You could probably get away with pork shoulder, although you will want to consider that the texture may not be what you want -- it may either have too much fat and connective tissue, or it may fall apart too much, depending on how long you braise it for. You will probably have to alter your cooking times, I'd imagine.
Pork hocks are somewhat similar in texture to the shank, so that a possibility. Though you will probably run into the same availability problems.
It may take a small amount of modification, but your best bet may be to go with country-style ribs. They are tender and flavorful when braised, and are readily available in any grocery store.
Pork shoulder should work. A picnic shoulder (with the skin still on it) would be better.
I think lamb shanks could be used.
Whatever, that is an Atlantic recipe - so much salt!
what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had... recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question.
I have a recipe for long, slow, braised pork chops. I make them the same way every time. I buy 1 inch chops on the bone. Sometimes they come out incredibly tender and sometimes dry and stringy. I know it has to do with fat content as the dry ones have very little fat to skim from the sauce. But I can not discern from the raw meat, which is fattier. I buy center cut chops. The recipe calls for blade chops, but stores don't always have that. Help?
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef. I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350° oven for 2 - 2... in the braising liquid (which I think I can work around), is there a good braising method for tender cuts of meat? In particular, should I still use the oven or stick to the stove top? And what temperature and duration should I be shooting for? Thanks!
cornstarch, and it thickened nicely. As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish... this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have. The higher heat was an oversight. Did I burn it? Is it just overcooked, and edible, or is it bad? I have absolutely no idea at this point, but I have been reading that cream sauces have a top heating
I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork back in the refrigerator. Can someone please save my pork belly and let me know how to get rid of the hair?
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, but what I can't figure out is whether that could be beneficial and actually improve the end result.
. The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks. Serving: Ladle soup with a couple big dumplings into a bowl. Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking? ...I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called
I was pulling the stems out of some mushroom caps today - we save the stems and make broth out of them - when I discovered that some stems weren't coming out all the way. Have a look: Mushroom fanatics out there: Any idea what causes this? Is there something wrong with these mushrooms? Am I being paranoid because I just read this question?