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Cooking (cont'd)
Meat Basics
While cooking has always been a talent, it is now becoming a science, also. Amana provides this information as a
guide to aid in preparation. For specific questions regarding meat preparation, handling, or storage contact
USDA Meat & Poultry Hotline at (800) 535-4555.
Handling Hints
• When shopping, put meat in its
own separate plastic sack to
keep drips off other foods.
• Defrost frozen meats in
refrigerator, not at room
temperature.
• Keep meat cool and covered until
it is time to cook.
• Wash hands with warm soapy
water before and after handling
meat or raw egg.
• Thoroughly wash any surface or
utensil raw meat or egg touched.
• Do not put cooked meat on the
same plate that held raw meat.
Cooking Tips
• Marinate meat in the refrigerator.
Throw out excess marinade that
came into contact with meat.
• Use an oven-proof meat
thermometer.
• Cook meat to internal
temperature recommended
by USDA.
• When reheating foods, heat
to an internal temperature of
at least 165 °F.
• While cooking meats, turn over
at least once.
Storage Safety
• Once carved, refrigerate unused
portion immediately.
• Keep hot foods hot and cold
foods cold when serving meals.
• Separate cooked foods into
small portions for fast cooling.
• Do not store cooked ground
meats or meals containing
ground meats for longer than
3 to 4 days in the refrigerator.
• Do not allow cooked or uncooked
meat juices to come into contact
with ready-to-eat foods such as
fruits or vegetables.
Using a Meat Thermometer
When using a meat thermometer, remember to insert it at a slight angle, in
the thickest part of the meat, away from fat and bone. The meat should be
removed from oven when 5°F below the desired final temperature. While the
meat sits before carving, it will continue to cook internally, raising the last 5°F
by itself.
A meat thermometer can
• Take the guesswork out of cooking to a desired ‘doneness’.
• Help reduce the risk of foodborne illness.
Oven-safe Thermometer
• Inserted before the meat is placed in the oven, this thermometer stays
with the meat while it cooks.
• The internal temperature will rise slowly as the meat cooks.
Instant-read Thermometer
• Not oven safe, these thermometers are placed in the meat when it is
removed from the oven.
• While times may vary, an accurate temperature is normally displayed
within one to two minutes.
• When using an instant-read, remember to clean the thermometer stem
with warm, soapy water between readings.
Tenderizing
Braising is only one way to tenderize
less tender cuts. Before cooking, you
may pound, cube, marinate, or use
commercially prepared meat tenderizers.
You may then use a dry method to cook
the meat.
• Marinades are acidic liquids such
as wine, citrus, or vinegar.
Marinades soften meat fibers but
only penetrate about one-fourth of
an inch into the interior of the
meat. Do not marinate meat for
longer than 24 hours.
• Pounding with a heavy meat mallet
breaks down the connective tissue
to tenderize meat.
• Cubing breaks down the structure
more than pounding. Cubing is
done at the meat counter.
• Commercial tenderizers are
primarily enzymes that work on the
outer fourth inch on a meat cut.
Make sure to follow the
manufacturer’s directions.