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The Miracle of Braising, or How to Never Waste Wine Again

Started by jpower · 10 months ago

Braising is a cooking method that sounds difficult, but is actually easy as pie. Actually, as anyone who has ever made a pie from scratch, it is much easier. The basic technique is to sear a piece of meat and then finish the cooking in a liquid. As simple as that is, it produces some [...% ... Continue reading »

5 comments

  • Mark V Marino

    1 year ago

    Ok I have the short ribs and all the ingredients tomorrow night short ribs, hmmmm, sounds like you cook a little me too! I will use wine or maybe beer thyme and oregano.
    reply
  • pablopabla

    1 year ago

    Would you recommend duck with red wine and if so, what kind of herbs would go well with it?
    reply
  • Joe Power

    1 year ago

    Hey Mark! Glad to see you stop by. My wife and I are starting to talk about visiting your part of the world again soon, but we haven't decided on when yet. Let me know how those ribs turn out!
    reply
  • Joe Power

    1 year ago

    good recipe for it from a master.

    As for wine, duck is a very versatile meat and can be paired with a lot of wines, including reds. In fact, red is probably a better match due to the rich meat and high fat content. However, it does depend on the cooking method. Some wines that would probably be good to try are Riesling, Chardonnay and Gewurztraminer for whites and Pinot Noir or a Zinfandel on the red side. Of those, the Pinot would probably be my choice for the widest variety of cooking styles.
    reply
  • pablopabla

    1 year ago

    Thanks! I think I have a fair idea of what's suitable. The recipe it kinda elaborate but I don't doubt it's tastiness :D
    reply

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