Rule for tasty Meat.

 During a hike, I was told by a hiker that her husband is operating a chicken/pig roasted shop somewhere in Cheras. Ok friend2 must support mah. so I paid him a visit. His roasted pork is nice. Thus, we have a chat. "How do you compare big restaurant chicken/pork/duck compared to coffee shop stall?"

Well, the first rule is the meat cannot be frozen, once slaughter it must cook within 24-48 hours depending on availability of cold storage (2-4 degree celcius Lowest temperature before frozen). Cook once, finish selling it within 1 day and tomorrow start over again. Once frozen, it will be less tasty. Thus, big restaurant (other than specialized chicken/pig/duck rice shop) cannot beat coffee-shop chicken rice stall if the stall operator operated professionally. So, the chicken rice stall operator will have to go to the market every morning 4am to get their chicken. On top of that, they are not greedy, roughly they have an idea how many chicken will sell and have a near zero-waste policy. He then told me about the process used by big restaurant to deliver chicken for their customer. After I heard it, I think it is best to eat from nice/reputable chicken/pig/duck rice from coffee shop or specialized chicken rice shop.

The conversation roughly ended here. Below is my own writing!

What a self-cooked househusband and wife can do? If you want fresh tasty food, go to market every day! Some markets sell live chicken and slaughter on the spot. If you can get that, once slaughter, go and cook your soup, chicken whatsoever. Your taste is one grade above. There used to be a chicken stall selling buy to slaughter chicken and duck in Dengkil  town (behind the mosque). However, the land owner has taken back the land. The seller ended up selling frozen chicken instead.

What regulator and market maker can do? Announce publicly or inform suppliers the slaughter time-table for your chicken, pig and duck. Those house husband/wife, coffee shop stall operator may be very keen to know it so that they can time their action to get a constant fresh supply of meat.

2^nd: Argument, method of slaughter. IKEJIME.

The Japanese has a method to slaughter a fish to maintain it freshness and taste. I was surprised that it is rarely practise in Malaysia despite many of the fishes are quite expensive.  

You can view the video from here.

https://www.youtube.com/watch?v=NqVxjjxQkoE

Generally, the process is to kill the fish quickly by damaging the brain. If the fish dying slowly, it will release some chemical that may spoilt the fish tasty. Then, it is followed by draining most of the blood from the fish. The less blood in the fish, the better the fish will taste and it can be stored longer in frezzer. Can we have the process for pig, chicken, duck etc.

 

3^rd: Poultry operator.

Well, we have many poultry operators in Malaysia. They have the first hand control over the production of chicken and eggs. How come, I never heard of any high end restaurant that is linked to any poultry owner. As a large poultry owner, you have end to end control over what breed to breed, what food to give to your chickens, ducks, pigs. What you miss out the last part “high end restaurant” which give you the best profit margin.

Generally, it is like this

a)      Select a chicken/duck/pig breed based on high end market demand

b)     Select special food for the chicken/duck/pig

c)      Optimize your slaughter process.

d)     Deliver it to customer.

OKlah! Let end here! I talk enuf! Don’t know whether got any reader! If got also dunno got action or not.

Food Reasoning. How Nice is Self-Barbeque meat?

     Most of you might have tasted Roasted Pig or Roasted Duck. This is a popular dish for Chinese. I wonder how long it takes for someone to learn how to roast a duck, chicken or pig professionally. This come to my mind after a barbeque meal at local barbeque restaurant.  I am not a professional chef or a good food reviewer but I have something to say for you to make your own conclusion. Prior to the roasting process, the meat has to be marinated evenly with special sauce for a prolong period of time. Most of the time, the sauce may be a trade secret. The roasting process has to be precise, not too early (uncooked meat), not too long (meat get dried and harden). At the same time, the burning process has to be evenly distributed. Thus, it is a long learning process.

Now let do a 180 degree turn, you go to a barbeque shop and barbeque your own marinated meat. How do you know it is fully cooked or over cooked or evenly cooked or evenly marinated. How tasty can it be? Can U beat those professional. The only advantage you have is your meat is hot and freshly cooked or perhaps nice friends + leng lui around. If there is a special sauce in the barbeque why don't the restaurant make their own roasted meat, fish, seafood etc. Thus my conclusion, 99% of time self-barbeque cannot beat those professional. I will go for self-barbeque mainly for fun and tasty food maybe secondary. If I want to eat nice barbeque I will go for those professional who will marinate, barbeque for me. E.g. “Ikan Bakar restaurant”, “Roasted Duck restaurant”, “roasted pig restaurant” etc. I will not go for self-barbeque restaurant.