ModelMaker
08-28-2007, 11:30 AM
Was watching Good Eats in bed last night and AB was braising short ribs. He cut them into smaller pcs seared them on a flat grill and wrapped them in alum foil with a braising sauce and trew them in the oven. Pulled them and they were almost fall apart tender. He then put them back in the chill chest stating that now the collegan had melted and made the meat tender, when you cool it the melting temp will now be much higher thus allowing you to heat it up for a stew and still will not fall apart.
It took me all day but I finally learned something new yesterday.
ModelMaker
It took me all day but I finally learned something new yesterday.
ModelMaker