Shoulder meat becomes tender and succulent with long cooking, while leaner cuts, like loin or leg, are better roasted.
|
|
A recently republished classic episode about "online emotional escorts," a service that lets users exchange texts with a supportive virtual girlfriend or boyfriend, sounds bleak in theory but becomes tender and uplifting as told here.
|
|
His heart becomes tender and his eyes swell with tears when as he works with her. He falls in love with her without realizing it.
|
|
Ginataang ampalaya is prepared by first slicing the bitter melon lengthwise and removing the pulp. To minimize the bitterness of the bitter melon, the rind is then soaked in brine and slightly squeezed until it becomes tender. It is rinsed then soaked again in water. It is rinsed for the second time and then sliced into small pieces.
|
|
Raw eggplant can have a bitter taste, with an astringent quality, but it becomes tender when cooked and develops a rich, complex flavor. Rinsing, draining, and salting the sliced fruit before cooking may remove the bitterness. The fruit is capable of absorbing cooking fats and sauces, which may enhance the flavor of eggplant dishes. Eggplant is used in the cuisines of many countries.
|
|
Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. Brisket became popular among Ashkenazi Jewishs due to its low cost; farmers would sell the expensive cuts and keep the cheaper ones.Gil Marks, Encyclopedia of Jewish Food, 2010, s.v.
|
|
Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to the boil. The aloo gosht is covered and left to simmer until the meat becomes tender.
|
|
It is generally thought that the best taste is brought out by boiling pumpkin in the miso soup until it becomes tender and melts into pieces. The dashi (soup base) is made from niboshi, which are often left in the soup in home-cooked meals. Vegetables differ by season; negi, onions, and potatoes are commonly included during the summer, while taro, carrots, and Chinese cabbage make up the winter ingredients, along with various types of mushrooms such as shiitake and shimeji. Pork or chicken can be included by preference.
|
|
Rendang is a Minangkabau spicy meat dish originating from West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippine. Rendang often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender. Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
|
|