Originally Posted by SirPorkaLot
Moisture determines texture & taste.
If you nail moisture, then you nail texture (& taste with many, many varying varieties of taste of course),
I disagree that moisture determines texture and even less taste..
You can boil your ribs, steam them in foil for part of the cook, or have chicken sit in a butter bath or those stupid muffin pans everyone is going crazy over.....
they will all likely be "moist"... but you will not have great texture and maybe not taste as that has more variables.
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