I followed the Bittman recipe, but my no-knead break looks like a brick, not a lofty loaf. Grrr! Should I just give up? Keep practicing until I get it right? Anybody have similar flour phobia?
City Kitchen: Braising Meat Makes Tough Cuts Savory and Tender - Tougher cuts, like beef short ribs, become savory and tender when cooked low and slow.
3 hours ago