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Both of my parents were inconsistent.
My mom was Italian and made great pastas and a number of other dishes.
My dad had a signature chili dish and a bunch of others that were great.
But most meats either if them cooked (other than poultry) turned out dry and chewy. My dad liked his steak well done, or medium-well at the rarest. To be fair, I've since discovered how easy it is to overcook meats. But I've also put effort into understanding how moisture can work in various dishes and make great ribs, like the kind you can just pull the bones out of (the secret is to poach them for about 10 minutes before roasting or grilling them).
But growing up like that has left me mostly uninterested in things like steaks and pork chops, even though I know restaurants can do a better job at cooking them.
My dad had a similar dislike for anything boiled because that's how his mom cooked everything (and yeah, if I stopped after poaching those ribs, I bet they'd be kinda gross).
By poaching do you mean simmering in water with something acidic? I might have to try this.
Yeah, though I usually just add a splash of vinegar, so maybe I should just call it boiling. It's the same way I poach eggs.