That would shorten the cooking time considerably. Even putting a lot of salt in the water would raise the boiling temperature and also reduce cooking time. Finally, could the oxtails referred to in the book were less massive or thinner or cut up in slices to make it easier for the heat to penetrate to the core?
But, the text should clearly mention things like that.
No recipe verifcation in that book must be the norm.
But, the text should clearly mention things like that.
No recipe verifcation in that book must be the norm.