SC - question: linguistics and food
LrdRas@aol.com
LrdRas at aol.com
Thu Apr 27 20:34:37 PDT 2000
In a message dated 4/27/00 11:11:25 AM Eastern Daylight Time,
caitlin_ennis at hotmail.com writes:
<< According to the recipe, you should be able to slice
through the bird when it is done and find no (jellied/dissolved) bones. >>
Have you tried rather young birds (e.g., squab) that do not have as dense a
bone structure? Have you literally cooked the birds to falling apart
doneness? Either of these should produce softer bones.
Ras
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