I have heard a lot of chefs talk about the importance of acidity in a dish. You even mention it in this video. I am a decent cook, not a novice, but definitely no pro. I was hoping maybe you could do a video outlining the types of acids (vinegar, citrus, etc), how to balance salt with acid, and strategies and tips to incorporate acidity into dishes (like when the heck do I use vinegar lol). It would mean the world! I just discovered your channel and love your thoughtful, detailed, and streamlined teaching methods for cooking, just a delight. Keep it up :)
Guess what -- I am editing this very video right now. It will be live in a few weeks (I have a bunch lined up before it, but it's coming ;) Thank you so much for your kind words and supporting my channel!
Man. I love this channel! Honest, cook-to-cook kind of information, plus I appreciate how "loved" your pots and pans look. Feel like I'm getting solid info. Thank you!
I liked the video, good cooking techniques are well understood and explained, nice job. Pale Ale has hops in it, thus is slightly bitter, I think any sweeter beer would work.. I'd try a dark Irish Beer, I've seen that used aften with good results in Irish beef stews.
These are AMAZING! My husband has been in the restaurant biz for years, and he LOVED them :D Served on top of tagliatelle w/ brown butter sauce. Yum :) :) Thank you
i know im asking the wrong place but does someone know of a trick to get back into an instagram account..? I was stupid lost my login password. I would love any tips you can offer me.
@Terry Esteban I really appreciate your reply. I got to the site on google and I'm in the hacking process now. I see it takes quite some time so I will get back to you later with my results.
Ha! The moment that you said that you were subbing in an IPA, I knew that you were in trouble. Also, I love the fact that you think that you hate beer, because it opens up the possibility of you doing a series about a beer hater finding the beers that she loves. You're living in a town that has been a great beer town since its inception. Find yourself an expert (or fly me up), try a wide ranging sample of styles, and discover why it's the world's third most popular beverage, after water and tea!
I have plenty of beer gurus in my family who tried to expose me to the best beer possible. The problem is that when I was 10 years old I had a terrible skin condition that my parents tried to cure by making me drink raw beer yeast (not beer, but foamy gray stuff used in beer production). Don't ask me why -- it was long ago in a galaxy far away. I had to do it twice a day for a month. That left such a horrid taste memory for me that no matter how good the beer is, I can't stand it. But thanks so much for trying to get me to like beer :)
Hello Helen! I braised the short ribs following most of your steps. Except I removed all the bones and connective tissue to make a beef stock (which I am using today to try your French Onion Soup recipe). I browned the ribs and braised in Belgian ale. Skimmed sauce and turned it into a gravy. Cooked down the onions and added some sautéed mushrooms. Served the meal with some creamy garlic mashed potatoes and glazed carrots. i.imgur.com/jltZb6U.jpg
India Pale Ale, or IPA, was made with extra hops as a preservative to facilitate it being brewed in England, and carried in sailing vessels to India, to Brits stationed there. It is all the fad with the kids. You can hardly find any craft beer besides IPA these days. Kids drink what they are told tastes good, and I doubt they think of taste. Mostly, what I found in California, easily available, were Belgian white ales, typically recommended with an orange slices garnish, not very flavorful. It's beer. I am using Weltenburger Kloster Barock Hell, which I think will be excellent. I usually cook with wine. This has been a slow burn. I made my stock, $87 worth of bones, marrow, hard shoulder bones, oxtail, all good quality. It came out thick. I started with 2 gallons, and reduced after 12 hours to 5bpints, though I am boiling again for a second, daily bone broth for beverage. I am going to try to make Spaetzle without a special tool, but use my biggest hole box grater, done from the back. I will pair it with your borscht.
It's one of the small tragedies of life that unmarinated fresh ribs are not widely available here in Germany. We make the best Spätzle though. ;) I figure it will probably taste well with beef shanks.
yes, you can use any braising cut. beef cheeks are amazing, but insanely hard to find in the US. shortribs are very different from other types of ribs. maybe they go under some other name in Germany.
You could probably use a different beer like a well-balanced amber, red, or pale ale, or maybe even a lager, but something like an American IPA will impart a lot of hop bitterness like happened here.
I was completely in love with this woman... then she said she hates beer! What... not even Maris Otter I thought. Scarred for life now and back under my rock, I shall have to live the rest of my miserable life without her warming Russian lilt.
Yummy food!!! I love your videos. when my grandmother was a girl, back in the old country, her parents made her drink freshly milked goats milk still foaming and warm from the goat's udder. They were trying to cure her of pneumonia. She hated it. Said it was disgusting. I think your beer story is equally disgusting, maybe more so.
No way. My parents did that to me too with goat's milk. I was so young I didn't even remember it. But I hated goats cheese until I was about 30! I had no idea why I had such an aversion to goat cheese until they told me that story.
I've been a beer drinker for 25+ years, and have tried several styles from hundreds of breweries around the world. I think you made the right choice with IPA over Belgian lol. Belgian yeast has a skunky after-taste that I just can't agree with. Of course, I'm only one palate of many. Come to think of it, I've never even cooked with beer before.. I've only ever drunk it haha so what do I know? I'm kinda buzzed right now 🥳
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I prepared the braised short ribs and the spaetzle tonight 8/2021 it was fantastic . My grandsons could not get enough of the spaetzle! Thank you !
I have heard a lot of chefs talk about the importance of acidity in a dish. You even mention it in this video. I am a decent cook, not a novice, but definitely no pro. I was hoping maybe you could do a video outlining the types of acids (vinegar, citrus, etc), how to balance salt with acid, and strategies and tips to incorporate acidity into dishes (like when the heck do I use vinegar lol). It would mean the world! I just discovered your channel and love your thoughtful, detailed, and streamlined teaching methods for cooking, just a delight. Keep it up :)
Guess what -- I am editing this very video right now. It will be live in a few weeks (I have a bunch lined up before it, but it's coming ;) Thank you so much for your kind words and supporting my channel!
Man. I love this channel! Honest, cook-to-cook kind of information, plus I appreciate how "loved" your pots and pans look. Feel like I'm getting solid info. Thank you!
Finally, someone realizes that my pots and pans aren't dirty, they are "loved." :)
As simple as it is, your clarification for lefties really made me feel happy, included. Thank you.
I'm in Belgium and this looks delicious but it's not at all how we make "les carbonnades flamandes" but it still looks amazing!!
Great recipe...and it's served on SPÄTZLE. One of my favourite side-dishes from my home area
If Pan crowding is an issue, one way is to start half the meat flat, and half on edge. When turning, edges go flat, and flats go edge.
Great tip!!
I liked the video, good cooking techniques are well understood and explained, nice job. Pale Ale has hops in it, thus is slightly bitter, I think any sweeter beer would work.. I'd try a dark Irish Beer, I've seen that used aften with good results in Irish beef stews.
can you specify further which type of belgian ale to use? wits (hefeweizens), dubbels, tripels, and quadrupels are all going to taste VERY different
These are AMAZING! My husband has been in the restaurant biz for years, and he LOVED them :D Served on top of tagliatelle w/ brown butter sauce. Yum :) :) Thank you
So glad you enjoyed the short ribs :)
i know im asking the wrong place but does someone know of a trick to get back into an instagram account..?
I was stupid lost my login password. I would love any tips you can offer me.
@Jeremias Miguel instablaster :)
@Terry Esteban I really appreciate your reply. I got to the site on google and I'm in the hacking process now.
I see it takes quite some time so I will get back to you later with my results.
@Terry Esteban It worked and I finally got access to my account again. I'm so happy:D
Thanks so much, you saved my account :D
Amazing recipe.
I love this recipe
Ha! The moment that you said that you were subbing in an IPA, I knew that you were in trouble. Also, I love the fact that you think that you hate beer, because it opens up the possibility of you doing a series about a beer hater finding the beers that she loves. You're living in a town that has been a great beer town since its inception. Find yourself an expert (or fly me up), try a wide ranging sample of styles, and discover why it's the world's third most popular beverage, after water and tea!
I have plenty of beer gurus in my family who tried to expose me to the best beer possible. The problem is that when I was 10 years old I had a terrible skin condition that my parents tried to cure by making me drink raw beer yeast (not beer, but foamy gray stuff used in beer production). Don't ask me why -- it was long ago in a galaxy far away. I had to do it twice a day for a month. That left such a horrid taste memory for me that no matter how good the beer is, I can't stand it. But thanks so much for trying to get me to like beer :)
great! thank you for the recipe!
Interesting. I was always tought that when braising. it's a must to season heavy.
Would oxtail be a good replacement?
sure!
Cant wait to make this. I have been craving wholesome dishes like this I have tasted on my trip to Bavaria. Are you Slovenian?
Hello Helen!
I braised the short ribs following most of your steps. Except I removed all the bones and connective tissue to make a beef stock (which I am using today to try your French Onion Soup recipe). I browned the ribs and braised in Belgian ale. Skimmed sauce and turned it into a gravy. Cooked down the onions and added some sautéed mushrooms. Served the meal with some creamy garlic mashed potatoes and glazed carrots.
i.imgur.com/jltZb6U.jpg
that looks amazing! great job :)
India Pale Ale, or IPA, was made with extra hops as a preservative to facilitate it being brewed in England, and carried in sailing vessels to India, to Brits stationed there. It is all the fad with the kids. You can hardly find any craft beer besides IPA these days. Kids drink what they are told tastes good, and I doubt they think of taste. Mostly, what I found in California, easily available, were Belgian white ales, typically recommended with an orange slices garnish, not very flavorful. It's beer. I am using Weltenburger Kloster Barock Hell, which I think will be excellent. I usually cook with wine. This has been a slow burn. I made my stock, $87 worth of bones, marrow, hard shoulder bones, oxtail, all good quality. It came out thick. I started with 2 gallons, and reduced after 12 hours to 5bpints, though I am boiling again for a second, daily bone broth for beverage. I am going to try to make Spaetzle without a special tool, but use my biggest hole box grater, done from the back. I will pair it with your borscht.
4:00 maybe nit a lambic…actually that could be fun though mileage may vary.
I've just tired the recipe, fabulous, thankyou. I had no idea that beer would work so well.
so glad you enjoyed your short ribs :)
It's one of the small tragedies of life that unmarinated fresh ribs are not widely available here in Germany. We make the best Spätzle though. ;)
I figure it will probably taste well with beef shanks.
yes, you can use any braising cut. beef cheeks are amazing, but insanely hard to find in the US. shortribs are very different from other types of ribs. maybe they go under some other name in Germany.
Yummy ☺
Your husband is one lucky guy.
THIS IS THE ONE, THERE GOES MY DIET.
You could probably use a different beer like a well-balanced amber, red, or pale ale, or maybe even a lager, but something like an American IPA will impart a lot of hop bitterness like happened here.
I was completely in love with this woman... then she said she hates beer! What... not even Maris Otter I thought. Scarred for life now and back under my rock, I shall have to live the rest of my miserable life without her warming Russian lilt.
Yummy food!!! I love your videos. when my grandmother was a girl, back in the old country, her parents made her drink freshly milked goats milk still foaming and warm from the goat's udder. They were trying to cure her of pneumonia. She hated it. Said it was disgusting. I think your beer story is equally disgusting, maybe more so.
No way. My parents did that to me too with goat's milk. I was so young I didn't even remember it. But I hated goats cheese until I was about 30! I had no idea why I had such an aversion to goat cheese until they told me that story.
I've been a beer drinker for 25+ years, and have tried several styles from hundreds of breweries around the world. I think you made the right choice with IPA over Belgian lol. Belgian yeast has a skunky after-taste that I just can't agree with. Of course, I'm only one palate of many.
Come to think of it, I've never even cooked with beer before.. I've only ever drunk it haha so what do I know?
I'm kinda buzzed right now 🥳
Yeah India Pale Ales are really hoppy and bitter, way more so than Belgian ales.
Nice recipe! Except now in 2024 nobody uses canola oil! Super depassé
Belgian ale has coriander, 1/3 of people hate coriander.