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Who among us has not been guilty of a similar crime. Sometimes cuts with bones cook differently than boneless cuts. so on to the next time.
co-leader of Love to Cook
Ah well...happens to the best of us...at least it tasted good as well as not being tough. We are humans after all...perfect in our imperfectness! :-)
"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins
Culinary Artists Team Leader
R�skinnet 8K cross country race 4/10/10 and 30/5/11 Proud Survivor
Sognsvann Rundt Medsols 3.3K 6/23/10 - 14:27
Last night I cooked a lamb chop. Stove-top sear, then fifteen minutes in a 400 degree oven. It came out too rare. Tonight I cooked a rib eye the same way. It was twice as thick and I wanted medium rare, so I cooked it twice as long in the oven. It came out well done. The flavor was decent and it was (reasonably) tender. But to me, well-done rib eye is a capital crime. I'm going to have to start taking a temp at twenty minutes.
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