View Single Post
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
Janet Wilder[_4_] Janet Wilder[_4_] is offline
external usenet poster
 
Posts: 2,459
Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 6:43 PM, ImStillMags wrote:
> On Sunday, August 31, 2014 3:32:21 PM UTC-7, Janet Wilder wrote:
>> They are cooking in the ceramic covered cast iron casserole on the
>>
>> induction cooker.
>>
>>
>>
>> So far it smells heavenly. I think the induction cooker's temp settings
>>
>> are a bit low. Their "medium-low" is about 20 degrees to low, but I'm
>>
>> learning to adapt.
>>
>>
>>
>> Will make mashed red potato for that lovely gravy.
>>
>>
>>
>> Had an open bottle of Hill Country Tempranillo and used that for the
>>
>> wine, so it should have a lot of body in that gravy.
>>
>>
>>
>> The frying temps on the induction thing are dead-on accurate. One of
>>
>> these days I'm going to make some coconut shrimp, then I'll cry because
>>
>> it was one of Barry's favorites.
>>

>
>
> Beef braised in red wine is probably my very favorite dish. Add mashed potatoes and you are in heaven. Wish I was there to have some !
>


Wish you were, too. I'd have loved the company.

BTW, there are leftovers.

--
From somewhere very deep in the heart of Texas