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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: =?UTF-8?Q?=F0=9F=8E=B6_Get_in_That_Kitc?=
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Date: Sun, 23 Feb 2025 15:35:47 +1100
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On Sun, 23 Feb 2025 02:53:17 -0000 (UTC), "Carol"
<cshenk@virginia-beach.com> wrote:

>songbird wrote:
>
>> 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
>
>I'm with you.  I m not perect but I try hard to reduce the plastics in
>my life or make them reusable (zip locks, vacuum seal bags cut a bit
>long can get 2-3 more lives).

Did you mean erect?

-- 
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>