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443,083 Views • Aug 16, 2024 • Click to toggle off description
Ingredients:
Carrots
Onion
Tomato
Garlic
Cooking with no measurements be like...
Ginger
Beef Back Ribs
I DO AND
Sauce:
soysauce black pepper balsamic Vinegar
Shaoxing wine star anise
Rock sugar
Directions:
1. Cut up the Carrots, Onion Tomatoes, Garlic and Ginger to medium pieces.
2. Turn on the Instant Pot to Saute and brown the Beef ribs until they're beigey brown-ish. Remove and set aside.
3. With Instant Pot still on Saute, saute the aromatics (garlic, ginger and onions).
4. Turn off the Instant Pot, then throw in the Carrots and Tomatoes Add back the beef on top.
5. Pour in all the sauce ingredients.
About a cap-full each (around 1 tbs)
6. Press Pressure Cook on the Instant Pot and cook for 30 minutes, 15 mins natural release.
#chinesecooking #instantpot #braisedbeef #shortribs
Views : 443,083
Genre: People & Blogs
License: Standard YouTube License
Uploaded At Aug 16, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.999 (7/46,679 LTDR)
99.99% of the users lieked the video!!
0.01% of the users dislieked the video!!
User score: 99.98- Masterpiece Video
RYD date created : 2024-09-15T03:04:13.195517Z
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144 Comments
Top Comments of this video!! :3
When she gets older, she will know the definition of “about this much” 😂
3.1K |
I learned from my grandmother. I don't measure most of the times and it turns out delicious ! May she rest in peace.. I really miss her .
536 |
Cooking until it looks the right colour (or texture/sent ext) seems to be the most reliable Bcs lots of variables that come into play like the type of cookware, the stove type, the ambient temperature, and the temperature of the thing you’re cooking. Ovc this is something that has to be taught rather than read about, but to me it seems like the most reliable form of cooking knowledge other than experience.
66 |
This was me when i was little and wanted to learn how to cook. I was so annoyed with my mom that she didn’t measure things properly. 10years later now I’m 19 and i am a 100times worse with my measurements than my mom. I just pour everything randomly and go “eh it’ll be fine” and 9/10times it tastes amazing so measuring with your heart really is the best way to go😂😂
202 |
I feel so understood. Who needs a recipe when you already know what to do?
17 |
This is why I’m a terrible cook but a good baker! I need to know how much of each thing I need!
13 |
I NEED those beef short ribs. YUM!
1 |
thank you for sharing this recipe!! but i wanted to mention that when people cook without measurements it’s because they’ve had the dish before and can gauge what’s missing from the taste. for those who have never tried the dish before, they won’t be able to “feel out” the measurements because they don’t know what the end goal is. i usually always cook by feeling out measurements too because preferences are always different but with new recipes/doshes i’ve never had before, i need a base line of what it should be before i experiment with later versions. i hope this is something to consider for future recipes! if this short was completely satire then absolutely feel free to ignore my comment but i just wanted to put a little perspective on it!
1 |
I completely understand the kid here. I can't stand trying to make something without a written recipe
27 |
This is my mom LOL when she makes potatoes or her corn casserole she just eyeballs it. Tastes good every time.
18 |
love you're video's <3<3<3 super funny and I learn new recipes
62 |
I (mostly) stopped cooking with measurements, timers, recipes, etc - and my cooking has improved SO much. Our grandmas knew what they were doing. The thing is, once you have a solid understanding of the fundamentals of cooking - not just the how to but the why to and how else could you - you reach a point where you understand your kitchen, your pans, your local produce, and your taste (/your family's taste) better than anyone. You start running on intuition and your food just comes out better because you're able to respond to little environmental changes subconsciously. Like - you might have to roast your chicken a little longer in the winter than you would in the summer. If you're relying on a timer to tell you when it's done, that's a lot of calculation if you want it to come out perfect. If you know what a perfectly cooked chicken smells like, you can pull it out at the perfect time without a second thought. (Of course, it's chicken so you double check that it's cooked through - but I would hope you're doing that when you follow a recipe as well!)
Sorry for nerding out, this is just one of my favorite topics. Letting go of recipes and measurements was really such a great experiment for me and I'm never going back. Just don't apply the same mindset to baking. Trust me, it will be a disaster lmao.
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Cooking comes from the heart, you eyeball that stuff for your own personal preferences and tastes 💜 now BAKING, you best follow the recipe to the gram or its exploding
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I learnt how to cook from my mum, and she learnt from hers. We dont keasure unless were cooking a recipe for the first time.
It has actually worked to help me, my dad and J were making a salad dressing and it was missing something. I looked over at hia honey burbon and suggested that and it completed the dressing. When you measure with your heart, and taste thinfs as you go you develop a sixth sense on what flavours will work with others
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This is literally everyone in my family
1 |
I learned to cook from my grandmother. As far as I am concerned when cooking you just go with what feels right. When baking you measure everything
|
Draw the measurement. it's not that hard to eye ball recipe when you see it being cooked.
1 |
Yeah family keep telling me to make a cook book. But this is me. Hmm I think it's because my mom and grandmother used to do it
2 |
Some cooking is a science some is magic ❤
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@keythe728
3 months ago
Cooking is all about taste and measuring is all about that feeling
1.1K |