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- Joined Feb 13, 2013
Hate to sound stupid but what exactly happens when a meat becomes oxidized and how can it be prevented? Stainless steel causes this and some marinades in my experience, but what are some others things that cause this? Is it just old meat that oxidizes?
I've worked in a place where steaks (and meats in general) were very expensive and we never wrapped or covered meats nor stored them in stainless steel pans. We left them out completely (poultry too) unwrapped on parchment lined sheet pans on a speed rack and they never oxidized, is it the free flowing air keeping these from oxidizing? Is this the preferred method for storing meats?
Someone please give me the 101 on the subject, I'm dieing to know. Thanks in advance!
I've worked in a place where steaks (and meats in general) were very expensive and we never wrapped or covered meats nor stored them in stainless steel pans. We left them out completely (poultry too) unwrapped on parchment lined sheet pans on a speed rack and they never oxidized, is it the free flowing air keeping these from oxidizing? Is this the preferred method for storing meats?
Someone please give me the 101 on the subject, I'm dieing to know. Thanks in advance!