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It probably does not have anything to do with you or your method of cooking if the flavor problem is isolated or infrequent. The problem is likely the meat. I cook roast the same way every time and it is usually excellent with a robust beef flavor. Unfortunately, every once in a while, the meat is flavorless. It usually seems to come from grocery store ...


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You have already diagnosed both your problem and the solution. Your intended cooking method is to poach the fish in ghee, you are not poaching it (for poaching, you will have to immerse it in a generous amount of liquid, in this case ghee) and thus it overheats. You should either accept that this dish takes several kilograms of butter, or choose a different ...


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The freezing process will definitely damage the integrity of the fragile fish meat, but that can't be the only explanation to this texture. It looks that your fish is really overcooked, and I can't really understand your recipe, but I don't think that any fish, even the large specimen you mentioned, should be cooked for so long, even at a low temperature. ...


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I usually keep a part of the meat in the juices and reheat it that way the next day. Sometimes I divide the meat and liquid and have one portion in the fridge and one in the freezer. If I have enough meat, I will take some out of the juices and cool and/or freeze separately. Depending on the meat it can be used as is or has to go in a dish with a lot of ...


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If not consuming right away, it is often recommended to allow meat that was braised to cool, and be refrigerated in its juices. For this reason, many recipes suggest making a braise a day ahead for better flavor. I don't think your concern is break down of the protein, as much as it is shelf life. If you are not going to fully consume the product within 3 ...


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Your braising liquid is now a delicious stock. Congrats! You certainly can store the meat and stock together, but the meat has no color and the result is too wet I find. The meat still has plenty of fat to be succulent on its own. I reserve the stock in the fridge and separate the lard. With the remaining stock I cook black beans. When I reheat the pork, I ...


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