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Discussion in 'Food & Cooking' started by kuan, Jan 31, 2010.
Good idea? Bad idea?
Only if you like a gamey taste, IMO.
Very good idea as it allows the protein-digesting enzymes to tenderise the meat and develops a deeper, more savoury flavour.
I might try it. Get a rack of lamb and see what happens.
Guessing it would make it taste more like mutton, but tender as lamb. Interesting idea. Keep us informed See you in 3 weeks....