@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab?
🙂
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab?
-
Similar Content
-
- 23 replies
- 1,470 views
-
- 133 replies
- 28,511 views
-
- 7 replies
- 501 views
-
- 3 replies
- 1,809 views
-
- 86 replies
- 8,415 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
