Food and Cooking

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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

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submitted 1 year ago by TheOtherJake@beehaw.org to c/food@beehaw.org

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I'm not talking "you don't need a knife" level here, I'm looking for, "you need a spoon to finish the last bits" level of falling apart.

What are your specific techniques and tricks for different cuts?

Also, if you know a great Tennessee style dry rub I really want to know about it please.

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[–] Drusas@kbin.social 1 points 1 year ago

The simple answer is braising. Low and slow, it will work.