I posted this on the Iron Chef site but thought it op****tune to address it
to all chefs and cooks alike.
Love the Iron Chef, great show, but as professiohal chefs it's time we got
things right when it comes to the treatment of animals, general. But in
this
case seafood, particularly crustaceans of any species. The cruelty
exhibited
on the Iron Chef and kitchens world-wide, must stop now.
It beggars belief that the so called food critics on the show, both
American
and Japanese show scant regard for some of the kitchen practices, e.g
ripping the claws from live fish, deep frying live crab, tearing the tails
off live lobster/crayfish
As a chef of some 30 years experinece, I've heard the crayfish SCREAM when
put live into boiling water.
Apart from the obvious cruelty its what actually happens to the meat
incorrectly dealt with in this way. And I encourage all chefs to carry out
the following experiment for themselves.
Ingredients: 2 fresh live lobsters/crayfish.
Boiling water.
1. Take live lobster and put into boiling waterway till bright red. Remove
and cool.
2. Take live lobster, put into freezer or cold fresh water, for 15
minutes,
put into boiling water. This puts the animal to sleep. Notice how it
doesn't
scream or splash when put into the boiling water..
3. Take first lobster and slice in half. Notice how the muscle has balled
up
and shrunk from the edge of the shell.
4. Take second lobster (anaethetised before boiling) cut in half and
notice
the differnce, the meat is soft and relaxed and has not gone hard.
This excercise demonstates just how dangerous and incideous these food
myths
are, it's unprofessional, particularly to propogate these myths about
animals not feeling pain on an international television show.
Get it right Iron Chefs.
--
Regards,
Tim
--
Regards,
Tim
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