New answers tagged beef
We walked in the door and the delicious aroma filled the whole house. This is actually a strong hint as to what might be going wrong. Whenever you smell a delicious aroma during cooking, that's aromatic compounds that would otherwise add lots of flavor being lost to the air. When simmering a sauce, for example, it's not just water that is boiling away. ...
Also consider that long exposure to heat actually removes the flavour from a lot of herbs and spices that really need to be added at the or near the end of the cooking. You could try infusing flavour into the meat with a syringe, or making sure to sear the entire outside very well prior to placing the roast into the slow cooker. Also, proper seasoning ...
If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking in the spices/components you list still may provide liquid gold. I would simply take some of the liquid that's leftover in the slow cooker after the roast has ...
160°F is the internal temperature. You don't need to worry about it. To cook it, you do this normally till the internal temperature is 160°F. What I do is use the skillet to brown my meat all the way, use a wooden ladle or spatula to break it into smaller pieces, drain the oil, add sauce and herbs and spices, let simmer, cool and server. Personal note: ...
It depends on whether the temperature stayed under 40 F / 4 C the whole time, and even if it did, how long was it above 32 F / 0 C. If: Yes, the temperature never rose above refrigerator levels of 40 F / 4C, and The duration that it was above 32 F / 0 C (above freezing) was not more than the length of time you would normally refrigerate an item (2-3 days ...
I believe that you have what's commonly known as a rib eye. It comes from the same primal as the prime rib roast (or standing rib roast). Rib eye steaks are also known as rib steaks, delmonicos, scotch filets, etc. They can be found bone in or boneless and with the fat caps trimmed or not. It sounds to me like you have a bone in rib eye that hasn't had the ...
i love arm roasts! when i get them i put them in the crockpot with 1/2 cup of water and cook on low for 6 hours. then i pull it out, shred it with forks, put it back in the crockpot, cover it with a bottle of barbeque sauce, and let it rewarm for about 30 minutes. serve on buns. awesome bbq beef sandwiches, restaurant quality!
Stack the slices up neatly, tie them together with some string and either use a slow-cooker (crockpot), or steamer to finish the cooking Cook for at least the amount of time it missed on plus about 5 to 10 minutes for it to get back up to cooking temperature The other option is to cut it up and add use it to make a new stew or casserole
I have used haggis, and it worked a treat! The oats soaked up the juices and kept the pastry dry, and it complemented the beef wonderfully. The only thing I would say is ensure that you only make a thin layer as haggis can have quite a strong taste.
My husband also dislikes mushrooms. I substituted them for caramelized onions. Together with the pâté, it turned out quite well, though I agree that substituting the the mushrooms totally changes the character of the dish!
Top 50 recent answers are included