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So I did a braise of country style pork ribs a few days ago and while it tasted great and the fat and connective tissue had gone wonderfully soft and succulent the meat had gone very dry, should I just have cooked it longer covered before letting it reduce? I browned the meat, added the liquid, brought it to a simmer then put it in the oven at 350° and cooked it for one hour covered then another hour uncovered.
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Dec 12, 2014 08:55
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| # ? May 25, 2024 08:30 |
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Next time try braising the meat covered the whole time, then reduce the liquid in a pot on the stove if necessary. You can also throw the ribs under the broiler for a couple minutes at the end if you want some crispy. posh spaz fucked around with this message at 15:08 on Dec 12, 2014 |
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Dec 12, 2014 15:06
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AVeryLargeRadish posted:So I did a braise of country style pork ribs a few days ago and while it tasted great and the fat and connective tissue had gone wonderfully soft and succulent the meat had gone very dry, should I just have cooked it longer covered before letting it reduce? I browned the meat, added the liquid, brought it to a simmer then put it in the oven at 350° and cooked it for one hour covered then another hour uncovered. It sounds overcooked. Try lowering the oven temp (I usually do low and slow at <250F) and keeping an eye on the internal temperature to make sure it doesn't go over 190F, and I like to pull it at 160F. Alternately, sous vide works really well. 
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Dec 12, 2014 15:20
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Personally I wouldn't cook it uncovered. I'd guess that's where the drying out happened.
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Dec 12, 2014 15:28
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Rurutia posted:It sounds overcooked. Try lowering the oven temp (I usually do low and slow at <250F) and keeping an eye on the internal temperature to make sure it doesn't go over 190F, and I like to pull it at 160F. I'm not sure that would work. I like to get a nice crust on them in a pan before braising and they would be well along towards that temperature before they went into the oven. But if I want the connective tissue to go soft I need to cook them for a long time in the liquid and that always makes the meat dry. I'll try a lower temp and longer cooking time while covered.
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Dec 12, 2014 15:31
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2 hours at 250 should be good, or close to it.
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Dec 12, 2014 15:38
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AVeryLargeRadish posted:I'm not sure that would work. I like to get a nice crust on them in a pan before braising and they would be well along towards that temperature before they went into the oven. But if I want the connective tissue to go soft I need to cook them for a long time in the liquid and that always makes the meat dry. I'll try a lower temp and longer cooking time while covered. I'm not sure I understand the problem. It should take awhile to hit 190F at 250F oven temperature even if you sear beforehand (I do too), if it takes too short of a time, just lower the oven temperature more. At worst, don't sear beforehand, let it rest/cool down then finish on a grill or with broil. Your conclusion seems to be exactly what I recommended.
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Dec 12, 2014 15:52
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I'm making mulled wine for a Christmas party, but the recipe calls for a half cup of brandy. I don't have any on hand, but I do have some random bottle of cherry brandy (kirschwasser) at the back of the pantry. Will it do, or should I just go buy some Korbel?
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Dec 12, 2014 21:20
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AVeryLargeRadish posted:So I did a braise of country style pork ribs a few days ago and while it tasted great and the fat and connective tissue had gone wonderfully soft and succulent the meat had gone very dry, should I just have cooked it longer covered before letting it reduce? I browned the meat, added the liquid, brought it to a simmer then put it in the oven at 350° and cooked it for one hour covered then another hour uncovered. I set mine up in a wet rub of dried chilis, cumin, paprika, salt, pepper and a tiny bit of brown sugar all pulped together with a little cider vinegar until it's a runny paste. I just smear that all over the ribs and work it in with my hands then tightly wrap the entire thing in foil. That goes into a glass dish and I bake it 2-3h at around 210-220F in the oven. Afterwards I let it cool a bit, unwrap and place it on a sheet and then just crisp one side of it briefly under the broiler. If it's still together enough to flip I will turn it and brown the other side but most of the time it's largely at the stage where it's coming apart if I try to handle it too much. In that case I just brown one side and then let it cool a bit on a cutting board then cut and serve.
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Dec 12, 2014 21:26
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Robo Boogie Bot posted:I'm making mulled wine for a Christmas party, but the recipe calls for a half cup of brandy. I don't have any on hand, but I do have some random bottle of cherry brandy (kirschwasser) at the back of the pantry. Will it do, or should I just go buy some Korbel? E&J XO brandy is $10 at my local Kroger, it's pretty good as far as brandies go
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Dec 12, 2014 21:44
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Steve Yun posted:E&J XO brandy is $10 at my local Kroger, it's pretty good as far as brandies go Uh........
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Dec 12, 2014 22:16
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It's going into a mulled wine your majesty
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Dec 12, 2014 23:52
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They ought to purchase a brandy of provenance, since there will be much left over after the wine is mulled. Mssrs. Ernest and Julio Gallo do not, unfortunately, have the history of ability one looks for in a purveyor of acceptable brandies. Harrumph.  Just put some bourbon in. Everyone has bourbon.
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Dec 13, 2014 00:07
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presidente is an ok mixing brandy and is pretty affordable
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Dec 13, 2014 00:13
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I want to make risotto. Should I go Kenji or Blumenthal?
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Dec 13, 2014 00:41
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Steve Yun posted:I want to make risotto. Should I go Kenji or Blumenthal? Blumenthal's stuff is so over the top dumb. Kenji for life, yo.
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Dec 13, 2014 00:51
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kenji if you want to make a normal person's risotto. blumenthal if you want to make a hilarious risotto
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Dec 13, 2014 00:58
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Both, then.
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Dec 13, 2014 00:59
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I bet alton brown has a dumb convuluted no unitasker but buy 500 worth of other hardware bullshit risotto recipe you can do
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Dec 13, 2014 01:00
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Steve Yun posted:Both, then. be sure to download a sound byte of the busy streets of rome to listen to while you eat your risotto
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Dec 13, 2014 01:00
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Just chuck it in a pot and go watch tv and come back to stir every few minutes.
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Dec 13, 2014 01:12
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Casu Marzu posted:I bet alton brown has a dumb convuluted no unitasker but buy 500 worth of other hardware bullshit risotto recipe you can do I love AB. Good Eats is where I learned most of my basic cooking skills. His risotto looks pretty normal to me: http://www.foodnetwork.com/recipes/alton-brown/wild-mushroom-and-asparagus-risotto-recipe.html
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Dec 13, 2014 01:50
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hello friends, what's the consensus on bare-metal vs enamelled dutch oven? I already own a few cast-iron pans so maintenance is not an issue. Is there any significant advantage with the enamelled ones given their price? Thanks!
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Dec 13, 2014 03:18
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Pressure cooker risotto for life.
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Dec 13, 2014 03:25
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themongol posted:hello friends, In theory, cooking anything acidic in cast iron is not good but a lot of people in here claim that it's no problem for them. I have one of each and only use the cast iron one for frying and enameled for everything else.
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Dec 13, 2014 03:49
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I had a Lodge enameled dutch oven and the enamel started peeling really quickly. I was super careful with it too. Le Creuset is way more durable but stupid expensive. Just use a cast iron one.
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Dec 13, 2014 04:08
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I like Italian style sandwiches like you can get from quiznos, earl of sandwich, etc. What kind of italian sauce stuff do you put on it to give it that distinct taste? Italian dressing? if so what kind is good?
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Dec 13, 2014 04:09
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Torpor posted:I like Italian style sandwiches like you can get from quiznos, earl of sandwich, etc. What kind of italian sauce stuff do you put on it to give it that distinct taste? Italian dressing? if so what kind is good? Its typically a mix of extra virgin olive oil, red wine vinegar, oregano, salt, and pepper.
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Dec 13, 2014 04:10
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themongol posted:hello friends, I find them useful for different things. Both of them have high thermal density so you can drop cold or room temperature poo poo in them and they won't cool the pan down completely. I've used my cast iron skillet so extensively that it has a virtually nonstick seasoning on the bottom; I can fry an egg in it with a little spray of oil and it comes out perfectly. My enameled dutch, on the other hand, is great because I can put anything in it and not worry about the seasoning or about scrubbing the poo poo out of it / soaking it / soaping it when things get baked on. I use it for soup, stew, ragu, anything braised, anything thick that needs to reduce for a long time--that's why it keeps getting lots of caked-on crap that I need to scrub the poo poo out of. I like the enamel on my dutch oven for that reason; they're good for different stuff.
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Dec 13, 2014 07:52
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I bought these Delicious Noodles on a whim at the Asian grocer, because I like to make ramen as a quick meal.  This is pretty much the same as the Maruchan packet ramen, right? I generally throw out the seasoning, and make it in homemade chicken broth with some dried (reconstituted) shiitake mushrooms, scallions, maybe some ginger and an egg on top. Oh, and some hot chili oil, of course. What else could I be doing with these? Someone mentioned Miso Ramen in another thread, but I've never made miso anything.
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Dec 13, 2014 22:31
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Hi GWS this has probably been addressed but I'm trying to come up with some good homemade food items to give as Christmas gifts. Probably going to make some tamari almonds, some manner of cookies, but what else besides nuts/cookies do y'all like to give in terms of stuff you made? I guess jams and pickles are probably up there but idk I haven't done much canning.
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Dec 13, 2014 22:38
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A slow cooker is the most convenient way for me to make non-poo poo food. I'm getting over an ulcer, and while most food doesn't bother me, my stomach still judges tomatoes to be the Worst Thing Ever if I eat them. Most of the slow cooker recipes for poultry that I've gotten from the internet are made with tomatoes or tomato sauce, which is no good for me for a while. Are there any good/healthy recipes that have poultry as protein, are made in a slow cooker, and don't feature tomatoes? (Citrus seems ok. I tried a bit of a tangerine and I didn't have any problems, but I accidentally had a slice of tomato on a sandwich I ordered and it didn't end well.)
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Dec 13, 2014 23:44
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You could easily make chicken stew without tomatoes. Or a fricasse or tajine. I like Julia Child's chicken fricasse recipe, but I'll add leeks as well.
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Dec 13, 2014 23:52
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Tao Jones posted:A slow cooker is the most convenient way for me to make non-poo poo food. I'm getting over an ulcer, and while most food doesn't bother me, my stomach still judges tomatoes to be the Worst Thing Ever if I eat them. Most of the slow cooker recipes for poultry that I've gotten from the internet are made with tomatoes or tomato sauce, which is no good for me for a while. You could probably make congee
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Dec 14, 2014 00:08
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EVG posted:I bought these Delicious Noodles on a whim at the Asian grocer, because I like to make ramen as a quick meal. Almost anything really. Chicken stock and some toppings is pretty good. I grew up eating something very similar called chicken mami. Shred up some roast chicken, softboiled egg, scallions, brown garlic in oil to make garlic oil, delicious. Season the chicken stock with soy sauce and ginger and it's basically shoyu ramen. Serve with some braised pork belly, fish cake, scallions, and nori. You can make dashi stock with hondashi granules or the real way with kombu and sardines or kastuobushi and use that as a base. Flavor that with some miso paste and you have miso ramen. Serve with corn, a pat of butter, and some scallions. Cook and chill the noodles and concentrate the miso broth by evaporation and add a splash of rice vinegar, chili oil, and add some mushrooms and you have tsukemen. use beef stock with star anise, cinnamon, and sichuan peppercorn and serve with bok choy and braised beef shanks and you have taiwanese beef noodle soup. use chicken stock and make a red curry paste and add coconut milk and top with chicken thighs, lime, cilantro, scallions, and minced pickled mustard greens and you have khao soi list goes on and on really.
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Dec 14, 2014 00:10
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So, quick question for you all regarding ham and split peas in a slow cooker. The recipe I have used forever is really good, at least we like it. You put in the split peas (dry), then the smoked ham hocks/hambones etc, carrots and celery, onion, then add chicken stock, and bay leaves. I don't add salt because there is more than enough in the ham bits. Put it on low for 6-8 hours till the peas are soft, then take out the ham bones and take any meat left on them off, and throw back in the pot with the peas, then squash them up a little to thicken it. This recipe here http://www.closetcooking.com/2008/01/split-pea-soup.html is pretty close to what we do in my family. Now the question I have is why does it look so brown when I make it? It is so yummy tasting but looks awful to the eye. Is there a different way I should do this to keep it from getting that color? It's never a nice looking color, and I am not sure what I am doing wrong.
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Dec 14, 2014 01:16
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That's just split pea, man. A lot of time it looks like baby poop.
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Dec 14, 2014 01:19
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Mons Hubris posted:Hi GWS this has probably been addressed but I'm trying to come up with some good homemade food items to give as Christmas gifts.
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Dec 14, 2014 03:19
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Since we're sorta talkin' about ham right now I need some help with cooking a 15lb half ham I just got as an early Christmas gift. I'm a pretty solid day to day cook and have a stocked pantry, and plenty more than the bare essentials as far as ingredients go. It fits in my largest roasting pan but not even close for my slow cooker. I've just never cooked a bigass ham. I feel like I've got a lot of options on what to do with this . I'm thinking of doing just a straightforward glaze with honey, thyme, cider vinegar, brown sugar, melted butter and worcestershire after it's been stuck full of cloves. I'm not the biggest fan of "sweet" ham that has been done in orange juice, pineapple or honey though. I like something a little more savory. I'm not picky though and will roll with whatever. Anyone have a suggestion on how to slam dunk a savory bigass ham? Note: I cannot smoke it.
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Dec 14, 2014 04:04
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| # ? May 25, 2024 08:30 |
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What's the current recommendation for both non-stick and stainless steel frying pans? Should I stick with Calphalon/Cuisinart?
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Dec 14, 2014 15:15
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