I clean the chicken or pork, but the blood still remains. It is kind of gross looking at the blood when it is cooking.
2006-11-09 16:20:04 · 14 answers · asked by Brothaman 1 in Food & Drink ➔ Cooking & Recipes
Well, it's all part of eating meat, my friend. If you don't want to witness the blood - don't watch?
The amount of blood that is left in the meat when it's packaged and you purchase it is the bare minimum amount that is impossible to remove without completely dehydrating and preserving the meat. It's what keeps the meat moisturized.
Just cook it, and be oblivious to the blood.
2006-11-09 16:23:33 · answer #1 · answered by Hailee D 4 · 1⤊ 0⤋
You can remove blood trace by brining your pork or poultry.
It's a salt and sugar curing process. For small portions, say 4 chops, or 8 chicken pieces, the ratio is 1/4 cup salt, 1/4 cup sugar desolved in 2 quarts of ice water. Add you pork or poultry to the brining liquid, cover and refriderate anywhere from 4 hours to overnight. When ready to use, pour out brine, rinse and pat dry your meat. Not only will it have removed the blood trace, but it will have tenderized and seasoned your meat.
Understand, it the meats are on the bone, there is going to be residule blood from the marrow but it will be minimal in comparison.
You can also add any other herb or aromatic to your brine for further seasoning. Double or triple the ratio for larger portions of meat.
2006-11-10 05:24:37 · answer #2 · answered by Lexi 2 · 1⤊ 0⤋
The only way to get rid of blood the is inside the chicken or the pork chop....is by cooking it, than the blood (which gives the meat moisture) can cook out of it slowly.......
but.....you can hang your chicken overtop of the sink, that will dry it out completly without making a mess.....just don't leave it for too long.....with pork chops your really kinda stuck
if you don't like blood, than don't eat dead animals.....even though they are so damn tasty
2006-11-10 00:27:45 · answer #3 · answered by Chris B 3 · 1⤊ 0⤋
Soak the chicken in cold salt water for 30 minutes to an hour. I'm guessing it will work for pork too.
My grandmother did it. My mom does it. And I do it (when I have time before cooking it)
2006-11-10 01:00:09 · answer #4 · answered by momwithabat 6 · 0⤊ 0⤋
Let the raw meat drian in the sink over night. I cut a small hole in the corner of the wrapping and set the frozen meat in the sink at an angle such that the blood will drain. A little will always remain, but not so much.
2006-11-10 00:23:10 · answer #5 · answered by christopher s 5 · 0⤊ 0⤋
The saltwater soak will take the blood out of the meat. At the same time, it might draw out moisture, making your meat tough and dry. Perhaps you should just not look at it while it's cooking, and let the juices stay in there.
2006-11-10 01:38:21 · answer #6 · answered by drshorty 7 · 0⤊ 0⤋
Buy good meat from a butcher or a regular market, not Food4Less or Murrays.
When meat is packed correctly at the slaughterhouse, all the blood is drained out after kill.
2006-11-10 00:28:53 · answer #7 · answered by Anonymous · 0⤊ 0⤋
what ever you do DO NOT leave it sit out overnight it can contaminate the meat making it possible to get a food born illness.i have been cooking for many years you do not want to get food poisining. you could leave it in water overnight in your fridge but it wont have the same flavor. there is no magic anwser however you could always marinate it or bake it, or have someone else cook it for you.
2006-11-10 00:31:23 · answer #8 · answered by stardust792004 3 · 1⤊ 0⤋
Try soaking it in a bit of milk; that will help draw out blood, then rinse, pat dry and prepare.
2006-11-10 00:28:47 · answer #9 · answered by Rat 4 · 0⤊ 0⤋
Rinse it off under running water,then pat dry with a cloth. THEN cook it.
2006-11-10 00:29:17 · answer #10 · answered by Anonymous · 0⤊ 0⤋