Cooking in Chinese: Ribs ~ 美式牛肋排

Last week, my friend Greg Hsu posted a picture of some ribs he made with his roommate, Eric Ness.

Greg and Eric's Ribs

After we wiped our saliva off his Facebook page, he told us how it’s done:

What you need:
1) One standard rack of ribs, Kroger/nothing special.
2) One large crock pot
3) Barbecue sauces (nothing fancy, Sweet Baby Ray’s and Kraft Original thick and spicy)
4) Three hours of doing nothing. Not even 3 hours. 2 hours 48 minutes.

Directions:
Take rack of ribs out and wash/rinse meat. Pat dry.
Cut into three similar-sized pieces. Put pieces into crock pot.
Pour sauces onto ribs pieces and baste/spread evenly over the meat.
Put the crock pot on “LOW” cook setting. Leave for 2 hours 45 minutes.

What I will say is that this method does NOT seem to cause the sauce taste to penetrate much. The meat itself SINGS though. Next time I’ll marinate the meat though to see if it improves the depth of the taste in addition to the excellent cooking.

I had to give a presentation about “something delicious” the next week. The greatest ribs since Adam’s were a great match, since they were so simple and so American. I added these explanatory notes:

It’s very important to be patient when you’re cooking meat. You have to cook the inside without burning the outside.
Because the pot is sealed, the meat won’t dry out.
Freshness is also important. Fresh meat is healthier and more delicious. Don’t freeze meat! It won’t taste the same after it’s thawed.

Then I translated:

美式牛肋排   史杰輝
材料:牛胸部小排骨,美式烤肉醬汁(甜的,包含蕃茄,醋,香料,糖等。深咖啡色的。)
方法:烹飪前,先將肉切成三份。塗上醬汁。(如果您想要有更濃郁的味道,可以把肉泡在醬汁内幾個小時。)把肉放在密封鍋。開低溫(七十七度左右),等三個小時。將肉取出,上菜!
你在什麽地方吃到這道菜的?我的朋友,徐浩恩,教我這個食譜。
這道菜有什麽特別的味道?嫩的,甜的,可口的
其他要告訴同學的事情?烤肉的時候,耐心很重要。必須不烤焦肉的表面,可是烤熟肉的中心。因爲用的是密封鍋,所以肉不會乾硬。新鮮也很重要。肉越新鮮越健康及好吃。別把肉冷凍。解凍後的味道不一樣。

My classmates weren’t sure they had the patience to cook this, but were sure they wanted to try it. Well done, Greg, Eric, and Cow!

Explore posts in the same categories: Cuisine, Schoolwork, USA, 中文

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