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Yeah that in addition to ruining some really beautiful cuts of meat.
By the way op, plastics have additives most of the times, heating a plastic may release them more easily and you may be poisoning yourself in the effort of not poisoning yourself with a bacteria
No need for those if you use this process. Besides, who wants lysol or antibacterial soaps around their food? I don't. This really is an ingenious way of cooking and worth the effort.
Obviously they need to do different things in their processes, but if I did have a restaurant I would use this process.
Boiled grey meat cannot be tastier IMO. This method you suggest sounds like something they do in a prison commissary or school cafeteria. No thank you. I like my steaks to still be mooing with nice grill marks. I like my pork chops to be juicy and pink inside instead of being dry and grey all the way through. Bon appétit!
reply to post by Bilk22
There is no reason to do this all the time, but none of the meat I have done this with has turned out to be any less satisfying. If anything the meat is healthier by eliminating the high fat content without eliminating the taste.