TOP SELLERS
Cook'n with Betty Crocker
Cook'n with Betty Crocker

$79.95


Cook'n Recipe Organizer
Cook'n Download

$79.95



Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss   Read more...

NEWSLETTER
• Current Issue
• Newsletter Archive

CONTACT US

• Contact Info




DAILY SPECIAL
Order today and
SAVE 10% ! Click here to find out how.

Volume II
January 27, 2006


Tender Meat

Hello!

If you add a little time to the cooking of red meat, will it make it more tender or toughen the meat?
 I have looked for information on this on the web but to no avail.

Many thanks
Cathy Wright


Hi Cathy,

I'm just going by experience here, if grilling meat, the longer you cook it the tougher it gets . . . dries out.  If cooking in liquid, the more tender it becomes.  In pressure cooking or crock-pots, cooking longer is just going to make the meat more tender . . . fall off the bone tender.  Sometimes this is a disadvantage because you'll have a hard time getting the meat shreds out of the pan.  So, it's best to cook it at the specified time in the recipe.  For rules of thumb on cooking times, see this link:

http://www.dvo.com/newsletter/monthly/2004/july/tabletalk2.html

Hope this helps,

Desi @ DVO

 

Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!



OTHER GREAT ARTICLES
Salt-Rising Bread
Falling Cakes
Delicious Divinity
Larry with Leno
HomeCook'n Cover Page



Also Available At:


Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2004 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by WithinMySite.com