Text 4698, 89 rader
Skriven 2010-12-07 23:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: unpleasant facts 850
============================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> As far as more red goes, why not pipe auto exhaust in?

Maybe in the US, but it's illegal in Canada and the EU.

It has its pros and cons...

From: Carbon monoxide use in meat by Lorraine Heller at
www.foodnavigator-usa.com...

Carbon monoxide is used in modified atmosphere packaging (MAP) as a
technique for maintaining food quality. By altering the atmospheric
conditions within the package, products can have a longer shelf
life. The MAP method works by replacing the air with a mixture of inert
gases such as carbon monoxide, carbon dioxide and nitrogen. The
package is then heat sealed. The low-oxygen mix extends the
shelf-life of the meat, vegetables and other perishable foods by up
to 15 days from the normal five days, a big plus at a time when the
market is working to ensure food safety and extend their markets.

But it also disguises the spoilage of meat. Carbon monoxide also
makes meat appear fresher than it actually is by reacting with the
meat pigment myoglobin to create carboxymyoglobin, a bright red
pigment that masks any of the natural aging and spoilage of meats.

OTOH scientists at the University of Georgia contaminated meat
samples with E coli and packed them in a packaging that contained
small amounts of carbon monoxide. A control sample was packed in
traditional packaging without using MAP. When left in an environment
of 50 degrees F (10 degrees C), meat packaged without MAP technology
had almost 12 times as many E. coli cells. "I don't think that
carbon monoxide packaging is a deceptive process at all, certainly
not from a safety standpoint." said Mike Doyle, Director of the
Center for Food Safety at the University of Georgia.

Although the US Food and Drug Administration (FDA) approved the
practice as safe for use in 2004 in response to requests from two
food companies, the EU prohibits food companies from using carbon
monoxide. Several other countries including Japan, Canada and
Singapore also ban the use.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauna Fish Stew
 Categories: Scandinavia, Fish, Crab, Shrimp, Stews
      Yield: 1 Servings
 
      5    Spring onions
      2 tb Butter
     90 g  Diced catfish fillet
     90 g  Pacific prawns; shelled and
           -left whole
      3 lg Mussels; cleaned
      1 lg King crab cooked
      2    Cloves garlic
    190 ml Single cream
      1 tb Fresh dill
           Sea salt
           Fresh ground black pepper
 
  This was a fun dish to make. Using only the best variety of fish and
  shellfish from the local marketplace we created a creamy rich stew
  that cooked slowly over the hot rocks on the sauna stove.
  
  If trying to recreate the dish in the UK you can use good quality
  whitefish, like halibut, to replace the catfish and a crab claw
  (white meat) to replace the King crab legmeat.
  
  Method: Saute the spring onions along with the mussels. When the
  mussels have released their juice, discard the shells and add the
  remainder of the fish and shellfish. After a brief saute and
  seasoning, add the cream and after a few minutes simmering add the
  dill to finish. Ensure you do not overcook the stew as the
  shellfish flesh will harden and become chewy.
  
MMMMM

Cheers

YK Jim


... Engineers like problems. If there are none, they will make one.

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