On Tue, 12 Sep 2000 20:32:21 -0400, nervegas
<[log in to unmask]>
wrote:

>on 12/09/00 20:03, Philip Thrift at [log in to unmask] wrote:
>
>> This is a very good point. I cook all my meat in a glass casserole
>> dish with thin (< 1 inch thick) cuts of meat flattened out
>> (boneless chicken breast, thighs, porloin, ribeye, fish, ...).
>> Just some spices (do not add water!).
>> Always comes out juicy and delicious.
>
>Do you use a glass casserole especially for that effect, or it just happens
>to be what you have around?

Basically what I have around -- seems to work great though.

Philip Thrift
http://www.paleofitness.com