I would say I'm an OK cook, I'm competent enough. However there are two things I keep messing up.
- My Yorkshire puds always weld themselves to the bottom of the tin. The rise beautifully and taste fine but I have to tear them off the tin. Why does this happen how can I fix it?
- I can't achieve tender falling apart meat, despite using the slow cooker. Yesterdays braising steak came out hard and chewy.
Brisket is dry and chewy. Pork shoulder is like a rubber ball. I'm using the right cuts so why is it never tender?
Please help!