In article <1owklf7orvk0g.prn@sqwertz.com>,
Sqwertz <swertz@cluemail.compost> wrote:

> On Sun, 29 Nov 2009 10:44:44 -0600, Melba's Jammin' wrote:
>
> > Settle down, Sonny. :-) I was just curious!
> > I was also curious about something else but now I'm not sure I want to
> > ask because I don't want you gettin' all prickly on me. "-)
> > Oh, what the hey, I'll take my chances: When you say you braised your
> > short ribs, like how much liquid were you using (lobster stock and
> > beef)? To cover the meat? No more than that, right?
> >
> > IME, by the time I've skimmed the fat, what's left is not much and is
> > thicker than plain ol' LOBSTER stock. So I was wondering why you
> > thickened it? Just curious is all - maybe you're doing something I
> > should be doing and don't. That's all. Just curious, doncha know.
> > <grin>
>
> You sure ask a lot of questions, you nosy old bag!

Hey! It takes a lot for me to overcome my innate shyness so don't be
beatin' up on me. Yeah, that's the ticket.

>
> Witness:
> http://i49.tinypic.com/mselh1.jpg
>
> I have a pretty tight lid (and ass)

I could've gone all winter without knowing that.

> and it never comes to a boil, so
> I get very little evaporation. About 2/3rds of the way through I
> added 6oz of Clamato juice, as well. The meat also exudes a fair
> amount of moisture (short ribs shrink a lot). I would never let the
> liquid come down to less than half the height of the meat when doing
> ribs. Then the sides of the ribs start to dry out and they get
> funky.

They shouldn't dry out with your tight lid. :^P

> I would say I started with 4 cups of liquid and ended with 3 cups.
>
> -sw

Got it! Thanks. The plated shot very appetizing. <Barb Schaller wipes
drool from her chin.>


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009