Help with my meat!

[runveerun]

I am new to this eating meat business and was wondering do/can you cook up your weeks worth of chicken/steak on a Sunday night for lunches during the week? Or is it more of a day to day thang?

[startinfromscratch]

chicken, mince i cook up in batches, about 4 days worth. beef can end up dry and tough, so i dont get ahead of myself with that...

[shruglife]

I am new to this eating meat business and was wondering do/can you cook up your weeks worth of chicken/steak on a Sunday night for lunches during the week? Or is it more of a day to day thang?

I think twice a week would be ideal. Maybe once on Sun and once on Thu? I have never been consistent with diet but this is what I'm going to try. Once a week is leaving food a little too long imo

[runveerun]

Yeh I can see the red meat getting dry and yuk if cooked too far ahead, I think I'll cook up a load of chicken and leave the steak to do the night before.

[Lazarus]

I wouldn`t go eating chicken that`s more than 4 days old, any longer than that and you might be doing a number of butt clenching exercises.

[teamfatboy]

Yep, :ditto: - I grill chook every 3-4 days, bin anything on the fifth day; red meat seems to last a bit longer, but then I don't cook the living daylights out of it, so it's quite moist.

[Peachy]

And I think that your supposed to refridgerate as soon as you have cooked it. I read somehwere that the most dangerous time for bugs growing on your food is when it is in between really hot and refridgerated temperature. So its best to cool it as fast as you can.

[Grego]

I have the luxury of being able to go home for lunch (go Napier!) so I don't really require pre-cooking anything unless I am off to a comp, in which case I will do the days chicken the night before. I steam it so it's actually remains fairly moist. Go the Richard Simmons Steamer. Oh god it's brilliant.... oh, er... yep. :pfft:

Always good to keep the odd tin of tuna handy to, and perhaps some Chop Chop chicken. I know some would say it is just crap, but the bottom line is I'd rather eat that than nothing if it came down to being stuck somewhere inconvenient.

Cheers

Grego

[VampireChick]

I have the luxury of being able to go home for lunch (go Napier!) so I don't really require pre-cooking anything unless I am off to a comp, in which case I will do the days chicken the night before. I steam it so it's actually remains fairly moist. Go the Richard Simmons Steamer. Oh god it's brilliant.... oh, er... yep. :pfft:

Always good to keep the odd tin of tuna handy to, and perhaps some Chop Chop chicken. I know some would say it is just crap, but the bottom line is I'd rather eat that than nothing if it came down to being stuck somewhere inconvenient.

Cheers

Grego

Oh man jealous! Thinking of taking a mini George Foreman to work........would make life a lot easier (and meat a lot fresher)

[Pseudonym]

Yep, :ditto: - I grill chook every 3-4 days, bin anything on the fifth day

:shock: You can't waste good protein! That's what curries were invented for.

[teamfatboy]

Yep, :ditto: - I grill chook every 3-4 days, bin anything on the fifth day

:shock: You can't waste good protein! That's what curries were invented for.

Absolutely true - those herbs and spices fixed whatever might have happened :nod:

I use these to keep meat or chicken - the little tray inside keeps them up out of any drainage. Found at the NewWorld.

[roadie]

you could cook it then bag servings and freeze it....i wouldnt be wasting steak but mince/ stew would be OK

i make up mince patties and freeze them....cook in sandwich maker

a roast lasts a few days in the fridge.....you can also mince that up (from cooked) if it gets to chewy to inhale