Quote:
Originally Posted by neuyawk
I used some butcher paper with my short ribs this past saturday. I feel like there's less moisture loss this way vs foil. Did you find the same? I had it wrapped for a good 2 hours and the only thing that happened was the paper got a bit greasy but not wet. Contrast the foil I end up with a good amount of the Au Jus.
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It appears that the paper absorbs the juices and keeps them in contact with the meat during the cook rather than just running out and off the meat like foil.