Before cooking some hamburgers, I mixed spices into the meat. I have done this countless times. For the first time, I thought: I need to add spices because the meat isn’t rotten enough. Properly rotted meat would need salt but not other flavoring.
Before cooking some hamburgers, I mixed spices into the meat. I have done this countless times. For the first time, I thought: I need to add spices because the meat isn’t rotten enough. Properly rotted meat would need salt but not other flavoring.
Man, I’m glad I’m a vegetarian.
I believe we carnivores call this ‘aging’ rather than rotting – has a better ring to it. Amazing how many people love aged beef but are repulsed by the actuality behind what that phrase really means.
I was taught in school that spices were valued to cover the awful rotten tastes. Not that I’m saying it must be true, but you could be jumping to the conclusion a tad early.
Historically weren’t spices practically legal tender?
Maybe I know nothing.
How to know when meat is optimally rotted, but not yet dangerous?
In meat retailing circles this would be referred to as ‘hung’ meat. Deserning customers will ask for a piece of well hung rib of beef or filet steak but to be honest I have never been asked for hung ground mince beef. Tim – the feel and overall smell of the nmince would be the telling factor regarding its continued shelf life. Mince will become somewhat slimy/sticky to the touch and will smell..