Raffaele
Sat Aug 31 2024
|
7 answers
1557
Can you overcook chashu?
Can one really overcook chashu, the tender and flavorful Japanese pork dish? Isn't the key to its succulence precisely in the slow and gentle braising process that allows the meat to absorb all those rich flavors and become fall-off-the-bone tender? Or is there a danger in letting it simmer for too long, potentially drying out the meat and losing that perfect balance of tenderness and juiciness? Have chefs and home cooks alike found themselves pushing the limits of braising, only to end up with a dish that's less than ideal? I'm curious to know if there's a fine line between perfectly cooked chashu and one that's been overdone.
