The sign of the fall.

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I have eaten the Korean short lib soup at the Secret Garden last couple years while in Syrucuse, NY during the syracuse art festival.  I have not seen this this dish in Rochester.  Once a while I got craving for it, and tried the other day with the normal pot. I simmered for two hours, but the meat was very tough.  Kinda impulse, I got this pressure cooker.

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It took twenty minutes to cook the short ribs, the meat was very tender. Soup was very simple, nappa cabbage, soup stock, soy sauce, chill and red pepper paste.  Since then, I made the custard, chile, pasta sauce.  It cuts the cooking time to at least in third. I should have gotten it much earlier.

Glazed today, and firing on Wednesday. Clothesline festival this weekend.  This is my last show for the summer.

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Pressure cooker

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