This is one of our easy-way-out lunches, comprising of fried eggs, chicken ham and turkey ham. Deli meat, as with canned meat and fast food are an occasional food for us. We eat them like several times in a year only. As I was blanching the slices of ham, I was wondering if anyone else re-cooks cold cut meat like I do. I know many people do not. They eat right from the fridge. Hotels and restaurants won’t even bother to re-cook the cold cut deli meat for their patrons. After all, they are called cold cut meat, so why bother to warm it up, right? But I feel safer blanching the cold cut deli meat in boiling water for a few minutes since I am feeding high-risk contamination food to my kids.
Do you cook cold cut deli meat by way of submerging them in hot water, blanching in hot water or pan frying before eating them?
Generally not but sometimes I cut up the ham for an omelet or to make fried rice. If I wanted a hot pastrami/ smoked meat/ roast beef sandwich, then yes. But there are several types of deli meats with a gelatin base that will be very disgusting warmed!