Making Bo Ssam-momofuku, quick questions...
I’ve never made the recipe – but just from a braising standpoint (which you must be doing if it is cooking for 3-6 hours).
Same temperature – fat cap up.
You should check the meat after 3 hours but cutting the time in half, just because you’re using 1/2 the Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude