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I'm looking for ways to cook meat that're flavorful *and* cooked all the way through. I really hate when I bite into a piece of meat and it's all gooey and bloody in the middle--if I wanted to eat raw meat, I wouldn't bother cooking it at all. People say that's where the flavor comes from, but that's the only "flavor" I can taste. And when I ask for well-done meat, it usually comes out overcooked and tough.

I know there's middle grounds! I know it's entirely possible to get a nice tender piece of meat with lots of flavor that's been fully cooked. How is that accomplished? And why does it seem to escape so many people?

As for cuts, I'm mostly looking for roasts and steaks.

Comments

ladymairwen
Nov. 17th, 2008 03:50 pm (UTC)
Slow slow slow cooked is the key. That way it's done all the way through before the outside is charcoal, which ew.

I do steaks in an electric skillet at about 325 deg, about 5 min on a side. Sometimes a smidge longer.

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