Question for you Sneaky (or anyone else who might have tried it). Will this same recipe work even if the meat is already de-boned? I can't imagine it'd be different but I wanted to check. Gonna do it asap with this joker.
Question for you Sneaky (or anyone else who might have tried it). Will this same recipe work even if the meat is already de-boned? I can't imagine it'd be different but I wanted to check. Gonna do it asap with this joker.
Excellent kill, and yes sir it will! The only thing I recommend you don't skip is aging it on ice, or in ice water, so you can make sure any excess blood is drained from the muscle tissue.
Also, when you add the orzo at the end, make sure you have enough juice/stock/water in the pan for the orzo to soak up. When you see that the juice has disappeared due to the orzo soaking it up, it's time to take it out of the oven. If you wait too long, the orzo (which is pasta, after all) will be too mushy; best to have it a bit more al dente, just to be safe!
Excellent kill, and yes sir it will! The only thing I recommend you don't skip is aging it on ice, or in ice water, so you can make sure any excess blood is drained from the muscle tissue.
Also, when you add the orzo at the end, make sure you have enough juice/stock/water in the pan for the orzo to soak up. When you see that the juice has disappeared due to the orzo soaking it up, it's time to take it out of the oven. If you wait too long, the orzo (which is pasta, after all) will be too mushy; best to have it a bit more al dente, just to be safe!
Keep the thread updated with your pics!
Awesome. Yeah i just got it vacuum sealed yesterday and put in the freezer. Let it age on ice/water since Saturday. Thanks bro. Looking forward to the dancing taste buds!
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