Jumat, 30 Oktober 2009
at
01.24
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--Dinner with a bang
Soon you may be able to judge the quality of a restairant by the size of the explosions coming from its kitchen. Agricultural researchers in the U.s. have discovered that if you want to make meat tender, the best way is to blow it up.
Until now, if a cook wanted to soften steak, his only choice was to hit it with a special hammer. Hit it long and hard. This works fine with small pieces, but if there is a lot of meat to soften, it can be very time-consuming, not to mention tiring.
A new method involves putting meat on a steel plate at the bottom of a water-filled barrel. A bit of dynamite is then put inside the barrel and exploded. The water transmits the explosive shoock wave through the meat breaking down the muscle and connective tissue that make meat tough.
Amazingly, the explosion not only softens the meat but also makes it cleaner--by killing off bacteria. Tests show that bacteria levels are reduced by the explosion to only one-thousandth of their original level.
The only problem left for restaurants is how to keep the loud explosions from scaring away their customers.
Soon you may be able to judge the quality of a restairant by the size of the explosions coming from its kitchen. Agricultural researchers in the U.s. have discovered that if you want to make meat tender, the best way is to blow it up.
Until now, if a cook wanted to soften steak, his only choice was to hit it with a special hammer. Hit it long and hard. This works fine with small pieces, but if there is a lot of meat to soften, it can be very time-consuming, not to mention tiring.
A new method involves putting meat on a steel plate at the bottom of a water-filled barrel. A bit of dynamite is then put inside the barrel and exploded. The water transmits the explosive shoock wave through the meat breaking down the muscle and connective tissue that make meat tough.
Amazingly, the explosion not only softens the meat but also makes it cleaner--by killing off bacteria. Tests show that bacteria levels are reduced by the explosion to only one-thousandth of their original level.
The only problem left for restaurants is how to keep the loud explosions from scaring away their customers.
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the stranger
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