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Reply to "Why is my meat so hard and chewy?"
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[quote=Anonymous]Lean cuts needed to be cooked to medium-rare at the most. Rare is even better. I like to use the "reverse sear" method - you can find good instructions online, but basically it's cooking the steak at a really low oven temp until it's just below your target internal temp, then giving it a quick sear on a screaming hot skillet or grill. Cuts with a lot of collagen need long, low, slow, moist cooking like a braise, stew, or crockpot. Pressure cooking also works well. Your short ribs would be great for this. Cook it until it literally breaks apart with the touch of a fork.[/quote]
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