Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Noel, Is there a particular book you followed by Alton Brown? I have never heard of this method before and like the idea of not simmering all night, cause my stoves simmer setting is too high, and the water often slow boils. jafa --- In , " noelimama " <senerchia@...> wrote: > > It doesn't sit out for that 24 hours, it's chilled. The chilling i > part of the process. In the winter, I just put it outside, covered - > in the summer, I cool it somewhat and then it goes in the fridge > overnight. > > I'm not sure why it works so well. Alton Brown recommends this > method for tough meats. The heat/chill cycle loosens the --------------------------------- Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
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