Sentence examples for meat hours from inspiring English sources

By Calvin Trillin At Snow's, the pit master, Tootsie Tomanetz, prepares her meat hours before the place opens.

The sad truth, however, is that most meat needs hours of simmering (sometimes many hours) before it becomes tender.

The day before - Boil chicken for the stock - Prepare the meat 1.5 hours - Make the sauce 1 hour - Assemble gratin - Prepare asparagus & greens 30 minutes - Put gratin in the oven 15 minutes - Dress and grill asparagus - Stir-fry greens 1 minute - Season veg - Remove gratin from oven - Pour wine.

Staring down into the meat for hours strains your neck.

Wrapping the noodles around the meat takes hours.

Softening this dark meat takes hours of roasting to turn the collagen into gelatin.

Try marinating your meat for hours or even days before you braise it.

You can rub the seasoning onto the meat several hours before so that the meat will absorb some of the flavor, or you could apply it immediately before you cook the tenderloin.

Braise, turning top layer of meat every hour or so, about 4 hours.

The manager of Da Nico, Frankie Kastrati, waded through a puddle of something defrosted and pulled open a drawer that had held grillable meats several hours before.

Bring to a simmer, than half-cover with the lid and cook at a very low, trembling simmer for 45 minutes if using kid meat, an hour to 75 minutes if using goat.