Celery tastes like soap.
Yeah, I’ve got the gene.
Comment on Praise them
realitaetsverlust@piefed.zip 1 day ago
The day newbie homecooks discover the power of onion and garlic is a big one for their cooking.
The next step is onion, carrot and celery.
ObviouslyNotBanana@piefed.world 1 day ago
Agrivar@lemmy.world 1 day ago
TIL cilantro and celery are related and affected by the same gene!
ObviouslyNotBanana@piefed.world 1 day ago
Yeah it’s not great. I wish I didn’t have it because my wife loves it and I’m jealous
Lemmyoutofhere@lemmy.ca 1 day ago
Also the most common food allergy.
TheAsianDonKnots@lemmy.zip 1 day ago
Four French cooking terms that upped my game was mise en place, mirepoix, fond, and sauces mères.
Mise en plas. Everything in its place and prepped before cooking.
Mirepoix. 2part onion to 1part celery and 1part carrot and a little salt to draw out moisture.
Fond. the baked on bits bits of food that you deglaze using a liquid like stock to make…
Saices mères or Mother sauce. The beginning that all 5 famous French sauces share.
Demi-glas gets an honorable mention and is one of the simplest things you can do to make a dish seem fancy as fuck. Great for date night beef short ribs.
Melvin_Ferd@lemmy.world 1 day ago
TheAsianDonKnots@lemmy.zip 1 day ago
This is my Sunday specialty. One pan and a Coke, leftovers on Monday, get my shit together on a Tuesday.
Thedogdrinkscoffee@lemmy.ca 1 day ago
You are now official chef os this sub. Now make us something yummy.
TheAsianDonKnots@lemmy.zip 1 day ago
I do not deserve your award but let me fulfill your request and expand on my last paragraph.
Buy two beef short ribs per person. Look for the quantity of meat per rib. Marbling is less ideal in this method. The less fat, the better. A few mashing potato’s, asparagus, sliced almonds, paprika, your best tasting (not expensive) red wine, and unsalted butter. We’ll “salt n’ pepper to taste” later. Cheap fresh herbs like rosemary sprigs (leave on stem), thyme (annoying but take off stem), fresh bay leaf, and fresh sage (not too much, I use one big leaf). Stay with me if they’re worth it.
A few nights (1-3) before your event, stove on medium and oven set to 275°F/135°C. Sear your ribs in batches, on all sides. Sear the ribs in the same pot (with lid) that you’re going to put in the oven (described later). During the sear, if you “crowd” your pan, you will only steam the meat. It’s harder to get that nice sear/char. Remove from the pot and set aside. They shouldn’t be cooked to temp at this point, we will fully cook them soon.
Next on top of the fond, add your mirepoix. Adjust the amount by portion/pot size. With my Dutch oven that’s about (4) US cups of onion to (2) cups celery and (2) cups carrot with a pinch of salt for 5 ribs. Don’t worry about “cook till translucent”, let’s work on getting the fond off the bottom of your pot.
If the mirepoix doesn’t get the fond off, this next step will. Add your red wine and watch out for the steam, scrape the bottom of your pot with a wooden spoon and turn off the heat. For me, I think it’s about 4 cups or maybe 2/3rds of a bottle of wine.
Add your herbs, put your ribs back in the pot, lid on, and into your oven for 3.5-4 hours. When we talk about low and slow, it’s less about the temp and more about the time. Yes, you want the meat to be at 165- (ideally) 200°F or 73°-93°C but the most important part is that your pot has TIME to render the connective fibers that are chewy and often inedible without heat and time, like a diamond.
Remove the ribs set aside in a container(A). Strain the liquid into a container(B). Put the mirepoix into a container©. Refrigerate over night or up to 3 days. Use the herbs in another dish, freeze or throw away, your choice.
You’re still with me? Here’s the easy part that makes you look like a pro chef.
Heat an oven (air, toaster, wood, whatever) to 375F/195C. With a fork, peel the (now) solidified fat off the cold braising liquid… I save this to fry my morning eggs and toast with. Please don’t discard this gold if you can help it. Dump the rest of the braising liquid into a large sauce pan and set to the side. Trim the ends off the asparagus, toss in oil with paprika, a tiny bit of salt, and a generous helping of sliced almonds. Put in an oven safe dish, set aside. Peel your potato’s. I love quick and easy rustic potato’s but the skin doesn’t work in this recipe.
Ready and set, now let’s go!
Potato’s go to boil until fork tender. Set aside. Stove on medium, reduce the braising liquid by half, drop the stove to medium low and put the ribs in the (now) sauce, cover with a lid.
Put your asparagus mix into the oven for 20+/- mins while you drain and mash your potato’s with butter, a touch of salt, garlic powder, and a splash of milk. Go easy on the salt. Your braising liquid will already be pretty salty. The potato’s are meant to balance the dish.
By now the ribs should be heated through, the sauce gets a 1/4TBS of butter, spoon the sauce over the ribs, plate the mash and asparagus, lightly smash the ribs into the mash, and drizzle with your pan sauce.
No it’s not one long run on sentence, I’m an awful home cook but trying to get better with every dish. This recipe is easy, I swear. If they’re worth it, start here. This isn’t Mary me Chicken (like it’s a question), it’s “WITNESS MY FRENCH CUISINE FOR I AM YOUR CHEF AND YOU WILL NEVER GO UNSATISFIED”
Thedogdrinkscoffee@lemmy.ca 19 hours ago
I love this.