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In Reply to: Excellent article, MA! posted by QSis on April 06, 2011 at 20:27:30:
Lee, I don't know if you noticed, but the recipe for the milk and honey ribs is linked on the page with the article. I attached it here as well. Another recipe is there too for the balsamic glazed.
I used to cook pork loin roast in milk all the time. Marcella Hazan talks about this in her books. In Classic Italian Cooking she has you brown the meat in butter then cover with 2 1/2 cups of milk just boiled, cover partly, and cook for a couple hours and the sauce ends up being as she describes it "clusters of delicious, nut brown sauce" from the milk reduction. There is a little more to it but not much.
Sorry this isn't so bbq related but you never know how it could be applied. M.A.
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