My problem with braising is the timing. I want the meat to be tender but not falling apart. For short ribs, I would prefer the meat to stay on the bone but easily cut with a butter knife. This timing is hard to achieve as you have to keep checking every 20-30 mins, maybe even 15-20 mins. Any advice would be appreciated.
Woweewowow
This is what I try to explain to many customers at my workplace. Most of them go for the leaner meat. 🤷♂️ what can you do.
3 Comments
My problem with braising is the timing. I want the meat to be tender but not falling apart. For short ribs, I would prefer the meat to stay on the bone but easily cut with a butter knife. This timing is hard to achieve as you have to keep checking every 20-30 mins, maybe even 15-20 mins. Any advice would be appreciated.
This is what I try to explain to many customers at my workplace. Most of them go for the leaner meat. 🤷♂️ what can you do.
Everything she said was correct.