Often when i'm working a customer will recoil when I give them their change. At first I figured it was because I look shifty and they thought it was short, but lately they have been more vocal saying things like, 'eee pet ya hands are carld like'.
Butchery is indeed a cold profession. Very cold. Less than 5°C if you're a fridge and below -18°C if you're a freezer. When holding the meat for us butchers you must be careful and it can be pretty painful since the beef, chicken, lamb or pork (and often ourselves) is chilled to the very core. Meat must be cold. It affects everything. Including the taste. You should always endeavour to keep your meat cold. Now I'm not going to get ranty (which usually means I am) but you must always defrost meat in a fridge, it is far safer and less likely to seep blood, which is rank to deal with in your lovely kitchen. Happy meat is freezing meat. The colder you keep it the better it will taste. Or else it will start to part-cook and no one wants that now!
However as far as we butchers go, it's all about the thermals and thoughts of warm sunshine...
gb
gb
No comments:
Post a Comment