"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Click Here to Login
Thread Tools Display Modes
Old 08-08-2011, 06:05 PM   #11
Assistant Cook
Join Date: Aug 2011
Posts: 3
Thanks everyone for all the input. I plan to start experimenting with the advice.

thanks & regards

geowhite is offline   Reply With Quote
Old 11-25-2013, 03:58 PM   #12
Assistant Cook
Join Date: Jun 2013
Location: Fort Wayne, IN
Posts: 8
Somebody mentioned using beef that is well marbled with fat and I agree. I think that's your answer there.

bgoogle is offline   Reply With Quote
Old 11-25-2013, 11:26 PM   #13
Head Chef
joesfolk's Avatar
Join Date: Aug 2010
Posts: 1,737
Originally Posted by jennyema View Post
I agree entirely. If you overcook meat like that it will be impossibly dry.

Make your beef burg. in a Dutch oven and only cook it for 2-3 hours. Start on stove and finish in a 250 oven.
Yup...probably cooked too long. Moist cooking methods can seriously dry out meat.

Thou shalt not weigh more than thy refridgerator.
joesfolk is offline   Reply With Quote

beef, casserole, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.