Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: heyjoe Newsgroups: rec.food.cooking Subject: Re: =?UTF-8?B?4piY77iPIFN0LiBQYXRyaWNrJ3MgRGF5IERpbm5lcj8g4piY77iPIDMv?= =?UTF-8?B?MTcvMjAyNQ==?= Date: Mon, 17 Mar 2025 20:31:14 -0000 (UTC) Organization: A noiseless patient Spider Lines: 17 Message-ID: References: Injection-Date: Mon, 17 Mar 2025 21:31:15 +0100 (CET) Injection-Info: dont-email.me; posting-host="18737aa5b0d3de1deb3791165f380dd6"; logging-data="930705"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX18Q1yJ085Vfu9BbAt5itkVb6nR7B9kpVTw=" Cancel-Lock: sha1:hll8kB9x9QLhV6Xak7UpuKR+8wA= ItsJoanNotJoAnn wrote : > Then it was probably > another 20 years before I had it again and cooked it according > to the directions of my Ninja Foodi pressure cooker. Following > the recommended cooking time, it had a good flavor, but brother > was it tough! I've not been inspired to cook it again, but if > I ever get a hankering for it; I will definitely cook it for > at least double the time called for. Like any meat, cook it according to temperature, not time. For maximum tenderness, cook to 190° F. Typically, it's brisket, so give it a good rest before carving. -- I don't need anger management. I need people to stop pissing me off.