Yeah, it does that... Calli explained this to me a while back on why the not so great cuts work better, is that the slow cooking process breaks down the fat, sinew and tendons, tenderising the meat in a way unavailable through quick cooking. Meats favouring quick cooking don't have these bits to contribute to the cooking and melting process hence the shrivelling.
You can still do these kind of recipes with better cuts of meat - but it requires you to modify the recipe so as to cook it quickly rather than slowly. Ways of doing this can include browning the meat and removing it whilst cooking/simmering other ingredients for a time, or poaching quickly the meat in a liquid etc..
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So, when are we invited to dinner?:-)
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Yes... I do owe you dinner/s...
Maybe I should return to MSM so I can bring tasty treats to share :)
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Slow cooking kind of involves a reversal of several cooking assumptions and is a bit (endearingly) bizarre that way. :)
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You can still do these kind of recipes with better cuts of meat - but it requires you to modify the recipe so as to cook it quickly rather than slowly. Ways of doing this can include browning the meat and removing it whilst cooking/simmering other ingredients for a time, or poaching quickly the meat in a liquid etc..
There are ways and I'm getting carried away :)
*hugs*
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