Dazza Posted Thursday at 07:59 AM Share Posted Thursday at 07:59 AM Hi, I have some Flanken /cross cut beef ribs and was wondering if low and slow is the way here rather the direct heat or if direct is better? Most on line videos seem to go direct whereas when I bought them i assumed low and slow would be better? Thanks Quote Link to comment Share on other sites More sharing options...
hoogl Posted 8 hours ago Share Posted 8 hours ago Is that the style that they use in Korea? I think you use the vinegar/soy to help start the tenderisation process and due to the thin cut a faster direct heat is preferred as the marinade will penetrate easier and "deeper" due to the small slices. I remember doing a dish in a Chinese cooking class a couple years ago at a college and we had a marinade that essentially "cured" the beef so a quick fry was all that was needed for taste. I'd say try doing it hot and fast this time and if not to taste it's a good excuse to buy more 😁 Quote Link to comment Share on other sites More sharing options...
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