Step 1 Clean the pork ribs on the inside of the membrane: you need a thin, sharp knife to make an incision along the edge to lift its area. Now you can pull it out and gently remove the film. Cut the ribs into portions (4-5 bones). Do not cut too finely so that the meat does not come out of the juice.
Step 2 Prepare the marinade. Mix tomato paste, vinegar, mustard, sugar (you need to get a beautiful crust), crushed garlic clove and seasoning “for barbecue.” Add ribs, stir. Leave to marinate for 60 min.
Step 3 Preheat the grill so that the coals are bright red, without flame. Remove the ribs from the marinade, shake off the excess sauce, and put on the grill. Fry for 15-20 minutes on each side, until crisp, periodically lubricating the remains of the marinade.
Tip: these ribs can be cooked in the oven. Once the meat is marinated, shake off the excess sauce and wrap the ribs in foil. Bake in the oven 2-2. Five hours at a temperature of 150 degrees. The meat will be very tender.
I’m going to show you how to make the most incredibly crispy and crunchy roast potatoes that I have ever had. It uses a little bit of food science, a little bit of technique, but it’s all pretty straightforward, simple stuff. Here’s how we do it.
Start by adding an ounce of salt to two quarts of boiling water along with a half teaspoon of baking soda, then add four pounds of Russet or Yukon Gold potatoes cut into large chunks. Boiling the potatoes before baking them helps moisture escape faster, leading to a thicker crust.
Adding them to already boiling water concentrates this effect on their outer edges. But why the baking soda? The potato on the left, here, was boiled and acidic water before baking. It has a smoother surface and a relatively low crunch. The potato on the right, on the other hand, was boiled in water with baking soda, which is alkaline. This causes pectin, the potato cellular glue, to break down, resulting in more surface area and higher crunch. Boil those potatoes until a knife easily pierces them and the exteriors are falling apart, about 10 minutes or so.
While those potatoes are boiling, make a flavored garlic and herb oil by heating five tablespoons of extra virgin olive oil in a skillet along with a handful of chopped fresh rosemary and three cloves of minced or pressed fresh garlic. Season it with salt and pepper. Then cook the mixture over medium heat until the garlic just begins to turn golden brown. Then immediately strain it all out into a large bowl. Infusing the oil like this allows you to get the flavor from the herbs and garlic into the potatoes but ensures that they don’t burn while the potatoes roast. Now it’s time to get a little rough. Drain the cooked potatoes and let them steam for a little bit to drive off excess moisture.
Then add them to the bowl with the infused oil. Season the potatoes with a little bit of salt and fresh cracked pepper and then toss them. The goal here is to be a little bit rough on them so that a pasty, mashed-potato-like layer builds up on the exterior of each chunk.
Preheat your oven to 450 degrees Fahrenheit, or 400 degrees if using convection, then transfer the potato chunks to rimmed baking sheets, spreading them out so that there’s a little space between each piece. You really want to see that textured coating at this point. Place the potatoes in the oven, and let them roast for 20 minutes without moving them in order to let their crust start to set up. After those 20 minutes, give them a careful flip with a spatula or your fingers and keep roasting them, tossing them and flipping occasionally until they’re deeply browned and crisp all over. This can take about half an hour to 40 minutes longer.
We’re almost done. Now, transfer the roasted potatoes to a bowl, and add the strained garlic and rosemary along with some freshly chopped parsley. Tossed the potatoes thoroughly to coat them in the flavorful mixture and they’re ready to serve. Just check out those micro blisters. I promise you, these are going to be the best things ever.
Hi, guys. Today we are making sweet and spicy barbecue chicken sandwiches. Just a really quick and easy dinner idea for those busy evenings. Let’s go.
All right, so I’m going to start with two bone-in chicken breasts. I have a little mixture here of garlic powder salt, and what’s that, black pepper?
You can use any kind of seasoning mix you want. You can even use the, rotisserie chicken, you know? Yeah, go ahead and sprinkle this chicken generously with that seasoning. Going to place this into a pan, and we are going to roast this bad boy, roast it at 425 for about 35 to 40 minutes. When it comes out of the oven, let it cool off completely and then go into beast mode and just rip that chicken right off the bones. Just go ahead and use your hands to shred it up or whatever.
Okay, go ahead and just shred it on up just like that. I couldn’t stop eating this stuff, and now it’s time for this homemade barbecue sauce. I love this stuff. What we’re going to do is add some ketchup into a large bowl. Next, we’re going to add in a little bit of prepared yellow mustard. Okay, very tangy barbecue sauce. We going to throw in some apple cider vinegar, we’re going to add a little Worcestershire sauce, and then we’re going to put in some melted butter. Yum, yum, yum. Go ahead and just stir this on up and get it all mixed up and stuff.
Now if you like Carolina barbecue sauce, you’re going to love this barbecue sauce because it’s very vinegary and tangy and sweet and smokey. Love it. Then we’re going to add in some sugar just to kind of calm it down a little bit. Some good, old white sugar there, and of course, we got to add in some honey, put in that luscious, luscious honey. Now I have a little spice mixture here of smoked paprika, some smoked salt, some chili powder, all kinds of yummy stuff. We’re going to dump this right into our barbecue sauce and just stir it up a little bit and get it all combined, just like that. It’s looking good and smelling good, too. Then my grandmother would go ahead and simmer this sauce, and then she would place it in the fridge overnight, but ain’t nobody got time for all that, honey. I want my chicken sandwiches now, so I don’t even heat it up. I just mixed it up and then it’s good to go.
Next, I’m going to add in a little bit of liquid smoke because I love it to have that smoky, grilled taste to it, and since I’m not grilling this chicken, I’m going to add in my grilled, smoky, liquid smoke. I’m going to stir that on up, and now this sauce is pretty much ready. It’s done.
See how easy that was? Crazy easy. We’re going to dump this into our shredded chicken just a little bit at a time. I never use all this sauce because I don’t know, you guys, I don’t really like a real saucy pulled chicken sandwich. I like it to be just lightly coated, just like that. Yeah. So just add a little bit at a time.
Now when you taste this sauce, you’re going to realize, “Oh my gosh, it is like so bold.” Don’t let that scare you off. Okay, it’s going to taste great when you mix it in with the chicken. All right, now go ahead and get you some buns. I like to use potato buds. Normally, I would butter them and toast them, but today I’m rushing because, you guys, I’m moving again. I’m working in like half a kitchen. It’s crazy.
All right, now we’re going to add on some coleslaw. You must, okay, you must add coleslaw. This coleslaw is the bomb with this sandwich, and it really calms down that really bold flavor. It’s so good. Throw in that homemade coleslaw. I like to add on a little bit more of the barbecue sauce on top. And then you’re good to go. Yummy.
Pass a seasoned fries and the corn on the cob, and dinner is done. So quick, so easy. I told you guys. Wasn’t that wonderful? Yes. I love these kinds of meals, but don’t forget you can find this recipe on my blog at divascancook.dot.com. Thank you, guys, so much for watching. Later.
The proper way to store meat should always be covered in a towel or another non-absorbent container to prevent bacteria from developing.
Keep the meat in the refrigerator until it is ready to use. A good way to check the meat is to cut into it and see if it still feels soft and moist. If so, keep it in the refrigerator. If not, the meat is too old and has been exposed to too much bacteria.
Do not refrigerate meat for more than one week, even if it feels like it’s frozen. This is a sign that the meat was improperly stored.
When storing meat, use the best available packaging material. If you can, use plastic bags. Wrap each piece of meat in a single layer of plastic. Avoid using plastic wrap that is too thin.
How long can you store fresh meat in the refrigerator?
There is no standard recommendation. A good rule of thumb is to store it until you can eat it within a day or two.
Do frozen meat juices work as well as fresh meat juices in preparing meals?
Yes, they work quite well. There is an enzyme called protease that breaks down collagen and other substances in fresh meat. This process causes the liquid to concentrate and thicken, thereby producing a more moist and flavorful meal. Frozen meat juices are similar, but the concentration is much less than fresh meat juices.
What are the benefits of using the dry rub and curing process?
Dry rub and curing methods are not used frequently in preparing fresh meat. There are many reasons.
There is no question that the dry rub process makes a wonderful product and that using the process to flavor beef makes it better, but there is also a good reason for avoiding the use of the dry rub and curing process.
Where do you store meat in the refrigerator?
A refrigerator is a great place for meats but be careful not to leave meat in there too long because the enzymes that break down the meat will work their way into the food and make it a bit tough. Some people place meat in a plastic bag but this can’t be done for long periods of time since the bacteria in the bag will start to eat away at the meat. I do leave meat in the refrigerator for a couple of hours but only for an hour or so to let the bacteria get used to the food and the temperature. I have tried microwaving and freezing the meat for the same results but it seems like there’s too much moisture in the frozen meat which is tough.
How long can the meat keep in the refrigerator?
The meat will keep for 3 days in the refrigerator. If it stays in the refrigerator for 4 or more days, the meat should be cooked (cooked to the proper temperature) and removed from the refrigerator.
Is it OK to leave raw meat uncovered in the fridge?
There are two ways that raw meat can be left exposed to heat during the freezing process.
The first is when meat has been pre-cooled to below 15°C, such as on a meat tenderizer, and when it’s in the freezer.
The second is when the meat has been cooled to below 15°C and has been thawed and thawed for longer than two hours.
The meat will begin to shrink, then become hard and crusty and lose moisture.
Once it’s done freezing, it needs to be stored as it will not be safe to eat.
There are three ways in which to thaw frozen meat for longer-than-two-hours cooking:
Thaw in a refrigerator – When you’re out of the house and have a microwave oven, this is the easiest way to thaw.
Thaw in a freezer – As mentioned above, you can
How do you store raw meat in the fridge?
Some people claim that keeping the meat in the fridge keeps the flavor in, but I have not heard this from any reliable source. In general, the longer it has been out of the fridge, the more likely it is that there are some bacteria that will become resistant to a vacuum sealer. If you can’t store it in the fridge, then you should try to freeze the meat first, if you can. If it will keep in the freezer, then vacuum seal it. If not, then you’ll have to do what you can to get it refrigerated.
Does it matter how long the meat is in the freezer?
Most people will tell you that the better the quality of the meat, the longer it can stay in the freezer. You can’t say that about meat that has been in a fridge. The freezer is designed to protect the meat, so the more meat that you’re storing in the freezer, the more that freezer
How do you store meat after opening the package?
The package should remain in the same place on the shelf. It should never be opened and re-packed. If you’re concerned about the location of the meat on the shelf, you can check it with your local butcher or other butcher shop. Be sure to ask them if the meat has been stored in the freezer and if it is fresh or frozen.
The meat should be wrapped tightly (or not wrapped at all if it has been frozen) in a plastic bag or another container so that the air does not get trapped. In the case of frozen meat, the packaging should also be kept in a place where it can be easily seen and is not likely to get dirty. Do not put the meat in plastic wrap on a shelf or in a freezer where it could be defrosted.
After opening, keep the meat in the same container until ready to eat or refrigerate until ready to eat. If the meat has been defrosted
Should meat be frozen or refrigerated?
In order to keep meat tender, the meat must be chilled. When you slice a steak or roast a chicken, you need to slow down the heat enough to freeze or refrigerate.
The reason you don’t want meat to freeze is that it is much easier to thaw out and cook when it is cold.
The reason you don’t want meat to be refrigerated is that it contains much more moisture than meat that is being kept frozen. When meat is refrigerated it tends to lose moisture.
There are a few things you can do to prevent the meat from freezing and refrigerating and minimize the amount of moisture it loses:
1. Use a vacuum sealer to seal and pack your meat in a container that keeps the airtight.
2. Place meat in the freezer for the proper time.
3. Use cold packs.
4. Store your frozen meat in the refrigerator if possible.
A legendary breed of cattle bred in the 19th century in Scottish Aberdeen and Angus counties. It was she who conquered the world with her famous marble meat. Angus is unpretentious in conditions of keeping and can easily tolerate temperature fluctuations from -30° C to +30° C. The genetics of our Angus are of American origin, with several generations of champion producers known throughout the world. Our breeding animals are registered with the “American Angus Association”.