This is the
first in a series of posts inspired by an article I say in the Sydney Morning
Herald. Each one will look at a commonly
believed fact about food/cooking and see if it is a myth or in fact is true. It's only my view and debate is most welcome.
The
theory: Prick sausages to stop them from bursting
Apparently this is not a
good idea because it just lets the fatty juices of the sausages escape and so result
in less flavour (I can hear a 'told you so' quite near me about this…). To avoid the sausages bursting just cook them
on a low heat.
I use to prick my snags but now cook them on low with the lid on and they're heaps better, moist and tasty!
ReplyDeleteI do remember that myth, and my dad telling me not to do it!
ReplyDelete