Author Topic: Warming up Meat/Fat  (Read 2839 times)

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Offline Coatue

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Warming up Meat/Fat
« on: September 30, 2010, 01:07:35 pm »
Do any of you warm up your meat and fat before eating it? If so, how do you prefer to do it?

Offline kurite

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Re: Warming up Meat/Fat
« Reply #1 on: September 30, 2010, 01:41:39 pm »
Leave it out of the fridge for a couple of hours.
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Offline Hannibal

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Re: Warming up Meat/Fat
« Reply #2 on: September 30, 2010, 02:23:54 pm »
In the winter I warm it sometimes a little bit, up to 30-35 degrees C.
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Offline raw

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Re: Warming up Meat/Fat
« Reply #3 on: October 01, 2010, 06:45:22 am »
i also leave them out couple of hrs ahead. i can eat it cold, but my husband wants it warmer. :(
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Offline Rob

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Re: Warming up Meat/Fat
« Reply #4 on: October 04, 2010, 04:46:31 am »
I warm my back fat, not my meat. I use a microwave/convection oven. I can set the oven for 100 degrees in convection mode, and it warms the fat to about body temperature.

Offline raw

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Re: Warming up Meat/Fat
« Reply #5 on: October 04, 2010, 12:49:07 pm »
I warm my back fat, not my meat. I use a microwave/convection oven. I can set the oven for 100 degrees in convection mode, and it warms the fat to about body temperature.
i don't keep microwave in my home which i consider as poison.

anyway, in summer time you can warm up your meal, putting them under hot sun.
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Offline Rob

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Re: Warming up Meat/Fat
« Reply #6 on: October 05, 2010, 02:36:01 am »
I agree the microwave function is bad. But a convection oven using a radiating heat element is not so bad. It was the cheapest small convection oven I could find, and it warms the fats nicely.

Offline Coatue

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Re: Warming up Meat/Fat
« Reply #7 on: November 08, 2010, 03:16:53 pm »
I warm my back fat, not my meat. I use a microwave/convection oven. I can set the oven for 100 degrees in convection mode, and it warms the fat to about body temperature.

how long do you keep it in the oven for 100 degrees? do you wrap it in tin foil?

Offline SkinnyDevil

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Re: Warming up Meat/Fat
« Reply #8 on: November 08, 2010, 09:18:31 pm »
I also take it out of the fridge.

Often I sear the meat (tataki) for a very short time on each side, so you get the brazed exterior yet still mostly raw.
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