will season the meat, #2,it's will help the meat retain moisture, and #3, it will inhibit the growth of bacteria, thus preserving it for a few more days. I would guess the same thing applies with freezing, although the seasoning aspect will stop while it's actually frozen.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-12-2015, 03:39 PM   #28
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Roll_Bones View Post
Salting before freezing was my question. Never heard of it and in fact I heard many years ago to never season meat before freezing.
What am I missing? Whats the deal? I am humbly asking.
What GG said.

And, it may have been said in the days before we had proper freezers that freeze to -18C (0F). Saturated salt water freezes at -21.C (-6.0F). Probably it just didn't freeze properly in the old freezer sections of fridges.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-12-2015, 03:57 PM   #29
Honey Badger
 
Join Date: Dec 2008
Posts: 2,284
In defense of RB.I didn't know about salting before freezing either.
I've been wondering why myself.Now I know.

My Mother never did it.She didn't like to cook either and let you know it to.

We buy our meats from the local butcher shop.When I place an order it's a usually a $400.00 deal. When I get the pick up call the order is already frozen.By then it's a little late to be doing that.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Reply

Tags
salt

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.