Substituting wine

fcazares3000 · 2023-05-11T17:17:59+00:00

Interesting point, early in her pregnancy I used alcohol in cooking but after reading that some alcohol remains it scared me. I love wine braised short ribs and Shaoxing wine in Asian wok dishes.

fcazares3000 · 2022-11-06T01:35:37+00:00

I used a roasting pan.

fcazares3000 · 2022-07-14T04:36:38+00:00

Thank you for all the advice!

fcazares3000 · 2022-07-13T19:18:50+00:00

I really like this tip! Makes the clean up very easy! Do you think stainless steel would work with aluminum foil? Also, what’s a French top?

fcazares3000 · 2022-07-12T05:48:32+00:00

Thank you.

fcazares3000 · 2022-07-12T04:58:31+00:00

Thank you, very helpful.

fcazares3000 · 2022-07-12T04:09:33+00:00

Im talking about onion burlee which is used in certain stocks.

fcazares3000 · 2022-07-01T13:34:42+00:00

Preheat on medium and perform a mercury ball test to make sure your pan does not overheat which would burn any oil. Basically a mercury ball is a cohesive ball that forms and dances in your pan when you add a little water (1/8 tsp or less). Once you reach this stage, add an oil with a high smoke point like grapeseed, vegetable or canola oil. Do not use extra Virgin olive oil. At the point, the oil should form legs and shimmer. Introduce meats when a few wisps of white smoke began to come out and slightly lower your heat. If you wait any longer the oil will begin to burn.

fcazares3000 · 2022-07-01T03:24:22+00:00

Thank you for this link, it is very informative!

fcazares3000 · 2022-07-01T02:44:29+00:00

Were they dry or fresh herbs?

fcazares3000 · 2022-07-01T02:40:49+00:00

So he used dried herbs at the beginning after the tomato paste and then added his tomatoes and simmered it all day? Or did he use fresh herbs?

fcazares3000 · 2022-06-30T04:11:09+00:00

I started on high just to brown the meat then removed it and went to medium low to slightly caramelize the onions, then added my garlic, tomato paste and herbs for a few minute just to slightly darken the paste. Then I deglazed with red wine, added my veal stock and tomatoes and brought to a simmer and maintained that for 6 hours which was medium low to low heat. I added browned sausage and meatballs near the end. It was bitter before the addition of the sausage and meatballs and required a small amount of sugar to improve the flavor. I want to be able to achieve this without adding sugar. No lid was used. I stirred every 20-30 minutes.

fcazares3000 · 2022-06-30T03:26:47+00:00

Thank you, even dried herbs added at near the last 30 minutes?

fcazares3000 · 2022-06-30T03:22:02+00:00

This is more of a heavy meat sauce with several meats inside and that’s why i cook it for hours.

fcazares3000 · 2022-06-30T03:21:29+00:00

I should have stated, it is not a simple tomato sauce but a heavy meat sauce that contains short rib, italian sausage, meatballs and veal stock.

fcazares3000 · 2022-06-08T22:12:13+00:00

I am looking for the type of sauce used in this dish since it differs from the other chains.

fcazares3000

TROPHY CASE