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| Subject: | | Re: We can't cook meat/bread |
| From: | |
Just Joan
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posted
Sat, Nov 7 2009, 10:36am
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This very thing baffled and aggravated me for years.
Cisco is right, the best meats are sold to restaurants. Toward that end and because I can, I order meats from their suppliers and now get the same quality. I don't buy all meats in this way, that would be foolish. But NY Strips and seafood I do. If you eat an elk, you'll be thrilled with the very best steak you've ever had. There is an enormous difference in the flavor of meat from free ranging compared to industrialized farmed animals. Especially in poultry - turkeys and chickens flavors are extremely affected by this difference.
"Cheap" meats that get mixed with casseroles like ground beef or chuck or chicken or pork I get at the grocery. Those are camoflaged well with spices and vegetables or marinades anyhow.
As for bread, a lot depends on the kneading and ratios. I only get it right about half the time to a picky palate. Can't help you there as I need help myself. |
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