Recent content by obala

parbaked bread Great info, blissful! I'll follow it up. Should have realized that par-baked was the correct term. Thanks so much for taking so much trouble to help me.

Thanks, Bliss, for this tip, but it doesn't really solve my problem. I can buy various varieties of partially-baked yeast-risen breads at the supermarket. The loaves are packaged in low-oxygen sealed plastic bags and kept on the shelves at room temperature. You finish baking it in a hot oven...

I do not know what I call 'partly baked bread' is called (didn't exist to my knowledge when I lived in the US), but I buy it at the supermarket and love the convenience in addition to having freshly baked bread. The variety is limited. I'd like to make my own, perhaps even to freeze it...

10 extra minutes in the pressure cooker at 10 lbs pressure did the trick. It was delicious. Hadn't believed it was simply underdone!

Thank you, chefs. I have made this goulash before with the same cut of meat (leg of lamb) from the same butcher. The only thing I did differently was to start it on Saturday evening and then let it cool off, finishing it (I thought) on Sunday morning, then reheating it just before we sat down...

I made a lamb goulash today, using leg of lamb from our organic meat butcher. I've made it before and it was tender and delicious. Today's result was rather tough, sort of rubbery, chewy meat, not the melt in your mouth morsels in the past. What could I have done wrong? :unsure: