I've been cooking ribs for many years and I'm pretty good with the cooking part. It's the prep part that I haven't been able to master.
This AM I prepped 3 ST Louis style racks and once again I had to fight with removing the membrane. Sometimes it peels off fairly easy and sometimes it's a profanity laced struggle. It came off the first and 3rd rack no problem but on the 2nd rack it just would not come off even using pliers. Anyone have a hack for this?
I usually use a butter knife to try and lift the membrane starting in the center of the rack, but it seems like 1 out of 2 or 3 is impossible to remove. When that happens, I just criss cross score it with a sharp knife so the smoke and sauce can penetrate somewhat. It's never really gotten in the way for eating....
Looking to settle a debate. Slow cooker was filled with 2lbs corned beef, cabbage, potatoes, carrots etc. placed in the fridge last night. at 10 am the croc was removed from fridge and placed inside slow cooker. It was set to warm instead of low. This particular slow cooker heats to 165 f when set to warm. 6 hours later when it was found out to be set to warm instead of low, madness erupted! temperature was checked on the corned beef and it was only reading 110 in the center. I said its fine, turn it up now and let it cook... the wife (Yes I am digging a hole but if youre right, youre right...) said nope, thats too much time and not enough heat and proceeded to throw the entire meal in the trash worried we would get food poisoning. I think it would have been fine. she thinks no. any thoughts on this? She will not read this! lolRead More
I've read articles about..."using a mesh bag and hanging it (garlic bulbs) in a cool dark place with good air circulation". In my small galley kitchen I have darkish places, (very little direct sunlight in my kitchen), maybe kind of cooler areas, but good air circulation???? Other ideas? My garlic bulbs seems to sprout or go bad too soon.
ThanksRead More
05-28-23, 08:05 AM
