Comments on: Getting the Best Out of Grass Fed Meats http://www.kitchencountereconomics.com/2009/06/08/getting-the-best-out-of-grass-fed-meats/ Mon, 30 Jan 2012 00:25:14 +0000 hourly 1 http://wordpress.org/?v=3.3 By: karent http://www.kitchencountereconomics.com/2009/06/08/getting-the-best-out-of-grass-fed-meats/#comment-106 karent Wed, 10 Jun 2009 02:28:17 +0000 http://www.kitchencountereconomics.com/?p=543#comment-106 I buy farmer's market "grass finished" meats all the time. I actually just wrote a post about it last weekend. Another way to tenderize, particularly poultry, is brining. It breaks some of the protein bonds and makes the meat considerably more tender. Cookbooks tell you how to brine your T'giving turkey, but you can do the same to your weekend chicken. K I buy farmer’s market “grass finished” meats all the time. I actually just wrote a post about it last weekend. Another way to tenderize, particularly poultry, is brining. It breaks some of the protein bonds and makes the meat considerably more tender. Cookbooks tell you how to brine your T’giving turkey, but you can do the same to your weekend chicken. K

]]> By: Ian Welsh http://www.kitchencountereconomics.com/2009/06/08/getting-the-best-out-of-grass-fed-meats/#comment-103 Ian Welsh Tue, 09 Jun 2009 01:51:52 +0000 http://www.kitchencountereconomics.com/?p=543#comment-103 Interesting. I buy grass fed occasionally, and wasn't that impressed. Probably wasn't cooking it right, so I'll try slower and cooler next time. Merci Interesting. I buy grass fed occasionally, and wasn’t that impressed. Probably wasn’t cooking it right, so I’ll try slower and cooler next time.

Merci

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