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jmcquown[_2_] jmcquown[_2_] is offline
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Default Short Ribs In Red Wine Sauce - Further adventure in Induction

On 8/31/2014 6:32 PM, 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.
>

Sounds like a wonderful dinner! You're getting a lot of use out of that
induction cooker.

> 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.
>
>

That's sad, but at least you have all the good memories.

Jill