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What is/was for dinner?
- Thread starter Gutwrench
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I grew up thinking that beef roasts were dry. That is until I discovered the Slow Cooker several decades ago. I take a beef shoulder roast, dump a can of condensed mushroom soup on it, sprinkle a package of dry onion soup mix on top of that, cook for 7 hours. Hmm....
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I think most people have never experienced truly well done red meat. "Oh no, it's red therefore it's raw inside. It needs to be gray!" A well done roast is nice and pink inside, teeming with juices. With a very small gray border on the inside and a nice caramelization of fat and tissue on the outside. Slow and steady wins the race.
I have cooked more roasts than I care to think about, both at home and professionally. Most people tend to overcook them because they do not know to cook to temperature, rather than time. That's a major failing in cooking roasts. Steaks, on the other hand can be cooked to time or temp depending on your heat source. On a charcoal grill I always cook to time and touch. Mainly because I use chunk charcoal and it burns blazingly hot.
If you want to know how to cook a roast there's no-one like Mr. Brown to show you how.
https://www.foodnetwork.com/shows/good-eats/videos/family-roast
My Slow Cooker roasts, are well down, but they are completely moist and tender, with nice flavor, without much urging, they fall apart.
My Slow Cooker roasts, are well down, but they are completely moist and tender, with nice flavor, without much urging, they fall apart.
I love roasts (beef and lamb in particular) that are moist and tender and this is a difficult act sometimes, to pull off. As there is not much demand for either dish, at home, I don't get to cook them often; will look at this video with interest.
However, roast chicken (and thank you, Nigel Slater), is one I have thoroughly mastered.
Kaiserschmarrn. One of my much much liked foods since childhood.
Origin: Austira.
Recipe for those interested:
Place the raisins in a bowl, mix with the rum and leave to stand for approx. 15 minutes. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
Beat the egg whites with the crystal sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix. Pre-heat the oven to 180 °C.
Let the butter melt and bubble up in one large, or two small (coated) heatproof dishes. Pour in the mixture and after 1–2 minutes scatter the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for 6–8 minutes in the pre-heated oven until golden brown.
Tear the ‘Schmarren’ into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some crystal sugar, and caramelise under the grill at a high heat.
Remove from the grill and arrange on pre-heated plates. Dust with icing sugar and cinnamon. Serve with baked plums, a berry ragout or fruit compote.
Origin: Austira.
Recipe for those interested:
Place the raisins in a bowl, mix with the rum and leave to stand for approx. 15 minutes. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
Beat the egg whites with the crystal sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix. Pre-heat the oven to 180 °C.
Let the butter melt and bubble up in one large, or two small (coated) heatproof dishes. Pour in the mixture and after 1–2 minutes scatter the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for 6–8 minutes in the pre-heated oven until golden brown.
Tear the ‘Schmarren’ into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some crystal sugar, and caramelise under the grill at a high heat.
Remove from the grill and arrange on pre-heated plates. Dust with icing sugar and cinnamon. Serve with baked plums, a berry ragout or fruit compote.
Aside from pork butt I don’t cook roasts. But just about any meat I prepare I cook to temp. I can’t think of any meat other than shellfish I don’t use a thermometer on. (Ok, I don’t with stir fry and pork ribs, but I know I’m over the safety temp.) Steaks especially to temp. I only use lump and wood. Dampers control the pit temp with good precision but it takes some experience.
Depending on the cut I sous vide quite a bit so that helps take some guess work out of hitting the temp, then sear or finish on the grill.
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I learned about temperature back in the haydays of the late Julia Child. I've been using quality thermometers for decades with great success. I've never had a dry bird, pork roast, beef roast, lamb roast, etc. Temperature and knowing that meat will continue to cook even after you take it out is key. And resting the meat for a short while, covered, so it retains heat.
If someone enjoys something well done, they can have it. Though usually outside of that thinking, it's people who suffer from chronic GI issues who prefer well done just to mitigate any risks whatsoever.
Another thumbs up for butterscotch. I was craving some the other day. Also craving apple butter. Actual good stuff. Just ground apples and spices cooked for hours and hours. None of that excess sugar *****.
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I tend to slow cook ribs with dry heat until the tissue breaks down and they fall off the bone. At which point you can easily chew and consume most of the bone except the exposed ends. Takes a few hours. Works really well with those Chinese steamed buns. You know the ones they split and put something in. You know what I'm talking about.
Sorry to drop names, but when working in SF I’d bump into her sister about once a week at a deli. Dorothy was her name and there was no mistaking who she was in speech or physical stature. (She must have been 6’3” or taller.) I sat with her a few times and we traded small talk. I never brought up her sister as a topic. Dorothy was a lovely and very interesting woman. When she spoke it made you want to listen...despite it only being chit chat.
The deli was operated by a family whose daughter married a cop. (They’d charge cops a dollar for anything ordered and stuffed other things in our bags too. Haha. I’d cover the cost in my tip.)
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Ribs are a six hour cook here. I wrap with pink butcher paper in the middle of the cook. My bones aren’t edible. Well, the girls think they are, but I watch that very carefully. Ha ha.
My amateur impression is the slow cooker is superior, for moisture retention and tenderness, compared to cooking a roast in the oven.
Supper this evening took the form of fried eggs, (organic and free range) with fresh French bread. Simple, and tasty.
I been craving a spicy cold noodle dish. I’ve never tried making one...basically I don’t know where to even start...other than Chengdu.
Try Spicy cold Kimchi Noodles. While I like Chinese versions, the Koreans do spicy a lot better, IMO.
I been craving a spicy cold noodle dish. I’ve never tried making one...basically I don’t know where to even start...other than Chengdu.
http://www.kimchichick.com/bibim-naengmyeon-korean-spicy-cold-noodles/
https://www.koreanbapsang.com/kimchi-bibim-guksu-spicy-cold-noodles/
While I doubt you have the stuff in your pantry, most of it is available at your local Asian market (at least it is at mine).
Thanks! I’ve only make a couple Korean dishes but mostly only Chinese.
The only thing I don’t have is the kimchi & perilla (which the perilla probably isn’t necessary). I use gochujang in quite a few dishes...even on ribs.
I like to substitute kraut with kimchi on reubens. It’s very good. Thanks again.
I been craving a spicy cold noodle dish. I’ve never tried making one...basically I don’t know where to even start...other than Chengdu.
This was a hot - or warm - noodle dish.
Noodles, bacon, pork, onions garlic, French beans, small slices of corn, Chinese cabbage, carrots, peppers, all featured; it is labour intensive and time consuming. But delicious.
To be honest, I have yet to meet an Asian dish I dislike.
Actually, I really love Asian cuisine.
Actually, I really love Asian cuisine.
Took my son to our favourite Hot Chicken restaurant for some spicy goodness! It's the best you can get outside of Nashville!
I had the half white chicken that was medium hot (they call it Tweener).
My son had his usual Chicken and Waffles that was about 1 level below mine on the heat scale.
And what would dinner out at a Hot Chicken place be without a nice, cool bowl of Banana Pudding? It was pretty good!
I had the half white chicken that was medium hot (they call it Tweener).
My son had his usual Chicken and Waffles that was about 1 level below mine on the heat scale.
And what would dinner out at a Hot Chicken place be without a nice, cool bowl of Banana Pudding? It was pretty good!
Homemade (though not by me) Italian meatballs will be for dinner, with a sauce of sautéed garlic, onions, carrot and celery (the so-called 'holy trinity' that forms the base of much Italian or French cooking), - all organic - roasted tomatoes, (also organic) a tin of Italian tomatoes, olive oil, butter and Italian pasta.
A bottle of Châteauneuf-du-Pape has already been opened to accompany, giving the wine plenty of time to breathe away to itself.
A bottle of Châteauneuf-du-Pape has already been opened to accompany, giving the wine plenty of time to breathe away to itself.