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Braised shortribs
Feb. 24th, 2008 10:46 pmSo. Braising.
I've hit a lot of classical cooking in the last few months or so, trying to add some knowledge to my cooking improv. However, most of my experimentation has been in sauces, from mother- to derivative-, with just a bit of French technique.
I recently bought Tom Colicchio's Think Like a Chef (he of the Top Chef hosting). Colicchio, though a four-star chef, started from no classical training, and never got around to the CIA. So, his cookbook is not necessarily about classical recipes, but more about techniques of classic cooking. Since I tend to ignore recipes, but am intrigued by techniques, I think his is the most interesting cookbook I've read in the last year.
One of his big techniques as a meat-centric chef is braising. I have never really braised, at least as a formal technique, and real meat like beef, as opposed to the quicker (yet still classic) techniques of seafood.
So, I bought some beef shortribs, and here we go:
( Howie's sweaty brow has nothing on me... )
I've hit a lot of classical cooking in the last few months or so, trying to add some knowledge to my cooking improv. However, most of my experimentation has been in sauces, from mother- to derivative-, with just a bit of French technique.
I recently bought Tom Colicchio's Think Like a Chef (he of the Top Chef hosting). Colicchio, though a four-star chef, started from no classical training, and never got around to the CIA. So, his cookbook is not necessarily about classical recipes, but more about techniques of classic cooking. Since I tend to ignore recipes, but am intrigued by techniques, I think his is the most interesting cookbook I've read in the last year.
One of his big techniques as a meat-centric chef is braising. I have never really braised, at least as a formal technique, and real meat like beef, as opposed to the quicker (yet still classic) techniques of seafood.
So, I bought some beef shortribs, and here we go:
( Howie's sweaty brow has nothing on me... )
