[Sca-cooks] Meat: Cooked vs. Raw, & Waste
KarenO
karen_ostrowski at yahoo.com
Sat Aug 16 17:25:13 PDT 2003
> Finally, ham - i want 10 chunks (one for each tables), which will be
simmered with herbs and spices and figs, then drained, slits cut it it and
have figs and honey packed into the slits, then wrapped in pastry and
baked. <> Is there some kind of ham that isn't rubbery (like canned hams
often are) and might be cheaper?<
> Anahita
The "rubbery ham" syndrome is from hams that have *water added* to
them. Look on the label -- it has to be identified as such. You may want
to seek out a butcher shop that maybe smokes their own meats for ham chunks
that haven't had water added. Maybe the whole pork loin roast {very
little waste -- no bones, very lean meat}is the way to go -- you can cut
it into smaller roasts to serve at table when it's time to serve.
As others have already commented, chicken quarters can be found much
cheaper than $2 a lb. For that kind of money, you should be able to get
flash frozen breast pieces that are skinless & boneless {look! No waste!}
Caointiarn
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