|meat cooking tips
||[Dec. 6th, 2009|01:04 pm]
The Question Club
I appear to be inadvertently making myself sick, and I'm hoping some smart foodies might be able to help me.|
When I go grocery shopping, sometimes I'll buy stir-fry cut meat, usually beef but sometimes pork. When I get home, I separate each package into two portions, which I seal in zip-loc bags and put in the freezer. When I want to use a portion, in the morning before I go to work I'll put it on a plate to thaw in the fridge. I pan fry it with frozen vegetables in canola oil, with a few dashes of seasoning salt (I season it while it's cooking). I always try my damnedest to make sure it's cooked all the way through (last night I waited until it actually started to singe), and it tastes fine, but every now and then I end up being sick the next morning (like today). This usually happens with beef, it's only happened once with pork (and never wth chicken but I can't afford chicken very often). I'm pretty sure that it's not a problem with beef in general, when I eat on my lunch break at work, it's usually either a burger from A&W (well-done), or a Cold Cut Combo from Subway, and I never have stomach problems from those.
Is there some sort of pre-cooking thing I can do that won't 1) take forever and 2) kill the flavour?
edit: Sorry, after several comments I just re-read my post and realized I wasn't clear on one important point. I am sensitive to undercooked meat. Like, if I order a burger from McDonald's, and I don't ask for it well done (or I ask for it well done but the lazy turds in the kitchen don't bother throwing the patty back on the grill for a half-minute), I will usually get sick. While some of the other things mentioned are possible factors, the reaction that I get (a really gross D-word) is identical to what happens if I have not-well-done McD's (for the record, the A&W at the airport where I work always does my burger right, but I haven't eaten at McD's in about 6 years).