At the beginning of the day, I woke up and met my person, Li Xingchu, who works as a meat scientist and innovator of new recipes and ways to use chemicals, at around 8:00. He is a home worker, so there was no tour of a "building" and such.
During the first few hours until around 8:00-11:00 he took care of some business while I read a large book containing the basics of the chemical properties of meat and how to operate the different machines needed to work with meat. There was interesting stuff, such as how pH affects water binding and cooking, and that meat can only be processed after a "rigor mortis" period has taken place after an animal is killed.
At around 11:20 or so, he went to Food Lion and came back with some raw pork shoulder. He showed me how to properly cut the meat, by placing the knife over the top fully and pulling it back instead of pushing down for clean cutting. I cut half of it into little strips and we put it into a grinder, and he showed me how to assemble, operate, and clean a grinder. After that, he showed me how to package the meat and freeze it. We used the other half, which contained a bone, to make a meal. We cut the bone out, and tossed it into a pot with sauerkraut and cooked it. It was pretty good.
That is pretty much all I did, not going to lie. All his coworkers work at home as well, so he only can talk over phone or by email, and he travels a lot when he goes to work on large projects. (It's a Chinese company.)
No comments:
Post a Comment