Had a butcher tell me that they freeze their meat to below -40c to break the proteins making it more tender. I bit my tongue and didn't say anything, but would like to hear blonders take on this process.
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Don't see how it could be more tender I'd find it difficult enough to get even a bite out of the meat.
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To my thinking, using deep cold to crush the molecular interstitial displacements in animal muscle wouldn't affect the proteins at all, but might tone things up really well - like a day at the gym.
It better not affect the proteins, because I plan to go into cryo-freeze soon, and be woke up in ~ 300 years.
(that sales guy isn't lying to me, is he? he also asked if I'd take a credit payment from one of his clients and give him the cash, because he doesn't accept credit cards yet.)Comment
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I know when we get that temp up here it really doesn’t make me feel any more tender.Comment
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Where is this shop & remind me not to go there.
I beg your pardon, I repeat myself.Comment
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I bet he lets the meat thaw to room temperature, tooComment
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Ironically Celsius and Fahrenheit agree at -40.Comment
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