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Anonymous Modernist 16032

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Everything posted by Anonymous Modernist 16032

  1. can some ultrasonic device be used to better and faster infuse added flavoiurs on a meat? I think of equipment similar that is used in cosmetics so that skin absorbs creams deaper...
  2. Thanks, LFM, all temperature techniques will work of course, but I was thinking of using UV light BEFORE tenderizing, so that the bacteria would be dead BEFORE I puncture a meat...
  3. Since puncturing meat by tenderizer can contaminate it with bacteria, wouldn't be better to expose the meat to ultraviolet light to kill all the bacteria before tenderizing? Than we could safely season it, pncture and leave to absorb marinade?
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