food prep question and answers

[sd6515]

this is a place where I as a professional but disable chef am here to help all improve the taste and broaden there expertise in the culinary arts.

sd6515 Reviewed by sd6515 on 09-27-2007. food prep question and answers this is a place where I as a professional but disable chef am here to help all improve the taste and broaden there expertise in the culinary arts. Rating: 5

[sd6515]

I will start this thread out by answering a question from yet another great cannabis.com member friendindeed. His question in another forum "make weed wings" was should he boil his ribs for the same effect as the recipe i gave there as to falling of the bone meat.

Pork ribs are great to boil as long as you do not over boil them you only need them to be about 3/4 cooked when done which for the most part is about 7-9 min in boiling water b/c in general boiling leeches taste out of meat because so much of the raw flavor in meat is derived from the fat and while fat is not water soluble in boiling water fat makes a quick exit to the top of the pot and out of the meat, the same reason you can buy great broths and stocks but in canned chicken soup the meat tastes dry. After boiling the ribs should almost immediatly be place on a HOT grill, all my recipes involving a grill assume the temps are hot char(not charcoal) is all I use, charcoal is more then acceptable but propane is for pansies and upper middle class housewives who want to "set it and forget it" lol. The great thing of a HOT grill which char gives you is you can tenderize the meat with various cooking methods and then gain the uncomparible taste of fire grilled food. Also after you remove your ribs from the water after they after dried enough to accept a surface sauce submerse them in it and leave them in it until they go on the grill and warm sauce is MUCH better then cold or room temp sauce it penetrates deeper quicker. Keep them wet with sauce on the grill until you are ready to remove them when you know there done and you want them lol then it is time to let the sauce on them char to your preference then after they have charred all you have to do is add one more layer of sauce to each side and warm it before you remove it so the outsited doesn't feel and taste dry. Now you have amazing fall off the bone ribs that taste moist yet have char that grilling is all about, the trick is to hide that char in the middle of two layers of moisture then you get crispy without chewy.
Beef ribs can be boiled first but it is a real art to get another boiling to tenderize but not leech all the taste. Beef in general flavor and texture comes from marbling because beef deposits fat in "veins" throughout the meat and not in the tissue itself so especially when boil, but in all aspects, it is easy to make beef go from great to dry and chewy. However pork ribs are RIB kings anyways because with ribs you want to suck the bones and pork offers so much more "bone sucking potential"

[slipknotpsycho]

hope you don't mind if i 'butt in'.... never had the job, but no one has EVER given me anything but great compliments to my cooking.....

cooking just runs in my family... if you wouldn't like me offering my knowledge that's cool too... but otherwise i will try to help others as well..... (if someone has asked something and you haven't had the chance to answer yet)

anyways, if you have an objection let me know.... and i'll stay out

[sd6515]

sounds great you can have too many cooks in the kitchen, but not too much advice in a forum right:thumbsup:

[foxysox]

I prefer to braise ribs (I live in an upper-floor apartment and grilling is not always accessible).
How do you feel about charring them first on a grill of under the broiler, and then putting them in a pan of broth, not deep enough to cover, and braising them for an extended period? Any hints?

[sd6515]

I do not do too much braising but when I do braise and still want the char taste I like to do it under the broiler after I have braise them and removed them from the braising liquid because I find when you char it first and then braise you end up with a great tasting braising liquid but a generally soggy char which is usually undesirable but a lite char first and then a finish after could work nicely for both effects I think I am going to have to try this one now. Whenever I do char in an oven espesially a electric oven I make sure to use a good flavorful sauce of some kind, usually with a decent sugar content because it chars nicely and quickly, but char in the oven doesn't usually give all the flavor as a grilled char so unless you are looking for just the nice light burn taste adding some kind of sauce or rub will give you that more complete tasting char.
Hope that is some help

[stinkyattic]

That's a lot of help, thank you very much!
I do use a sauce that contains some sugar for any charring, not simply for the flavor, but to add color to the item being charred and any sauces that are subsequently made with it. I've got a gas oven so broiling is not too bad, but I do agree that a grill (charcoal with wood chips, not gas) is far superior.

[sd6515]

Sugar is a great friend when charring because it carmelizes as it chars giving more depth to the flavor and a little cushion so to say over a burnt taste instead of a great char