Soak meat in water to get rid of smell? [duplicate]

Some of my Asian friends soak their beef stew meat in water or even boil it to "get rid of the blood and the bad smell", as they say.

It is my understanding that the red juices in the meat is not blood but myoglobin. The cow has been drained for day, extracting all the blood from the capillaries, so there should not be any blood left.

Why do they believe that they are getting rid of bad smell and blood? Are there differences in the way animals are slaughtered in Asia compared to the West?

beef stews smell

Best Answer

They may be using beef round, precut stew meat almost always is, unless otherwise marked. It has a livery taste and odor some people find objectionable. Generally the more work a muscle does the better it tastes, the round comes from the rear leg and rump, the least exercised muscles of a cow. Probably has nothing to do with the blood, but hopefully someone can enlighten us to exactly where the funk comes from.

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Is it good to soak meat in water?

Some people soak the meat in salty water before cooking it, but this has no effect on food safety, and there is still a risk of cross-contamination when handling the water and meat during this process. If people wish to soak the meat, it is best to do this in a refrigerator.

How do you get rid of strong meat smell?

This one-two punch is best: After cooking, leave a bowl of white vinegar on your countertop overnight (to absorb stubborn odors). In the a.m., simmer cinnamon sticks, lemon peels and ground ginger in water on the stove (at least 15 minutes) to take care of any lingering stench.

How long can you soak meat in water?

As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it's definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.

How do you get rid of meat taste?

Put the beef on a drying rack set on a paper-towel-lined baking sheet. Salt liberally on all sides and set uncovered on the bottom shelf of your fridge overnight. This will pull a lot of the myoglobin out, while also improving flavor, juiciness, and texture.

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