I recently started a new job at a pretty awesome chez panisse style restaurant (cali cuisine). As in all other kitchens I have worked in, individually wrapping all proteins' - mainly steaks - is my immediate reaction..............except, not here. They leave all steaks unwrapped on a perf pan with parchment placed on top of the meat semi tight. The reasoning being that when in plastic the meat becomes slimier and smells quicker, which, confuses me because I always believed that oxidation happened much quicker than any foul smell or slime appear. I have also always wrapped my steaks/seafood while storing in a perf under a deep pan, so this is rather new for me. When it comes down to it, this restaurant has been amazing for 20 years so in no way would I ever change it, but I'm looking for opinions about this method (future jobs). Has anyone done this? Is this valid? All input appreciated!!!!
