inahandbasket: animated gif of spider jerusalem being an angry avatar of justice (Food)
[personal profile] inahandbasket
Cooked beef short-ribs yesterday in the slow-cooker, it was my first attempt at ribs and I made it through with some e-mailed pointers from [livejournal.com profile] eclectician.
- Browned them in a pan, deglazed with pumpkin-beer and wine, threw them in the slow-cooker with onions/leeks/carrots/parsnips/dried apricots/sage/smoked paprika, let them go on low all day.

They came out pretty good, and both [livejournal.com profile] prosicated and I enjoyed them, but I wasn't satisfied with it. The texture was good, but I don't think I was focused enough with the additions I made.

Obviously more experimentation is in order.
I miss cooking, I anticipate a lot of it in my near future now that we have some semblance of a kitchen again.

Date: 2008-08-12 03:54 pm (UTC)
From: [identity profile] countlibras.livejournal.com
I miss cooking too and I've only been a week and a half without a usable kitchen. (I've been having my meals in the downstairs apartment where my sister is, but it's not the same. I don't know where anything is and none of it is mine.)

Date: 2008-08-12 03:56 pm (UTC)
ext_155430: (Default)
From: [identity profile] beah.livejournal.com
I have several different kinds of ribs from my meat share that I've been thinking of cooking in my slow-cooker, but I've never done such a thing before. Maybe you'll give me some pointers based on your experiments sometime?

details, The devil is in the

Date: 2008-08-12 06:03 pm (UTC)
ext_155430: (food!)
From: [identity profile] beah.livejournal.com
You mean I can't just toss 'em into the cooker with a can of tomatoes and hope for the best?

Date: 2008-08-12 04:03 pm (UTC)
cutieperson: (Default)
From: [personal profile] cutieperson
that sounds divine.

Date: 2008-08-13 02:05 am (UTC)
From: [identity profile] wolfkitn.livejournal.com
wow, that sounds pretty delicious to me... i have a recipe for "short ribs braised in (dark) beer" that i love and would happily share. i don't have a slow cooker, but i've made it on the stovetop a few times with good results.

short ribs definitely win for texture. :)

long story, er, long

Date: 2008-08-13 04:34 pm (UTC)
From: [identity profile] why-style.livejournal.com
so in our family we've had random iron chef competitions over the past few years. mostly it's my girlfriend's brothers who compete with each other and the rest of us either sous or judge (or sometimes videotape the proceedings), but we're planning a tournament for the holidays this year in which everyone will participate, and i'm starting to try and come up with recipes. short ribs is som,ething i'd like to do, but obviously there's the time factor. do you think these could be accomplished with a pressure cooker to achieve the same divine texture, or is slow cooking the only way to go?

Re: long story, er, long

Date: 2008-08-13 07:45 pm (UTC)
From: [identity profile] why-style.livejournal.com
thanks! you're probably right - the connective tissue is key and what will likely happen is that it will either turn gummy or stay tough, but i think i will try it out and see. nothing like experimentation, and i need to find more uses for the pressure cooker anyway...

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