Monday, August 10, 2009

Red Meat

Marcie and I made a beef brisket the other day. It came out 100% red and we thought it wasn't done. After putting it on the grill, it still didn't change colors so we eventually just ate the dry now overcooked meat red. We were thinking it was red because we made it as a stew.

Julie/Julia confirmed that suspicion for us. Evidently, if you don't dry the meat, it will never brown.

There you go. Meat stays red unless it is dry while it is being cooked.

1 comment:

Ashely said...

I loved Julie and Julia.