Miso Braised Beef
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Date: 2019-10-23
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Comments and reviews: 9
Malcolm Convey
Bought some braised beef once. Didn't realise it needed to cook in a potI threw it in my newly acquired (& seasoned) skillet, like you would a steak. Proud as could be. I cooked it to perfection, and then I took a bite. Half an hour later and with my jaw cramping I realised, wishing for food is about as close as I'm gonna' get(Oh. Did I mention the Hash Browns I massacred using Olive oil instead of clarified butter. Burnt, yet sodden with oil is a potato of undesirable taste and texture in the mouth, trust me)
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Bought some braised beef once. Didn't realise it needed to cook in a potI threw it in my newly acquired (& seasoned) skillet, like you would a steak. Proud as could be. I cooked it to perfection, and then I took a bite. Half an hour later and with my jaw cramping I realised, wishing for food is about as close as I'm gonna' get(Oh. Did I mention the Hash Browns I massacred using Olive oil instead of clarified butter. Burnt, yet sodden with oil is a potato of undesirable taste and texture in the mouth, trust me)
reply
prowlamongus
wow, the website for the recipes has changed. all sorts of options for saving the recipe, except one: Where is the plain old print option? Very disappointed. I don't want to have to create a profile just to gain access. All recipes is even worse. The link does not take you directly to the individual recipe and I cannot find it. Nothing is in alphabetical order; sorry, but it's just a big mess by the look of it. Searching only opens up the whole site.
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wow, the website for the recipes has changed. all sorts of options for saving the recipe, except one: Where is the plain old print option? Very disappointed. I don't want to have to create a profile just to gain access. All recipes is even worse. The link does not take you directly to the individual recipe and I cannot find it. Nothing is in alphabetical order; sorry, but it's just a big mess by the look of it. Searching only opens up the whole site.
reply
twosocks1976
This looks freaking awesome But I have two thoughts as I watch this. Would it be okay to use another type of mushroom here? And, why is your Supermarket selling strips of chuck roast as boneless ribs? How is the consumers supposed to know what they are getting? I am saving this recipe to my favorites and we'll try it in the near future. Me so it's something that I have not added to my pantry yet, but it's high time I get in the game.
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This looks freaking awesome But I have two thoughts as I watch this. Would it be okay to use another type of mushroom here? And, why is your Supermarket selling strips of chuck roast as boneless ribs? How is the consumers supposed to know what they are getting? I am saving this recipe to my favorites and we'll try it in the near future. Me so it's something that I have not added to my pantry yet, but it's high time I get in the game.
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E SITU
Chinese grandmas would be wailing at the top of their lungs if they saw you use they burnt bits of the pan. Eeeeeyaaaa So unhealthy. . You can try this dish with Matsutake mushrooms (Japanese pine tree mushrooms. grown in Canada mostly) to make this a more of a Japanese recipe. Thanks for this vid and recipe.
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Chinese grandmas would be wailing at the top of their lungs if they saw you use they burnt bits of the pan. Eeeeeyaaaa So unhealthy. . You can try this dish with Matsutake mushrooms (Japanese pine tree mushrooms. grown in Canada mostly) to make this a more of a Japanese recipe. Thanks for this vid and recipe.
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TheStraycat74
they also sell peanut oil for cooking. I use it all the time because I had some left over after frying my turkey last thanksgiving (and I'll reuse that oil this year too)hey there's an idea, how to prepare and fry a turkey without setting your house on fire, a techniques video
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they also sell peanut oil for cooking. I use it all the time because I had some left over after frying my turkey last thanksgiving (and I'll reuse that oil this year too)hey there's an idea, how to prepare and fry a turkey without setting your house on fire, a techniques video
reply
Brandon Mitchell
i dont know man that looks pretty black. while i havent experimented with this well done of fond - i dont believe. but since your word has been gospel to me for many years I will now try it. thanks for the tip buddy
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i dont know man that looks pretty black. while i havent experimented with this well done of fond - i dont believe. but since your word has been gospel to me for many years I will now try it. thanks for the tip buddy
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Beckey Girard
Everything in this dish look absolutely exquisite. I do have one serious question oh, can you please tell me why it seems like every single dish now has hot peppers in it. What is up with the peppers?
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Everything in this dish look absolutely exquisite. I do have one serious question oh, can you please tell me why it seems like every single dish now has hot peppers in it. What is up with the peppers?
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Marcus J
Pro tip for the peanut oil: most peanut oils in Western grocery stores are very neutral in flavor. But if you buy a Chinese brand from an asian supermarket, it will have a much stronger peanut flavor.
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Pro tip for the peanut oil: most peanut oils in Western grocery stores are very neutral in flavor. But if you buy a Chinese brand from an asian supermarket, it will have a much stronger peanut flavor.
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David Garrison
Is it just me, or does this guy get on your nerves after awhile? He has some great recipes, but the way he talks sounds so trite, like he's saying something apathetic to somebody.
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Is it just me, or does this guy get on your nerves after awhile? He has some great recipes, but the way he talks sounds so trite, like he's saying something apathetic to somebody.
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