Chicken Heart In Pressure Cooker (Tough and Gamey)
Tough meats in general have a bell curve of toughness, there they peak and then rapidly fall off. Different meats have different times and temps for this.
When I was a kid working at KFC, we did livers for only 20 minutes under pressure, but gizzards for an hour. 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