How to remove sour taste from minced meat

Goat meat and its smells

How to get rid of the smell of goat meat? It's practically impossible. The owners of this animal had to take care not only of castration, but also of proper slaughter. If the meat smells terrible, then it is better to refuse to cook it, because even the most spicy seasonings will not remove the smell completely.

If you feel sorry for throwing away this product, you can try rubbing it with sugar and salt, leaving it there for a couple of hours, and then soaking it in a vinegar solution for four hours, changing the water every hour.

When preparing such meat, do not skimp on garlic, mustard, adjika and herbs.

Now you know how to get rid of the unpleasant smell of meat. We hope that this article will be useful to many housewives and will help them avoid additional costs associated with purchasing a new piece of meat. Simply eliminate the smell of what is already in the refrigerator!

Mustard. Meat does not have a long shelf life, and it often develops a rotten smell, which can be removed in several ways. But when the smell is strong and pungent, then it is better to get rid of such a piece. To remove the unpleasant odor from the meat, it should be smeared with ready-made mustard, after which the piece is placed in a pan and placed in the refrigerator for 2 hours. After this time, you need to take it out, rinse it with cold water and start cooking the planned dish.

Wine. When thinking about how to remove unpleasant odors from meat, you should purchase red wine, thyme and rosemary. After this, you need to take a piece of meat, put it in a pan and pour in red wine, which should be in excess so that it covers the product completely. After this, you need to add thyme and rosemary, in this form the meat should lie for an hour. After this, you can start cooking the meat, but it is better if it is fried, so the taste will be more piquant.

Potassium permanganate. It is worth noting that all meat odors can be removed using potassium permanganate, because this is the method used by unscrupulous sellers to give the product a good appearance, color and aroma. You will need to make a weak solution of potassium permanganate, pour it over the meat and leave in a cup or pan for 3 hours. After this time, you should rinse the meat thoroughly; as a rule, it will not have an unpleasant odor, but rather will acquire a good presentation.

Chamomile decoction. You can also get rid of the unpleasant odor from meat using chamomile decoction. You will need to brew chamomile, cool and strain it through cheesecloth. After this, you need to lower the meat into the broth and add a little sugar to it. The meat should lie in the pan for only 20 minutes; after this time, it should be removed and washed in lightly salted water; not a trace of the smell will remain. Sometimes it happens that the meat emits a very pungent odor, which you can get rid of, but it is better not to risk your health, since most likely it has already gone rotten.

Saline solution. When meat has an unpleasant odor, it can be destroyed with a saline solution. You need to cook it in a saucepan and put the meat there for 2 hours. After this, you will need to rinse it with cold water and not even a hint of the smell will remain. You can also rub the meat first with sugar and then with salt and rinse it immediately; this quick method will help out when you urgently need to cook something. Using one of the above methods, you need to be sure that the meat is not rotten, otherwise you can harm your health.

Meat with flavor

always raises certain concerns and conflicting feelings. You have to make a choice whether to eat it or throw it away. The first option is most often used. However, in other countries, in particular in southeastern cuisine, the approach is slightly different, where rotten meat is in some cases considered a delicacy. The main thing is to process and prepare it in a special way.

The problem is storage in cellophane

Polyethylene bags contain recycled cellulose, which gives products a strong “chemical” smell.

Beef in cellophane is saturated with the odors of other food products in the refrigerator

It is not recommended to store lamb, beef and pork in cellophane because the product begins to become damp and moldy. Before you put the meat in a plastic bag, you need to wrap it in thin paper.

Beef in cellophane is saturated with the odors of other food products in the refrigerator.

To eliminate extraneous aromas, you should use these tips for soaking meat:

• Soak any meat in a mixture made from salt and birch charcoal for 3-4 hours. After this procedure, the unpleasant “smell” will disappear.
• Rub the beef with spicy spices (basil, oregano, cardamom) and leave for 60 minutes.
• Soak chicken in lemon juice or chamomile decoction (add 1 tbsp dried flowers to 1 liter of water).

How to save smelly minced meat? – LisAnswer

This, of course, is not relevant for you, but since the question is in the public domain, the answer can be relevant at any time and for different people and warn them from troubles.

There is absolutely no need to “save” the minced meat. He didn't get into trouble. You need to save yourself from this stuffing: throw it in the trash can (not for cats and dogs, but in a bucket), unless you cook it for pigs, if you keep such stuff. They won't get anything from such a dinner, they will only be happy. After this, it is advisable to defrost the refrigerator, rinse it well, ventilate it and put in a few tablets of activated carbon to eliminate any remaining odor.

The appearance of an unpleasant odor signals the beginning of rotting processes (meat protein decomposes). And this happens thanks to bacteria. Minced meat in this state contains a huge amount of E. coli and staphylococcus. These pathogenic bacteria cause severe poisoning of the body. If you want to save a spoiled product and your money spent on it, you may well end up in a hospital bed for a long time and spend much more money on treatment and recovery (and in very severe conditions it can be even worse, I don’t even want to write, here everything will depend on the number of ingested bacteria, from immunity and from the timeliness and completeness of medical care).

Although there are, of course, “remedies” that mask these odors, and they are well used by various not very conscientious catering establishments. But I deliberately do not write about this so as not to create temptation to do so. Better not.

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Eliminating the stale smell of different types of meat

In some cases, traditional methods of getting rid of odor are powerless. For example, the meat of a boar or wild animals: wild boar, elk, hare - initially smells unpleasant. Therefore, a number of special manipulations are required.

Removing odor from boar meat

You are unlikely to find boar tenderloin in stores, since it is not raised for slaughter on an industrial scale. If there is a hunter in your family who can bring the carcass of a wild boar into the house, then you are very familiar with its scent, so you need to know how to remove the smell of boar from pork meat by soaking the pulp in a vinegar solution (no more than 2%). After preparing the vinegar marinade, put parts of the wild boar into it and leave for 4 hours. In the same way, you can remove the smell from the meat of a domestic boar.

Pork and lamb

You can detect the ammonia smell from pork even when purchasing it. Heat the selected piece with fire from a lighter: if there is a characteristic odor, refuse to purchase. Not everyone knows how to get rid of the smell from pork meat once it has appeared at home. You need to stock up on a lot of milk and patience. Remove all fatty particles from the pulp, cut into portions and soak them in milk for 6-8 hours, changing the liquid every 2 hours.

The same should be done with lamb. Carefully remove the fat from it, cut it into small pieces and put it in milk. Don't forget to drain the milk and add fresh milk every 2 hours. When starting to prepare the soaked pieces, do not skimp on seasonings, otherwise a thin trail of aroma will be felt.

Let's revive rabbit meat

Rabbit meat is tender and tasty, but sometimes you come across a carcass with a specific smell. To remove the unappetizing “aroma” you need to put it in a deep saucepan, fill it with cold water and keep it in the refrigerator for at least 12 hours. If you don’t want to wait that long, you can use marinating.

For the marinade you will need:

• lemon – 1 pc.;
• orange – 1 pc.;
• garlic – 5-6 cloves;
• mayonnaise – 100 g;
• Ground black pepper and salt - to taste.

Orange sauce
Preparation:

1. Chop the garlic. Mix it with salt, pepper and mayonnaise.
2. Cut lemon and orange into thin slices.
3. Coat the rabbit carcass with mayonnaise and spices. Cover with citrus circles and wrap in foil. Transfer to the refrigerator and leave for 1 hour.

After this procedure, rabbit meat acquires amazing citrus freshness and piquant taste. The same can be done if you have a wild hare.

Complex goat meat

Goat meat is perhaps the most finicky meat in terms of odor control. If the goat was not castrated, and even slaughtered incorrectly, then it will smell terrible. Professionals advise not to mess with such a product and get rid of it immediately. If you have a strong desire to enjoy a goat meat dish, get ready for a complex odor elimination process.

To begin, rub the pulp with salt and sugar, leave for 2 hours, then soak in a vinegar solution for 4 hours (the water and vinegar must be changed every hour). When starting to cook, add more garlic, adjika, mustard, and spices to the dish. Perhaps they will kill the disgusting smell.

From meat to sweets: the history of mince pie

Today there is nothing even remotely savory about meat pie. But it was not always so. Like many other dishes, minced meat has been prepared for centuries.

We recognize them as the quintessential Christmas confectionery, filled with dried citrus fruits, infused with brandy, seasoned with spices and wrapped in crumbly pastry. However, long before Nigella introduced salted caramel to the nation, the British were fascinated by the combination of sweet and savory.

Take one coffin...

Our mince pies are undoubtedly of medieval origin, although we might not immediately recognize them. Pie crusts were known as coffins and were used as a vessel for preparing delicacies or homemade pre-cooked meat fillings. The confectionery was little more than flour mixed with water to form a pliable dough. It was designed to be thrown away after the contents of the pie were eaten, although perhaps the poor could eat the discarded leftovers.

The pies were usually large, as they needed to serve several people. However, smaller pies known as chew pies (possibly so called because the scored tops resembled small cobs or chouettes) were also available.

Add sweetness and spice...

Many medieval recipes combined sweet and savory ingredients, and pies were no exception. Desserts as we know them didn't really exist, so using sweet ingredients in meat dishes was perfectly acceptable.

The sweetness came from honey or dried fruits as sugar was not widely available. Along with spices such as saffron and ginger, dried fruits such as figs and dates were the preserve of the rich as they had to be imported into the country. Heavy use of spices in your food was one of the ways to show your peers how much money you had.

Detail from "Tart de brymlent" or "Tartes of flesshe" from the University of Manchester Picture Library

A fourteenth-century "form of kuri" gives a recipe for a meat pie (above), which contains figs, raisins, wine, pine kernels, lard, cheese, minced pork, honey and spices. A similar recipe using lamb rather than pork also gave Gervase Markham in The English Mistress, originally published in 1615. Sounds familiar?

And the baby in the manger...

Due to the high cost of ingredients, spice pies were not an everyday food. They were served on important holidays such as Easter or Christmas (which were preceded by long periods of fasting).

Because the pies were often baked in a rectangular shape, people began to associate them with the manger that Jesus started. Soon, dough figurines of the baby Jesus were placed on the pies to strengthen the religious connection.

It is a myth that Christmas and mince pies were banned by Oliver Cromwell and reinstated during the Restoration, but some seventeenth-century Puritans disapproved of such "idolatrous" depictions of sacred figures. By the end of the century, mince pies began to be made round, and the child was completely absent.

And bake for centuries until meatless

It is difficult to say exactly when the meat was dropped from the mince. Eliza Acton's recipe for mince in Modern Cookery for Private Families (1845) includes ox tongue, and Mrs Beeton's Household (1861) originally gave two recipes for mince minced meat, one with meat and one without meat (although later editions included only a meat-free version).

Suffice it to say that by the twentieth century the only trace of meat in the eponymous mince pie was lard, and even that could be replaced with a vegetarian alternative.

1591 Recipe for real mince pie

Compound

For filling:

• 1 1/2 lbs (700 g) lean lamb or beef
• 4 oz (100 g) lard
• 1/2 tsp ground cloves
• 1 teaspoon ground mace
• 1/2 teaspoon black pepper
• pinch of saffron
• 2 oz (50 g) raisins
• 2 oz (50 g) currants
• 2 oz (50 g) chopped prunes, pitted

For confectionery:

• 1 lb (450 g) plain flour
• 2 teaspoons salt
• 4 oz (100 g) lard
• 1/4 pt (150 ml) water
• 4 tablespoons (60 ml) milk

For the glaze:

• 1 tablespoon (15 ml) butter
• 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) rose water

Method

Grind the meat and mix with lard, spices, pepper, saffron and dried fruits.

To make the dough, sift the flour and salt together into a large bowl and make a well in the center. Heat lard, water and milk to a boil and pour into the well. Quickly whisk the mixture with a spoon to form a soft dough and knead until smooth on a lightly floured board.

Cut off a quarter of the dough and cover until the lid closes. Shape most of the dough to form the base and sides of the pie into an 8-inch (20 cm) diameter, 2-inch (5 cm) deep, loose-bottomed pie pan.

Place the meat in the pie and moisten the edges of the pie wall. Roll out the remaining dough to form a lid and press firmly. Trim the edges, using the excess dough for decoration, and make a hole in the center of the lid.

Bake in the center of the oven at gas mark 7, 220C/425F for 15 minutes, then reduce the temperature to gas mark 4, 180C/350F for a further 1 1/4 hours. Remove the sides of the pan, brush with glaze and return to the oven for another 15 minutes. Serve cold.

If you try this recipe at home, we'd love to hear about it - leave us a comment below and share your photos with us on Twitter @EnglishHeritage

• This recipe was originally published in A Cookery Book Very Essential for All, such as Terin's Delight, printed by Edward Allde, London 1591 and reprinted in Food and Cookery in 16th Century Britain - History and Recipes by Peter Briers Heritage, 1985)

More minced meat? Watch our Victorian cookery series

Mrs Crocombe, cook at Audley End House, makes enough traditional mincemeat (using ox tongue) to last all Christmas...

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Minced meat smells sour, can it be cooked?

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about why the cutlets turned out sour. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Even experienced housewives can turn out sour cutlets, and this is not a matter of culinary talent, but of violating the simple rules of their preparation or the choice of ingredients.

Perhaps they added a lot of onions to the minced meat. This can cause the cutlets to become sour or bitter.

If you buy ready-made store-bought minced meat, make sure it is fresh. It is possible that it has been lying on the counter for a long time, so dishes made from it may have a strange taste.

How to choose the right minced meat:

1. Consistency. The minced meat should not be pasty; its consistency should be exactly the same as what you prepare at home in a meat grinder. Otherwise, it was made from rotten meat, losing its fiber elasticity. Or it was passed through a meat grinder several times, trying to “reanimate” the appearance of the stale product.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

2. Smell. There should be no spices. Garlic and black pepper are quite aromatic and cancel out the smell of staleness.

A quality product should smell like meat. If there is a sour or metallic smell in it, then most likely special powders have been added to it that remove the smell of spoiled meat.

3. Color. If the odor-removing powders are not mixed well, the minced meat will look as if it has been sprinkled with flour.

4. Pay attention to the juice that comes out of the minced meat . If there is a lot of moisture, then water may have been added to make it heavier and make money on it.

5. There is also a lot of liquid due to the fact that the minced meat was frozen. It is quite possible that it was frozen several times, so it cannot be fresh.

If you purchased frozen minced meat, and it did not release any liquid at all, then moisture-retaining agents were added to it in order to make money on the weight.

Fresh minced meat releases a little liquid and it is pink in color. If the liquid is cloudy and has an unpleasant odor, then the product sits on the counter for quite a long time.

If the meat was stale and slightly sour, then the cutlets will have a sour taste.

Unscrupulous sellers know a few simple tricks that will help make stale meat look fresh. To avoid falling for these tricks, you need to not only pay attention to its appearance, but also smell it. It should not have any smell of vinegar, acetone or other chemicals.

If you add bread, use only white bread. Black bread is made from rye flour, which tastes sour. In addition, black bread is often prepared with sourdough, and sourdough is a fermentation product and has a sour taste.

In addition, cutlets with bread sour faster. Therefore, some people prefer to replace it with grated potatoes.

To make the cutlets juicy, the bread is soaked in milk or water. Perhaps the milk was slightly sour or sour while you soaked the bread in it. It is possible that the finished minced meat stood for quite a long time while you fried the cutlets, and the milk turned sour in it.

In addition, cutlets with bread sour faster. Therefore, some people prefer to replace it with grated potatoes.

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in no case! pasta and meat don't go well together

How to remove the “aroma” using improvised means?

You don't have to go to the store to deal with the smell of rotten meat. In every home there are means to destroy bacteria that cause a persistent unpleasant odor. These include:

1. Soda. To prepare the cleaning solution you will need a liter of hot water and 4 tablespoons of soda. Soak a rag in the resulting mixture and wash the refrigerator. After wiping one area, you need to rinse the rag under running water, and only then dip it again in the soda solution. When the treatment is complete, wipe the refrigerator with a clean damp cloth and then with a dry paper towel.
2. Vinegar. The acid perfectly neutralizes all foreign odors. A weakly concentrated solution is suitable for cleaning the refrigerator (take 1-2 tablespoons of 9% vinegar per 1 liter of water). Soak a rag in it and wipe all accessible surfaces with it. They are then rinsed with clean water.
3. Ammonia.
   To prepare a detergent, 5 drops of ammonia and 1-2 liters of water are enough. Being a source of a pungent odor, such a solution will kill the plume left from rotten meat. Wash off the product with clean water. If after such treatment the refrigerator smells of ammonia, you should not worry; the smell will disappear in 2-3 days.
4. Alcohol. It not only neutralizes odors, but also disinfects surfaces. To clean the refrigerator, you can use vodka, diluting it with water in equal proportions. To give the solution a pleasant aroma, you can add the juice of half a lemon or an orange. Wipe all shelves with the resulting product, leave for 15 minutes, then wash with plain water.
5. Potassium permanganate. Based on it, a solution of low concentration is prepared. It should be slightly pinkish. They wipe all the elements with it, after which the remaining product is washed off with water. Potassium permanganate disinfects surfaces well, destroying microbes.
6. Hydrogen peroxide. This is an affordable recipe that will not only help get rid of the smell of rotten meat and bacteria, but also whiten yellowed plastic surfaces. 3% peroxide is poured into a suitable container, a soft cloth is placed in it and the shelves and walls of the refrigerator are wiped with it. After 15 minutes, treat them with clean water.

Using available means, you need to take care of your own safety. When washing the refrigerator with disinfectant solutions, wear gloves and in a well-ventilated area.

If a few days after the procedure the smell appears again, the treatment is repeated, paying more attention to hard-to-reach places.