Sorry if not the right sub. I slow cooked a roast and when I cut it open the meat had a section that was darker than the rest. What would cause this? Would you trust this?
Sorry if not the right sub. I slow cooked a roast and when I cut it open the meat had a section that was darker than the rest. What would cause this? Would you trust this?
View Reddit by william_the_butcher – View Source
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Is it from the meat being outside the liquid while cooking? I’ve noticed my oven-braised roasts being darker on top
It’s fine OP, just a bit burnt us all 🙂