[Sca-cooks] boiling/browning meat

[Stefan li Rous]

Hrothny mentioned:
<<< Also, if you are up for it, try cooking a cut of beef in a big pan of water
and then serving it with mustards and sauces on the side. It is a very odd
way of cooking nowadays but actually works quite well for browning the meat
and retaining its moisture. We tried it and found that when the cut releases
a 'circle' of red cells around it into the water it is done. (Our first
tries were a little overcooked). People watching were entranced by the idea
so if your sideboard has room for a teaching display this would be fun. And,
of course, tasty. >>>

Interesting. I’ve been trying to do something similar here at home. Stewing/boiling meat in a little water to try to cook it though and then as the water boils away, browning it in the meat sauces that have been released. I usually have used only a finger width or so of water. How much did you use? Over the level of the meat or less?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****