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Discussion in 'Food & Cooking' started by joyce5280, Jan 17, 2011.
Does anyone know how to cook and hold fajita beef that has 10% papain?
Be very careful as sitting in a steam table ,it goes threw some nasty changes.Papain becomes more potent when subject to heat. I would grill off 3 or 4 orders ahead only. as you use add more and rotate.
There is a company named John Stoule or Soule I forget, that makes an excellent well seasoned cooked one.