Comments on: The Whole Enchilada Part II: Filling and Fixin’s http://www.tigersandstrawberries.com/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Beatrice http://www.tigersandstrawberries.com/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-56291 Beatrice Thu, 01 May 2008 16:26:44 +0000 http://www.tigersandstrawberries.com/wp/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-56291 Thanks for the wed site.
Your methods are very helpful
I also needed the type of cheeses and beef that would be best for my enchiladas

Thanks again
Bea

]]> By: Bryian http://www.tigersandstrawberries.com/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-566 Bryian Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-566 The reason quick release on the pressure cooker toughens the meat up is explosive decompression. The meat, due to the rapid and explosive nature of the pressure release compensates with the juices flowing out of the tissue. The result is tough dry meat. By letting the pressure out slowly the meat has time to balance itself at the new pressure and does not loose all the liquids. Think a diver surfacing too quickly. All the nitrogen gas boils out of their blood and into their blood stream.

Hmmm, I wonder if you were to reseal the meat, bring it back up to the pressure for a few minutes then slowly let it cool if it would recover?

It is kind of a beefy barometric chamber as it were.

Any more mysteries of the kitchen I can solve? That is much more manageable than the entire universe.
:)

]]> By: Barbara Fisher http://www.tigersandstrawberries.com/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-567 Barbara Fisher Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/08/28/the-whole-enchilada-part-ii-filling-and-fixins/#comment-567 Thank you Bry–you can tell I was thinking food, not living organism! Duh. And I have had lots of anatomy and physiology classes, too. Duh, duh!

But you are absolutely right–that is what it is.

And as for would it go back–uh, probably not. I wouldn’t want to risk a perfectly good piece of meat finding out.

Maybe with a hunk of icky meat, I’d give it a shot! But not on a day when I was intending to make enchiladas or tamales–no, no.

If you all are available next Saturday, maybe we could do that raincheck birthday feast for you?

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