Raptor72 Posted June 18, 2019 Share Posted June 18, 2019 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 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted June 18, 2019 Share Posted June 18, 2019 Interesting point. I’ll be honest. I had never even heard of it until this post. Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 18, 2019 Share Posted June 18, 2019 We do use rice wine but like Simon never heard of it, but will try for ourselves. Ice.??? Quote Link to comment Share on other sites More sharing options...
sub333 Posted June 19, 2019 Share Posted June 19, 2019 18 hours ago, Icefever said: We do use rice wine but like Simon never heard of it, but will try for ourselves. Ice.??? It's the same thing, I think, Ice. Dry sherry is a decent alternative, too, I believe. Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 I find any alcohol applied often enough to the cook ensures he doesn't care what he is using anymore. 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted June 19, 2019 Share Posted June 19, 2019 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. 🤣🤣😂 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.