Question for the foodies

[doodab]

The aim is to get fall apart, spoon or fork into shreds, type meat dishes. Lamb/Beef curries, Chillis, Ropa vieja etc

What do the panel recommend?

Slow cooking. You need to keep cooking well beyond the stage where it gets dried out and tough in order to break the collagen down. A good beating with a steak hammer will help as well.

[doodab]

You're probably right about parasites not being about in today's animals although I'm sure some consider meat that hasn't had worm medicine to be better. On the other hand when we are already eating 100% raw meats in tartare, carpaccio, etc, it seems fine to me.

I don't know about meat but within the EU fish that is to be eaten raw has to be frozen to a certain temperature (-24C I think) to kill any parasites.