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Joined: Jan 2014
Posts: 2,546 Likes: 2
10 point
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10 point
Joined: Jan 2014
Posts: 2,546 Likes: 2 |
Questions,,,for those that use polyfil under the pan, how much are you putting under there and are you also using any pan covers with it ,or just the poly? And those that are doing a T-bone or bone set, how big of a bone are you using. Would it be just like a t-bone that we cut out steak off of or just what? Could I go by a grocery store and see if they would give me a could of bones that they have trimmed meat from maybe? Inquiring minds wants to know  I liked using a piece of wax parchment paper over the top of the pan......You gotta cut it to fit, wad up in a little ball, and then unfold it out so that its not nice and neat I use the heavy stock paper flyers I get in the mail and wad it up to soften it up. This is all I have used for the last 5-6 years.
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