So, Costco had turkey breast tenders, a meat for which my fondness waxes and wanes. Mostly because it's so damn easy to accidently ruin the texture. It appears to have three states of doneness--Salmonella, Still Not Done and Ropy Sawdust With Poultry Seasoning Overtones 8P
I had seen an online recipe for slow-cooker turkey confit and I wanted to see what would happen. This recipe was flexible wrt: type of fat used, so I added a combination of olive oil and butter with a smidge of bacon fat to the seasoned meat and set the slow cooker on low.
I learned that even slow poached in a metric asston of fat, turkey will STILL become Ropy Sawdust With Poultry Seasoning Overtones.
My slow cooker is wee and by no means mighty. I am at a loss to explain how it can overcook with such depressing regularity when set on low.
I will need to experiment further with the cooking time.
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