Unfortunately, it also imparts the toxins from the ink and glue on the bag into the meat. As a trained chef I'd rather spend the extra time to do the job right without risking the health and possible lives of my clientèle. Thanks but no thanks.
THis method was given to us by a chef of 50 years, former chef to an NFL football team, former chef to San Diego County Teachers Association, has owned and operated more restaurants than I have probably visited in my lifetime and it is tried and true and safe. I guess it's a personal preference. I have had noting but great experiences with this method. To each his/her own. Thanks for watching and thanks for your comments.
Unfortunately, it also imparts the toxins from the ink and glue on the bag into the meat. As a trained chef I'd rather spend the extra time to do the job right without risking the health and possible lives of my clientèle. Thanks but no thanks.
0takop 3 years ago
THis method was given to us by a chef of 50 years, former chef to an NFL football team, former chef to San Diego County Teachers Association, has owned and operated more restaurants than I have probably visited in my lifetime and it is tried and true and safe. I guess it's a personal preference. I have had noting but great experiences with this method. To each his/her own. Thanks for watching and thanks for your comments.
SonnyWest 3 years ago