4 ms·

I'm pretty sure that this is to reduce the chance of bacterial growth on the warm raw meat (http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp http://www.fs

I'm pretty sure that this is to reduce the chance of bacterial growth on the warm raw meat (http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp http://www.fsis.usda.gov/FactSheets/Big_Thaw/index.asp)

jurjenh 17y ago
And pre-cooking the meat. Using water that is too hot can tend to start cooking the meat, leading to a tougher, drier end product.