Luigi's book of Fire Flour Recipes

[LMNO]

Not to get too argumentative, but a pot of water at 3/4 power for 6 hours is going to do a hell of a lot more than "simmer". 

It wasn't the water that was bothering me, it was the amount of heat.

[Mesozoic Mister Nigel]

I'm not even reading his recipes.

But hell, even boiling water is wet cooking at a relatively low temperature. I don't see why he'd want them at a full boil for that long, but they'll come out tender.

And flavorless.

[East Coast Hustle]

Yup. That's how you make them fall-off-the-bone-epic.

OK, I didn't wanna play the "I'm a chef and you're wrong" card, but you're wrong.

Simmering ribs for a few hours is a great way to tenderize them. I swear by it and that's what I did at the last restaurant I worked at.

BUT...

you DON'T want to have them in there for several hours at a rolling boil. You want to bring them to a boil and then turn down the heat so the water is just barely simmering, and unless you're using brontosaurus ribs, 3 or 4 hours should be plenty of time. Ribs have alot of flavor on their own, without sauce, and your method is going to rid those ribs of every bit of natural flavor they possess. The point of simmering them is to break down the connective tissue to tenderize the meat, not to boil the ever-loving piss out of the meat itself.

[Bruno]

Could you use a pressure cooker if you're lazy and impatient?

[East Coast Hustle]

I don't know for sure, but my instinctive answer would be "no", at least as far as any cut of meat (like ribs) that has alot of connective tissue. AFAIK, there is no sbustitute for a long slow simmer that will break down the connective tissues in the same manner.

[LMNO]

I'd still go with a dry heat, if at all possible.  That way, you can add a dry rub to it first, and it won't wash off.

[Freeky]

I'd still go with a dry heat, if at all possible.  That way, you can add a dry rub to it first, and it won't wash off.

There's always marinading it, and then after boiling it you could smoke it to put more flavor in.

[LMNO]

My man Alton Brown has shown that a marinade doesn't get further than maybe a millimeter into most meats.


I'd suggest making the braising liquid more flavorful.

[Freeky]

My man Alton Brown has shown that a marinade doesn't get further than maybe a millimeter into most meats.


I'd suggest making the braising liquid more flavorful.

:O I LOVE ALTON BROWN HE IS THE SHIT.

There is that, of course. I love sweet stuff, so i'd probably use juice, worsterschire, liquid smoke and a bunch of spices instead of water.

And that'll make a good sauce, too!

[Triple Zero]

thanks for reminding me, I was about to watch some of his videos (what was the show called again? Good Eats?) but then I got distracted and forgot.

[Freeky]

thanks for reminding me, I was about to watch some of his videos (what was the show called again? Good Eats?) but then I got distracted and forgot.

His show is called Good eats, and he's also the announcer guy on Iron chef America and (I don't think it's on at the moment, it jus ende) The Next Iron Chef.