Meat cuts (harder cuts) that are perfect for braising embody pork shoulder, beef chuck, quick ribs, lamb shanks and naturally brisket. These cuts are marbled with fat and connective tissue, which is able to convert to gelatin after lengthy and gradual cooking. Many cooks in years previous known asRead More →
Meat cuts (tougher cuts) that are ideal for braising include pork shoulder, beef chuck, short ribs, lamb shanks and of course brisket. These cuts are marbled with fat and connective tissue, which will convert to gelatin after long and slow cooking. Many cooks in years past called it “gentle cooking”.Read More →
Meat cuts (tougher cuts) that are ideal for braising include pork shoulder, beef chuck, short ribs, lamb shanks and of course brisket. These cuts are marbled with fat and connective tissue, which will convert to gelatin after long and slow cooking. Many cooks in years past called it “gentle cooking”.Read More →