Re: Cuisine INVERSION (Re: Truffles???)

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Article #741

#741

From: Jeremy
Date: Mon, 19 Dec 2005 17:02

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"D. Gerasimatos" wrote:
> 
nd the
> >meat is normally water expanded, tasteless and overly fatty.
> 
> I am curious where you think it is easy to find good beef. Overall, I
> find it incredibly easy to find good beef in the USA, so I wonder where
> you are comparing to.
> 
> Dimitri

Most of the rest of the world where feed lots, hormones and carcass
brine injection are not standard. You should go to a feed lot and watch
them cows drink almost the same weight as they eat, then the whole
carcass is water injected before deboning. The same with chickens, most
of which are 10 weeks old when harvested and in one case a capon got to
14 lb. in 14 weeks, mostly water. Most of Central and South America,
most of Western Europe and all of Australasia are the places for good
beef. The majority of the meat here has so much water in it that it
steams no matter how you cook it.

JJ

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Subject: Re: Cuisine INVERSION (Re: Truffles???)
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