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Re: How BAD do you want it? A5 WAGYU SALE
Why? Of course it's better unless the universe is upside down1 · -
Re: Ribs spritz
sure. i get that. i mean, spritzing doesn't keep the meat itself (the entire cross section) moist. the general cooking lore holds that a wet environment keeps foods moist, but that is not corre…1 · -
Re: Ribs spritz
Don't need to spritz. But any flavor you want to add will almost always be good it doesn't actually keep meat moist (more moist than otherwise). But for extra flavor? Absolutely1 · -
Re: Steak: one step closer
solid mahogany is the hallmark of a dry aged steak. Begins browning immediately, because there is less water in the flesh that needs to be driven off before it can go all maillard on you4 · -
Re: Venison sausage???
I'll add that i tend to avoid reheating as much as possible, because it gets drier each time if there's a lot of fat, like there should be with kielbasa, you don't notice the drying ou…1 ·
