Jump to content

Mirin cooking tip


Raptor72
 Share

Recommended Posts

Attended s short Asian cooking class with Anne hood . And she mentioned that any cut Of tough meat will benefit in having mirin on it . Apparently it tenderises the toughest cuts 

so I sat there and thought that would work on smoking meats as a pre prep

  • Like 1
Link to comment
Share on other sites

3 hours ago, Phlashster said:

I find any alcohol applied often enough to the cook ensures he doesn't care what he is using anymore. :) 

The overuse of said alcohol can cause great problems for said cook with said cook’s other half who isn’t happy he burnt the food and they had to use the rest of the stew that was meant to be for next week. 🤣🤣😂

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...