Recent content by WorseCookHere

Thanks for the great replies. Are there other cuts/types of meat that benifit from a higher cooking temp as well?

Hello, I am curious why you reccomend an internal temp of 200-190. How does that change the meat? I always hear the random temp of 165 for pork, but I am guessing that is just the safety temp. I always thought cooking to 200 would dry out the meat, but I guess that probably depends on the...

Hi all, I wanted to try making the No-knead bread recipe listed all over the place. The recipe calls for a Dutch oven to be placed in an oven and pre-heated to 500, and then dropped down to 425. I saw mention that this temp might be too high for the Le Creuset Dutch Oven, and their website...

I will have to check the recipes later to get the details. Both recipes were from Mario Batali's cookbook Molto Italiano. The pork roast recipe I believe was called Red rooster, and the shortribs recipe was Short Ribs in Borolo. I love that cookbook btw. I probably just needed to leave the...

Thanks for the info. I am guessing I just didn't cook for long enough then. For braising, is it even possible to cook the meat too long? I am thinking that perhaps it would be better to error on the side of leaving the meat simmer longer then the recipe says(as long as there is still...

Hi All, I recieved a new 5qt Dutch oven for Christmas and have a question about braising. So far I have made two different recipes in the Dutch oven, and the meat has been a bit tougher then I expected in both cases. When braising meat, would cooking the meat longer make it more tender? I...

Add a small amount of sugar, stir it in and taste. Continue the process until it cuts down the acidic taste to a level you are happy with

Do most people make there own Stocks and glazes, or is there some high quality products that people like to buy? I find that I usually don't have the time or freezer space to have a bunch stored away. Just wondering how others might handle their stocks and such Thanks

Thanks for the info

Hi all, I have some nonstick pans with a few scratches and chips in the nonstick coating. Is there anything to be worried about with that coating? The coating is not coming off into any of the food, but I want to make sure that it is still safe to use Thanks