Sheldon wrote:
> On Mar 13, 5:35�pm, Reg > wrote:
>> Terry wrote:
>>> I never tried it. �Thawing one out first kind of seems pointless.
>>> Bad idea?
>> Yep, bad idea. Rapid thawing will ruin the texture and you'll
>> end up with dry meat after cooking, even using a wet cooking
>> method.
>
>
> With stew it makes no differece to texture whether meat is thawed slow
> or fast (so long as it's thawed safe), with stew the only thing that
> affects texture is length of time cooked. And if someone is cooking a
> meat dish where texture matters, like a rib roast rare, then it never
> should have been frozen. Of course for those who cook rib roast well
> done nothing matters, those have taste in ass disease so doesn't make
> any difference if you feed them shit.
>
> Sheldon
>

yule figure it out


YOUR MUTHER****ING DADDY