Getting blood out of meat before cooking can be achieved through a process called "purging." Purging involves removing excess blood from the meat to prevent any undesirable flavors or textures during cooking. Here are some steps you can follow to purge meat:
Rinse the Meat: Before anything else, give the meat a gentle rinse under cold running water. This helps to remove any surface blood and debris. Pat the meat dry with paper towels afterward.
Salt Soak: Sprinkle some salt over the meat and allow it to sit for a short period, usually around 15 to 30 minutes. The salt helps draw out moisture, including blood, from the meat. Rinse the meat again under cold running water after the salt soak and pat it dry.
Marinating: Another method to help remove blood and improve the meat's flavor is to marinate it. Acidic marinades with ingredients like vinegar, lemon juice, or wine can be effective in breaking down proteins and drawing out blood. Marinate the meat for a few hours or overnight in the refrigerator.
Blanching (for poultry): If you're dealing with poultry, you can blanch it briefly in boiling water before cooking. Submerge the meat in boiling water for about 1-2 minutes, then remove it and rinse under cold water. This process can help remove some blood and also eliminate any surface bacteria.
Pre-cooking Parboiling (for certain cuts): For specific meat cuts, especially organ meats like liver or kidney, parboiling before final cooking can help remove excess blood and impurities. Boil the meat for a few minutes, then discard the water.
Remember that excessive purging or rinsing can lead to loss of flavor and nutrients, so it's essential to find the right balance. Additionally, certain meats, such as beef, may appear slightly pink even when fully cooked, and that is not necessarily an indication of blood presence. To ensure meat is cooked safely, use a meat thermometer to check that it reaches the appropriate internal temperature for the specific type of meat being cooked.