I don't use any starch-based thickener in the sauce.But then you have to use a very sharp knife and careful sawing motions to carve it (of course against the grain), or else you'll end up with shreds instead of slices. For me, a consistency similar to pulled pork right before the pulling is ideal. Roasting the meat at a lower temperature (my personal sweet spot is 150☌) for a longer time (poke it with a thermometer to test its doneness, you want about 85☌ at the coldest spot in the center) makes it even more tender.Make sure the roasting dish has only very little liquid (but never goes completely dry).You can, of course, still add some or all of the veggies from the marinade after the onions have taken on some color. The wine-soaked ones won't develop the "browned onion" flavor. After searing the meat, add some freshly cut onions.If you keep it fully submerged, the meat won't dry out or oxidize, and since you cook it to a safe core temperature for a long time, I personally wouldn't worry too much about bacterial growth. My grandfather used to leave the meat in the spiced wine-vinegar-water-mix for 10 days or more, so it can fully penetrate the meat, flavoring and tenderizing it all the way. I found that most recipes are a bit timid with the marination time. Studying in Germany? Read this NOW! Got a question? Check the WIKI! DACH Chat (German) Other German-related subreddits Beiträge und Kommentare auf Deutsch werden entfernt, bitte poste diese beispielsweise in /r/de. Posts and comments in German will be removed, please post them to /r/de for example.Įnglischsprachige Inhalte mit Bezug zu Deutschland. English language content relating to Germany.
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