However, I haven't had much time to do much fun, now that I have a space to play, I don't dedicate my time or budget to things that aren't part of the restaurant operation. So the Activa sat in my freezer.
Just recently a friend of mine called me to ask for some of it. So the Activa came out of retirement. I let him have some of the GS as well as the regular GM. I still have to check with him how his meals worked out. I also noticed that I had been given two samples of both, so I was left with some spares without really knowing what to do with them.
The opportunity presented itself in a shameful fashion. A batch of braised pork shank was cooked a bit too long and the meat was falling off the bone. Usually this is a good sign, but this one was impossible to handle. Out came the Activa.
I made a RM Slurry, brushed it on the meat and reassembled the shanks in the best way possible. Wrapped it tightly in film and left them in the refrigerator so set.
Today we got the first order for a shank. It worked perfectly. Not the proudest example of how to use the Activa, but our first test with it.
