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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Summer is coming, how do you all cook your meats??
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Summer is coming, how do you all cook your meats??  This thread currently has 541 views. Print Print Thread
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JJR
Thursday, March 8, 2012, 9:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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I've been doing a lot of cooking in the oven for a long while.  But I'm trying to rethink this process for the summer.  Most people up here grill a lot in summer.  But then Dr.D says the charring is really not that good for you.  Oh yeah, I just remembered.  I can use the grill like an oven.  Just stick the meat on or in something and let her rip.  Eh?  Then the heat is out of the house.

But what about eating things that usually are hot, cold?  I suppose I could throw serving bowls in the fridge and then when my food is done, like veggies, set it in the bowl to cool down quicker than leaving it in whatever I cook it in.

I have gone through a germaphobic time in my life and I'm getting better.  I used to eat cooked meats cold.  But I have not done that in a while. Is that unsanitary?  I'm assuming that if a meat is cooked through properly and then chilled, it's safe to eat.  I mean heck, it has to be because I buy these turkey slices and beef slices and eat them.  Or canned tuna.  Is there a way to ensure safety in this manner?  Because I actually like cold meat.  I like cold veggies too.  That's OK to do also, right?  I mean if you cook a veggie and chill it.  That's how they do potato salad, right?   I've never made it.  

I'm not into eating everything raw.  But I will eat some things raw.  But the foods that can be eaten raw, will just not give me enough calories.  I need some higher calorie veggies that need to be cooked first.  

And what about grains.  If I make oatmeal up, is it crazy to eat it cold the next day?  Or rice?  I've done it in the past, but I remember once getting an upset stomach after doing it.  But it was just one time.  And it could've been anything.  My mind goes crazy sometimes with remembering one time that I had an issue and the I have this thing about not wanting to do that same thing ever again.  I have to get over that.

Any comments and thoughts are welcomed.  



The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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gulfcoastguy
Thursday, March 8, 2012, 10:19pm Report to Moderator Report to Moderator

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Kyosha Nim
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I grill often using a Green Egg. Sometimes I grill direct and sometimes indirect. I've used it to bake sweet potatos, turkeys, steaks, sausage, burgers ect.
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SquarePeg
Thursday, March 8, 2012, 10:41pm Report to Moderator Report to Moderator

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Ee Dan
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Someone on this board suggested that I try eating cold salmon.  I thought I'd hate it, but I love it.  And if you buy sushi, you don't even need to cook it!


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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JJR
Thursday, March 8, 2012, 11:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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I eat lots of fish cold.  But it's either from a can or when Panera puts it on a salad.  I love it.  I'm just trying to figure out how I'm going to be doing this in summer in my home.

GCG, what is a green egg?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Thursday, March 8, 2012, 11:42pm Report to Moderator Report to Moderator

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Sun Beh Nim
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JJ,
As I understand the question, you are asking how to eat cold, foods that are commonly eaten hot.

First, as long as a food is fresh and cared for properly, it doesn't matter whether it is eaten cold or hot.  I've made a beef roast, cooled it properly and sliced it, and eaten it cold or reheated...  You can do the same with chicken or turkey.  We quite often cook a whole turkey(sometimes on the grill) and eat it cold from the refrigerator for a week or so...

Yes, potato salad is cooked potato and egg, usually with some mayonnaise and spices mixed in...  You can find recipes for vegetable or bean salads that are served cold.  You can modify them to not use vinegar, or change the spicing all together to match your tastes...


RH-, ISTJ
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ABJoe
Thursday, March 8, 2012, 11:45pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from JJR
what is a green egg?

Green egg website:
http://www.biggreenegg.com/


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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JJR
Friday, March 9, 2012, 5:25pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ABJoe
JJ,
As I understand the question, you are asking how to eat cold, foods that are commonly eaten hot.

First, as long as a food is fresh and cared for properly, it doesn't matter whether it is eaten cold or hot.  I've made a beef roast, cooled it properly and sliced it, and eaten it cold or reheated...  You can do the same with chicken or turkey.  We quite often cook a whole turkey(sometimes on the grill) and eat it cold from the refrigerator for a week or so...

Yes, potato salad is cooked potato and egg, usually with some mayonnaise and spices mixed in...  You can find recipes for vegetable or bean salads that are served cold.  You can modify them to not use vinegar, or change the spicing all together to match your tastes...


What is cooled properly?  As I understand it, meat should not be left out at room temperature for more than 2 hours.  However, does that mean once the meat reaches room temp?  I usually get my cooked meat into the fridge rather quickly, but some might sit on a plate for say, an hour once it has been taken out of the oven.  As it sits on the table while we eat if all doesn't get eaten.  Should I not do that and throw it in the fridge right away?  And I'm assuming there is some residual heat that makes that meat not really sitting at room temp for that whole hour.  Meaning, it's hot for while when it's sitting there.  So it might not even meet room temp until maybe 45 minutes or if that.  So....  It's kind of mystery to me.  I suppose the best thing to do is to throw it in the fridge, at least the portion that you know you're not going to eat, rather quickly. But I don't know.  What do you think?

And what about eating grains cold?  I've heard of people eating rice in their salad.  Or quinoa that has been chilled.   Is there anything wrong with this?  And I'm assuming cooked veggies are probably the safest out of all of the foods to eat after being chilled, no?  I mean fruits have sugars, which could go bad possibly?  But I would imagine even cooked fruits are OK.  People leave pies out of the refrigerator for a couple of days, right?  Is that ok?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Friday, March 9, 2012, 5:56pm Report to Moderator Report to Moderator

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Quoted from JJR
What is cooled properly?  As I understand it, meat should not be left out at room temperature for more than 2 hours.  However, does that mean once the meat reaches room temp?

I rarely have a problem with spoilage no matter how I treat it...  Usually, it is best for the frig. and the meat to allow the meat to cool to room temp prior to putting it in the frig.  This will take longer with larger cuts of meat.  Most of the time, we have more problem with small pieces drying out with too much "out" or uncovered time, rather than spoilage.  I ALWAYS leave a turkey or roast out all during a meal, and sometimes a healthy conversation period after, before putting it in the frig.  Even if it sits for most of the afternoon following a noon meal, it doesn't mean that it is spoiled - you put it away and use it.  I have never had a turkey start to go bad earlier than a week, no matter how I abused it.

Quoted from JJR
And what about eating grains cold?  I've heard of people eating rice in their salad.  Or quinoa that has been chilled.   Is there anything wrong with this?
Absolutely not.  We often cook a big pot of rice or quinoa, eat what we want for the immediate meal, then cool the remainder and use it in another dish, cold or hot.  Fried rice almost demands that the rice be cooled prior to "frying"...  Again, we cook it, eat what we want for the meal, then put it away and use it later, usually within several days, but I just found a bowl of rice that was two weeks or more old, but had been pushed to the rear of the frig.  It was still good, so I through it into a soup I was making...  If there was any small portion of bug growing in it, it was dead after it got cooked again.

Quoted from JJR
And I'm assuming cooked veggies are probably the safest out of all of the foods to eat after being chilled, no?  I mean fruits have sugars, which could go bad possibly?  But I would imagine even cooked fruits are OK.  People leave pies out of the refrigerator for a couple of days, right?  Is that ok?
You are right about the veggies being the most robust.  An acidic dressing usually keeps any bacteria at a minimum for a long time.

Heat doesn't harm raw fruit except that it gets overripe or the sugars start to ferment.  The most harm to fruit comes from cutting it and exposing it to the drying/oxidizing effects of air.  If you make a fruit dessert (pie, cobbler, etc.), it will be good sitting out for several days easy...  The biggest here is mold growing on the sweet juicy portion of the pie, so an open top or lattice top pie is most vulnerable - but still, if you covered it as soon as it cooled to touch, and kept it covered (unless serving) to remove open air contact, there shouldn't be enough mold spores to start a colony...  If you are able to put it in the frig., the time extends for far longer than a pie ever stays around here...



RH-, ISTJ
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Spring
Friday, March 9, 2012, 7:02pm Report to Moderator Report to Moderator

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As soon as meat cools that I'm not planning to eat right away, it goes in the freezer. I got tired of throwing out meat when we decided to eat out or something. I don't have to worry about wasting meat this way. Or the flavor practically disappearing. I don't remember any ever actually spoiling, but the flavor will certainly diminish. And I don't forget those polyamines that are going to be present. We need to remember the polyamines all the time and the other foods, spices and supplements that can help ward off its effects on a lot of our foods and hence on us if we eat it. This info needs to be nailed down somewhere close by!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Captain_Janeway
Friday, March 9, 2012, 8:47pm Report to Moderator Report to Moderator

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Kyosha Nim
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If you are going to leave meat in the fridge for a while as a leftover, then you might want to trim it off the bone. This takes up less space in the fridge and then you don't have to look at an unsightly bone!

In general if you've cooked the meat well then it's ok to keep in the fridge. The temp that you decide to eat it at is more of a personal preference. And of course an airtight cover is a good idea to keep it fresh.


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JJR
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Kyosha Nim
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Thanks guys.  I've done some research on the whole thing and there were some sources that said food is better off if it is recooked, once it's been cooked.  And 140 degrees kills most bacteria.  But growing up and for a long time, I had no problem eating cold things from out of the fridge.  In fact, many times I prefer it that way, once it's been cooked.  I don't know why.  And I think in summertime, I'm definitely going to be craving foods that are cold.  So, I'll start reintroducing this back into my diet.  

I just got to a point in life that I started questioning everything as far as being sanitary and food safety.  Not knowing if some things I was doing in the past have affected me.  I used to not care about these things and there may have been times when I crossed lines of being sanitary.  Or maybe not.  I don't know.  But I'm just trying to understand these things in the PROPER way.  Which for me, I like to know the facts.  Not what someone's Grandma did and has been OK.  Or "Didn't die from it".  On the other hand, being too anal about it isn't helping anything.  I just want to do it right.  And not cause myself or anyone in my family any harm.  The hard part about it all is that my digestion has been good lately, and I haven't had too many bouts of upset stomachs.  And even when I do they are short lived, and not extreme.  So, part of my brain thinks that being really careful has aided in that.  I think it has more to do with my gut just being in better shape, praise the LORD!

It's funny, because when I go to the few restaurants we frequent, I totally am relaxed about it all because it's like out of sight, out of mind and I know that they must follow some sort of sanitary measures.  And so far I haven't felt ill after eating at the two places we go.  On the other hand, I know that I'd probably freak out if I actually saw some of the things that happen back there.  Maybe.  I don't know.  

What's my point?  I guess there has to be some guidelines to follow, and I'm trying to learn how to follow them and not be crazy about it all.  So thank you all for helping me.

Soon I'll have to try and eat some refrigerated veggies and meat.  And I'll come crying to you all if I get sick.  But like I said, I already eat some deli meat we buy, so, I'm not sure why my mind is relaxed about them and not stuff I cook.  Out of sight, out of mind I guess.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ABJoe
Friday, March 9, 2012, 11:10pm Report to Moderator Report to Moderator

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Quoted from JJR
It's funny, because when I go to the few restaurants we frequent, I totally am relaxed about it all because it's like out of sight, out of mind and I know that they must follow some sort of sanitary measures.

Sometimes the practices in a restaurant would surprise you, in spite of them having to keep the health department inspectors happy.  This depends on the house, of course, but people tend toward lazy, especially when they don't have ownership or direct responsibility.


RH-, ISTJ
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JJR
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Kyosha Nim
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Yeah, I here you.  I think the two places I go are pretty good though.  But, who knows.  I'm not there all the time.  All I know is I feel fine after eating at the two I frequent.  I can't say that for some of the other restaurants I've tried over the last few years.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Victoria
Saturday, March 10, 2012, 5:06am Report to Moderator Report to Moderator

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Quoted from ABJoe

Usually, it is best for the frig. and the meat to allow the meat to cool to room temp prior to putting it in the frig.  This will take longer with larger cuts of meat.  


I don't like to put hot food in the fridge because of condensation.  There is a cabinet on my outside deck where I can put hot foods that need to cool down.  Then they go in the fridge.  

That system breaks down in the summer.  Then I set glass jars of hot food in a pot of cold water to lower the temperature prior to refrigerating.



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veggiequeen
Saturday, March 10, 2012, 7:29am Report to Moderator Report to Moderator

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All the suggestions here have been great... like cooling hot food before putting in the frig by setting down in another pan of cold water, or eating foods cold straight out of the frig, and others...

But also another couple of things to be aware of...

Follow the recommendations for limits on how long cooked food is good in the frig... there is a chart at
http://www.foodsafety.gov/keep/charts/storagetimes.html
that will give you safe limits, and a link to a chart for eggs etc.

Know that you can keep food safe sitting out on the counter for a bit, especially if you cover it. Most of the contamination that gets worse with storage is due to something the food picked up before being put in storage. In fact, in some cultures they don't refrigerate at all, but do cover the food with a screened dome to keep out airborne organisms. We keep a pot of water with cloves and cinnamon sticks on the back of the stove to boil for a nice scent and to add moisture to the air when we want it. If left open it will mold on top, but if covered right after boiling it will stay mold-free indefinitely. So leave the lid on while it's cooling or cover with a screen or towel if you don't want it to condense before storage.

Along these same lines, never store food in the frig to eat later if it has been on someone's plate or even worse touched their fork or mouth (like a half-eaten sandwich). Or if you want to save part of a sandwich, cut off the part a the 'bite' and save the unbitten part. I've been ok making an exception when the same person was going to eat it later and also when keeping it for only a few hous at most, but not the full storage limit.

But the basic idea is that if there are organisms on/in a food when you put it in storage, they will multiply. But at 40 degrees it takes quite a while for them to multiply to the level where it would cause anyone any problems. And eating veggies cold is totally ok, in fact, I'd recommend that over cooking them again, because the nutrition will be more degraded by the reheat than if eaten cold. Just think of it as a veggie salad I say.

An exception to the not-cooking-again idea is meat/poultry broth. After 2 or 3 days in storage, I bring it to a boil again before using, especially if there's any chance I'll want to put the leftovers back in storage a 2nd time.

Hope this helps.
VQ


"In theory, there is no difference between theory and practice. In practice, there is."
(American baseball player and manager Yogi Berra, or computer scientist Jan L. A. van de Snepscheut, or physicist Albert Einstein - depending on the source...)

Finally doing "the work"!  
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