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Apr 30, 2010
123 Replies
Larry Jaques:
Interesting article.
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allow anything that will be cooked in a short time (steaks, fish, chicken breasts) to come to room temperature before cooking otherwise you can end up with a center that is cooked less than you intended.
On 13 May 2010 21:23:37 GMT, Mac Cool wrote the following:
Very interesting. I'll still thaw underwater, though. It's the quickest and easiest, and it still feels like the safest.
-- Work and struggle and never accept an evil that you can change. -- Andre Gide
It might be a safer bet to go with meat from one of the big slaughter houses. In a documentary on PBS a while back it showed their products being sanitized by running them through a amonia bath following with a chlorine based rinse. Very few humans needed to run the slaughter house, those that were there looked to be only monitoring and were dressed in protective gear that looked a lot like biohazzard garb, complete with breatheable air supply and eye protection. Yeah! snipped-for-privacy@upwardaccess.com
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