Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 alpha 4/15/85; site weitek.UUCP
Path: utzoo!linus!decvax!decwrl!spar!turtlevax!weitek!mmm
From: mmm@weitek.UUCP (Mark Thorson)
Newsgroups: net.cooks
Subject: Rapid Aging of Meat
Message-ID: <293@weitek.UUCP>
Date: Wed, 16-Oct-85 00:11:40 EDT
Article-I.D.: weitek.293
Posted: Wed Oct 16 00:11:40 1985
Date-Received: Fri, 18-Oct-85 20:19:26 EDT
Organization: Weitek Corp. Sunnyvale Ca.
Lines: 22
Keywords: poisonous experiment

In one of my many experiments in cooking I discovered an unusual new way to
marinate beef.  I didn't try it again because a friend of mine (who has been
both a restaurant and industrial food service manager) said it was dangerous
and that I was lucky I didn't get sick.

What I tried was coating a steak with a thick layer of baking soda and leaving
it overnight in the refrigerator.  The next day the meat had lost much of its
opacity, much like a piece of aged meat.  When I cooked it, it was extremely
tender and it tasted a little odd.

What I would like to know is whether she was right.  Is there any conceivable
reason why this process could be poisonous?  I do remember what seemed like the
faint smell of ammonia in the finished product, which is consistent with the
fact that ammonia is a breakdown product of proteins.  Could a very small
amount of ammonia be dangerous?

I'd like to know if my friend is wrong, because I think there is potential
for a great new recipe in this.

Mark Thorson  (...!cae780!weitek!mmm)

PS I did it twice with absolutely no ill effects.