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It's all about time. If the heat is low the moisture melts out before the crust forms then it just steams.
High heat, short cooking time, long rest is a pretty good formula for any meat that doesn't require long cooking times to break down connective tissue. Grinding has already done that job.
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98 technoviolet M3/2/5
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Originally Posted by boostfever
Westopher is correct.
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Quote:
Originally Posted by fsy82
seems like you got a dick up your ass well..get that checked
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Originally Posted by punkwax
Well.. I’d hate to be the first to say it, but Westopher is correct.
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