I'm trying short ribs Korean kalbi style.
After reading this https://www.chefsteps.com/activities...-time-and-temp I decided to go 140 for 48 hrs.
I'm using the marinade from this https://www.youtube.com/watch?v=1hLJTqRpcEE and cooking in the marinade.
But I screwed up. I bought the kind of short ribs that are cut the opposite way, you usually get in Korean and Hawaiian style short ribs.
ie, the left in this picture, not the right, which is what I should have bought
Can I try to cut them after cooking (just started the cooking process this morning)? Or just serve them this way?
Choke.
After reading this https://www.chefsteps.com/activities...-time-and-temp I decided to go 140 for 48 hrs.
I'm using the marinade from this https://www.youtube.com/watch?v=1hLJTqRpcEE and cooking in the marinade.
But I screwed up. I bought the kind of short ribs that are cut the opposite way, you usually get in Korean and Hawaiian style short ribs.
ie, the left in this picture, not the right, which is what I should have bought
Can I try to cut them after cooking (just started the cooking process this morning)? Or just serve them this way?
Choke.
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