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In Reply to: RE: coulda sworn it was a Moose. Then again, maybe not posted by Alpha Al on August 25, 2014 at 21:30:17
I found it gamey and lean to the point of dryness, almost inedible without some kind of sauce. Not to my taste at all. Better for the moose I guess, but the Swedes still eat a fair amount of it, or did at the time.
Follow Ups:
Understanding a given meat - part of an animal's musculature or its offal - is a whole other thing. IMO&E few people really 'get' meat / fish / eggs. I am still learning.
Some cuts can be cooked fast and quick to pink, and yet also can then be cooked long and slow. IE only after fast searing in small quantities, so that part of the outside go a nice crunchy mahogany colour while the outer surface *shrinks and *splits, necessarily.
Greying meat by cooking it in large quantities and then continue stewing it at great length is something people who don't actually get meat will do.
Most cuts of meat / offal need ONLY ONE approach.
Viz. Kidneys and liver are best cooked hot and very, very fast and left to 'rest' IE keep cooking OFF the heat, until you have the sauce done. Still served pink.
* ? This _is_ JBTW, the reason why we can't, and no-one else on earth can, ever, 'seal' meat.
Sealing meats is a not-true nonsense.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
No argument, Tim. It was quite a few years ago in any case, so all I remember about it was that it was some sort of chopped steak, and that I didn't like it - at all. Could the cooking methodology have been at least part of the issue? Sure, but I wouldn't be in a hurry to test the hypothesis. ;-)
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