Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with …
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How To Make Braised Short Ribs with Einat Admony
Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with …
Check on YouTube
meat is tender, rich of flavour 😍😍😋😋
Rendang is soo yummy
like like like like
thanks for share knowledge im begin in kitchen these videos help a lot cheers
丁寧な説明でわかりやすくて、美味しそう😍
Hello Friend , Spectacular Work , Congratulations , we are honored and happy to follow your work , we always wish you success 👍🔥👌❣️👏💫⭐🌟✨ Friend
Free Palestine, end the oppression and occupation
Ah don't throw the beef fat away! Perfect to make some mash potato or stirfry vegetables.
Stopped watching once she started talking about searing "keeping juices in". That's a very backwards and downright incorrect old wives' tale of cooking.
Searing just creatures textural contrast and creates complex flavors via the Maillard reaction.
what a waste of some tasty short ribs……………..
Braised short rib has been my go-to for the last couple months while I'm on keto. I slowcook in my Foodie till 203 degrees. It always seems wrong to me to take beef so high. Am I doing it right?
Chamooda!!! And this looks delish 🙂
1:20 sorry but thats so clueless..
Persian rice is great, but I like pilaf would be even better for that dish
Mushrooms completely turned my life around my
anxiety and panic attacks disappeared and my
personality changed into a much more generous
and loving person.
I love that they finally brought an Israeli chef 🇮🇱 . They have so many talented chefs. It's a very nice change from the normal crap anti Israel politics.
2:29 Why say I’m not creating cookbook to show my technique
Then when the video ends she plugs her book and tells us to go buy it?
Yes if you’re slow cooking something for six hours you may not notice a difference in tenderness but there 100% will be a noticeable depth a flavor if you properly sear your meat whatever kind of meat you are using first. I do notice even here when you are attempting to see her you are not actually Searing some of them they are just gray. I guarantee this dish you’re making was delicious I would love to eat it I am just making an observation 😎🤙
I have short ribs in my freezer. Looks like I found the perfect recipe
It's a myth that searing the meat ' keeps the juices inside'. Any cook should know that..
Cool
She didn't wash the leek. Ther's gonna be dirt in that dish.
why washing meat?
Comfort food love
Hope all is well with everyone to those who reads this keep pushing, fighting, and grinding through whatever your going through. This is only the beginning and life is to short for settling for less. Reach out to love ones before it’s to late you never know when it will be our last. Whatever you want to do in life do it and, don’t let anyone tell you other wise peace and one love
Sear to seal the juice? Nonsense.
❤️🧡💛💚💙
2:45 I love that she calls out the waste restaurants do ,especially high end, that just waste completely usefull ingredients. If you’re a good cook, use everything you have.
Music behind so nice
LOVE her 🤣🤣🤣😘
Omg I'm in love.looks so good
Just waked, and baked to this video. I need some of that in my life!
looks amazing