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I picked 3 of them up and want to make dinner for my parents. Usually I just salt/pepper them then dip in floor, fry on high heat for 4 min on each side and then slowly braise with veggies/wine/tomato puree for few hours.
My stepfather has a sensitive stomach, so I am trying to cut on acidity but I still think that braising is perhaps the best way to do it?
Any ideas or advice would be welcome
Thanks
-D
My stepfather has a sensitive stomach, so I am trying to cut on acidity but I still think that braising is perhaps the best way to do it?
Any ideas or advice would be welcome
Thanks
-D