There are many tips and tools out there for ensuring you never cook a steak, roast, or piece of chicken past its perfectly succulent end point. But cooks are human, mistakes happen, and meat gets overcooked. It’s tragic to be sure, but not all is lost. Tough, dry meat is a perfect candidate for savory fillings and decadent spreads. You can make overcooked meat edible again, and all you need is a food processor and a bit of fat. To make a delicious meaty filling for pasta, hand pies, or dumplings, puree it with olive oil until smooth, then stuff into whatever carbohydrate vessel you see fit. For extra flavor, blend in a little cooking liquid, sherry, or any spices and seasonings you think would taste heavenly. The options are kind of endless. A rillette is a slightly fancier but similarly easy project for your secret shame, allowing you to play off your oversight as downright intentional. To make this indulgent spread, combine any tough and dry animal protein (chicken or pork are great options) with some stock and rendered lard (Bon Appetit suggests pork, but duck fat would be divine) in the food processor until you have a spreadable,… Read full this story
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