Showing posts with label Information. Show all posts
Showing posts with label Information. Show all posts
Friday, May 15, 2009
Tuesday, April 7, 2009
Jiăozi (饺子) & Xiǎolóngbāo (小笼包)
Jiăozi (饺子), or pot sticker is a Chinese dumpling, widely popular in China. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
• Boiled dumplings; (shuǐjiǎo-水餃) - "water dumplings"
• Steamed dumplings; (zhēngjiǎo-蒸餃) - "steam-dumpling"
• Shallow fried dumplings (guōtiē - 鍋貼) - "pan stick", "potstickers", "dry-fried dumplings" (jiānjiǎo - 煎餃).
Dumplings, one of the major foods eaten during the Chinese New Year, and year round in the northern provinces. Traditionally, families get together to make jiaozi for the Chinese New Year. In rural areas, the choicest livestock is slaughtered, the meat ground and wrapped into dumplings, and frozen outside with the help of the freezing weather. Then they are boiled and served for the Chinese New Year feast. Dumplings with sweet, rather than savoury fillings are also popular as a Chinese New Year treat.
Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. The immediate noted difference to jiǎozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. In other words, these are steamed dumplings.
Jiaozi were so named because they were horn shaped. The Chinese for "horn" is jiǎo (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo on the right.
Guotie (锅贴; literally "pot stick") is pan-fried jiaozi, also known as potstickers in North America. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, Taiwanese, Japanese and Korean cuisines. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork, cabbage, scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
Xiǎolóngbāo (小笼包), also known as soup dumpling, is a type of baozi (包子) from eastern China. It is traditionally steamed in small bamboo baskets, known as xiao long, hence the name.
Traditionally, the Xiaolongbao is a dianxin (点心) or snack item. The buns are served hot in the bamboo baskets in which they were steamed, and may be dipped in rice vinegar with ginger slivers.
Xiaolongbao have also become popular as a main dish, it is also commonly served as a yum cha item.
Check out our latest frozen home-made products at our Delis:
a) Jiăozi with corn(饺子 - 猪肉玉米)
b) Jiăozi with garlic chives(饺子 - 猪肉韮菜)
c) Jiăozi with cabbage(饺子 - 猪肉包菜)
d) Xiǎolóngbāo (小笼汤包)
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
• Boiled dumplings; (shuǐjiǎo-水餃) - "water dumplings"
• Steamed dumplings; (zhēngjiǎo-蒸餃) - "steam-dumpling"
• Shallow fried dumplings (guōtiē - 鍋貼) - "pan stick", "potstickers", "dry-fried dumplings" (jiānjiǎo - 煎餃).
Dumplings, one of the major foods eaten during the Chinese New Year, and year round in the northern provinces. Traditionally, families get together to make jiaozi for the Chinese New Year. In rural areas, the choicest livestock is slaughtered, the meat ground and wrapped into dumplings, and frozen outside with the help of the freezing weather. Then they are boiled and served for the Chinese New Year feast. Dumplings with sweet, rather than savoury fillings are also popular as a Chinese New Year treat.
Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. The immediate noted difference to jiǎozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. In other words, these are steamed dumplings.
Jiaozi were so named because they were horn shaped. The Chinese for "horn" is jiǎo (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo on the right.
Guotie (锅贴; literally "pot stick") is pan-fried jiaozi, also known as potstickers in North America. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, Taiwanese, Japanese and Korean cuisines. This dish is sometimes served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork, cabbage, scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
Xiǎolóngbāo (小笼包), also known as soup dumpling, is a type of baozi (包子) from eastern China. It is traditionally steamed in small bamboo baskets, known as xiao long, hence the name.
Traditionally, the Xiaolongbao is a dianxin (点心) or snack item. The buns are served hot in the bamboo baskets in which they were steamed, and may be dipped in rice vinegar with ginger slivers.
Xiaolongbao have also become popular as a main dish, it is also commonly served as a yum cha item.
Check out our latest frozen home-made products at our Delis:
a) Jiăozi with corn(饺子 - 猪肉玉米)
b) Jiăozi with garlic chives(饺子 - 猪肉韮菜)
c) Jiăozi with cabbage(饺子 - 猪肉包菜)
d) Xiǎolóngbāo (小笼汤包)
Tuesday, March 17, 2009
Hamburger, Anyone??
You have tried Big Mac, Ramly's Burger, or even Colonel's Burger!
Where do you get the BEST Pork Burger in Kuching?
From your KITCHEN!
Grab your home-made quarter-pounder patties from Butcher's Deli. It's only RM10.80 per pack of 4 patties.
And you can enjoy the pork burger like me. :)
(ingredients: bun, cucumber, sliced tomato, lettuce, mayonnaise, and of course, Butcher's Deli QuarterPounder)
Where do you get the BEST Pork Burger in Kuching?
From your KITCHEN!
Grab your home-made quarter-pounder patties from Butcher's Deli. It's only RM10.80 per pack of 4 patties.
And you can enjoy the pork burger like me. :)
(ingredients: bun, cucumber, sliced tomato, lettuce, mayonnaise, and of course, Butcher's Deli QuarterPounder)
Wednesday, February 18, 2009
Marinade & Rub
Marinades
What Is A Marinade?
• A marinade is a liquid that has been seasoned and is used to flavour (and usually to tenderize) meat, fish, and vegetables.
• The liquid may be wine, fruit juice, vinegar, or any combination of these, along with spices, herbs, or other flavouring agents. Oil, such as olive oil, is often included as well.
• Marinades usually have a low pH, which means that they are acidic. It is the acidity that helps to tenderize the meat.
• Ingredients that are suitable for supplying acidity to marinades: wine, vinegar, soy sauce, citrus juice, buttermilk, or yoghurt.
How Do Marinades Work?
• All the elements in a marinade: the liquid base, the herbs and spices, and the oil, help to flavour the food, with the exception of a totally neutral vegetable oil.
• The acids in a marinade permeate tissue and break down tough fibres, thus tenderizing meat.
• The oil in marinades adds succulence to food and gives it flavour.
• Some marinades work in an entirely different way. Some fruits, notably papaya, grapefruit, and pineapple, have natural enzymes that will degrade tough connective tissue by a process called 'enzymatic reaction'. Meat left too long in one of these marinades will be tenderized to the point of being mushy.
Which Cuts Need To Be Marinated?
Cuts that:
• Are tough
• Have a low fat content, or
• Have little natural flavour
When to Use Marinades
• When the meat in question is too tough to be cooked in its natural state. For example, a pork shoulder butt chop or a beef flank steak have excellent natural flavours, but are too tough for most consumers unless they have been tenderized.
• Some low-fat cuts, pork tenderloin for example, tend to dry out and become tasteless when over-cooked. Adding oil to a marinade will counteract this.
• Other cuts are both relatively tough and low-fat, pork leg cuts for example. These require both an acid and an oil.
How to Choose a Marinade
• A less tender cut of pork that has plenty of fat requires more acid and little or no oil.
• A tender, but low-flavour cut needs a marinade with plenty of flavour and some oil.
• A cut that is less tender and is also low in fat needs acid, flavouring agents, and oil.
• Most commercial vinaigrettes and salad dressings, as they are mixtures of oil and vinegar, can make excellent marinades. Do not use mayonnaise-based dressings.
Selecting Containers and Materials
• Do not use containers that may react with the acid in a marinade: Bowls and rectangular baking dishes made of glass, enamel, porcelain, or treated aluminum, are ideal for marinades. Do not use aluminum foil.
• Select pans in which the meat sits snugly and lies flat. The marinade should come up around the edges of the meat, but need not cover it.
• Meat and marinade can be put into a sealable plastic bag ¬ a zip-loc is ideal. Squeeze out most of the air, seal tightly, and place in a bowl. Turn bag from time to time to distribute marinade. This is the perfect method for larger cuts.
How to Use Marinades
• If you are planning to marinate for only a short time, mix the marinade an hour in advance to allow the flavours to infuse and mellow.
• Always refrigerate food that you are marinating.
• Either completely cover meat with marinade, or turn meat over occasionally to ensure complete and even marination.
• Do not add salt to a marinade, as it draws out the moisture essential to keeping meat juicy and tender. Salt food only after it is cooked.
• Any marinade can be used to baste foods during cooking to add moisture and flavour.
• Do not use marinades for basting or as a sauce in which meat has been marinating (it can harbour unsafe bacteria) unless the marinade is brought to a boil and simmered for at least 10 minutes. If you want to use the same marinade to baste the meat while cooking, reserve a cup or so of marinade for that purpose.
• Do not leave meat in marinade too long; the meat may lose texture through a too lengthy exposure to acidic components, and the natural flavour of the meat may be overwhelmed.
Rubs
What is a 'Rub'
• A Rub is a spice and/or herb mixture applied to meats to flavour and, less often, to cure them before grilling. It is difficult to decide where 'seasoning' ends and 'rubs' begin. In general, rubs are a mixture of several flavouring ingredients that are blended to a paste, rubbed onto meat which is then roasted or grilled, usually over a low heat.
• Rubs sometimes have a great many ingredients or as few as three.
• Once made, dry rubs can be stored in a sealed container for up to 6 months before they start to lose their flavour.
• Rubs to not tenderize meats to any significant extent.
How do Rubs Work?
• Rubs combine with the juices drawn from the meat and work like a dry marinade.
• Rubs do not penetrate as deeply as marinades, but they have a more concentrated flavour.
Which Cuts are Suitable for Rubbing?
• Any cut that is being cooked with dry heat (roasting or grilling especially) that would benefit from additional topical flavour.
How to Choose a Rub
• The number of possible rub recipes can be overwhelming. Have a careful look at the main ingredients, which will give you an approximate idea of what flavour will result.
• If a rub recipe is called 'Mexican' or 'Madras' rub, this is quite a clear indication of both flavour characteristics and spiciness.
• A delicate or mild cut, like pork tenderloin, will require a less assertive rub than a stronger-flavoured cut, like ribs for example.
• Rub formulas can be bought ready-made, made from an existing recipe, or made from scratch according to individual taste and inventiveness.
How to Build Your Own Rub
• Unless brimming with confidence, don't try to reinvent the wheel. Start with an existing rub formula and then adjust gradually ingredients and proportions as you acquire experience and confidence.
• For best results use whole spices like coriander, cumin, anise, mustard, caraway, etc. Toast the spices for a few minutes in the oven, and then grind them in an electric coffee mill.
• All rubs require at least a small amount of salt.
• Rubs with sugar, or a sweet component, will not only sweeten the meat, they will also caramelize when cooked, giving a pleasant colour and distinctive flavour.
• Store rubs in an airtight container, away from heat and light.
How to Use Rubs
• Rubs can be applied to meats just before cooking, or left on for up to 24 hours. If the rub is in contact with meat for any longer the salt will begin to dehydrate the meat.
• Curing meat with a rub takes considerably longer, at least 48 hours. The curing process is more an industrial than a domestic endeavour and is not described here.
• Always refrigerate meat if not cooking immediately.
• Apply only as much rub as will adhere to the meat.
• If meat is too dry to allow the rub to adhere, lightly coat with oil beforehand.
What Is A Marinade?
• A marinade is a liquid that has been seasoned and is used to flavour (and usually to tenderize) meat, fish, and vegetables.
• The liquid may be wine, fruit juice, vinegar, or any combination of these, along with spices, herbs, or other flavouring agents. Oil, such as olive oil, is often included as well.
• Marinades usually have a low pH, which means that they are acidic. It is the acidity that helps to tenderize the meat.
• Ingredients that are suitable for supplying acidity to marinades: wine, vinegar, soy sauce, citrus juice, buttermilk, or yoghurt.
How Do Marinades Work?
• All the elements in a marinade: the liquid base, the herbs and spices, and the oil, help to flavour the food, with the exception of a totally neutral vegetable oil.
• The acids in a marinade permeate tissue and break down tough fibres, thus tenderizing meat.
• The oil in marinades adds succulence to food and gives it flavour.
• Some marinades work in an entirely different way. Some fruits, notably papaya, grapefruit, and pineapple, have natural enzymes that will degrade tough connective tissue by a process called 'enzymatic reaction'. Meat left too long in one of these marinades will be tenderized to the point of being mushy.
Which Cuts Need To Be Marinated?
Cuts that:
• Are tough
• Have a low fat content, or
• Have little natural flavour
When to Use Marinades
• When the meat in question is too tough to be cooked in its natural state. For example, a pork shoulder butt chop or a beef flank steak have excellent natural flavours, but are too tough for most consumers unless they have been tenderized.
• Some low-fat cuts, pork tenderloin for example, tend to dry out and become tasteless when over-cooked. Adding oil to a marinade will counteract this.
• Other cuts are both relatively tough and low-fat, pork leg cuts for example. These require both an acid and an oil.
How to Choose a Marinade
• A less tender cut of pork that has plenty of fat requires more acid and little or no oil.
• A tender, but low-flavour cut needs a marinade with plenty of flavour and some oil.
• A cut that is less tender and is also low in fat needs acid, flavouring agents, and oil.
• Most commercial vinaigrettes and salad dressings, as they are mixtures of oil and vinegar, can make excellent marinades. Do not use mayonnaise-based dressings.
Selecting Containers and Materials
• Do not use containers that may react with the acid in a marinade: Bowls and rectangular baking dishes made of glass, enamel, porcelain, or treated aluminum, are ideal for marinades. Do not use aluminum foil.
• Select pans in which the meat sits snugly and lies flat. The marinade should come up around the edges of the meat, but need not cover it.
• Meat and marinade can be put into a sealable plastic bag ¬ a zip-loc is ideal. Squeeze out most of the air, seal tightly, and place in a bowl. Turn bag from time to time to distribute marinade. This is the perfect method for larger cuts.
How to Use Marinades
• If you are planning to marinate for only a short time, mix the marinade an hour in advance to allow the flavours to infuse and mellow.
• Always refrigerate food that you are marinating.
• Either completely cover meat with marinade, or turn meat over occasionally to ensure complete and even marination.
• Do not add salt to a marinade, as it draws out the moisture essential to keeping meat juicy and tender. Salt food only after it is cooked.
• Any marinade can be used to baste foods during cooking to add moisture and flavour.
• Do not use marinades for basting or as a sauce in which meat has been marinating (it can harbour unsafe bacteria) unless the marinade is brought to a boil and simmered for at least 10 minutes. If you want to use the same marinade to baste the meat while cooking, reserve a cup or so of marinade for that purpose.
• Do not leave meat in marinade too long; the meat may lose texture through a too lengthy exposure to acidic components, and the natural flavour of the meat may be overwhelmed.
Rubs
What is a 'Rub'
• A Rub is a spice and/or herb mixture applied to meats to flavour and, less often, to cure them before grilling. It is difficult to decide where 'seasoning' ends and 'rubs' begin. In general, rubs are a mixture of several flavouring ingredients that are blended to a paste, rubbed onto meat which is then roasted or grilled, usually over a low heat.
• Rubs sometimes have a great many ingredients or as few as three.
• Once made, dry rubs can be stored in a sealed container for up to 6 months before they start to lose their flavour.
• Rubs to not tenderize meats to any significant extent.
How do Rubs Work?
• Rubs combine with the juices drawn from the meat and work like a dry marinade.
• Rubs do not penetrate as deeply as marinades, but they have a more concentrated flavour.
Which Cuts are Suitable for Rubbing?
• Any cut that is being cooked with dry heat (roasting or grilling especially) that would benefit from additional topical flavour.
How to Choose a Rub
• The number of possible rub recipes can be overwhelming. Have a careful look at the main ingredients, which will give you an approximate idea of what flavour will result.
• If a rub recipe is called 'Mexican' or 'Madras' rub, this is quite a clear indication of both flavour characteristics and spiciness.
• A delicate or mild cut, like pork tenderloin, will require a less assertive rub than a stronger-flavoured cut, like ribs for example.
• Rub formulas can be bought ready-made, made from an existing recipe, or made from scratch according to individual taste and inventiveness.
How to Build Your Own Rub
• Unless brimming with confidence, don't try to reinvent the wheel. Start with an existing rub formula and then adjust gradually ingredients and proportions as you acquire experience and confidence.
• For best results use whole spices like coriander, cumin, anise, mustard, caraway, etc. Toast the spices for a few minutes in the oven, and then grind them in an electric coffee mill.
• All rubs require at least a small amount of salt.
• Rubs with sugar, or a sweet component, will not only sweeten the meat, they will also caramelize when cooked, giving a pleasant colour and distinctive flavour.
• Store rubs in an airtight container, away from heat and light.
How to Use Rubs
• Rubs can be applied to meats just before cooking, or left on for up to 24 hours. If the rub is in contact with meat for any longer the salt will begin to dehydrate the meat.
• Curing meat with a rub takes considerably longer, at least 48 hours. The curing process is more an industrial than a domestic endeavour and is not described here.
• Always refrigerate meat if not cooking immediately.
• Apply only as much rub as will adhere to the meat.
• If meat is too dry to allow the rub to adhere, lightly coat with oil beforehand.
Saturday, February 7, 2009
Thursday, December 25, 2008
Your Porky Knowledge
We know that you want to have all the correct information about pork, so we have compiled some of the most common myths about pork to give you the facts.
Pork is a fatty meat and unhealthy.
Average Butcher’s Deli lean pork cuts contain less fat and skinless boneless chicken breast. Pork is a great meat because it gives you a wide variety of different cuts.
Pork is dry and tasteless.
Butcher’s Deli Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork, like any other meat, can dry out when overcooked - so remember, if you want to enjoy your Butcher’s Deli Pork juicy and tender, less is more! A little less time in the cooking means a lot more juiciness in the eating.
Pork is difficult to cook.
Pork is fast and easy to cook. Numerous pork recipes that take less than 20 minutes to prepare and cook!
Pork is a red meat.
Meat is commonly divided into two categories: red and white. It is the presence of iron and oxygen in the blood proteins that gives meat its red colour. From the dark tone of red in beef, it can be concluded that it is high in iron content as well as high in fat. Chicken, on the other hand, is a white meat. It is low in fat, but a poor source of iron. Considered pink meat, lean Butcher’s Deli Pork contains less fat than both beef and chicken, yet significantly more iron than chicken. With Butcher’s Deli Pork, you’re enjoying the best of both worlds. It is the good balance of nutrients that make pork the healthy meat option!
Lean cuts of pork are not as tasty as pork with more fat.
Lean cuts of pork can taste just as delicious and tender as cuts with more fat. The secret is how you handle the pork and cook it. Cooking pork fast over a high heat keeps the moisture locked in the meat!
Pork sold in supermarket chillers must be frozen.
Over many years, we have been used to buying pork from the wet market, with the mindset that ‘fresh’ often means ‘just slaughtered’ and that anything sold from a chiller is frozen. However, there have been significant advances in handling fresh meat. Immediately after slaughter, Butcher’s Deli Pork is transported to its branches without being frozen. High quality systems and handling methods keep Butcher’s Deli Pork in optimal packaging and storage conditions, with sufficient air circulation and temperature controls. These systems minimize bacteria growth, which helps keep Butcher’s Deli Pork so fresh.
Butcher’s Deli Pork tastes and smells different.
Butcher’s Deli pork is nutritious - gives the pork its unique fresh smell and taste. If you haven’t had Butcher’s Deli pork, we encourage you to try again and you will see for yourself how tasty and succulent it is. Come down to any of the friendly neighbourhood butcher.
Safely Cooked Pork Be Pink
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
Marinating
Marinated pork in a covered container can be kept in the refrigerator up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.
Rinsing Pork
It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.
Safe Defrosting
There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.
It's best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.
When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.
It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.
Pork is a fatty meat and unhealthy.
Average Butcher’s Deli lean pork cuts contain less fat and skinless boneless chicken breast. Pork is a great meat because it gives you a wide variety of different cuts.
Pork is dry and tasteless.
Butcher’s Deli Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork, like any other meat, can dry out when overcooked - so remember, if you want to enjoy your Butcher’s Deli Pork juicy and tender, less is more! A little less time in the cooking means a lot more juiciness in the eating.
Pork is difficult to cook.
Pork is fast and easy to cook. Numerous pork recipes that take less than 20 minutes to prepare and cook!
Pork is a red meat.
Meat is commonly divided into two categories: red and white. It is the presence of iron and oxygen in the blood proteins that gives meat its red colour. From the dark tone of red in beef, it can be concluded that it is high in iron content as well as high in fat. Chicken, on the other hand, is a white meat. It is low in fat, but a poor source of iron. Considered pink meat, lean Butcher’s Deli Pork contains less fat than both beef and chicken, yet significantly more iron than chicken. With Butcher’s Deli Pork, you’re enjoying the best of both worlds. It is the good balance of nutrients that make pork the healthy meat option!
Lean cuts of pork are not as tasty as pork with more fat.
Lean cuts of pork can taste just as delicious and tender as cuts with more fat. The secret is how you handle the pork and cook it. Cooking pork fast over a high heat keeps the moisture locked in the meat!
Pork sold in supermarket chillers must be frozen.
Over many years, we have been used to buying pork from the wet market, with the mindset that ‘fresh’ often means ‘just slaughtered’ and that anything sold from a chiller is frozen. However, there have been significant advances in handling fresh meat. Immediately after slaughter, Butcher’s Deli Pork is transported to its branches without being frozen. High quality systems and handling methods keep Butcher’s Deli Pork in optimal packaging and storage conditions, with sufficient air circulation and temperature controls. These systems minimize bacteria growth, which helps keep Butcher’s Deli Pork so fresh.
Butcher’s Deli Pork tastes and smells different.
Butcher’s Deli pork is nutritious - gives the pork its unique fresh smell and taste. If you haven’t had Butcher’s Deli pork, we encourage you to try again and you will see for yourself how tasty and succulent it is. Come down to any of the friendly neighbourhood butcher.
Safely Cooked Pork Be Pink
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
Marinating
Marinated pork in a covered container can be kept in the refrigerator up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.
Rinsing Pork
It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.
Safe Defrosting
There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.
It's best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.
When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.
It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.
Storage Tips
Here's some useful tips about storage and handling of your pork:
- When shopping, pick up perishable foods last.
- Take along an insulated container to keep items cold if there is likely to be a delay before your reach home.
- Return home as soon as possible after you have finished shopping.
- Place perishable items in the fridge or freezer as soon as you get home.
- If the Pork is loose wrapped, place on a plate covered with plastic food wrap or in a sealed container lined with a layer of paper towel.
- Store Pork is the coldest part of the fridge. Even if you have to move the beer. Even better, get a separate beer fridge!!
Storage Life
Some Pork will be sold with a ‘use by’ or ‘best before’ date. Follow these dates where provided.
The following chart is a guide only for shelf life. Fresh Pork should smell fresh and have sweet aroma not meaty . Fresh pork will also be pink or pale in colour and feel firm not slimy or greying in colour.
Recommended refrigeration storage temperatures and shelf life
Cut - Temperature °C - Shelf life in the home
Small Cuts - 0-3 - 3 days
Large Cuts - 0-3 - 3-5 days
Cured Meats - 0-3 - 2-3 weeks
Freezing
Frozen Pork should be thawed before use. The best way to thaw meat is in the refrigerator for 24 - 48 hours before use.
When freezing always try to use a freezer bag or air tight container and remove air prior to freezing. If storing steak, chops or large items place bags between the layers or items in separate bags. This makes separation easier and will prevent freezer burn.
Pork is able to keep frozen for up to 6 months depending upon how it is wrapped & stored.
If you are unsure of freshness your senses are a good guide.
Please note:
Do not thaw meat in the sun or place in warm water, microwave defrosting is possibly the safest method for fast defrosting.
- When shopping, pick up perishable foods last.
- Take along an insulated container to keep items cold if there is likely to be a delay before your reach home.
- Return home as soon as possible after you have finished shopping.
- Place perishable items in the fridge or freezer as soon as you get home.
- If the Pork is loose wrapped, place on a plate covered with plastic food wrap or in a sealed container lined with a layer of paper towel.
- Store Pork is the coldest part of the fridge. Even if you have to move the beer. Even better, get a separate beer fridge!!
Storage Life
Some Pork will be sold with a ‘use by’ or ‘best before’ date. Follow these dates where provided.
The following chart is a guide only for shelf life. Fresh Pork should smell fresh and have sweet aroma not meaty . Fresh pork will also be pink or pale in colour and feel firm not slimy or greying in colour.
Recommended refrigeration storage temperatures and shelf life
Cut - Temperature °C - Shelf life in the home
Small Cuts - 0-3 - 3 days
Large Cuts - 0-3 - 3-5 days
Cured Meats - 0-3 - 2-3 weeks
Freezing
Frozen Pork should be thawed before use. The best way to thaw meat is in the refrigerator for 24 - 48 hours before use.
When freezing always try to use a freezer bag or air tight container and remove air prior to freezing. If storing steak, chops or large items place bags between the layers or items in separate bags. This makes separation easier and will prevent freezer burn.
Pork is able to keep frozen for up to 6 months depending upon how it is wrapped & stored.
If you are unsure of freshness your senses are a good guide.
Please note:
Do not thaw meat in the sun or place in warm water, microwave defrosting is possibly the safest method for fast defrosting.
Monday, December 22, 2008
Quality Assured Fresh Pork
One of the common myths about the freshness of meat is that "the quicker it reaches you after slaughter, the fresher". The truth is that it depends on how the meat is handled, i.e. whether it becomes contaminated with bacteria or other organisms, and whether it has been stored at the right temperature. The key is the quality of the systems behind the handling and transportation of the meat after the pig is slaughtered.
At BUTCHER’S DELI, when the pigs are slaughtered, they are rapidly chilled. The pork is kept chilled during transportation and all the way until it reaches you. When pork is handled at low temperatures, its freshness and quality are maintained.
The meat is not frozen but CHILLED in order to retain its juiciness and taste. That is how BUTCHER’S DELI Pork maintains its high nutritious quality, making sure your pork dish tastes great every time.
The pork is handled with the same stringent temperature and handling control systems. To ensure CLEAN and HYGIENIC standards, our cutting rooms and preparation area have in place high quality food processing practices and systems.
At BUTCHER’S DELI, when the pigs are slaughtered, they are rapidly chilled. The pork is kept chilled during transportation and all the way until it reaches you. When pork is handled at low temperatures, its freshness and quality are maintained.
The meat is not frozen but CHILLED in order to retain its juiciness and taste. That is how BUTCHER’S DELI Pork maintains its high nutritious quality, making sure your pork dish tastes great every time.
The pork is handled with the same stringent temperature and handling control systems. To ensure CLEAN and HYGIENIC standards, our cutting rooms and preparation area have in place high quality food processing practices and systems.
Subscribe to:
Posts (Atom)
