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Unread 10-12-2012, 04:00 PM   #10
Take a breath!
Join Date: 03-05-10
Location: Kansas City, MO
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Just thought of something... If I wrap the meat tightly, I won't be able to use the pan, the trivet or the liquid...but, then again, it took forever WITH the pan and liquid... and STILL wasn't tender... OK, next time, two layers of paper... tightly wrapped... no pan or liquid.
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