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One night the bits of meat were overcooked.
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The meat was overcooked and dreary.
If a piece of meat is overcooked or over-seasoned, it's not the end of the world.
Three proteins mixed together is bizarre to a westerner, and the meat is overcooked by about 45 minutes by our standards.
And DeLucie's lobster potpie, a self-proclaimed signature dish, needs work — either the lobster meat is overcooked or the top crust is a gummy mess; it's a shame, because the brandy-cream sauce is spot-on.
With something like lamb or beef, the tough fibers that streak the meat have time to break down before the meat is overcooked, and vegetables like celery root soak up the cooking liquid without falling apart.
Some meats were overcooked.
And fennel-marinated lamb chops were overcooked lumps of nasty meat.
Main courses of lamb and salmon were overcooked, as were the meats in several pasta sauces, including an oily veal ragù over green tagliardi.
Two thin pork chops Milanese, on the bone and coated with a cornmeal breading, were overcooked; the breading tasted of overused oil that dominated the taste of the meat.
Sautéed plantains were overcooked and mushy.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com