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05-26-2008, 06:22 AM
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#1 | |
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Senior Cook
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Marinating Beef At Room Temperature?
Milo Miloradivich recommends marinating beef 'overnight' at room temperature. Don't know what he considers overnight room temp. What’s the highest room temperature that should be ok for a saline/acid/sugar marinade?
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05-26-2008, 06:25 AM
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#2 | |
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Certified Executive Chef
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min room temp is generally considered to be 21c (Office and Factory regulations), in Science it`s taken as 25c or 298 Kelvin.
__________________
"In a world full of wonders mankind has managed to invent boredom" - Death ----------------------------------------------- "As ye sow, so shall ye reap!" |
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05-26-2008, 06:50 AM
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Senior Cook
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Quote:
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05-26-2008, 07:58 AM
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#4 | |
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Certified Executive Chef
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had a cook in Cairo heat the beef tenderloin (filet mignon) in a soy sauce marinade (from the Joy of Cooking) and then immediately placed in the fridge overnight......the resulting barbeque was FANTASTIC!!! Didn't heat long...........
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen. 
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05-26-2008, 11:46 AM
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Banned
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Quote:
Even I wouldn't marinate anything overnight at room temperature, and I've been known to play fast and loose with the current food safety rules and regulations. 3 or 4 hours, maybe, but never overnight. |
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05-26-2008, 11:54 AM
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#6 | |
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Certified Executive Chef
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that's why I think that the guy who helped me out heated it first and then refrigerated it---it was sooooooo good.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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05-26-2008, 01:05 PM
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#7 | |
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Certified Executive Chef
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Is that the same Milo Miloradovich who wrote cookbooks from the 50's? I had to google his name. As culinary techniques are always evolving, I would recommend a more current book for proper beef (and other foods) handling.
__________________
"Boldness has genius, power, and magic in it." Johann Wolfgang Von Goethe |
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05-26-2008, 01:55 PM
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#8 | |
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Certified Master Chef
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I don't do a lot of marinading....Taking the meat out of refrigeration prior to going to the grill/pan/oven etc...I usually shoot for 2...no more than 3 hours.....Over night...Not I...
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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05-26-2008, 04:58 PM
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#9 | |
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Senior Cook
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Guess it depends on your dafynition of room temp. Sorry for the misspelling of Miloradovich but I'm not convinced about the merits of 'modern' cooking techniques. From the food I've consumed in the more backwards areas of this world I think a lot of modern stuff aint to swift. I'm currently grilling some chuck steak that I marinated at an average 65F for 6 hours, refrigerated for 3 hours, and thawed at 74F for 3 hours. I hope to be able to let you know how good it turned out.
Last edited by justplainbill; 05-26-2008 at 05:20 PM. |
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