Monday, November 17, 2008
Hens, Finished
Well things didnt turn out as well as I hoped. I simply cooked the guinea hen 'ballotine' too long. Internal temps were in the 160's, this meat was very lean and I should of pulled in the 150's. The flavor was great but the meat was dry. Ah well, part of becoming a better Cook is making mistakes.
Subscribe to:
Post Comments (Atom)
3 comments:
"part of becoming a better Cook is making mistakes."
I tell myself that all the time. I was hoping that when I was as good as you, I'd be done making mistakes!
Whoops, that can be taken wrong. I do mean it. I'm amazed at the food you guys put out at the contests on what I see on the blog.
Didn't take that the wrong way Robert. Thanks for the comments. When you take risks and experiment with new ideas all cooks are bound to make mistakes. cya
Post a Comment