Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 09-30-2004, 01:11 PM
Registered User
 
Join Date: Sep 2004
Posts: 5
fakechef is on a distinguished road
Default Help with Beef short Ribs

While I have no shortage of recipes for short ribs (most are similar and all are good), one thing confuses me---What the heck do you do about the membrane? Do you try to get it off pre-cooking? After cooking is easier, but geez, what a mess!! It doesnt really matter for my home cooking (I just eat around it), but I'm curious if there is restaurant technique for this...Thanks in advance for any help...
Bobby
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 09-30-2004, 03:02 PM
Mezzaluna's Avatar
Cafe Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 8,078
Mezzaluna is on a distinguished road
Smile

Use a sharp knife and strip it off before cooking. Some people do this with pork ribs, too.
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

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

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
ISO Rubs for Ribs rjhunt Recipes 3 07-11-2001 12:31 PM
GROUND BEEF kencook Food & Cooking Questions and Discussion 14 05-27-2001 05:32 PM
Beef Stew and Chicken Noodle Soup Afra Food & Cooking Questions and Discussion 2 02-07-2001 05:58 PM
I would love a recipe for Ribs with Black Bean sauce! blueribboncakes Food & Cooking Questions and Discussion 1 01-16-2001 02:30 PM
ground beef that doesn't brown REBECCAH Food & Cooking Questions and Discussion 4 05-26-2000 01:47 PM


All times are GMT -7. The time now is 09:44 AM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118