[Sca-cooks] RE: Meep! - Needing quick beef pastry recipe!
Sue Clemenger
mooncat at in-tch.com
Tue Jul 27 17:22:28 PDT 2004
Okay. Dumb cooking technique question....
How does one go about shredding meats? I'm assuming they need to be
pretty well cooked, but not dry? I think it'd be fun to try!
--maire, who still needs a drool rag when she remembers the
shredded-beef taco she got in Orange County (CA) several years ago...
nickiandme at att.net wrote:
> <deleted> Filling: 1 lb. ground mutton or beef <more deleted>
>
> I find it interesting that they say ground mutton or beef. I prefer
> to use the medieval shredded meats. It gives the end product a
> totally different texture and even flavor. The flavor seems to be
> more intense in shredded meats with the same amount of spices as does
> that of commercially ground meats.
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