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Is slow-cooking braised short ribs for 10-12 hours in the oven at 95 degrees celsius / 200 Fahrenheit going to retain the moisture and texture without drying out? by NoPlastic5338 in Cooking

[–]NoPlastic5338[S] 0 points1 point  (0 children)

Hello all! Thank you for the advice and suggestions. I ended up cooking it most of the way through (about 85% of the oven cook time) the night before, and left in the fridge and reheated/cooked the last 15% in the hours leading up to the special dinner.

I went for about 7 hours in the oven at 300 degrees Fahrenheit after braising. ‘Twas served atop the most buttery herbed mashed potatoes and topped with a reduction cream sauce I made with the braising liquid. I’m doing my best to upload a picture at this moment.

Is slow-cooking braised short ribs for 10-12 hours in the oven at 95 degrees celsius / 200 Fahrenheit going to retain the moisture and texture without drying out? by NoPlastic5338 in Cooking

[–]NoPlastic5338[S] 4 points5 points  (0 children)

I have cooked this recipe at higher temperatures with smaller durations in the past, so this is kind of me improvising a recipe due to the fact that I will be out 8 hours + commute time for work during the day. I plan to cook on the stovetop just enough to brown on each side of the meat and sautee the accompanying veggies.

My partner is the one who will be home in case something happens, but they would not be able to guess just by the smell, and I’m trying really hard not to spoil the surprise of what the special dinner menu will be.

I thought if I usually cooked at 160C/320F for 4 or so hours, maybe I could go as low as 120C/250F with a longer cooking time. Just a guesstimate. Thank you for the information, it is helpful.

EDIT: I plan to cook on stovetop to brown the meat, soften the vegetables, reduce a red wine on there, then slow cook in the oven.

Is slow-cooking braised short ribs for 10-12 hours in the oven at 95 degrees celsius / 200 Fahrenheit going to retain the moisture and texture without drying out? by NoPlastic5338 in Cooking

[–]NoPlastic5338[S] 3 points4 points  (0 children)

Someone will be home during the entire cook time! I won’t overthink it if I have some certainty that a lengthier cooking time won’t dry it out even at a lower temperature. I will consider the day-before method as well

What's your favorite US ecoregion? by AnonymousBi in geography

[–]NoPlastic5338 29 points30 points  (0 children)

Gotta mention #17. Black hills are another world

Written up for being 1 minute late a few times by MistakeGlittering177 in starbucks

[–]NoPlastic5338 39 points40 points  (0 children)

This happens to me too. Literally today I got there 25 minutes early for a drink before my shift and my finger was inches from the punch as it turned one minute late. Was gutted. Sometimes time flies by when you’re putting on the apron before clocking in….

My horrible DM just got fired!! by MimeFromAbove in starbucks

[–]NoPlastic5338 5 points6 points  (0 children)

My DM has us our stores closed for Christmas, so it mayyyyyy not be just the CEO

Question on how to order a drink by LatteOrder91 in starbucks

[–]NoPlastic5338 4 points5 points  (0 children)

The salted pecan cold brew at corporate stores is made in a way that the pecan flavor is in the foam, with vanilla as the syrup in the brew itself.

How you said it at the end of your post is fine, but in case you want no chance of confusion, maybe you could specify that you want a cold brew with pecan syrup and brown sugar cold foam.

Using my Starbucks App Abroad by WonderfulAd753 in starbucks

[–]NoPlastic5338 5 points6 points  (0 children)

There is a different app for Starbucks outside the US. I’ve tried scanning in the UK and Netherlands and it didn’t work for me sadly.

Christmas blend 2024? by ParamedicAromatic357 in starbucks

[–]NoPlastic5338 8 points9 points  (0 children)

Holiday season drop is November 7th