How to Use Canned Chicken, Pork, or Beef
Canned food has long been a solution to long term food storage problems. According to Theoldfoodie.com, canning was invented even before pasteurization and was first used in France to preserve food for armies on the move. Cooking using canned chicken, pork or beef however, requires a different approach than their fresh counterparts. Does this Spark an idea?
Instructions
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Know what the canning process does to meat. During the canning process, high heat and pressure has a tendency to affect the meat in several ways. Canned meat doesn't hold together very well because the proteins in the meat break down. Flavors become more muted. Meats canned in steel cans tend to develop slightly a metallic flavor that many find unpalatable.
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Eat canned meat straight out of the can. The canning process cooks and pasteurizes the meat fully. Without the concern of dangerous bacterial elements, you can skip all preparation and dig right it. Because cooking isn't required, canned meat makes excellent staples in emergency kits and camping supplies.
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Choose a recipe that complements canned meats. Canned chicken, pork or beef is highly processed and should be pair with items that are in a similar condition. Recipes where food is boiled or roasted for long periods of time work best, such as soups, stews or slow-roasts. Strongly flavored foods that make up for the weak flavored meats also work well.
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Prepare the meat for use. Open your can with a can opener three-quarters of the way and drain over your sink. Peel the lid back and pour the meat out into a bowl. Remove any separated and solidified chucks of fat from the product that has formed. Some canned meats are not de-boned prior to canning and the bones should be removed from the meat before cooking.
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Compensate for the disadvantages of canned meats. Enhance the weak flavor of your canned chicken, pork or beef with spices. Pepper and herbs such as oregano and rosemary can greatly improve canned chicken or pork. Canned beef can be perked up easily with garlic and paprika. Make sauces with bold flavors for canned meats using mushrooms or wine.
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Tips & Warnings
Canned meat has a shelf life of up to 5 years, but some have reported favorable results with canned meats more than 10 years old.
Never use cans of meats that show signs of metal corrosion.
