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The notable differences between the two lamb shanks were:
i) smell (one good, one "bad")
ii) gelatinous pale red stuff all over the "off" one. The congealed stuff was the colour of a good dark vin gris. That's what made me think of blood.
How long does one dip the vacuum sealed packet into boiling water (in order to kill off bacteria)??
Thanks.
As for consequences, we don't know yet.
The notable differences between the two lamb shanks were:
i) smell (one good, one "bad")
ii) gelatinous pale red stuff all over the "off" one. The congealed stuff was the colour of a good dark vin gris. That's what made me think of blood.
How long does one dip the vacuum sealed packet into boiling water (in order to kill off bacteria)??
Thanks.
