Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

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