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Joined Date: Apr 03, 2011
Reviewed Asian-Style Braised Short Ribs
"This is a phenomenal recipe - I don't know if I've ever gotten such favorable reviews from a dinner party. However, as others have noted, be careful of the sodium here. If you're using supermarket soy, rice vinegar and hoisin it's going to come out too salty. Go for low-sodium varieties or find an Asian market where the sauces will be more authentic. Also you might want to sear the meat before you add the braising liquid, and not completely cover the meat with the liquid so it's more of a braise than a boil. I think you get a more varied and interesting texture that way. "
Italian-American descended from and educated by a line of beloved Umbrian cooks. Trying to learn Asian techniques to expand my repertoire.
Eat it all, love it all. But best at cooking traditional Tuscan-Umbrian fare - lots of pork, chicken - and also a devotee of South and East Asian food.