Why does my refrigerator...

corksil · February 20th, 2015, 11:03 PM

Turn perfectly grilled, juicy, delicious, tender steak into cardboard overnight?

Seriously -- what gives?

After grilling a few steaks perfectly and eating one, and placing the remaining steaks in the fridge over-night --- they taste like cardboard and require more force required than one would need to chew up a leather boot.

I've gotta be doing something wrong..

csmith12 · February 20th, 2015, 11:34 PM

Daakuryu · February 20th, 2015, 11:39 PM

Quote:

Originally Posted by corksil

After grilling a few steaks perfectly and eating one,

...

I've gotta be doing something wrong..

You aren't eating all the steaks.

liberpolly · February 21st, 2015, 01:13 AM

Quote:

Originally Posted by corksil

Turn perfectly grilled, juicy, delicious, tender steak into cardboard overnight?

Seriously -- what gives?

After grilling a few steaks perfectly and eating one, and placing the remaining steaks in the fridge over-night --- they taste like cardboard and require more force required than one would need to chew up a leather boot.

I've gotta be doing something wrong..

I put them in an air-tight container, works fine.

cuong-nutz · February 21st, 2015, 01:48 AM

Keep it covered or eat it all.

FreelancerMG · February 21st, 2015, 06:47 AM

It's an oxidization reaction. As the cooked meat is exposed to air, it loses moisture and will cook a little more. Your body naturally goes through this reaction but because you have a steady supply of nutrients and aren't dead, you don't dessicate. Cooking, or being burned, accelerates the process due to breaking down the flesh.

Snake · February 21st, 2015, 06:53 AM

Buy a vacuum sealer.

CC Cowboy · February 21st, 2015, 07:58 AM

Cook only what you are going to eat. Leftovers are for the dog (not my dog though, he only eats quality dog food).

csmith12 · February 21st, 2015, 08:02 AM

Is the fridge even plugged in or in the front yard? (Hey now... it's a legit question in KY)

subxero · February 21st, 2015, 08:04 AM

put the freshly cooked steaks you are not going to eat into an air tight container while they are still hot. This way you won't lose as much of the moisture it will condensate in the container and help the meat from drying out.

But it will still be a day old steak, you can't compare to fresh off the grill

Motofool · February 21st, 2015, 08:32 AM

Quote:

Originally Posted by corksil

Turn perfectly grilled, juicy, delicious, tender steak into cardboard overnight?

Seriously -- what gives?

After grilling a few steaks perfectly and eating one, and placing the remaining steaks in the fridge over-night --- they taste like cardboard and require more force required than one would need to chew up a leather boot.

I've gotta be doing something wrong..

1)Does your refrigerator have two compartments?

2) If so, where do you keep the "perfectly grilled, juicy, delicious, tender steak"?

3) Do you put it into the refrigerator still hot?

4) Exposed to the cold air/ice or air isolated?

.

Ninjinsky · February 21st, 2015, 10:49 AM

The moisture that evaporates off partly freezes, on the freezing element. and the rest condenses on the back and trickles out that moldy little drain hole at the back.
Basically fridges dry out the air in them which encourages your steak to dry out. Just cling film the plate and the moisture stays in the steak's little bubble which saturates quite quick.

Though having steak left is hypothetical in our house, a bit like putting a quarter bottle of wine away for tomorrow. Has anybody ever actually done that?

as if

liberpolly · February 21st, 2015, 11:31 AM

Quote:

Originally Posted by Ninjinsky

Though having steak left is hypothetical in our house, a bit like putting a quarter bottle of wine away for tomorrow. Has anybody ever actually done that?

All the time. On a second bottle, I often run out of steam and switch to gin & tonic...

Brother Michigan · February 21st, 2015, 12:41 PM

Refrigerators are basically giant dehumidifiers; put things in air-tight containers (as mentioned above) and it will help things tremendously.

dcj13 · February 21st, 2015, 07:41 PM

Red win is usually OK after being opened the previous day. 2+ days is another story...

Grill what you're going to eat for that meal. Then grill more the next day.

Rinse and repeat...

corksil · February 21st, 2015, 10:23 PM

There is a lot of knowledge in this thread -- thanks guys. I think I missed this lesson in life along the way.

Will try my luck w/air-tight containers.

And yes the fridge is plugged in, and not on the porch but I plan on relocating it there as it seems to make a lot of noise, even for a new fridge.

Much appreciated.

alex.s · February 21st, 2015, 11:03 PM

cook less, eat more. life lessons right there.

liberpolly · February 21st, 2015, 11:18 PM

Steak, if cooked rare, is surprisingly good the next day. Slice it thinly against the grain, put on rye bread with mayo, a little horseradish on top, and thinly sliced half-sour kosher pickles.

alex.s · February 22nd, 2015, 10:29 PM

an old girlfriend of mine used to always love to eat cold steak sliced with mustard. pretty good.

Flying · February 22nd, 2015, 10:50 PM

How warm is the meat when it is being put into the fridge?

corksil · February 22nd, 2015, 10:51 PM

Just about to embark on round 2 of the 'grilling steak and having it not taste like cardboard in the morning' saga.

I'm going to tuck these tasty grilled mofoufckers into ziploc bags w/a marinade before they go into the fridge and I will report back in the morning with my findings.

Conducting research... it is endless and neverending. That is life, it seems.

Thanks guys.

corksil · February 22nd, 2015, 10:54 PM

The technical part seems to be putting a room-temp steak into a ziploc bag with no air, fridging it overnight, and then microwaving it in the morning. The bag turns into a balloon.

Methinks that the moisture in the meat freezes, and once the microwave heats the tasty snack, the moisture thaws and turns to steam -- which increases in volume and causes the bag to swell.

Who would've thought that the science of eating was so complex and relentlessly obtuse.

Flying · February 22nd, 2015, 11:03 PM

Microwaving already cooked meat = nono

You're forcing more water out of meat that already has had most of the water already cooked out by heating all of the water at once with microwave radiation!
Gotta manage the temperature without forcing too much out mechanically: Slow/Moderate heat from outside.

Your choices for reheating are: oven, medium heat on stovetop after letting it get to room temperature, or sealing steak in a BPA free plastic bag (Ziploc brand) and boiling it.
Even try warming steak by wrapping it in foil and throwing it in a rice cooker if you have one.

Heating the meat any other way will need you to compromise the moisture in the meat.

csmith12 · February 22nd, 2015, 11:16 PM

wtf, the only thing that a microwave is good for is making a clean spot on the counter when you move it.

JohnnyBravo · February 22nd, 2015, 11:58 PM

I despise microwave "ovens"

February 20th, 2015, 11:03 PM	#1
corksil ninjette.org certified postwhore Name: TC Location: Hawaii Join Date: Sep 2013 Motorcycle(s): A lot. Posts: A lot.	Why does my refrigerator... Turn perfectly grilled, juicy, delicious, tender steak into cardboard overnight? Seriously -- what gives? After grilling a few steaks perfectly and eating one, and placing the remaining steaks in the fridge over-night --- they taste like cardboard and require more force required than one would need to chew up a leather boot. I've gotta be doing something wrong.. __________________________________________________ Just batshit crazy. All his posts are endless diatribes. Some are actually entertaining but mostly batshit crazy.

February 20th, 2015, 11:34 PM	#2
csmith12 The Corner Whisperer Name: Chris (aka Reactor) Location: Northern KY Join Date: May 2011 Motorcycle(s): 2010 250 (track), 1992 250, 2006 R6 (street/track), 2008 R6 (track) Posts: Too much. MOTY 2015, MOTM - Nov '12, Nov '13	__________________________________________________ Goal: Shake A Million Hands \| Look through the corners \| Track Day Prep \| Closest track? \| The Mid-Ohio School
	1 out of 1 members found this post helpful.

February 21st, 2015, 01:48 AM	#5
cuong-nutz RIP Alex Name: Cuong Location: Houston, TX Join Date: Apr 2011 Motorcycle(s): '10 250r, '09 265r Posts: A lot. Blog Entries: 2	Keep it covered or eat it all. __________________________________________________ HalfFast Racing Team Serving Greater Houston Area Riders:WFO Riders MotoHouston HPC CMRA Ride Smart Fastline Lone Star Track Days
	1 out of 1 members found this post helpful.

February 21st, 2015, 06:47 AM	#6
FreelancerMG ninjette.org member Name: Chris Location: Cypress, CA Join Date: Jan 2015 Motorcycle(s): 2013 Ninja 300, 2001 V-Star 1100 Classic Posts: 55	It's an oxidization reaction. As the cooked meat is exposed to air, it loses moisture and will cook a little more. Your body naturally goes through this reaction but because you have a steady supply of nutrients and aren't dead, you don't dessicate. Cooking, or being burned, accelerates the process due to breaking down the flesh.
	3 out of 3 members found this post helpful.

February 21st, 2015, 06:53 AM	#7
Snake ninjette.org certified postwhore Name: Rick Location: Alexandria, Louisiana Join Date: Jan 2009 Motorcycle(s): 05 Blue Ninja 250 Posts: Too much. MOTY - 2017, MOTM - Jan '19, Oct '16, May '14	Buy a vacuum sealer.
	1 out of 1 members found this post helpful.

February 21st, 2015, 07:58 AM	#8
CC Cowboy ninjette.org certified postwhore Name: Whodat Location: Ware Is.,MA Join Date: Jan 2009 Motorcycle(s): I pass the wind! Posts: A lot. MOTM - Mar '13, Jun '14	Cook only what you are going to eat. Leftovers are for the dog (not my dog though, he only eats quality dog food). __________________________________________________ If everything seems under control; you're just not going fast enough!
	1 out of 1 members found this post helpful.

February 21st, 2015, 08:02 AM	#9
csmith12 The Corner Whisperer Name: Chris (aka Reactor) Location: Northern KY Join Date: May 2011 Motorcycle(s): 2010 250 (track), 1992 250, 2006 R6 (street/track), 2008 R6 (track) Posts: Too much. MOTY 2015, MOTM - Nov '12, Nov '13	Is the fridge even plugged in or in the front yard? (Hey now... it's a legit question in KY) __________________________________________________ Goal: Shake A Million Hands \| Look through the corners \| Track Day Prep \| Closest track? \| The Mid-Ohio School
	1 out of 1 members found this post helpful.

February 21st, 2015, 08:04 AM	#10
subxero dirty boy Name: Joe Location: Johnstown, PA Join Date: Sep 2012 Motorcycle(s): I don't even know anymore?? Posts: A lot. MOTM - Apr '14	put the freshly cooked steaks you are not going to eat into an air tight container while they are still hot. This way you won't lose as much of the moisture it will condensate in the container and help the meat from drying out. But it will still be a day old steak, you can't compare to fresh off the grill __________________________________________________ I love the smell of burning pre-mix in the morning I don't think I'm a lot dumber than you thought that I think that I thought I was once.
	1 out of 1 members found this post helpful.

February 21st, 2015, 10:49 AM	#12
Ninjinsky ninjette.org certified postwhore Name: Paul Location: UK Join Date: Apr 2014 Motorcycle(s): Ninja 250, Yamaha RS200 (classic) Posts: A lot.	The moisture that evaporates off partly freezes, on the freezing element. and the rest condenses on the back and trickles out that moldy little drain hole at the back. Basically fridges dry out the air in them which encourages your steak to dry out. Just cling film the plate and the moisture stays in the steak's little bubble which saturates quite quick. Though having steak left is hypothetical in our house, a bit like putting a quarter bottle of wine away for tomorrow. Has anybody ever actually done that? as if
	1 out of 1 members found this post helpful.

February 21st, 2015, 12:41 PM	#14
Brother Michigan ninjette.org sage Name: Aaron Location: Winder, GA Join Date: Jun 2012 Motorcycle(s): 2013 Ninja 300 Posts: 718	Refrigerators are basically giant dehumidifiers; put things in air-tight containers (as mentioned above) and it will help things tremendously. __________________________________________________ DISCLAIMER: I generally have no idea what I'm talking about.
	1 out of 1 members found this post helpful.

February 21st, 2015, 07:41 PM	#15
dcj13 Participant Name: Dave Location: South of Seattle Join Date: Oct 2012 Motorcycle(s): '94 K75 std Posts: Too much. MOTM - Aug '15	Red win is usually OK after being opened the previous day. 2+ days is another story... Grill what you're going to eat for that meal. Then grill more the next day. Rinse and repeat...
	1 out of 1 members found this post helpful.

February 21st, 2015, 10:23 PM	#16
corksil ninjette.org certified postwhore Name: TC Location: Hawaii Join Date: Sep 2013 Motorcycle(s): A lot. Posts: A lot.	There is a lot of knowledge in this thread -- thanks guys. I think I missed this lesson in life along the way. Will try my luck w/air-tight containers. And yes the fridge is plugged in, and not on the porch but I plan on relocating it there as it seems to make a lot of noise, even for a new fridge. Much appreciated. __________________________________________________ Just batshit crazy. All his posts are endless diatribes. Some are actually entertaining but mostly batshit crazy.

February 21st, 2015, 11:03 PM	#17
alex.s wat Name: wat Location: tustin/long beach Join Date: Sep 2009 Motorcycle(s): wat Posts: Too much. Blog Entries: 5 MOTM - Oct '12, Feb '14	cook less, eat more. life lessons right there. __________________________________________________
	1 out of 1 members found this post helpful.

February 21st, 2015, 11:18 PM	#18
liberpolly ninjette.org guru Name: Poul Location: Seattle Join Date: Jan 2015 Motorcycle(s): 1999 Triumph Legend "Arwen", 2006 Ninja 650 "Matsuo Hotaru". 2010 Ninja 250 "Firefly" - sold. Posts: 338	Steak, if cooked rare, is surprisingly good the next day. Slice it thinly against the grain, put on rye bread with mayo, a little horseradish on top, and thinly sliced half-sour kosher pickles. __________________________________________________ Screw the inscrutable, eff the ineffable.
	1 out of 1 members found this post helpful.

February 22nd, 2015, 10:29 PM	#19
alex.s wat Name: wat Location: tustin/long beach Join Date: Sep 2009 Motorcycle(s): wat Posts: Too much. Blog Entries: 5 MOTM - Oct '12, Feb '14	an old girlfriend of mine used to always love to eat cold steak sliced with mustard. pretty good. __________________________________________________

February 22nd, 2015, 10:50 PM	#20
Flying ninjette.org sage Name: - Location: somewhere cold Join Date: Jun 2013 Motorcycle(s): 2010 Ninja 250 Posts: 596 Blog Entries: 1	How warm is the meat when it is being put into the fridge?

February 22nd, 2015, 10:51 PM	#21
corksil ninjette.org certified postwhore Name: TC Location: Hawaii Join Date: Sep 2013 Motorcycle(s): A lot. Posts: A lot.	Just about to embark on round 2 of the 'grilling steak and having it not taste like cardboard in the morning' saga. I'm going to tuck these tasty grilled mofoufckers into ziploc bags w/a marinade before they go into the fridge and I will report back in the morning with my findings. Conducting research... it is endless and neverending. That is life, it seems. Thanks guys. __________________________________________________ Just batshit crazy. All his posts are endless diatribes. Some are actually entertaining but mostly batshit crazy.

February 22nd, 2015, 10:54 PM	#22
corksil ninjette.org certified postwhore Name: TC Location: Hawaii Join Date: Sep 2013 Motorcycle(s): A lot. Posts: A lot.	The technical part seems to be putting a room-temp steak into a ziploc bag with no air, fridging it overnight, and then microwaving it in the morning. The bag turns into a balloon. Methinks that the moisture in the meat freezes, and once the microwave heats the tasty snack, the moisture thaws and turns to steam -- which increases in volume and causes the bag to swell. Who would've thought that the science of eating was so complex and relentlessly obtuse. __________________________________________________ Just batshit crazy. All his posts are endless diatribes. Some are actually entertaining but mostly batshit crazy.

February 22nd, 2015, 11:03 PM	#23
Flying ninjette.org sage Name: - Location: somewhere cold Join Date: Jun 2013 Motorcycle(s): 2010 Ninja 250 Posts: 596 Blog Entries: 1	Microwaving already cooked meat = nono You're forcing more water out of meat that already has had most of the water already cooked out by heating all of the water at once with microwave radiation! Gotta manage the temperature without forcing too much out mechanically: Slow/Moderate heat from outside. Your choices for reheating are: oven, medium heat on stovetop after letting it get to room temperature, or sealing steak in a BPA free plastic bag (Ziploc brand) and boiling it. Even try warming steak by wrapping it in foil and throwing it in a rice cooker if you have one. Heating the meat any other way will need you to compromise the moisture in the meat.

February 22nd, 2015, 11:16 PM	#24
csmith12 The Corner Whisperer Name: Chris (aka Reactor) Location: Northern KY Join Date: May 2011 Motorcycle(s): 2010 250 (track), 1992 250, 2006 R6 (street/track), 2008 R6 (track) Posts: Too much. MOTY 2015, MOTM - Nov '12, Nov '13	wtf, the only thing that a microwave is good for is making a clean spot on the counter when you move it. __________________________________________________ Goal: Shake A Million Hands \| Look through the corners \| Track Day Prep \| Closest track? \| The Mid-Ohio School

February 22nd, 2015, 11:58 PM	#25
JohnnyBravo Certifiable nontundrum Name: Harper Location: NC Milkshake stand Join Date: Mar 2013 Motorcycle(s): 2013 SE NINJA 300 Posts: Too much. MOTM - Sep '13, Sep '16	I despise microwave "ovens" __________________________________________________

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