canned meat
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.
Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately.Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in botulism.
Often when making potted meat, the meat of only one animal was used, although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
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Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately.Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in botulism.
Often when making potted meat, the meat of only one animal was used, although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
View More On Wikipedia.org
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Recipe Loco Moco
This dish was created in Hawaii when a restaurant owner decided to throw together something for some hungry teenagers. I made some changes from the original, using farro instead of rice and garlic instead of onion in the gravy. Ingredients 1 (12-ounce) can SPAM, cut into slices 2 tablespoons...- The Late Night Gourmet
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- canned meat mushrooms
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- Forum: Meat, Poultry & Game