Meat with a smell causes very conflicting feelings in many people, ranging from doubts whether it is possible to eat it, to categorical “throw it away”. However, traditional Southeast Asian cuisine will find rotting meat a delicacy. The main thing is to be able to cook it correctly.
Poisoning with meat or fish products is considered one of the most severe cases by medicine. However, it is far from always caused by meat, in which the decay process has begun. Often the toxins of the rods of the paratyphoid and enteric groups, or botulism, are "to blame" for the disease. Therefore, you should purchase the product at reliable meat points where the goods undergo mandatory control. And yet it happens that, due to forgetfulness or busyness, the owners forget to put the purchased meat in the freezer in time, and the next morning they find it with a specific smell.
Is it possible to resuscitate the product
If the meat was originally of proper quality and frozen, then it will not deteriorate overnight. True, in the summer, in the heat, fresh meat for such a period of time will begin to exude a putrid "aroma", the quality of fatty pieces changes especially rapidly. Meat is one of the most expensive products and should not be scattered around, although health is also expensive.
Without unnecessary panic, you should inspect the product, rinse it under running water. Although it is believed that washing the meat impairs its taste, in this situation, you need to choose the lesser of two evils. As a rule, if the spoilage process has just begun, then the smell on the surface of the piece, which may even be a little slippery. But when cut, the inside of the meat is odorless. Fears are in vain - the meat is quite edible.
For greater confidence, you can hold it for 30 minutes in a weak solution of manganese. High concentration is not a way out of the situation, it can only increase the unpleasant odor during further heat treatment. If the meat is slightly smelly, then vinegar essence will come to the rescue. A slightly acidic solution will remove odor residues and act as a preservative.
The opinion that vinegar softens meat is wrong. On the contrary, it returns it to its former elasticity and eliminates extraneous odors. Further, such meat can be cooked in any available way, but it is preferable to fry with spices. If the process of decomposition has begun, then there is no point in exposing yourself to danger. Although, in the traditions of some nationalities, the “smelly” dish is recognized as the most exquisite delicacy.
Adopting the experience of southeastern cuisine
In general, not only Koreans, Chinese, Vietnamese are famous for exotic sauces and other dishes that refute the opinion of Europeans that a bad smell certainly means the same taste. The main fad of the cuisine of these peoples is the very dubious freshness of the products used. Freshness means practically raw vegetables, fish and meat, which are cooked in half an hour, and products that take a long preparation for so long that there are doubts whether they can be eaten.
So, the famous Chinese "rotten eggs" are prepared in such a way that they are placed in a special solution for several months in order to acquire an unnatural color of the protein, yolk and smell with a not weak odor. Sushi, popular today, was originally pickled fish, which, in fact, underwent a fermentation procedure, placed under a press along with rice. Rice was needed in order to speed up and intensify decay.
Seafood, of course, is consumed by the above peoples more often, but in the conditions of living in Russia, Koreans and Chinese often perform miracles of cooking with both meat and offal, and even with such a poisonous plant as night blindness. It is important to soak it properly in water and boil it. Fans of extreme nutrition come to the conclusion that there is no definite answer to the question of whether it is possible to eat meat with a smell. It all depends on how much such food the stomach unadapted to such food can accept and assess consciousness.
