Apprenticeships: engineering matters

"This combo tastes like fake butter.".

And hey, if you like your Minute Rice just the way it is, that's fine too.If it's good enough for my daddy and the king of Afghanistan's cousin, it's perfectly acceptable for you too.(Keep screen awake).

Apprenticeships: engineering matters

3 pounds pork shoulder, cut into cubes.1 medium onion, chopped.4 garlic cloves, finely chopped.

Apprenticeships: engineering matters

2 tablespoons finely chopped fresh ginger.1 pound carrots, sliced.

Apprenticeships: engineering matters

1/2 head cabbage, cut into chunks.

1 whole Scotch bonnet pepper.), which adds a lovely complexity of flavor to the dish.

Part of the reason wine works so well for braised meats is that it's fairly acidic, which is a nice way to counterbalance the rich, savory flavors.(Carmellini also stirs in a splash of red wine vinegar right before serving for the same reason.).

Do I need to brown the meat before braising?.Browning is a fundamental part of the ideal braising technique for meat, helping create flavor through the Maillard reaction.