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Early_To_Risa@sh.itjust.works

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Anon eats Italian (sh.itjust.works)

submitted 4 days ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] Gullible@sh.itjust.works 2 points 3 days ago

Temperature. Granted, liquids more quickly convey energy to solids than gas, but a low simmering pot of sauce should be below pot roast temps. Which is fine for a tiny seared meatball, but for a half kilo beef sphere? That meatball is like 5 cm thick. It would take a while to heat up the center unless you’re upping the temp, but then you’re interfering with the sauce. In short, it’s a major recipe change.