My beef brisket was actually a briquette--where did I go wrong?
I agree on cooking longer. I just did a Polish goulash and every time I checked, after 6 hours on low, the meat was hard. My Polish husband said to cook even longer! It seemed counter-intuitive, but I put in on HIGH and cooked another several hours. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude