The truth is, if you’re in the market for quality meat, you’ve got to make sure you’re getting it from a source that’s not spoiled. But if that’s not the case, you can make sure it’s delicious, and I certainly don’t mean spoiled by being a little off.
The problem with spoiled meat is that it can get spoiled quickly, and if youre not careful, you can cause it to spoil at the last minute. If youre eating it, it’s a pretty safe bet you’re going to be spoiled a little bit, too. When the meat gets spoiled, it’s not just the taste that suffers, but the texture, color, and juiciness can all go south within minutes.
Some people like to eat food that is not spoiled for a very long time. They like to cook it, and then taste it, and then decide to eat it. I think to some people, spoiled meat is a bit of an acquired taste, but for others, it can be really delicious.
So why is it so bad to spoil food? Because spoilage, literally, destroys the nutritional value of the food. As the USDA describes it, “The spoilage of meat and poultry is a serious public health problem because of the increase in bacteria and the resulting high levels of toxins.” And by “high levels of toxins,” they mean that eating spoiled meat is a terrible thing to do.
The USDA is trying to find ways for food companies to ensure that their products are better for consumers by developing ways to prevent spoilage. One of the most important ways is to use a product that has a certain shelf life. If the meat you are cooking isn’t going to keep for any length of time, it is likely going to have spoiled. When food companies put product in jars, they don’t want to put in meat that will spoil.
A good way to avoid spoiled meat is to cook it before you intend to eat it. I mean, not a single person ever got sick from meat they cooked themselves.
You can also cook meat until it is tender, but then freeze it. If you are using lean meat, you should look for a product that has less preservatives. Meat in cans or in a vacuum sealed package is usually made with preservatives.
The truth, however, is that meat cooked to a tender state can actually make it more tough. In fact, it often makes it tougher. This is because the process of cooking meat to tenderness can actually make it more acid. Many times, it’s the acid that makes meat tough.
I was surprised to find that many of the recipes I found for this book were for cooked meat. That’s not to say that you can’t cook meat without it becoming tougher, but you can certainly cook it in such a way that will make it more tender. As a rule of thumb, when cooking meat to an especially tender state, I recommend reducing the ingredients to a very light consistency (say a consistency of a meatloaf). You can also cook meat in a pressure cooker as well.
It’s hard to say what makes a meat particularly “pasty” or “smoky” because cooking different types of meats may have different results with each type, and the same may be true for different types of pressure-cooker recipes.