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Home Cooking 14

Brown now, cook tomorrow?

pixellle | Jan 14, 201511:10 AM

I'm doing a home-made shoyu ramen, which begins with a pork stock. The recipe has you browning a rolled-and-tied pork shoulder all over, then adding vegetables, dashi, etc. I hadn't read carefully enough, and after I was almost finished browning the pork shoulder, I realized that my dashi wasn't ready yet; it had to soak for at least five more hours. I took the pork shoulder out of the pot, let it cool a bit, sealed it in a zip-lock plastic bag and put it in the refrigerator. I plan to finish browning it and continue with the recipe tomorrow. Do you think that's OK, to brown the meat today, let it sit overnight in the refrigerator,and finish it tomorrow?

Also, the recipe says to cut a whole garlic head in half and add it to the stock. I've never used garlic with the paper and the root still attached, unless it was to roast the whole garlic and squeeze it out. My instincts said to remove most of the paper and cut off the root. Have you used a whole head like this?

Thanks for your feedback!

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