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    « Substituting Whole Wheat for White Flour | Main | Cooking Shelled Shrimp in a Casserole »

    Jan 16, 2005


    There's always the pressure cooker for anything that's old, tough or otherwise less tender when cooked conventionally.

    What about injecting a marinate, or brine with a hypodermic needle? Is there any notable benefit?


    Saw your May posting on Kitchen Savvy for Pork Ribs. You probably have already found out that you have to boil them. I put them in for about 30-40 minutes until they just start to break off the bone. Then take them out and let the water steam off them before you pour your sauce marinade or dry ingredients on. That's all.
    Now you are getting into religion. Some people swear by boiling their ribs, others swear at the idea.

    Dave (smiling)

    DO NOT HANG DEER - this myth must have come from people noticing the aging process of beef, but a deer is different.

    My years of hunting and hanging deer have proven to many other hunters that the end result is ALWAYS much better when the deer is processed as soon as possible.

    I want my pork ribs to come off the grill tender and tasty. Even without barbeque sauce on them. I was told to marinate my meat for 24 hours or overnight, but I don't know what kind of seasons or spices to use to give the meat a good taste and be tender.

    I have a recipe for stew that I am going to make up in the mountains when we go skiing. Do I need to alter it any for the high altitude or just know that it needs more time to cook?


    Other than cooking time, as you point out, there shouldn't be any other major changes. Just keep an eye on the liquid level, as it may reduce a bit faster. Add water as necessary.


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