Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Friday, May 7, 2010

Challenges: To cook with the bone in or out?

First, I would like to say thank you to all of the workers at the Lix (Publix) that helped me choose the items I needed to make this meal!

I was puzzled when I approached the meat section at the Lix and saw 3 types of ribs.  Two were beef (spare ribs and short ribs) and the other was boneless pork ribs.

I was so confused on what to buy, I had to call my Crockin-N-Rollin expert, Chef Tiffany.  After a few laughs, I felt like I needed to ask “the Meat Guy” AKA the all knowing butcher at Lix.

I stood by the meat section for-EV-er, and finally was approached by 2 Lix managers.  I explained I was looking for boneless beef ribs and that I had never cooked them before.  Both laughed, and asked what had I been eating my whole life?

They informed me most people prefer to have the bone-in for added flavor. The butcher finally returned to his post and convinced me the short ribs were, “Where it’s at when cooking with a slow cooker!”  

Instead of using boneless spare ribs, I chose chuck short ribs.  Find out how good my decision was in The Consumption.

Tips & Tricks

- Chef Mimi

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