Should I cook them on low heat (250 degrees) for a long time (3 hours)
This - you want low & slow so the connective tissue will have time to baste the meat as it melts.
Yes, it's terribly simple. The good guys are always stalwart and true, the bad guys are easily distinguished by their pointy horns or black hats, and, uh, we always defeat them and save the day. No one ever dies, and everybody lives happily ever after.
Giles ,'Conversations with Dead People'
Natter 54: Right here, dammit.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Jessica - Oct 29, 2007 8:54:44 am PDT #9087 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Kathy A - Oct 29, 2007 8:54:47 am PDT #9088 of 10001
We're very stretchy. - Connie Neil
I'm cooking spare ribs in the oven for tonight. I rubbed them with a rub (thank you, Jamie Oliver) and am ready to put them in. Should I cook them on low heat (250 degrees) for a long time (3 hours) or should I use a higher temperature?
America's Test Kitchen did indoors spare ribs on this weekend's episode, and they cooked them on a rack in a sheet pan over some smoky tea (Lapsong Souchong, I think it was), set the pan on a cooking/pizza stone after it had heated up to 500 degrees, cooked it at that temp for about 30-45 minutes, and then backed it down to 250 for 2 1/2 to 3 hours, IIRC. Oh, and they made sure to cover the pan in tin foil to keep the steaming/smoking contained.
bon bon - Oct 29, 2007 8:58:43 am PDT #9089 of 10001
It's five thousand for kissing, ten thousand for snuggling... End of list.
We made stock this weekend with a beef and lamb bone. The lamb was a *terrible* idea; the smell made us both too sick to sleep, and the whole thing is a greasy mess. I hope it doesn't ruin the taste, though.
Sue - Oct 29, 2007 8:59:38 am PDT #9090 of 10001
hip deep in pie
There is a Golden Retriever in my dining room that my neighbor and I found wandering the busy street by my house. The damn thing is trying to bond with me so I don't call animal control.
Make it stop looking at me with those eyes!
Kat - Oct 29, 2007 8:59:45 am PDT #9091 of 10001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Damn.
I'm making myself hungry now.
sumi - Oct 29, 2007 9:00:13 am PDT #9092 of 10001
Art Crawl!!!
Awww, those big dark sweet eyes.
Aims - Oct 29, 2007 9:00:38 am PDT #9093 of 10001
Shit's all sorts of different now.
Sue, listen very carefully. This is very important.
****
****
What are you going to name him/her?
Zenkitty - Oct 29, 2007 9:09:02 am PDT #9094 of 10001
Every now and then, I think I might actually be a little odd.
The lamb was a *terrible* idea; the smell made us both too sick to sleep, and the whole thing is a greasy mess.
The Screaming of the Lamb Cookers!
shrift - Oct 29, 2007 9:12:38 am PDT #9095 of 10001
"You can't put a price on the joy of not giving a shit." -Zenkitty
Tonight I'm going to make a vat of fruity curried chicken salad which I will eat for lunch the rest of the week. I have a bunch of apples and grapes I need to use up before they go bad.
§ ita § - Oct 29, 2007 9:13:46 am PDT #9096 of 10001
Well not canonically, no, but this is transformative fiction.
I am still stuck on different quick and uncooked things to toss Buitoni tortellini in.
Oh, and eating out.