Originally Posted by
Sweet Willie
if falling off the bone ribs is your goal, kudos.
Most BBQ aficianados I've read would say no to fall off the bone rib texture, there should be come chew. I view I subscribe to.
What cuts of tough meats are pressure cookers used for?
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I'm doing some ribs tomorrow, so have a porky interest!
My method up to now is marinade in my own mix for a day or two then put the ribs and marinade into a foil sealed tray and let the slowly cook sealed for a couple of hours and then open them up to caramelise for the last 40 minutes or so. I'm still looking for something softer so I'm looking forward to the experiment tomorrow!
I'm really just playing for playing's sake with the pressure cooker. My sous vide has been interesting but can over soften. Long slow cooking I think is best overall. But I do like puddings in winter and I think this is going to be ideal.
It has always seemed to me that all my favourite meats taste wise have been the cheapest cuts but you have a toughness trade-off. The pressure cooker I think will help. I'm looking forward to experiment with pork belly in various Asian styles.
Just playing really.