Soaking Meat in Vinegar to Remove Toxins
Steve
My wife is always looking for ways to make sure the food we eat is
healthy, and for that I am grateful. Recently she was told that toxins
can be removed from meat by soaking the meat in vinegar then rinsing
it. The soaking does not negatively affect the taste of any of the
meat, but it surely can take a lot of vinegar. Has anyone else heard of
this? If so, how and why is this suppose to work?
Steven
Alan Zelt
Have no idea if vinegar removes toxins, but I use it often to tenderize
ribs prior to smoking them.
--
alan
Eliminate FINNFAN on reply.
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Goomba
>
> Hello,
>
> My wife is always looking for ways to make sure the food we eat is
> healthy, and for that I am grateful. Recently she was told that toxins
> can be removed from meat by soaking the meat in vinegar then rinsing
> it. The soaking does not negatively affect the taste of any of the
> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> this? If so, how and why is this suppose to work?
>
> Steven
Which toxins?? If you're so concerned about toxins in meat why are you
eating it anyway? I'd say you ought to find better things to worry
about, and stop ruining perfectly tasty meat by marinating it all in
vinegar. You don't find that ruining a wonderful roast more obsene than
the fear of some "toxins" you can't name??
Goomba
Goomba
vinegar. You don't find that ruining a wonderful roast more obscene
Jerry De Angelis
Our butcher - yes there still are real butchers around - suggested the
same thing. He emphasized chicken, but also suggested the same
treatment for beef or any meat.
Some of our concerns may be a bit overblown, as most pathogens are
destroyed in the cooking process when meats, fish and poultry are
cooked to the correct i.e. recommended temperatures.
We try to make this soaking - when we do it - an additive process from
the perspective of enhancing the flavors. Thus we might use a
flavored vinegar, a balsamic or a combination of wine and vinegar
coupled to a variety of seasonings.
Please note that we do not do this all of the time. You must judge
when and if this treatment is appropriate.
Regards
Jerry @ The Artisan
Goomba
>
> Steve
>
> Our butcher - yes there still are real butchers around - suggested the
> same thing. He emphasized chicken
Because of the immaturity of chicken coming to market nowdays, some
folks find the red blood at the bone offensive and I would imagine the
soaking would have some "bleaching" effect here. But wouldn't that also
effect the flavour???
Goomba
Jerry De Angelis
When he, the butcher, first suggested this, we thought the same
thing. That was
about 2 years ago, and we have yet to detect any flavor change.
The vinegar aka ca. 6% acetic acid, is not a bleaching acid. Many
bacteria and pathogens cannot live in acidic media, and I think that
this is the primary benefit of using vinegar.
As I mentioned, I tend to use better vinegar to do the job.. For
example, I will make a tripe pasta sauce - tripe, garlic, parsley,
tomatoes, etc. - Wednesday. Today I began by soaking the sliced
tripe in a fine red wine vinegar produced by one of the wineries
here. In
the mix was also a white onion and a few bay leaves. To me it is
the best of all worlds.
Is it necessary for health purposes? In my humble opinion - no,
because the tripe will be cooked for 2 hours before even going into
the sauce of which it will become a part. Since the tomatoes
themselves are acidic, as well as a cup of so of red wine, there
will be plenty of acid to both tenderize and flavor the sauce.
At any rate, thank you for the question.
Regards
Jerry
PS - We do not find the red in the bones offensive, but I know that
some do...what do they think flows in a chicken, Chardonnay?
Alan Zelt
>
> On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
> <alzelt...@worldnet.att.net> wrote:
>
> >Steve wrote:
> >>
> >> Hello,
> >>
> >> My wife is always looking for ways to make sure the food we eat is
> >> healthy, and for that I am grateful. Recently she was told that toxins
> >> can be removed from meat by soaking the meat in vinegar then rinsing
> >> it. The soaking does not negatively affect the taste of any of the
> >> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> >> this? If so, how and why is this suppose to work?
> >>
> >> Steven
> >
> >ribs prior to smoking them.
>
> even use a little pepper or something ?? <VBSEG>
> Harry Demidavicius
If I told you, then I would have to kill you.<G> Actually, my favored
approach is to pat the ribs dry after their bath; and liberally coat
them with a dry rub. Then it's on to the smoker for a few hours. Nothing
wrong with bathing them in vinegar. Just make sure no phillistine comes
by and turns a burner on and boils them.
Alan Zelt
Actually, I was counting on Pinot Noir(1993 or 94 from Oregon). To
accompany this dish:
* Exported from MasterCook *
CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR
Recipe By : Golden Goat Cafe Med, Woodinville WA
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound whole chicken -- halved, backbone
removed
6 slices pancetta -- (1 oz)
1 1/2 cups dry white wine
1/2 cup balsamic vinegar
3 tablespoons finely chopped garlic
2 teaspoons minced fresh rosemary
1/4 cup olive oil (preferably extra-virgin)
Fresh rosemary sprigs (optional)
Preheat oven to 300°F. Place chicken halves skin side up in roasting
pan. Place 3 slices pancetta atop each chicken half. Pour wine and
vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken
with olive oil. Cover and bake until chicken is cooked through, about 1
hour 45 minutes. Transfer chicken to baking sheet; tent with foil to
keep warm.
Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top
of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
Meanwhile, broil chicken until pancetta and chicken are golden brown,
about 6 minutes.
Transfer chicken to plates. Pour reduces pan juices over chicken.
Garnish with rosemary sprigs, if desired.
Harry A. Demidavicius
Harry A. Demidavicius
<alzelt...@worldnet.att.net> wrote:
>If I told you, then I would have to kill you.<G> Actually, my favored
>approach is to pat the ribs dry after their bath; and liberally coat
>them with a dry rub. Then it's on to the smoker for a few hours. Nothing
>wrong with bathing them in vinegar. Just make sure no phillistine comes
>by and turns a burner on and boils them.
I shall volunteer to equip Charlie with beets and have him stand guard
over them.
Harry Demidavicius
Harry A. Demidavicius
<alzelt...@worldnet.att.net> wrote:
>Jerry De Angelis wrote:
>>
>> Goomba
>>
>> When he, the butcher, first suggested this, we thought the same
snip
>>
>> Jerry
>>
>> PS - We do not find the red in the bones offensive, but I know that
>> some do...what do they think flows in a chicken, Chardonnay?
>>
>
>Actually, I was counting on Pinot Noir(1993 or 94 from Oregon). To
>accompany this dish:
>
recipe snipped
Reads great, Alan. Question - you don't bother with brining when you
"oven bake"?
Harry Demidavicius
J6505
all the time, but I also a package of dry Good Seans Italian dressing.
However, so not use the mainade to cook in. Drain the vinegar mixture and then
bake, roast, or grill.
J6505
C.L. Gifford
>
> On Mon, 25 Oct 1999 22:21:03 -0700, Alan Zelt
> <alzelt...@worldnet.att.net> wrote:
>
> >"Harry A. Demidavicius" wrote:
> >>
> >> On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
> >> <alzelt...@worldnet.att.net> wrote:
> >>
> >> >Steve wrote:
> >> >>
> >> >> Hello,
> >> >>
> >> >> My wife is always looking for ways to make sure the food we eat is
> >> >> healthy, and for that I am grateful. Recently she was told that toxins
> >> >> can be removed from meat by soaking the meat in vinegar then rinsing
> >> >> it. The soaking does not negatively affect the taste of any of the
> >> >> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> >> >> this? If so, how and why is this suppose to work?
> >> >>
> >> >> Steven
> >> >
> >> >Have no idea if vinegar removes toxins, but I use it often to tenderize
> >> >ribs prior to smoking them.
> >>
> >> erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
> >> even use a little pepper or something ?? <VBSEG>
> >> Harry Demidavicius
> >
> >If I told you, then I would have to kill you.<G> Actually, my favored
> >approach is to pat the ribs dry after their bath; and liberally coat
> >them with a dry rub. Then it's on to the smoker for a few hours. Nothing
> >wrong with bathing them in vinegar. Just make sure no phillistine comes
> >by and turns a burner on and boils them.
>
> I shall volunteer to equip Charlie with beets and have him stand guard
> over them.
> Harry Demidavicius
I would love that duty but I have a question for Alan. How long
would I have to stand guard? (that is, how long do you soak them
in the vinegar)
Charlie
P.S. Can I eat the beets after guard duty?
--
*****************************************************************
Charles Liam Gifford 32:44:58N
<>< 117:06:33W
USS PORTERFIELD DD682
http://www.geocities.com/Pentagon/Quarters/8893
Rona Yuthasastrakosol
Steve wrote in message <3814D918...@hotmail.com>...
>Hello,
>
>My wife is always looking for ways to make sure the food we eat is
>healthy, and for that I am grateful. Recently she was told that toxins
>can be removed from meat by soaking the meat in vinegar then rinsing
>it. The soaking does not negatively affect the taste of any of the
>meat, but it surely can take a lot of vinegar. Has anyone else heard of
>this? If so, how and why is this suppose to work?
>
>Steven
In the book, _Britain's Food_ by Paul Redmayne, he mentions that washing
meat in vinegar was something that had been done for centuries. In the
middle ages, meat was often tainted so it was washed in vinegar and
flavoured with onions, garlic and strong spices. He doesn't mention any
reasons for using vinegar, but it seems likely that people did it to make
spoiled meat edible (though Redmayne does mention that the spices, onions,
and garlic were used to mask the "putrid taste" so even if the vinegar rid
the meat of toxins, it still tasted bad).
rona (did you know that between 500AD and the Middle Ages, the main
vegetable available in Britain was kale?)
Michael Edelman
> > My wife is always looking for ways to make sure the food we eat is
> > healthy, and for that I am grateful. Recently she was told that toxins
Nonsense, pure and simple. What "toxins" exactly is thjis supposed to
remove? Consider that the vinegar will only penetrate a few mm in the
the meat, and it's doubly nonsense.
Cindy
etc). But I don't know if this is to sterilize, tenderize, or to kill the
flavor.
Cindy
Steve <myche...@hotmail.com> wrote in article
<3814D918...@hotmail.com>...
> Hello,
>
> My wife is always looking for ways to make sure the food we eat is
> healthy, and for that I am grateful. Recently she was told that toxins
Wayne Adair
> Hello,
>
> My wife is always looking for ways to make sure the food we eat is
> healthy, and for that I am grateful. Recently she was told that toxins
> can be removed from meat by soaking the meat in vinegar then rinsing
> it. The soaking does not negatively affect the taste of any of the
> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> this? If so, how and why is this suppose to work?
>
> Steven
If we can believe this news report, we may all be eating a little safer one
of these days.
Taken from the San Jose Mercury News.
Posted at 6:42 a.m. PDT Tuesday, October 26, 1999
Company unveils process to
kill bacteria in meat, fruit
SIOUX CITY, Iowa (AP) -- A company says it has
developed a
new electric process that can kill almost 100 percent
of bacteria
lingering in meat, vegetables, fruits and other foods.
Titan Corp. officials unveiled their new SureBeam
electric
pasteurization process Monday at a test facility in
Sioux City. The
process has already has won approval from the Food and
Drug
Administration, and officials expect acceptance from
the U.S.
Department of Agriculture by year's end.
``What this does is eliminate 99.99999 percent of
harmful bacteria, of
food pathogens,'' Gene W. Ray, president of the San
Diego-based
company.
The SureBeam process works by charging an electronic
beam that
disrupts the DNA structure of the microorganisms it
hits, rendering
them sterile. Irradiation, an alternative
pasteurization process now
being used, exposes food to gamma rays from
radioactive material,
such as Cobalt 60.
``The SureBeam technology is as safe as a microwave
oven,'' said
Dennis Olson, director of the Utilization Center for
Agricultural
Products at Iowa State University. ``Since electronic
pasteurization is
effective on all types of meats, poultry, fruits,
vegetables and grains --
fresh or frozen -- the process will revolutionize the
way we safeguard
our food supply.''
Titan officials say the SureBeam process has no effect
on the taste or
quality of food, but warned electronic pasteurization
does not lengthen
a food's shelf life and that consumers should still be
careful in handling
meat.
About 76 million people are sickened annually by
food-borne bacteria
such as E. coli, salmonella and listeria, with 325,000
hospitalized and
500 deaths, according to the U.S. Centers for Disease
Control and
Prevention.
Titan has contracts with companies that produce
approximately 75
percent of the 8 to 9 billion pounds of ground beef
produced in the
United States annually. Food processed at its Sioux
City plant will be
sold in test markets beginning early next year.
Lol
Wayne
--
To reply remove "nospam" from my e-mail address.
"This year will go down in history. For the first time, a
civilized nation has full gun registration. Our streets will
be safer, our police more efficient, and the world will follow
our lead into the future!" -Adolph Hitler 1935
Some of our politicians today sound just like this mad man.
Henry
I have been cooking a very long time & have never heard of such a thing.
I'd be interested to see if there is any validity to this.
Really confused,
Melodi in VA
PENMART10
<jpu...@spampitton.com> writes:
>Well, my husband soaks wild game in vinegar (squirrels, quail, pheasant,
>etc). But I don't know if this is to sterilize, tenderize,
Um, I think that's called Redneck Birth Control. <G>
>or to kill the flavor.
>Cindy
Yep! :o :::hehehe:::
>Steve <myche...@hotmail.com> wrote in article
><3814D918...@hotmail.com>...
>> Hello,
>>
>> My wife is always looking for ways to make sure the food we eat is
>> healthy, and for that I am grateful. Recently she was told that toxins
>> can be removed from meat by soaking the meat in vinegar then rinsing
>> it. The soaking does not negatively affect the taste of any of the
>> meat, but it surely can take a lot of vinegar. Has anyone else heard of
>> this? If so, how and why is this suppose to work?
>>
>> Steven
>>
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Virginia Tadrzynski
the gaminess' of the wild meat and also tenderizes by softening the tissues
that have become sinuous from use and not placid like were used to in farm
raised meats.
-Ginny
Cindy <jpu...@spampitton.com> wrote in message
news:01bf1fbb$d9b311c0$626335ce@newmicronpc...
> Well, my husband soaks wild game in vinegar (squirrels, quail, pheasant,
> flavor.
> Cindy
>
PENMART10
Tadrzynski" <ta...@early.com> writes:
>Cindy, all the hunters I have known suggest that the vinegar 'leeches out
>the gaminess' of the wild meat and also tenderizes by softening the tissues
>that have become sinuous from use and not <U>placid</U>
>
>-Ginny
That would be 'flaccid'.
Hmmm, couldn't bring yerself to write the 'un' 'f' word, eh? ;)
Angelique
wrote:
>My wife is always looking for ways to make sure the food we eat is
>healthy, and for that I am grateful. Recently she was told that toxins
>can be removed from meat by soaking the meat in vinegar then rinsing
>it.
This doesn't make sense to me. Are you talking about bacteria living
on or in the meat? Rinsing the meat and cooking it properly will kill
that.
If the cow was on antibiotics or growth hormones and those are present
in the meat, vinegar won't remove them.
You can use vinegar to improve your own digestion, though. You can mix
a few Tablespoons of apple cider vinegar and a few Tablespoons of
honey with some warm water. (If the water isn't warm, the honey won't
mix in.) If you are generally healthy, this is a good digestive aid.
Some people think it's pretty gross, but my husband and I like it. If
you're sick, particularly with food poisoning, it will make you lose
your lunch, which is something you *want* to do if you have food
poisoning.
Angelique
Randy Franek
"Rona Yuthasastrakosol" <dom...@escape.ca> wrote:
>
>Steve wrote in message <3814D918...@hotmail.com>...
>>Hello,
>>
>>healthy, and for that I am grateful. Recently she was told that toxins
>>can be removed from meat by soaking the meat in vinegar then rinsing
>>meat, but it surely can take a lot of vinegar. Has anyone else heard of
>>this? If so, how and why is this suppose to work?
>>
>>Steven
>
>meat in vinegar was something that had been done for centuries. In the
>middle ages, meat was often tainted so it was washed in vinegar and
>flavoured with onions, garlic and strong spices. He doesn't mention any
>reasons for using vinegar, but it seems likely that people did it to make
>spoiled meat edible (though Redmayne does mention that the spices, onions,
>and garlic were used to mask the "putrid taste" so even if the vinegar rid
>the meat of toxins, it still tasted bad).
>
Don't know about toxins, but it was frequently used to remove the mold from
meats.......
>rona (did you know that between 500AD and the Middle Ages, the main
>vegetable available in Britain was kale?)
>
>
Later...Randy in Dallas
Alan Zelt
>
> "Harry A. Demidavicius" wrote:
> >
> > On Mon, 25 Oct 1999 22:21:03 -0700, Alan Zelt
> > <alzelt...@worldnet.att.net> wrote:
> >
> > >"Harry A. Demidavicius" wrote:
> > >>
> > >> On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
> > >> <alzelt...@worldnet.att.net> wrote:
> > >>
> > >> >Steve wrote:
> > >> >>
> > >> >>
> > >> >> My wife is always looking for ways to make sure the food we eat is
> > >> >> healthy, and for that I am grateful. Recently she was told that toxins
> > >> >> can be removed from meat by soaking the meat in vinegar then rinsing
> > >> >> it. The soaking does not negatively affect the taste of any of the
> > >> >> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> > >> >> this? If so, how and why is this suppose to work?
> > >> >>
> > >> >> Steven
> > >> >
> > >> >ribs prior to smoking them.
> > >>
> > >> erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
> > >> even use a little pepper or something ?? <VBSEG>
> > >> Harry Demidavicius
> > >
> > >If I told you, then I would have to kill you.<G> Actually, my favored
> > >approach is to pat the ribs dry after their bath; and liberally coat
> > >them with a dry rub. Then it's on to the smoker for a few hours. Nothing
> > >wrong with bathing them in vinegar. Just make sure no phillistine comes
> > >by and turns a burner on and boils them.
> >
> > I shall volunteer to equip Charlie with beets and have him stand guard
> > over them.
> > Harry Demidavicius
>
> I would love that duty but I have a question for Alan. How long
> would I have to stand guard? (that is, how long do you soak them
> in the vinegar)
>
> Charlie
> P.S. Can I eat the beets after guard duty?
> --
> *****************************************************************
> Charles Liam Gifford 32:44:58N
> <>< 117:06:33W
> USS PORTERFIELD DD682
> http://www.geocities.com/Pentagon/Quarters/8893
You should plan to stand guard over them for three hours. What you do
with the beets after that is your problem(shudder).
And veering back on to the thread, I still haven't heard any valid
reason for detoxing meat. Have you?
--
alan<----who is trying to imagine big cauldrons in major cities where
drunks are scooped in off the street(not from cookins) and dipped in
vats of vinegar.
Alan Zelt
>
> On Mon, 25 Oct 1999 22:26:04 -0700, Alan Zelt
> <alzelt...@worldnet.att.net> wrote:
>
> >Jerry De Angelis wrote:
> >>
> >> Goomba
> >>
> >> When he, the butcher, first suggested this, we thought the same
> snip
> >>
> >> Jerry
> >>
> >> PS - We do not find the red in the bones offensive, but I know that
> >> some do...what do they think flows in a chicken, Chardonnay?
> >>
> >
> >Actually, I was counting on Pinot Noir(1993 or 94 from Oregon). To
> >accompany this dish:
> >
> recipe snipped
>
> Reads great, Alan. Question - you don't bother with brining when you
> "oven bake"?
> Harry Demidavicius
I haven't found it was necessary to do so in this case. And, when you
think about it, you may not have time to brine if you pick up a chix on
the way home<G>.
--
alan
Alan Zelt
> >
> >My wife is always looking for ways to make sure the food we eat is
> >healthy, and for that I am grateful. Recently she was told that toxins
> >can be removed from meat by soaking the meat in vinegar then rinsing
> >it. The soaking does not negatively affect the taste of any of the
> >meat, but it surely can take a lot of vinegar. Has anyone else heard of
> >this? If so, how and why is this suppose to work?
> >
> >Steven
>
> meat in vinegar was something that had been done for centuries. In the
> middle ages, meat was often tainted so it was washed in vinegar and
> flavoured with onions, garlic and strong spices. He doesn't mention any
> reasons for using vinegar, but it seems likely that people did it to make
> spoiled meat edible (though Redmayne does mention that the spices, onions,
> and garlic were used to mask the "putrid taste" so even if the vinegar rid
> the meat of toxins, it still tasted bad).
>
> vegetable available in Britain was kale?)
Could be that the meat handling skills and temperature for storing was
different in those days. And could be that the vinegar was actually
acting as a "perfume."
C.L. Gifford
>
> "C.L. Gifford" wrote:
> >
> > "Harry A. Demidavicius" wrote:
> > >
> > > <alzelt...@worldnet.att.net> wrote:
> > >
> > > >"Harry A. Demidavicius" wrote:
> > > >>
> > > >> <alzelt...@worldnet.att.net> wrote:
> > > >>
> > > >> >Steve wrote:
> > > >> >>
> > > >> >> Hello,
> > > >> >>
> > > >> >> My wife is always looking for ways to make sure the food we eat is
> > > >> >> healthy, and for that I am grateful. Recently she was told that toxins
> > > >> >> can be removed from meat by soaking the meat in vinegar then rinsing
> > > >> >> it. The soaking does not negatively affect the taste of any of the
> > > >> >> meat, but it surely can take a lot of vinegar. Has anyone else heard of
> > > >> >> this? If so, how and why is this suppose to work?
> > > >> >>
> > > >> >> Steven
> > > >> >
> > > >> >ribs prior to smoking them.
> > > >>
> > > >> erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
> > > >> even use a little pepper or something ?? <VBSEG>
> > > >> Harry Demidavicius
> > > >
> > > >If I told you, then I would have to kill you.<G> Actually, my favored
> > > >approach is to pat the ribs dry after their bath; and liberally coat
> > > >them with a dry rub. Then it's on to the smoker for a few hours. Nothing
> > > >wrong with bathing them in vinegar. Just make sure no phillistine comes
> > > >by and turns a burner on and boils them.
> > >
> > > I shall volunteer to equip Charlie with beets and have him stand guard
> > > over them.
> > > Harry Demidavicius
> >
> > I would love that duty but I have a question for Alan. How long
> > would I have to stand guard? (that is, how long do you soak them
> > in the vinegar)
> >
> > Charlie
> > P.S. Can I eat the beets after guard duty?
>
> You should plan to stand guard over them for three hours. What you do
> with the beets after that is your problem(shudder).
Thanks. I'll remember that useful bit of info.
> And veering back on to the thread, I still haven't heard any valid
> reason for detoxing meat. Have you?
Nope. Kind of like the people who wash their meats with soap and
water.
> --
> alan<----who is trying to imagine big cauldrons in major cities where
> drunks are scooped in off the street(not from cookins) and dipped in
> vats of vinegar.
I thought that had to be administered internally to detox
inebriates.
Charlie
> Eliminate FINNFAN on reply.
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the
> people, you might better stay home."
> --James Michener
Judith Moore
>healthy, and for that I am grateful. Recently she was told that toxins
>can be removed from meat by soaking the meat in vinegar then rinsing
>it. The soaking does not negatively affect the taste of any of the
>meat, but it surely can take a lot of vinegar.
> Has anyone else heard of
>this?
No.
I'm curious. What "toxins" are supposed to be removed? There was a recent
discussion of marinades here with many people saying (I happen to agree) that
there's little sign of marinade penetrating beyond a thin outer layer of meat.
I'd guess soaking anything other than hamburger would be a waste of vinegar,
even if it *does* remove something.
Eva Kende
its lovely seasonings as a marinade for tenderizing or to
reduce the wild taste in venison.
Eva
On Tue, 26 Oct 1999 03:53:45 GMT, Harry A. Demidavicius
<har...@telusplanet.net> wrote:
>On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
><alzelt...@worldnet.att.net> wrote:
>erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
>even use a little pepper or something ?? <VBSEG>
>Harry Demidavicius
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Eva Kende author of
Eva's Kitchen Confidence
and Eva's Hungarian Kitchen
http://www.banff.net/users/ekende
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Alan Zelt
There was also a recent discussion about using it to tenderize ribs.
--
alan
Harry A. Demidavicius
<alan...@worldnet.att.net> wrote:
>"C.L. Gifford" wrote:
>>
>> "Harry A. Demidavicius" wrote:
>> >
>> > On Mon, 25 Oct 1999 22:21:03 -0700, Alan Zelt
>> > <alzelt...@worldnet.att.net> wrote:
>> >
>> > >"Harry A. Demidavicius" wrote:
>> > >>
>> > >> On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
>> > >> <alzelt...@worldnet.att.net> wrote:
>> > >>
>> > >> >Steve wrote:
>> > >> >>
>> > >> >> Hello,
>> > >> >>
>> > >> >> My wife is always looking for ways to make sure the food we eat is
>> > >> >> healthy, and for that I am grateful. Recently she was told that toxins
>> > >> >> can be removed from meat by soaking the meat in vinegar then rinsing
>> > >> >> it. The soaking does not negatively affect the taste of any of the
>> > >> >> meat, but it surely can take a lot of vinegar. Has anyone else heard of
>> > >> >> this? If so, how and why is this suppose to work?
>> > >> >>
>> > >> >> Steven
>> > >> >
>> > >> >Have no idea if vinegar removes toxins, but I use it often to tenderize
>> > >> >ribs prior to smoking them.
>> > >>
>> > >> erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
>> > >> even use a little pepper or something ?? <VBSEG>
>> > >> Harry Demidavicius
>> > >
>> > >If I told you, then I would have to kill you.<G> Actually, my favored
>> > >approach is to pat the ribs dry after their bath; and liberally coat
>> > >them with a dry rub. Then it's on to the smoker for a few hours. Nothing
>> > >wrong with bathing them in vinegar. Just make sure no phillistine comes
>> > >by and turns a burner on and boils them.
>> >
>> > I shall volunteer to equip Charlie with beets and have him stand guard
>> > over them.
>> > Harry Demidavicius
>>
>> I would love that duty but I have a question for Alan. How long
>> would I have to stand guard? (that is, how long do you soak them
>> in the vinegar)
>>
>> Charlie
>> P.S. Can I eat the beets after guard duty?
>> --
>> *****************************************************************
>> Charles Liam Gifford 32:44:58N
>> <>< 117:06:33W
>> USS PORTERFIELD DD682
>> http://www.geocities.com/Pentagon/Quarters/8893
>
>You should plan to stand guard over them for three hours. What you do
>with the beets after that is your problem(shudder).
>
Shades of "Soylent Green"
Harry Demidavicius
Harry A. Demidavicius
>I love using useless stuff, so I have used pickle juice with
>its lovely seasonings as a marinade for tenderizing or to
>reduce the wild taste in venison.
>
>Eva
Eva, where you live reducing the wild taste of venison is almost like
self defence. Those critters and the Elk are like mice in Canmore ...
Please feel free to invite me to a taste test the next time you do
game ... Yum
Harry Demidavicius
>
>On Tue, 26 Oct 1999 03:53:45 GMT, Harry A. Demidavicius
><har...@telusplanet.net> wrote:
>
>>On Mon, 25 Oct 1999 16:15:50 -0700, Alan Zelt
>><alzelt...@worldnet.att.net> wrote:
>
>>erm ... Alan - just vinegar?? [ mild vinegar too, I suppose. Don't you
>>even use a little pepper or something ?? <VBSEG>
>>Harry Demidavicius
>