Recent content by fleitan

Hey Taxlady. Do you regularly not rinse all that juice off your meat before you cook it?

I think the worry with too much liquid is if it's from frozen ice which was on the meat - which usually means that the meat has been dried out, the moisture has escaped and frozen to the outer layar - basically I'm describing "freezer burn" - which renders the meat supernasty. :sorcerer:The...

I thought about that and I get concered about opening and closing and checking the meat so many times. - That it will result in uneven cooking, or other continuity issues. Oh, and also sticking it - makes the juices come out!

Yes, sorry for being unclear! Thanks for the look.

Hey Everybody! I have been informed that my new electric thermometer cannot work for broiling. :neutral: Too bad, it's awesome for everythign else. :chef: Does anyone use an electric for broiling? :sad: If no, do you use an analog you can recommend? :huh: Thanks! -E