Hi folks
I’m trying to understand how Dinics or Federoffs does their pork. They say it’s roasted yet when they serve it - it’s like slow cooked in a stew/stock? Coming out all wet?
Anyone clarify why they say roasted? I’ve roasted pork and no way it gets that amount of stock
[link] [comments]
from AskCulinary https://ift.tt/GnvU5hw
Comments
Post a Comment