Sakai Takayuki Japan Steel(HAGANE)
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The key with making beef stock, as with making any meat stock, is a balance of bones and meat. Meaty bones are the ideal, if I can find some at the butchers’ shop such as the back ribs removed from a rib rack or the bones from short ribs. In…
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In general, my first attempt at incorporating any new technique into my cooking repertoire goes very, very wrong. Then, my second attempt goes very wrong. And my third attempt, merely wrong. Eventually, after figuring out all the ways I can screw it up, I get the technique down, and it…