So it's ok just pork is dried out from freezing cooked pook. I prefer to sear first which I didn't do and the brine eh, so when baked - hard as cardboard. Thus I added to the rice water along with PS which did nicely as it shredded while cooking.
So I need to go online and get a manual to the Chef Style pan. The temp gauge is not compatible with my brain LOL
As to the pie crust awful unless its baked. I will look into frozen dough pie crusts.
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