Storing rare meat

Quoted message said:

If I have leftover rare steaks, can I store them for later,
or do I need to treat them more like raw meat?

Um, later... how long you gonna store them... might be a
good idea while you're contemplating your pupik to begin
by placing them in the fridge... and try not to get a
brain hernia.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

In article <[email hidden]>,

(Josh) said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Josh

Eat them within 24 hours if you can...

I've found that re-freezing cooked meats, even cooked rare,
ends up making them taste like cardboard. :-(

I just store them really cold. Have had them last 48 hours
tho' without much trouble, but my Hobart holds a very stable
40 degrees.

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

"Josh" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need

to

Quoted message said:

treat them more like raw meat?

Josh

I regularly save leftover rare steaks in the fridge for
several days with no problems.

--
Peter Aitken

Remove the [censored] from my email address before using.

Quoted message said:

"Peter Aitken"

Josh said:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

I regularly save leftover rare steaks in the fridge for
several days with no problems.

I've also successfully stored rare steak and roasts in the
fridge for 3-4 days, but the more germane question is what
do do with it. I kinda hate to reheat or use good rare beef
in soups/stews and such so I most always slice it thin for
cold beef sandwiches or salads.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

[email hidden] (Josh) wrote in message news:<[email hidden]>...

Quoted message said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Good question. Does well-done cooked meat store longer that
rarely-cooked meat?...

It must, but I am not sure.

I think the more it's cooked, the longer it lasts, or maybe
it's the opposite?

Karen

Quoted message said:

(Karen O'Mara)

Quoted message said:

(Josh) wrote:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Good question. Does well-done cooked meat store longer that
rarely-cooked meat?...

It must, but I am not sure.

I think the more it's cooked, the longer it lasts, or maybe
it's the opposite?

Exactly the same... it's the *exterior surface* where
spoilage will first occur.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"Josh" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need

to

Quoted message said:

treat them more like raw meat?

Josh

I cover it with a damp cloth and store it in a cool dry
place. Under the sink.

Josh said:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

This is where having a commercial type slicer will come in
handy, the kind that can slice paper thin. Trim any fat and
gristle off your cold steaks and slice them paper thin.
Serve as carpaccio, spread out on a plate with a drizzle of
EVOO. Great stuff.

Try not to slice it until just before service.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Quoted message said:

Reg wrote:

Josh said:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

This is where having a commercial type slicer will come in
handy, the kind that can slice paper thin. Trim any fat and
gristle off your cold steaks and slice them paper thin.
Serve as carpaccio, spread out on a plate with a drizzle of
EVOO. Great stuff.

Try not to slice it until just before service.

Can't use a knive, eh... you're either crippled or retarded.
Nothing simpler than slicing cold beef paper thin with a
sharp chefs knife. Unless you're running a commercial
eatery, where meat is sliced more than occasionally, no one
needs a commercial slicer. A decent commercial slicer is
expensive (can easily cost many hundreds of dollars... you
really can't get something useable for under a Grand),
cumbersome to store, difficult to clean and keep clean, and
*dangerous*... and commercial *style* slicers (those toys r
us niniatures that cost a few hundred bucks) are [censored],
especially those teensy diameter [toothed] blades that tear
rather than slice and can't be easily sharpened.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

PENMART01 said:

Unless you're running a commercial eatery, where meat
is sliced more than occasionally, no one needs a
commercial slicer.

It's true that their value increases with the amount of
slicing you have to do. Since I do a lot it's been worth it
for me. It does save considerable time, and time is money.

Quoted message said:

you really can't get something useable for under a Grand),

Wrong. Excellent quality can be gotten for 500-600 USD. Ebay
is a good source for used units.

Quoted message said:

cumbersome to store,

Yes

Quoted message said:

difficult to clean and keep clean

No, it's not the PITA I had expected.

Quoted message said:

*dangerous*...

Some truth to this... you need to pay attention while using
it.

Quoted message said:

and commercial *style* slicers (those toys r us niniatures
that cost a few hundred bucks) are [censored]

They're not as good as good commercial units obviously.
Cost / benefit varies with brand, amount of usage, plus
other factors.

Quoted message said:

teensy diameter [toothed] blades that tear rather
than slice

I haven't found that to be the case. The slices are quite
thin and well textured.

Quoted message said:

and can't be easily sharpened.

True, and a big downside. I have a pro that does my
sharpening though, and so far the results are good. We'll
see if the blade holds up after repeated sharpenings.

Here a review of one unit, previously posted to a
different group.

============================================================

Product: Waring Pro FS150 Food Slicer Cost : Just under $100
URL : <amazon.comamazon.comOpen ↗
/B0000ALQ8D/102-8284641-0858534?v=glance>

Summary: It's a low end slicer with low end capability, but
it produces thin slices quickly and consistently in a way
that my knife and mandolin can't. At under $100 it easily
passes the price/performance test. I'm keeping it.

I wanted a slicer that would do very thin slices of meat
for things like lining terrines and carpaccio type
preparations. I bought this unit because it was available
and within the price range at a store I had a 100 gift
certificate for. I read some of the reviews so I was half
expecting that I'd end up returning it. I was pleasantly
surprised by what it can do.

The unit looks and operates like a miniature version of a
commercial deli-style slicer. It has the same geometry and
basic components. Here's a list of what I consider to be
it's good and bad points.

Good points
===========

- It works well enough, considering

The slice thickness is adjustable from 1/32 to 1/2 inch
(the specs say
9/10 inch maximum but after measuring I believe that's
incorrect) With a little practice it produces slices thin
enough to read a newspaper through. This is partly due to
the very solid thickness adjustment mechanism. That part
is all metal and well designed so the feeder mechanism
doesn't shift at all when slicing.

- It has a fairly small footprint

Dimension: 17-1/4 x 10-13/16 x 11-1/4 Weight: 15.15 lbs

- It's easy to clean

I've seen reviews complaining about the fact that it's hard
to clean. Whoever wrote that review has never used a
commercial meat slicer. This is much easier to clean by
comparison.

- It's cheap

At under $100 it's the cheapest deli-type slicer I
could find

Bad points
==========

- It's under powered

The 130 watt motor is single speed and rotates at fairly low
RPMs. Very dense product will slow the blade rotation to a
crawl. The specs recommend a maximum of 10 minutes usage at
a time, but I found that this is not a hard and fast rule.
It depends on what what you're slicing. It will slice enough
meat for several party trays at once with no problem. I've
never had any overheating of the motor, but I can easily see
it happening with heavy enough use.

- It's part plastic

The feeder assembly is almost all plastic. That doesn't
present a big problem when slicing things because it's quite
sturdy, but it does limit it's durability. Don't drop it,
for instance.

- It doesn't handle large pieces

Given the fact that the blade has 6 inches of exposed
surface and the feeder assembly has 7 inches of travel, the
largest piece you can cut is around 6 inches in diameter. I
get around this by cutting the meat into smaller pieces
where necessary. In other situations this could be a real
limitation, like with very large blocks of cheese.

- It takes some getting used to

Because of it's construction and lack of power it's not as
easy and idiot proof as a commercial slicer. However, if you
have any knife skills at all you'll find yourself to
producing good results right away, IMO.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

PENMART01 said:

slicing an occasional leftover steak... wanna write your
own fairy tale, start your own thread.

That all speaks for itself. You poor, isolated old fool. The
only surprising thing is that you haven't commited suicide
yet. The pain must be unspeakable.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Reg said:

PENMART01 said:

Unless you're running a commercial eatery, where meat is
sliced more than occasionally, no one needs a commercial
slicer.

No one *needs* All-Clad pots and pans, either.

Quoted message said:

It's true that their value increases with the amount of
slicing you have to do.Since I do a lot it's been worth it
for me. It does save considerable time, and time is money.

Quoted message said:

you really can't get something useable for under a
Grand),

Nonsense, of course. I watched three of them be sold at
auction within the past month and the most expensive one was
$800. It was an automatic that could be set to slice while
you do something else. The other two went for $375 and $450
respectively. Both were very old and painted white. Health
department inspectors don't like the painted ones, so
restaurant owners don't fight for them.

Quoted message said:

Wrong. Excellent quality can be gotten for 500-600 USD.
Ebay is a good source for used units.

Restaurant, convenience store and grocery store auctions.

Quoted message said:

Quoted message said:

cumbersome to store,

Yes

Quoted message said:

difficult to clean and keep clean

No, it's not the PITA I had expected.

Not at all. They come apart easily, can be run through
the dishwasher (except the motor) and go back together
simply. I have a commercial unit that disassembles with
three big bolts.

Quoted message said:

Quoted message said:

*dangerous*...

Some truth to this... you need to pay attention while
using it.

Actually, it's rather hard to hurt yourself with a
commercial slicer. You can only approach the blade from the
top side. It's more dangerous to clean than operate. But
anyone who does either casually deserves to lose some meat.

Quoted message said:

Quoted message said:

and commercial *style* slicers (those toys r us
niniatures that cost a few hundred bucks) are [censored]

They're not as good as good commercial units obviously.
Cost / benefit varies with brand, amount of usage, plus
other factors.

Quoted message said:

teensy diameter [toothed] blades that tear rather
than slice

Sheldon is, as usual, talking about things he knows nothing
about. The serrated blades on home units are very efficient.
Like all blades, they need to be kept sharp.

Quoted message said:

I haven't found that to be the case. The slices are quite
thin and well textured.

Quoted message said:

and can't be easily sharpened.

True, and a big downside. I have a pro that does my
sharpening though, and so far the results are good. We'll
see if the blade holds up after repeated sharpenings.

Depends on the kind of unit. Commercial slicers come with
sharpeners built in. Typically, two stones that can be set
to rotate with the blade and sharpen it when not in food
use. Very efficient setup.

Home units have differing methods, and some of the better
ones are like the commercials with sharpeners.

Quoted message said:

store.yahoo.comchefchoicmea4.htmlOpen ↗>

Pastorio

Quoted message said:

Here a review of one unit, previously posted to a
different group.

============================================================

Quoted message said:

Product: Waring Pro FS150 Food Slicer Cost : Just under
$100 URL : <amazon.comamazon.comOpen ↗
/B0000ALQ8D/102-8284641-0858534?v=glance>

Summary: It's a low end slicer with low end capability,
but it produces thin slices quickly and consistently in a
way that my knife and mandolin can't. At under $100 it
easily passes the price/performance test. I'm keeping it.

I wanted a slicer that would do very thin slices of meat
for things like lining terrines and carpaccio type
preparations. I bought this unit because it was available
and within the price range at a store I had a 100 gift
certificate for. I read some of the reviews so I was half
expecting that I'd end up returning it. I was pleasantly
surprised by what it can do.

The unit looks and operates like a miniature version of a
commercial deli-style slicer. It has the same geometry and
basic components. Here's a list of what I consider to be
it's good and bad points.

Good points
===========

- It works well enough, considering

The slice thickness is adjustable from 1/32 to 1/2 inch
(the specs say
9/10 inch maximum but after measuring I believe that's
incorrect) With a little practice it produces slices
thin enough to read a newspaper through. This is partly
due to the very solid thickness adjustment mechanism.
That part is all metal and well designed so the feeder
mechanism doesn't shift at all when slicing.

- It has a fairly small footprint

Dimension: 17-1/4 x 10-13/16 x 11-1/4 Weight: 15.15 lbs

- It's easy to clean

I've seen reviews complaining about the fact that it's
hard to clean. Whoever wrote that review has never used a
commercial meat slicer. This is much easier to clean by
comparison.

- It's cheap

At under $100 it's the cheapest deli-type slicer I
could find

Bad points
==========

- It's under powered

The 130 watt motor is single speed and rotates at fairly
low RPMs. Very dense product will slow the blade rotation
to a crawl. The specs recommend a maximum of 10 minutes
usage at a time, but I found that this is not a hard and
fast rule. It depends on what what you're slicing. It will
slice enough meat for several party trays at once with no
problem. I've never had any overheating of the motor, but
I can easily see it happening with heavy enough use.

- It's part plastic

The feeder assembly is almost all plastic. That doesn't
present a big problem when slicing things because it's
quite sturdy, but it does limit it's durability. Don't
drop it, for instance.

- It doesn't handle large pieces

Given the fact that the blade has 6 inches of exposed
surface and the feeder assembly has 7 inches of travel,
the largest piece you can cut is around 6 inches in
diameter. I get around this by cutting the meat into
smaller pieces where necessary. In other situations this
could be a real limitation, like with very large blocks
of cheese.

- It takes some getting used to

Because of it's construction and lack of power it's not as
easy and idiot proof as a commercial slicer. However, if
you have any knife skills at all you'll find yourself to
producing good results right away, IMO.

I don't understand why people are talking about slicers when
the guy asked about storing rare meat.

Just wrap it up well and stick it in the refrigerator.

nancy

Nancy Young said:

I don't understand why people are talking about slicers
when the guy asked about storing rare meat.

Right, but now we're talking about slicers. Note the
subject line.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Josh said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Josh

If they are *really* rare, you might try contacting a
museum. HTH :-)

-Bob

zxcvbob <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Josh said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Josh

If they are *really* rare, you might try contacting a
museum. HTH :-)

-Bob

Rare...endangered...pretty much the same...

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

[email hidden] (PENMART01) wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Reg

PENMART01 said:

Unless you're running a commercial eatery, where meat is
sliced more than occasionally,

no

Quoted message said:

one needs a commercial slicer.

It's true that their value increases with the amount of
slicing you have to

do.

Quoted message said:

Since I do a lot it's been worth it for me.

Quoted message said:

about slicing an occasional leftover steak... wanna write
your own fairy tale, start your own thread.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

I love you man!!! No.....I'm not gay.

--
StocksRus®

In article <[email hidden]>,

(Josh) said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Josh

What do you mean? I don't think I understand your question.
I don't order my steaks rare but I'd refrigerate leftovers
then slice thinly for a quick toss in a hot skillet --
breakfast, fajitas, even sauced with something like sour
cream or a gravy for serving over noodles. Steak and eggs!
Yup, that's the ticket.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

In article <[email hidden]>, hahabogus

Quoted message said:

zxcvbob <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Josh said:

All:

If I have leftover rare steaks, can I store them for
later, or do I need to treat them more like raw meat?

Josh

If they are *really* rare, you might try contacting a
museum. HTH :-)

-Bob

Rare...endangered...pretty much the same...

If Bob keeps it up, HE could become a rare and ENDANGERED
species!! LOL!
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.