Make Beef Stew From London Broil Tenderizing Meat After It's Been Cooked?
Tenderizing meat after it's been cooked? - make beef stew from london broil
Made beef stew with London roast (lean) in a pressure cooker. Free event, but it is very dry. WHAT CAN I to soften now that he has already cooked ????? 12.45 Time of hope for your service for dinner ...... HELP !!!!!!! THANX, LYNN
what about all the hat, but I need the printed wholesale ......
|
9 comments:
You need a little sauce to do it softer.
My friend has left the fried pork chops were dry and hard WORK.THEY. I took my 12 QUART CAST IRON DUTCH BLACK oven put the chops on the bridge with two chopped onions, pepper, a ham, I added two cups of water and steam for two hours. CHOPS THESE WERE THRE BEST EVER.
My friend has left the fried pork chops were dry and hard WORK.THEY. I took my 12 QUART CAST IRON DUTCH BLACK oven put the chops on the bridge with two chopped onions, pepper, a ham, I added two cups of water and steam for two hours. CHOPS THESE WERE THRE BEST EVER.
Your problem is you tender meat, but you are with meat that is too poor. In addition, London jumps is not the right to cut the meat while cooking. Cook, drier and harder.
Juicy, tender meat must contain a certain amount of fat.
If you are using pot juicy.
Unfortunately, too late.
The burning of the meat in the pressure cooker, all collagen fibers connecting the meat is steamed, so that the "tricks". They are fibrous and not very tasty, but you left a bowl of soup, enough for you I suppose.
This is a case almost impossible, but you can try as many as possible and give their vegetables to the broth and cook meatstrings a bit more with the hope that it will eliminate breaking. This should be a lowish heat.
With a hand blender to puree can also help the strings, and help with a little fat in the form of a knob of butter could. If you mushrooms can be a long way to go for the loss of the texture of meat in the pot cover!
It is a looooong however.
Best wishes!
I do not understand whether it is a stew may be cut off as is?
I would just let it sit, the place in the fridge to enjoy the juice of the meat dish cover, and reheat gently before serving
if there is more like a roast in his speech, yes, definitely put a lot of sauce, and no one will notice that the meat is a little dry
if the collapse, the better your makin a sort of meat sauce in the late rice pasta.But if you follow their instructions, but on the brink of collapse, was a sauce (tomato demi glace, chicken / etc thicken the broth), roasted vegetables (mushrooms, carrots, celery, etc.), cooking add ur sauce to the meat of the Uruguay Round and simmer until the meat is hot, serve immediately.
I can not. You may have difficulties. Try soaking in a marinade or sauce delicious. It should work. If not, cut the meat very little against the current lot of short strips (and not a bit too long).
Post a Comment