I’m making a braised Japanese pork recipe and would like to get it started today (as already raw in the fridge for a few days) but will only be able to give it a 1/2 hour of my time. QUESTION is: if I start braising meat in liquid and Reading More May Cause Envy…
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 ;)