hi guys, i once tried one of the most umami braised short ribs of my life. ive been braising short ribs this week (in coca cola + beef broth) and wanted to incorporate mushrooms to see if i can mimic what i had. what would be the best way to do this? i have some dried chinese shitake mushrooms. im wonder if i should hydrate them (overnight) and use that mushroom broth in the braise, or just throw the dried mushrooms by themselves right into the braise. im wanting to do the latter to get an overall more concentrated flavor of the braise at the end, but wondering if braising the dried shrooms over many hours will affect the flavor (are they too sensitive or delicate to go through a long braise?)
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