Help Me Cook An Edible Dinner For Once

[Borodog]

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Like bobman said, cook in liquid, and also cook on low-medium heat. It is almost impossible to overcook meat under these circumstances; basically you are just simmering. The worst that happens is that the meat continues to get more and more tender until it basically falls apart.

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I disagree strongly on the low/medium heat plan. An easier way to cook meat more slowly is to sear it over high heat, then move it to a 350 degree oven to finish. Using low heat in a pan is a one way ticket to mushy, bland food.


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I completely agree with you on steak, and probably pork (because I don't cook pork very often I will defer). But for chicken, or a ground beef or sausage, there is absolutely nothing wrong with simmering on low-medium heat. What you call "mushy" I call falling-apart tender. There's a reason crock-pots work. And you can't get bland food if you don't use bland ingredients.

I'm not a chef, though, so what do I know. I only make a few things, but I never get any complaints when I do. [img]/images/graemlins/wink.gif[/img]