Preserve Overcooked Meat by Turning It Into a Savory Filling or Pasta
There are many tips and tools to help you never cook a steak, roast, or chicken without reaching a perfectly juicy finish. But cooks are humane people, there are mistakes and the meat is overcooked. Of course, this is tragic, but all is not lost. Tough jerky is the perfect candidate for savory fillings and mouth-watering spreads.
You can make the overcooked meat edible again, and all you need is a food processor and some fat. To make a delicious meat filling for pasta, hand pies or dumplings, grind with olive oil until smooth, then transfer to any carbohydrate container you deem suitable. For extra flavor, add some cooking liquid, sherry, or whatever spices and seasonings you think taste divine. The options are endless.
Rillette is a slightly quirky yet equally simple project for your secret shame, allowing you to act out your misstep as overtly deliberate. To make this mouth-watering salat, mix any solid and dry animal protein (chicken or pork is great ) with a little broth and ghee (Bon Appetit suggests pork, but duck fat is divine) in a food processor until you have pasta. … oil paste.
Bon Appetit (link below) has even more great tips for reworking tainted meat, but I think the above two are so good they could turn this kitchen nightmare intomy favorite mistake .
So you have digested the meat. Now what? | Bon appetit