He put one oil soaked sheet on the bottom of the strip loin.. so when I went to portion, the oilThe olive oil will turn rancid after a few days and make the steak taste terrible. Setting aside the propensity of olive oil to turn rancid, there are some studies that have been done that conclude Omega-3 fatty acids, which are found in some foods like olive oil, fish, walnuts etc. can neutralize or prevent the growth of bacteria that cause Listeria. So, to that extent, it is possible that olive oil could act as some sort of preservative.
Because some decomposing bacteria thrive in the presence of oxygen, and a coating of oil could form a thin, air tight barrier, I suppose its theoretically possible that olive oil could act as some sort of preservative. But, like I said, the problem here is with the olive oil turning rancid.
Not to mention that using olive oil as a preservative would be rather expensive.
He put one oil soaked sheet on the bottom of the strip loin.. so when I went to portion, the oilWell, your chef is most likely trying to prevent oxidation on the surface of the meat by using oil to prevent contact with air. The paper is there, I suppose, to get it to stick. You could just bury your steaks in oil, but that is messy...I've only seen one chef who did something like that. I wasn't a fan.
The oil soaked paper is probably wasteful and annoying to have to do, but it is probably at least partially effective at preventing oxidation. His claim isn't without merit, but I would be surprised if it ended up having a large impact on anything long term.
That's not good.He put one oil soaked sheet on the bottom of the strip loin.. so when I went to portion, the oil
congealed and the paper only covered a portion in the center. Wrapped it once with plastic wrap so the fat layer turned grayish and the edges browned. the damage is pretty much done.