lyndalou
Head Chef
I have had a crown roast of pork in my freezer since mid January. I know I'd better do something with it. Think it will be okay to roast this weekend for guests?
Also, if adding an acidic ingredient, you are making a marinade rather than a brine. The marinade doesn't t soak into the meat, no longer how long it is in the solution. A brine on the other hand, soaks into the meat until equilibrium is reached between all substances in the brine, and all juices in the meat.
Seeeeeeeya; Chief Longwind of the North
However, meat left long enough in acidic marinade practically gets "cooked" it can be eaten raw after say couple of days.
I disagree. A acidic marinade will make a meat or fish 'look' cooked but it isn't. I wouldn't eat raw chicken that had been marinated for a long time.
Only heat can kill off harmful bacteria in meats.
One year just after Thanksgiving when I had ALL the grandchildren with me for tree trimming, for their craft to do for the day, I had cut and made up a bunch of stockings for the crown roast I was going to be serving for Christmas. So I tossed a bucket of crayons I had in the middle of the table and each one got a couple of stockings to decorate as they saw fit. They then got to eat the cookies they 'made' (Pillsbury cookie roll) with a hot cup of cocoa.
Those stocking made for a really interesting roast. They each decorated four and were able to take home two to show Daddy.
I disagree. A acidic marinade will make a meat or fish 'look' cooked but it isn't. I wouldn't eat raw chicken that had been marinated for a long time.
Only heat can kill off harmful bacteria in meats.
Good point with chicken, honestly, never done it and totally slipped my mind. But have done it with pork and beef, after 3 days, totally you can eat it raw. It even tastes cooked.