Re: Ribs a-la Gladys
Misc.ADVERTISEMENT
Gladys-
Based upon your posts, I believe you are quite expert!
I've never heard of "Criollo Marinade." Can you tell me anything about it -- which dishes it is typically used for, the taste it imparts to the ribs, and perhaps the amount of each of the spices you use to create it?
Also, how do your ribs compare in flavor and texture to ribs served in Chinese restaurants? I expect your ribs would be much more tender (mine are whenever I boil them first). The ribs I've had in Chinese restaurants are very crisp on the outside and fairly tender on the inside.
I have yet to be able to duplicate the Chinese-restaurant style ribs. Part of it, of course, has to do with the marinade/sauce/seasongs. The other part has to do with my failure to be able to achieve a crispy texture on the outside (whenever I've tried to make my boiled ribs crispy by putting them in the oven, it doesn't seem to work well). Maybe, with the "right" marinade/sauce/seasongs (perhaps from the recipe that you posted here the other day), I could succeed by soaking the boiled ribs in the marinade/sauce/seasongs, and then taking them for a quick dip in my deep fryer?
-Martin
Based upon your posts, I believe you are quite expert!
I've never heard of "Criollo Marinade." Can you tell me anything about it -- which dishes it is typically used for, the taste it imparts to the ribs, and perhaps the amount of each of the spices you use to create it?
Also, how do your ribs compare in flavor and texture to ribs served in Chinese restaurants? I expect your ribs would be much more tender (mine are whenever I boil them first). The ribs I've had in Chinese restaurants are very crisp on the outside and fairly tender on the inside.
I have yet to be able to duplicate the Chinese-restaurant style ribs. Part of it, of course, has to do with the marinade/sauce/seasongs. The other part has to do with my failure to be able to achieve a crispy texture on the outside (whenever I've tried to make my boiled ribs crispy by putting them in the oven, it doesn't seem to work well). Maybe, with the "right" marinade/sauce/seasongs (perhaps from the recipe that you posted here the other day), I could succeed by soaking the boiled ribs in the marinade/sauce/seasongs, and then taking them for a quick dip in my deep fryer?
-Martin
MsgID: 0062772
Shared by: Martin, VA
In reply to: Dear Martin: Well, I dont presume to be ...
Board: Cooking Club at Recipelink.com
Shared by: Martin, VA
In reply to: Dear Martin: Well, I dont presume to be ...
Board: Cooking Club at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!