"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Thread Tools Display Modes
Old 10-22-2010, 10:27 PM   #1
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,196

I quickly browned 4 beautiful country style spare ribs in my favorite Grisowld CI tonight. I then made a kind of teryaki sauce to go over the meat, but with extra brown sugar to create a glaze. I covered the pan and let the meat simmer over the lowest flame on my range for about 2 hours while taking care of other matters. I then turned the flame off and let everything sit for another 30 minutes or so while on the phone with Sprout.

When I went to remove the meat, which was very succulent and tender before adding the sauce, I found it to be tough and dry. So I added a cup of water and brought it again to a simmer, hoping that the moisture would be re-absorbed into the meat. It was and my wife will be happy (and that means I'll be happy too.)

I'm wondering if the moisture sucking nature of sugar , as in the syrup glaze that the meat sat in, could draw enough moisture from the meat to ruin it. I believe it's something to think about when coating meat for brasing in liquids. Of course, the meat could have just been overcooked as well, or some combination of the two. Anyway, I believe I will save the saucing for that moment just before plating from now on.

Seeeeeya; Goodweed of the North


“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 10-22-2010, 10:41 PM   #2
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,099
I remember an experiment from a junior high science class. We cut up a potato into sticks and put one piece in salt water and one in sugar water. My lab partner ate the control.

Anyway, the salt water potato was very snappy, snappier than other's controls and the sugar water potato was soft and floppy. So, yes, I bet the sauce had a hand in dehydrating your spare ribs.

PrincessFiona60 is offline   Reply With Quote
Old 12-13-2010, 05:56 AM   #3
Frenchys's Avatar
Join Date: Dec 2010
Posts: 81
This kind of issus can also comes when the heat is too hot :)
Come and discover our cuisine, our ideas and test new tastes... live from France on FrenchysCuisine.com
Frenchys is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.