Quote:
Originally Posted by englander
Water Bath cooking is for butchery that is far from fat. Tongue, sweetbreads, kidneys,
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It is good for these items. I have also had good success with cuts such as short ribs, veal breast, lamb necks, and other cuts that contain more fat and collagen.
I believe it is personal preference. I will admit that I am a novice and have only played around with it occasionally.
Ang