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Content about Braising

With a lot of help from Takashi's Noodles.
One sip of real ramen is enough. That’s all I needed to permanently erase all those memories of those pathetic packaged noodles, which I greedily warmed up in the microwave during college. One sip. Done. It was also enough to make me question whether there was a better soup on the planet. Fragrant, rich, and soothing, it has no parallel in the Midwest cuisine I grew up on, and while other marvelous brothy soups my attract my attention...
Where to start your Sichuan obsession.
For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. Then there's the problem that you can't accurately call anything "Chinese cooking," because China is made up of provinces with different recipes and methods. They...
May 13, 2009
How to pickle brisket.
I was standing in the meat section of my local Korean grocery store (the excellent Joong Boo Market) with fellow food blogger Brian, from the Daily Ikura.  He was talking me through his favorite Korean dishes and ingredients, and I was loving it.  We were discussing uses of red bean paste, which ramen was worth its price, and whether some brands of soy sauce were really so good you could sip them.  Then I picked up a hunk of...
The German way with round.
Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions.  However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving.  A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (...
October 17, 2007
As you may or may not remember, I’m attempting to go somewhat local.  Click back to Week 1 to see how it got started. We’ve written about short ribs twice before and I’ll be honest in saying this isn’t the master recipe.  Part of the problem is that both previous recipes were really Blake’s babies.  It was his pot and his enthusiasm that spurred the effort.  While I was there for the first go...
The most well-documented failure on this website was the first time we cooked beef short ribs.  Tough, sinewy, and ugly--a big fibrous brick of protein fastened onto a sled of white bone by tendons and mysterious pieces of grizzle.  Short ribs are the beef equivalent to a Salman Rushdie novel: willfully difficult, at times indecent and gross, but after an extended period of histrionic outbursts and piquiant flavors, in which patience...
Tackling the art of braising
When I got to the grocery store I had no idea what short ribs look like, so I simply asked for 2 pounds of them, and that amounted to 4 short ribs.  Thankfully the butcher didn't look at me funny or say "They're right in front of you, bub" (which they were).  They were only about 6 dollars a pound, amounting to 12 dollars of meat feeding four people.  This was looking good. It was time to learn how to braise....