Warming up raw meat

About (not) consuming fresh raw fish and fresh raw egg yolks
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rogii
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Warming up raw meat

Post by rogii »

What is a good technique of warming up raw meat without it cooking at all?
Straight out the fridge is too cold, even room temp is too cold > I am thinking I want a temperature of about 37 degrees to mimic a body temp.
dime
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Re: Warming up raw meat

Post by dime »

I usually put it in the oven on very low heat.
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Emeira
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Re: Warming up raw meat

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Aytundra
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Re: Warming up raw meat

Post by Aytundra »

i like your drawing. :D
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Emeira
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Re: Warming up raw meat

Post by Emeira »

:wink:
...english is not my native language, so it is easier to draw than to write
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Oscar
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Re: Warming up raw meat

Post by Oscar »

Hahaha, nice :)
rogii
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Re: Warming up raw meat

Post by rogii »

Yes nice thanks, think I will do the oven method to start seems easier to control the temp.
Out of interest, how hot can I go before food technically is not raw anymore and "cooked" ? Specifically for meat, when you can see it turn cooked meat colour (which we do not want)
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Oscar
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Re: Warming up raw meat

Post by Oscar »

I don't think there's a set answer to that. What changes is the amount of harmful substances formed. Temperature and duration of heating both are important factors in this. Heating shorter on a high temperature might be as harmful as heating longer on a lower temperature.
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RRM
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Re: Warming up raw meat

Post by RRM »

Though it is a given fact that particular harmful substances only originate at higher temperatures.
With any raise in temperature, more differing HCAs etc are added 'to the mix',
whereas with longer heating at lower temperatures, it will be 'more of the same'.
And, in general, high-temp toxins are more harmful than low temp toxins.

If you let the sun dehydrate beef, it will become 'cooked' as well.
Heated long enough at any temp may get you 'cooked' food.
dime
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Re: Warming up raw meat

Post by dime »

I've read some articles saying that pressure cooking is actually healthier than regular boiling/steaming, because it's much faster and this supposedly results in less micronutrient loss as well as less heat toxins created.
E.g. http://www.foodrenegade.com/pressure-cooking-healthy/
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RRM
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Re: Warming up raw meat

Post by RRM »

"Most pressure cookers will raise the boiling point of water inside them to around 225-235F"
That is 107-113"C
Higher temp means more harmful toxic compounds
Though lower cooking time will have the opposite effect
"It’s not the temperature that matters, but the cooking time!""
Then slow cooking would be more harmful than normal cooking
Nutrients are preserved because less water is used, and hence less nutrients leach away (with the cooking water)
PRESSURE COOKING MAKES GRAINS AND LEGUMES MORE DIGESTIBLE BY REDUCING PHYTIC ACID AND LECTINS.
If pressure cookingf has this effect on these special carbs, the increased effects may also apply to AGEs/ALEs in general.
Swiss researchers wanted to test this and found that potatoes cooked at high pressure for 20 minutes had almost no acrylamide formation when compared to other high-temperature cooking methods
That is because the acrylamide is formed at higher temps.
107-113"C is 'not enough'.
What is true that it prevents dehydration, and dehydration increases AGE/ALE formation.
Slow cooking with a lot of water also prevents dehydration though.
pressure-cooking arguably increases the digestibility of protein
Because of denaturation and more anti-nutrients are destroyed.
The protein from raw peas, beans, rice etc is fairly hard to digest.
Normal boiling improves that.
And pressure cooking even more.
A good thing? Only for stuff that cannot be consumed raw.
dime
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Re: Warming up raw meat

Post by dime »

Yes I have same conclusion, it could be mainly applicable to hardly digestible legumes, beans, vegetables and similar tough plants.
I can't imagine it ever being healthier than slow cooking for animal foods.
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