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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,560
6/17/13 8:45 P

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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.

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THINRONNA's Photo THINRONNA Posts: 3,618
6/17/13 6:39 A

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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! :-)

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,980
6/16/13 11:07 P

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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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