Braising in white wine!
Why or why not? I happened to have some opened in the fridge, so I thought I’d use it in a short rib brausr. I’m wondering how much of a difference after a two or three hour braise?
As I am posting this I realize a year ago I would 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