Re: The Perfect Fried Gizzard
In article <[email protected]>,
Sqwertz <[email protected]> wrote:
> I must have missed this episode on Americas Test Kitchen. What I
> don't want is tough, rubbery, inedible gizzards. Which is how they
> seem to be served everywhere I've tried. I want tender and edible.
> I will not mention my projected method so as not to skew your
> suggestions. But I do have a simple plan. And I already have the
I pressure cook them first...
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