Idea came up in conversation over the week end
on how to add flavour juices to certain cuts of meat
In this case chuck steak

So dove into the box of old kitchen bits and pieces
and found the larding needles 2 stainless and one ancient brass
one with bone handle

Long story short a few experiments
using beef fat and blow me down the chuck and blade steak
came out looking like it wanted to be wagyu (as in lots of marbling)

By this time the butcher and I were starting to formulate an idea

So off to the shed where the liquid nitrogen is stored

Ladled the nitrogen onto the steaks and instant freeze (as in like a rock)

Later in the day cooked them up after a semi thaw in the microwave
and into the convection grill

The taste was well damned surprising and juicy

Much celebration and more steaks (it was THAT GOOD) remember this is
chuck steak we are talking about. Came out tender as best kind of fillet

Only to find out that the process has already been patented
Bugger --- for a while we thought we truly had an Eureka moment .

But this method I had never seen before (snap freezing raw meat after
larding)


There is something that may yet prove commercial. However,not yet
finished scoping out this idea fully . But there is something there

Now to the question - any one else here seen this method of preparing
meat ?

"Phil..c" wrote:
>
> So off to the shed where the liquid nitrogen is stored
>
> Ladled the nitrogen onto the steaks and instant freeze (as in like a rock)
>
> Later in the day cooked them up after a semi thaw in the microwave
> and into the convection grill

What? You didn't use the laser? You ruined 'em!

"Phil..c" <invalid@invalid> wrote in message
...
>
> Idea came up in conversation over the week end
> on how to add flavour juices to certain cuts of meat
> In this case chuck steak
>
> So dove into the box of old kitchen bits and pieces
> and found the larding needles 2 stainless and one ancient brass
> one with bone handle
>
> Long story short a few experiments
> using beef fat and blow me down the chuck and blade steak
> came out looking like it wanted to be wagyu (as in lots of marbling)
>
> By this time the butcher and I were starting to formulate an idea
>
> So off to the shed where the liquid nitrogen is stored
>
> Ladled the nitrogen onto the steaks and instant freeze (as in like a
> rock)
>
> Later in the day cooked them up after a semi thaw in the microwave
> and into the convection grill
>
> The taste was well damned surprising and juicy
>
> Much celebration and more steaks (it was THAT GOOD) remember this is
> chuck steak we are talking about. Came out tender as best kind of fillet
>
> Only to find out that the process has already been patented
> Bugger --- for a while we thought we truly had an Eureka moment .
>
> But this method I had never seen before (snap freezing raw meat after
> larding)
>
>
> There is something that may yet prove commercial. However,not yet
> finished scoping out this idea fully . But there is something there
>
> Now to the question - any one else here seen this method of preparing meat
> ?

You have a shed with liquid nitrogen?? That is what I call ready for
anything.

DP
>

Mark Thorson > wrote in :


>
> What? You didn't use the laser? You ruined 'em!
>



Ask for a pic........ betcha don't ever get one.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

PeterL wrote:
> Mark Thorson > wrote in :
>
>
>> What? You didn't use the laser? You ruined 'em!
>>
>
>
>
> Ask for a pic........ betcha don't ever get one.
>
>
>

How much do YOU want to put up ?

Fact is that new toy you have been prattling on about

We have had one for ages well about 9 months actually and paid well
under what you did for it

But agree great bit of kit for all the reasons you espouse