A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I do the four hour soak the day before, and then placing them in the refrigerator to be grilled the next day?
This will have almost no impact (if any) provided you wrap them well using a cellophane wrap. This is also a good opportunity to apply a rub to the meat.
Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I realized a problem: When I've made sous vide ribs before I've used a kitchen torch or a plumbing blow torch to start the Maillard reaction on the ribs after removing them from the water bath. This works great. However, because of work I've got two apartments 1000 miles apart and the sous vide cooker and the ribs are in the apartment without either of my torches right now. If I had a gas stove I
I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day, the directions say to skim off the fat that forms on top of the liquid, reheat, and serve. What are the advantages of this method over serving immediately? Does it greatly affect the taste? And to refrigerate, should I keep the meat in the liquid and chill the whole pot? What's the best way to reheat?
I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?
Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, pepper, etc.), wrap it up in foil and let it sit in the fridge for about a day, lather it in bbq sauce and stick it in the oven. While this method produces quite delicious ribs, it does require a lot of effort and planning. My questions are: Is a dry rub really necessary in making bbq ribs? Is there an alternative to this dry rub? Will the ribs taste the same if I just lather them in bbq sauce
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure to soak the peas overnight before cooking them. But the soup has been simmering for over an hour now (very low flame, partially covered, other veggies in the soup for the later 40 minutes) and they don't seem close to dissolving. Did I do something wrong? How can I fix the soup? And how can I avoid this in the future?
My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of beans (white beans and red kidneys) and am wondering if this method would work if I mix the two types of beans together. Would this be generalizable to other types of beans cooking together, or more than two types of beans at a time?
Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?
I have a recipe that calls for Wanjashan naturally brewed organic rice vinegar and I do not have this ingredient. Is there another vinegar I can used instead? I have white vinegar, red wine vinegar, and malt vinegar. The recipe is for sweet and sour pork ribs with honey.
So the other day, while baking off excess water after washing, I spaced out and forgot it was there and headed upstairs for say, an hour. When I got back down the pan had a white-ish ring in the center. After cooling and scrubbing it down it appeared that the seasoning had been vaporized in the area that has the ring. I oiled the pan to prevent rusting and haven't gotten back to it in a week or so. My question is: Should I remove the seasoning from the rest of the pan or should I just re-season the whole thing? If I should remove the seasoning, what is the best way, I think I read