| Pages: [1] 2 :: one page |
| Author |
Thread Statistics | Show CCP posts - 0 post(s) |
Meehan
   |
Posted - 2004.10.13 13:51:00 -
[1]
Recently, I've noticed that whenever I buy minced meat the meat on the inside of the lump is darker than that on the surface. I've also noticed that there is considerably more water evaporating from the meat on the frying pan (almost yields an enitre lake of fatty water) than there used to be.
I'm not a meat-know-it-all, but can anyone with knowledge maybe tell me whether this is normal or not? It feels as if though the darker meat is due to "repackaging" old meat with fresh meat at the top and the water is injected to make the meat heavier and thus more costly.
If this is true I really need to go down and give my local butcher a royal spanking. I need to be sure first though
Thank you 
|
Meehan
|
Posted - 2004.10.13 13:51:00 -
[2]
Recently, I've noticed that whenever I buy minced meat the meat on the inside of the lump is darker than that on the surface. I've also noticed that there is considerably more water evaporating from the meat on the frying pan (almost yields an enitre lake of fatty water) than there used to be.
I'm not a meat-know-it-all, but can anyone with knowledge maybe tell me whether this is normal or not? It feels as if though the darker meat is due to "repackaging" old meat with fresh meat at the top and the water is injected to make the meat heavier and thus more costly.
If this is true I really need to go down and give my local butcher a royal spanking. I need to be sure first though
Thank you
|
Discorporation
|
Posted - 2004.10.13 14:13:00 -
[3]
Mincemeat = fruit + meat
In the same league as caremalised potatoes =|
[Heterocephalus glaber]
|
Discorporation
|
Posted - 2004.10.13 14:13:00 -
[4]
Mincemeat = fruit + meat
In the same league as caremalised potatoes =|
[Heterocephalus glaber]
|
Meehan
|
Posted - 2004.10.13 14:15:00 -
[5]
Is it?
Well, what I am referring to is grinded meat then... or something like that. When you take a cow and run him through a propeller!
|
Meehan
|
Posted - 2004.10.13 14:15:00 -
[6]
Is it?
Well, what I am referring to is grinded meat then... or something like that. When you take a cow and run him through a propeller!
|
Danton Marcellus
|
Posted - 2004.10.13 15:59:00 -
[7]
My experience is that the darker the meat the fresher it is, exposure makes meat pale in color, also the centre still being almost frozen or at least keeping a lower temperature would be a factor.
Convert Stations
|
Danton Marcellus
|
Posted - 2004.10.13 15:59:00 -
[8]
My experience is that the darker the meat the fresher it is, exposure makes meat pale in color, also the centre still being almost frozen or at least keeping a lower temperature would be a factor.
Convert Stations
|
Riddari
|
Posted - 2004.10.13 17:16:00 -
[9]
Disco still can't fathom the caramel potatoes!
¼©¼
a history |
Riddari
|
Posted - 2004.10.13 17:16:00 -
[10]
Disco still can't fathom the caramel potatoes!
¼©¼
a history |
Eris Discordia
|
Posted - 2004.10.13 18:13:00 -
[11]
Ive seen a documentary on tv that recently alot of fractories add water to the meat to make it heavier and thus have you pay more for something that evaporates.
So yes, its quite possible that more dissapears when your actually cooking.
I ♥ my pink dreadnought of pwnage
Mail [email protected] if you have any questions. |
Eris Discordia
|
Posted - 2004.10.13 18:13:00 -
[12]
Ive seen a documentary on tv that recently alot of fractories add water to the meat to make it heavier and thus have you pay more for something that evaporates.
So yes, its quite possible that more dissapears when your actually cooking.
I ♥ my pink dreadnought of pwnage
Mail [email protected] if you have any questions. |
Cereane
|
Posted - 2004.10.14 07:09:00 -
[13]
Eris is correct, butchers and meat packaging plants 'fill' their minced meat with water to invisibly add weight and volume...which then evaporates when you cook the mince(unless of course you eat it raw  ).
In essence you're only really getting about 75% of what you actually pay for, obviously differing depending where you buy from.
|
Cereane
|
Posted - 2004.10.14 07:09:00 -
[14]
Eris is correct, butchers and meat packaging plants 'fill' their minced meat with water to invisibly add weight and volume...which then evaporates when you cook the mince(unless of course you eat it raw ).
In essence you're only really getting about 75% of what you actually pay for, obviously differing depending where you buy from.
|
stinky fecker
|
Posted - 2004.10.14 08:26:00 -
[15]
there was a scandal about dutch chicken imported into the UK
the factories pressurise the chicken under water, and it can end up being 30% h2o
|
stinky fecker
|
Posted - 2004.10.14 08:26:00 -
[16]
there was a scandal about dutch chicken imported into the UK
the factories pressurise the chicken under water, and it can end up being 30% h2o
|
Meehan
|
Posted - 2004.10.14 08:37:00 -
[17]
Ok, a guess a royal spanking for my butcher is coming up then...
|
Meehan
|
Posted - 2004.10.14 08:37:00 -
[18]
Ok, a guess a royal spanking for my butcher is coming up then...
|
jason hill
|
Posted - 2004.10.14 10:17:00 -
[19]
 Originally by: Eris Discordia
Ive seen a documentary on tv that recently alot of fractories add water to the meat to make it heavier and thus have you pay more for something that evaporates.
So yes, its quite possible that more dissapears when your actually cooking.
I believe that they do the same thing with processed chickens as well  just makes one wonder what we are spending our hard earned cash on 
"THE HUMAN SHIELD" |
jason hill
|
Posted - 2004.10.14 10:17:00 -
[20]
Originally by: Eris Discordia
Ive seen a documentary on tv that recently alot of fractories add water to the meat to make it heavier and thus have you pay more for something that evaporates.
So yes, its quite possible that more dissapears when your actually cooking.
I believe that they do the same thing with processed chickens as well just makes one wonder what we are spending our hard earned cash on
"THE HUMAN SHIELD" |
Meehan
|
Posted - 2004.10.14 10:23:00 -
[21]
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
|
Meehan
|
Posted - 2004.10.14 10:23:00 -
[22]
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
|
Discorporation
|
Posted - 2004.10.14 10:29:00 -
[23]
Originally by: Riddari
Disco still can't fathom the caramel potatoes!
I know!
It's like, you got your potatoes, basic starchy things, you just don't put sugar on them! Especially not piping-hot, molten sugar!
[Heterocephalus glaber]
|
Discorporation
|
Posted - 2004.10.14 10:29:00 -
[24]
Originally by: Riddari
Disco still can't fathom the caramel potatoes!
I know!
It's like, you got your potatoes, basic starchy things, you just don't put sugar on them! Especially not piping-hot, molten sugar!
[Heterocephalus glaber]
|
Estios
|
Posted - 2004.10.14 14:25:00 -
[25]
Originally by: Discorporation
Mincemeat = fruit + meat
In the same league as caremalised potatoes =|
I can see how you would get confused but the Minced (d) Meat being discussed here isnt the kind which has any fruit involvement.
You are thinking of Mince Pies (ie the Xmas pudding thing) and Meehan is talking about beef which has merely gone through a mangler and been 'minced' ie no fruit.
Yes they put water in it to make it heavier but its not something which has only just started happening, its been like that for .....well forever I think. Probably more widespread now as the price of meat is soaring.
The white'ish colouring you see on outside is just natural oxidisation I beleive ie the meat builds up a fatty 'skin' the longer its exposed to air. Like if you leave a kebab out over night , gets that white fatty build up all over it.
What you are seeing isnt quite the same post cooked fat levels but its the same principle.
So HMV consider Andy Williams and Dean Martin to be "easy listening" do they? Tell that to my mate Dave, he's been deaf for 20 years.
|
Estios
|
Posted - 2004.10.14 14:25:00 -
[26]
Originally by: Discorporation
Mincemeat = fruit + meat
In the same league as caremalised potatoes =|
I can see how you would get confused but the Minced (d) Meat being discussed here isnt the kind which has any fruit involvement.
You are thinking of Mince Pies (ie the Xmas pudding thing) and Meehan is talking about beef which has merely gone through a mangler and been 'minced' ie no fruit.
Yes they put water in it to make it heavier but its not something which has only just started happening, its been like that for .....well forever I think. Probably more widespread now as the price of meat is soaring.
The white'ish colouring you see on outside is just natural oxidisation I beleive ie the meat builds up a fatty 'skin' the longer its exposed to air. Like if you leave a kebab out over night , gets that white fatty build up all over it.
What you are seeing isnt quite the same post cooked fat levels but its the same principle.
So HMV consider Andy Williams and Dean Martin to be "easy listening" do they? Tell that to my mate Dave, he's been deaf for 20 years.
|
TekRa
|
Posted - 2004.10.14 15:04:00 -
[27]
Originally by: Meehan
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
you could buy steak and mince it yourself, but that's a waste of a good steak. mmmmmmm, steak.
> With the lights out it's less dangerous. |
TekRa
|
Posted - 2004.10.14 15:04:00 -
[28]
Originally by: Meehan
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
you could buy steak and mince it yourself, but that's a waste of a good steak. mmmmmmm, steak.
> With the lights out it's less dangerous. |
Meehan
|
Posted - 2004.10.14 15:41:00 -
[29]
Originally by: TekRa
Originally by: Meehan
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
you could buy steak and mince it yourself, but that's a waste of a good steak. mmmmmmm, steak.
Problem is they inject water into 'unprocessed' meat too. No, not the cows, but the steaks.
|
Meehan
|
Posted - 2004.10.14 15:41:00 -
[30]
Originally by: TekRa
Originally by: Meehan
I honestly think retailers who cheat with food that way should be decapitated. I mean, what choice do the customers have - boycott eating?
you could buy steak and mince it yourself, but that's a waste of a good steak. mmmmmmm, steak.
Problem is they inject water into 'unprocessed' meat too. No, not the cows, but the steaks.
|
| |
|
| Pages: [1] 2 :: one page |
| First page | Previous page | Next page | Last page |