Originally Posted by ZILLA
It's a bit salty to me and it also adds some "enhanced flavor".... Umami? and there is a condensed beef flavor to it as well. As cooks are starting to cook hotter they are needing to use the Phosphates in the injections to gain the edge in moisture retention. It also reduces the margin of error for all. So as the number of cooks in each competition that use moisture/flavor enhancers increases so does the need for you to use them too. The playing field needs to be level to have an opportunity to win. I don't want to throw away my money so I am forced to use them too. IMO
WOW!! Thanks Zilla. It makes a TON of sense now. Great info. Hopefully, some more of the Comp Cookers will chime in as well. Never even thought that cooking at hotter temps was a factor in the equation.
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