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Why does meat shrink when it is cooked?
Meat has water andwhen heated (as you can probably realise) it loses moisture which is why it shrinks because the water evaporates, I think that the fat goes away when it is heated also.
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From a health standpoint, cooking makes meat a far lower health hazard if the cooking raises the temperature to the point that it kills microorganisms, notably E. coli and sal…monella among many others.. From a taste standpoint, various protein reactions (see Maillard Reaction) create some very subtle scent/flavors with the meat. This is enhanced by the addition of various aromatics (herbs and such) and/or cooking over woods that impart scent/flavor. This isn't to say that all raw meat is unsafe and unflavorful. It's just that cooking covers a myriad of hygenic sins. Another point of viewCooking does not really improve the raw meat. As regards the issue of bacteria and parasites, the current scientific theory "The Hygiene Hypothesis" shows how avoiding bacteria and parasites has actually caused a huge rise in allergies and various auto-immune diseases. And since cooking creates toxins and lowers the nutrient-levels and digestibility of many foods, it's a bit of a bad idea, generally. Here's some basic info on the toxins in cooked-foods, backed up by numerous scientific studies, some of which are mentioned here:- http://en.wikipedia.org/wiki/Raw_foodism#Potential_harmful_effects_of_cooked_foods One type of toxin found in cooked-foods, Polycyclic Aromatic Hydrocarbons, is also a byproduct of fuel-burning(whether fossil-fuel or biomass) and is considered a pollutant of the environment(!):- http://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon As regards the whole issue of bacteria and viruses, a large number of tribes in the Arctic region/Siberia, and even some in more tropical areas such as the Masai, have eaten large amounts of raw animal foods in their diet for millenia without issues(eg:- http://www.washingtonpost.com/wp-dyn/content/article/2008/05/13/AR2008051300583.HTML?Sid=ST2008051302252 , so the whole issue is somewhat overblown. In response...Actually, while I can make a case for many raw meats being very tasty indeed (I'm a Steak Tartare fan), I have to disagree with the prior argument, although I think it's well-stated. Cooking to a given temperature kills ALL bacteria and viruses -- even newly evovled strains. The problem with the assumption that not infecting with these microorganisms prevents us from obtaining a resistance only works if those organisms don't change -- and of course they do -- constantly. Cooking does not create toxins per se. There have been questions about carcinogens being detected in word or coal burning BBQ's but this isn't dead certain yet -- it's still being investigated and, as this method of cooking has probably been aournd since manfind has, I'm pretty sure it isn't deadly. As to lowering nutrients, same argument -- it isn't really so. Meat still remains the prime source of high grade protein. Even if you aren't worried about infection, there are still a few parasites that cross species boundaries and that cooking destroys. Top among these in terms of visibility and probably effect are trichinosis and brucellosis. I personally think that, if you want to eat raw meat, you should have that opportunity. However, I think the case in favor of cooking your meat for the sake of hygene and safety is very strong -- strong enough that I do it in any case. In response:-The notion that cooking lowers nutrient-levels is not simply a belief, but a statement of fact. Here's a typical table showing the loss of nutrients:-
To reduce the risk of it making you ill ,to presrve it, to tenderise it or to infuse it flavours that are enjoyed by the eater.
When meat is cooked the heat penetrates the raw meat and cooks it. The heat also kills bacteria including deadly salmonella. Never eat raw meat, EVER EVER EVER!
It kills all of the bacteria.
yes you can, providing you put it in the fridge, so bacteria dose not get to it. Do not defrost frozen meat and poultry products at room temperature. Keeping the products col…d during defrosting is the key to preventing bacteria from growing. Always cook fresh meat and poultry products immediately after microwave defrosting. During microwave defrosting, random areas will sometimes begin to cook, creating temperatures easily high enough for harmful bacteria to thrive. To defrost meat or poultry products in cold water, do not remove original packaging. Be sure the package is airtight or put it into a leak-proof bag before submerging the product completely in cold water, changing the water every 30 minutes so that it continues to defrost. Note: Foods defrosted in the microwave or by the cold-water method should be cooked before refreezing because they may have been held at temperatures higher than 40 F. Wash all utensils, cutting surfaces and counters with hot, soapy water after contact with meat and poultry. If possible, use a separate cutting board for fresh meat and poultry products. Wash hands thoroughly in hot, soapy water before and after handling meat and other fresh foods. Keep fresh meat and meat juices away from other foods, both in the refrigerator and during preparation. Never place cooked foods on the same platter, board or tray that held fresh meats or poultry.
There are more than two. You can bake, broil, braise, saute, stew, grill, roast, steam, cure or boil meat. I guess these break down into wet methods and dry methods if you gro…up them. That would be two groups of cooking methods.
To kill the bacteria in most raw meats. Like salmonella and ecoli which can make you very I'll or dead
Somewhat, yes, due to moisture loss.
Answer: No. But if you prefer or need to use a good cooking oil, always use olive oil, its healthier. Using no oil to cook meat will allow it to brown faster under a h…igh heat. Many restaurants cook this way.
Slice it thin, against the grain, then again into cords. Soak in warm water 10 minutes Mix generous amount of meat tenderizer (strength will vary with brand, but follow direct…ions) and stir it around the drained strips thoroughly. Let sit in a warm place for an hour or two. If you leave it long enough, it will even soften to the texture of mush. It worked for me once, when I had a really tough cheap cut of beef. Best to slice thin and tenderize before cooking. But it's easier to just slice it thin and simmer it in a soup long-time: from noon until dinner, say.
Yes, but it cant be poorly cooked, it has to be well done. Not true. Most meats can be cooked to an internal temperature of at least 140 degrees destroying any harmful bacteri…a. The meat will be juicy and flavorful. My mother used to cook turkeys to past 160 degrees and it was always dry. Remember when cooking poultry to check the temp inside the thigh, the thickest part of the bird.
Meats lose liquid as they cook, and will shrink to some extent whether salt is added or not. Using a lot of salt, especially when boiling or braising, can draw too much juice …from meat and so dry it out too much. But a sprinkling of salt on the surface of burgers or steaks won't cause more shrinking.