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If I keep my meat topped up with liquid, will it stay just as

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If I keep my meat topped up with liquid, will it stay just as moist roasting it even without a lid/foil?
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>>8653189
Only one way to find out, anon. Post results when you're done.
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being immersed in liquid doesn't keep it moist. not overcooking it does.

i don't think it'll have much of an effect other than not developing as much flavour on the crust.
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>>8653195
I'd rather not risk eating dry pork tomorrow, I have a dull life and food is one of the only things I look forward to.
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>>8653199
In which case on what temp should I cook a 3lbs pork shoulder for 7 hours? That's the longest I have.
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>>8653209
What method are you using? BBQ? What meat?
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If you don't have a physical barrier to keep in steam/moisture I wouldn't quite count on it
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>>8653209

it depends. i would probably go for 100-120C, you should get a thermometer though
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>>8653189
Just keep a pan underneath topped up with liquid and your meat should turn out tender and also crunchy on top.
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Sous Vide is your friend. Liquid won't help if you overcook the the meat. It will still be dry and chewy due to the molecular structure changing.
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Just cook it to about 15 - 20 degrees below where you want the final temp to be (if its a roast). The residual heat will do the rest once you take it out of the oven.
Thread posts: 11
Thread images: 1


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