The gass is to stop the meat from riping further. Giving it air will start that process again.
It’s like wine, letting it air will make the meat taste better. Apparently it is advised for better baking results as well.
Ever smelled the air trapped inside some of these things? I’ve had some that immediately took away the desire to eat it. But, if that air is gone, there is no problem.
I can only imagine that’s why.
The smell and taste improve when allowed to breath
Ok, let’s do an experiment.
Go and buy a package of “kippenwit met kruiden” in a store.
Open the package and smell it immediately.
What do you smell?
Who doesn’t… ? For starters buying industrial charcuterie is not something une very often. When we have tis in house i will get it out of that package to push it in the charcuterie box in the fridge.
Supermarkets store their meats longer than butchers do. Problem is that meat that is not frozen, starts spoiling within a day or two.
SO they add chemical gasses to the package that preserves the natural color of the meat, so that it does not turn brown and end up on a discount rack at half price, and foolish unsuspecting shoppers still buy it at full price and eat it.
They add gasses, as opposed to liquids or powders, so that they don’t have to list it on the package and violate any meat purity laws. It’s a very sneaky loophole. This is the same as markets in china injecting chicken and fish with saline “to reduce bacteria” aka to increase weight. At the end of the day, this is purely a profit increasing move that aims to fool the consumer by claiming this is “fresh” meat.
Opening the package and letting it sit allows the gasses to dissipate in the air.
Do yourself and EVERYONE else a favor. Buy from a local butcher. Fresh Unpackaged meat.
Isn’t this something like parmaham? Its for better tasting I think… so the meat taste better and not cold not sure how to explain lol… but it is for better taste I thought
Edit: I do see now it’s no parmaham lol. So I don’t know why hahahaha
The charcuterie is a bit shy
It will stick less.
They fart in the packages and don’t want you to know.
Same goes for cheese, let it cool down a bit after opening so the flavour comes out better. Did you not notice a bad smell as soon as you opened that Kipfilet? I just let it air out for a couple of seconds and then dig in.
Because it smells like farts
Worth doing with expensive bellota/Parma not with that shite you just purchased in Colruyt
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Even better, who reads that? The only thing i read is the expiration-date to judge if it’s a biohazard to eat or not
There are gasses in a package to keep it fresh longer, by opening you let it escape.
While I don’t know if the gasses are harmful, it’s probably good to let it air out.
Anyone working at Colruyt willing to explain?
Air out dat stank tho
Ask Jeff
When I open these, chamces are great it’s finished before 20 minutes have gone by.
https://radio2.be/lees/voorverpakt-vlees-openen-voor-gebruik?view=web
The gass is to stop the meat from riping further. Giving it air will start that process again.
It’s like wine, letting it air will make the meat taste better. Apparently it is advised for better baking results as well.
Ever smelled the air trapped inside some of these things? I’ve had some that immediately took away the desire to eat it. But, if that air is gone, there is no problem.
I can only imagine that’s why.
The smell and taste improve when allowed to breath
Ok, let’s do an experiment.
Go and buy a package of “kippenwit met kruiden” in a store.
Open the package and smell it immediately.
What do you smell?
Who doesn’t… ? For starters buying industrial charcuterie is not something une very often. When we have tis in house i will get it out of that package to push it in the charcuterie box in the fridge.
Supermarkets store their meats longer than butchers do. Problem is that meat that is not frozen, starts spoiling within a day or two.
SO they add chemical gasses to the package that preserves the natural color of the meat, so that it does not turn brown and end up on a discount rack at half price, and foolish unsuspecting shoppers still buy it at full price and eat it.
They add gasses, as opposed to liquids or powders, so that they don’t have to list it on the package and violate any meat purity laws. It’s a very sneaky loophole. This is the same as markets in china injecting chicken and fish with saline “to reduce bacteria” aka to increase weight. At the end of the day, this is purely a profit increasing move that aims to fool the consumer by claiming this is “fresh” meat.
Opening the package and letting it sit allows the gasses to dissipate in the air.
Do yourself and EVERYONE else a favor. Buy from a local butcher. Fresh Unpackaged meat.
Isn’t this something like parmaham? Its for better tasting I think… so the meat taste better and not cold not sure how to explain lol… but it is for better taste I thought
Edit: I do see now it’s no parmaham lol. So I don’t know why hahahaha
The charcuterie is a bit shy
It will stick less.
They fart in the packages and don’t want you to know.
Same goes for cheese, let it cool down a bit after opening so the flavour comes out better. Did you not notice a bad smell as soon as you opened that Kipfilet? I just let it air out for a couple of seconds and then dig in.
Because it smells like farts
Worth doing with expensive bellota/Parma not with that shite you just purchased in Colruyt
Its called foreplay
Otherwise you summon Cthulhu