"dsi1" wrote in message
...


The beef won't be dried out because the idea is to bake the crust at high
heat and not the beef. The idea behind cooking it with as little liquid as
possible is to get a better crust. Well that's what I'm hoping for anyway.

Well that certainly works for pork pies. As for using
it with beef ... I would have thought it would be dry, but hey, give it a
go and report back.

Last night I had lemongrass chicken. It's made by marinating small pieces of
chicken with Thai curry paste, a large amount of garlic, black pepper,
shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of
oil. It takes about a minute to cook a small batch of chicken. Amazing! This
dish is all about caramelizing and intensifying the flavor. I used chicken
thighs but it would work well with chicken breast. My guess is that you
could use practically any kind of nasty meat and it would come out tender
and delicious. Brilliant!

I am sure if I liked curry (anything) I would agree
with you)

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