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From: songbird <songbird@anthive.com>
Newsgroups: rec.food.cooking
Subject: Re: =?UTF-8?Q?=F0=9F=8E=B6?= Get in That Kitchen and Rattle Those
 Pot and Pans =?UTF-8?Q?=F0=9F=8E=B6?= 2/19/2025
Date: Wed, 19 Feb 2025 22:58:01 -0500
Organization: the little wild kingdom
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Dave Smith wrote:
....
> A sous vide leg sounds interesting.  We tend to have a hard time getting 
> then right. They are often either over cooked or under cooked. If it is 
> under cooked we work on the outer pieces that are more done and than use 
> the under cooked part to make curry and figure it will be cooked through 
> in the braising liquid. If it is overcooked  we keep the outside stuff 
> and aim for the less cooked inside meat. The over cooked stuff will be 
> tenderized with the low and slow braising.  It would be nice to get it 
> right the first time.

  i sure don't have all these complicated not done or overdone
issues with a low and slow simmer after browning when i make
lamb stew.  the meat is always done and tender.

  and personally i find the whole idea of wrapping something
in plastic and cooking it in plastic is not something for me as
i don't like the taste of plastic.


  songbird