Thu, Feb-07-08, 16:11
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Experimenter
Posts: 25,878
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Quote:
Originally Posted by Iowagirl
I think the flavor is better when it is sauteed with the veggies, plus then I know it is cooked all the way through.
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I always just let it cook for 20 minutes after adding the meat in. At least, this is how I make my curries. A tiny chunk of meat is going to be quite well cooked after that long and if I'm curious I can always fish out a chunk and cut it open.
Sometimes chicken breast gets tough and dry when you overcook it and I always like cutting out additional steps that aren't needed and take too much time.
But your point about sauteeing for flavor is definitely valid. But the bacteria one... I'd disagree with.
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