|
|||||||
| Portal | Register | Cooking Links | Member Photos | Gallery | FAQ | Members List | Calendar | Search | Today's Posts | Mark Forums Read |
 |
|
|
|
|
|
 |
|
||||
 |
 |
 |
|
||
 |
 |
|
|||
 |
|
|
Thread Tools | Display Modes |
05-08-2008, 08:50 PM
|
#1 | |
|
Sous Chef
|
Trimming Ribs - How Much?
Do you just cut off the big pieces of fat and leave the smaller ones? Or do you go all out and trim as much as you can?
A little bit of fat is good, isn't it? I need advice.. it takes me way too long to trim ribs. They are being slow cooked. |
|
|
|
|
05-08-2008, 08:54 PM
|
#2 | |
|
Certified Executive Chef
|
What kind of ribs? Gotta pic?
The fat will definitely stick around slow cooking them, but that never bothered me. You can scoop it off the next day after refrigerating. fat=flavor
__________________
Cow tipping: Redneck meat tenderizer |
|
|
|
|
|
05-08-2008, 08:59 PM
|
#3 | |
|
Sous Chef
|
Sure do.. one sec...
Pork back ribs, I chose the one with the less fat. I hate paying for fat! These were on for a great price, I got two racks for 7.80$ canadian. Seems to still have the membrane on it I think? the second pic is the bottom of them.. that all has to peeled off, yes? Any suggestions instead of cutting my fingers off trying to slice it off? FRONT:  BACK:  Last edited by Saphellae; 05-08-2008 at 09:01 PM. |
|
|
|
|
|
05-08-2008, 09:02 PM
|
#4 | |
|
Certified Master Chef
 |
I'd take off any giant chunks before and leave whatever else for after cooking.
It adds to flavor and keeps 'em juicy. mmmmm ribs.... that sounds yummy.
__________________
Not that there's anything wrong with that..... |
|
|
|
|
05-08-2008, 09:02 PM
|
#5 | |
|
Certified Master Chef
Site Moderator
|
I just trim the obvious stuff, then skim later. As pacanis said, fat equals flavor. Also adds richness to the dish.
__________________
"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
|
|
|
|
|
05-08-2008, 09:03 PM
|
#6 | |
|
Sous Chef
|
I have a really easy, tasty recipe for slow cooked ribs if you want it Suzi. Takes 15 minutes prep (aside from trimming).
Is that the membrane on the bottom? Last edited by Michael in FtW; 05-11-2008 at 01:12 AM. Reason: posts merged |
|
|
|
|
|
05-08-2008, 09:05 PM
|
#7 | |
|
Certified Master Chef
|
I can't tell if the membrane is still there but I wouldn't trim a thing off those babies!
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
05-08-2008, 09:07 PM
|
#8 | |
|
Sous Chef
|
They are pretty nice eh? I saw them and I asked Nick if he wanted ribs this week and he frantically nodded his head and said YES YES YES YES YES lol
What is the membrane anyways? Is it that little piece with all the little bones in it? If it is, this one doesnt have any |
|
|
|
|
|
05-08-2008, 09:08 PM
|
#9 | |
|
Sous Chef
|
yes it is a membrane on the bottom ...
pick at it on a corner with a sharp knife .. then grab it with a paper towel .. might take a couple tries .. |
|
|
|
|
|
05-08-2008, 09:10 PM
|
#10 | |
|
Certified Master Chef
|
yep there would be a layer over the bones that would peel off in 1 piece.
never made ribs in a slow cooker, always oven and fire. I'd love to try it!
__________________
Not that there's anything wrong with that..... |
|
|
|
|
|
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
