AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question our school frezzer quit friday a.m. and we found it all defrosted on monday . the frezer was not very cold at the time we found it. we throw away the vegies they were soft but kept the meat. i wrapped it in salt and put in frg. do you think this will be alright to cook? and should we make a sstew out of the beef to cook it well?
Answer Rachel:
It's quite difficult to tell you what to do.
If meat was stored with bones and/or contains bones don't eat!
If not, the most important before cooking is the following:
a. Check the meat's surface color: if it is rare or green or if it has a white slimy layer you have to throw away, if not follow the next step:
b. Check the meat's odor: If It isn't a raw meat's characteristic you have throw away.
c. If yes, I recommend to cook thoroughly (stew) and check constantly how it smells, if you feels some estrange odor you have to throw away
if not, try it and check flavor (which is very risky) , and again if anything is wrong don eat!.
Rachel, as you can see is easier and less riskier throw it away and buy fresh meat and enjoy without any problem,
