Would this have turned out better if I had seared the ribs before starting the slow cooking process?
Would this have turned out better if I had seared the ribs before starting the slow cooking process?
by Milk_Tastes_Good
9 Comments
rodneyfan
Well, it would look better. How much different it would taste would depend on what else went into the pot with it.
Milk_Tastes_Good
I used Guinness for the brother and added tomato paste, jalapeño peppers and red chili peppers along with green bell peppers and yellow onion along with some garlic cloves. Basic seasoning of pink salt pepper and chili flakes.
Severe_Atmosphere_44
Generally speaking, it’s always good to sear your meat first.
picklebackdrop
Once cooked, try to keep together (if not too fall-off-the-bone) and put under broiler to crisp. Browning adds flavor prior to cooking but not too late to add a lil bark
Old_Guitar_Player
You can still sear them under a broiler before serving (or with a kitchen torch, if you have such a thing). Personally, I would sear them ***after*** cooking rather than before, as doing it before they will look browned, but still be soggy.
billybaked
Get them into a hot oven or under the grill to crisp up
LHGray87
Yes
The-Sludge-Man
1. salt the meat before it goes in so it doesnt dry out. bigger meat would need salting a day ahead 2. preheat the slow cooker 3. caramelize the meat (like you said). it makes a HUGE difference. fats don’t render at low heat
im a bit confused by what im even looking at here tbh. it all looks raw still
PoopFromMyButt
The way you cut everything into rings is hilarious to me for some reason. That area with the seeds of the bell pepper is adding a lot of bitter and gross flavor to the dish. Try not to use the white parts of bell peppers.
9 Comments
Well, it would look better. How much different it would taste would depend on what else went into the pot with it.
I used Guinness for the brother and added tomato paste, jalapeño peppers and red chili peppers along with green bell peppers and yellow onion along with some garlic cloves. Basic seasoning of pink salt pepper and chili flakes.
Generally speaking, it’s always good to sear your meat first.
Once cooked, try to keep together (if not too fall-off-the-bone) and put under broiler to crisp. Browning adds flavor prior to cooking but not too late to add a lil bark
You can still sear them under a broiler before serving (or with a kitchen torch, if you have such a thing). Personally, I would sear them ***after*** cooking rather than before, as doing it before they will look browned, but still be soggy.
Get them into a hot oven or under the grill to crisp up
Yes
1. salt the meat before it goes in so it doesnt dry out. bigger meat would need salting a day ahead
2. preheat the slow cooker
3. caramelize the meat (like you said). it makes a HUGE difference. fats don’t render at low heat
im a bit confused by what im even looking at here tbh. it all looks raw still
The way you cut everything into rings is hilarious to me for some reason. That area with the seeds of the bell pepper is adding a lot of bitter and gross flavor to the dish. Try not to use the white parts of bell peppers.