Hot answers tagged roast
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Two out of three people sounds like a bacterial infection to me. Bacterial, like viral, infections, can be successfully conquered by some people with stronger immune defenses, while others will get sick. Meat can be fraught with all sorts of bacteria, and anything it touches before being cooked can also get contaminated. You need to make sure meat (and ...
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Chris
I think you're going to struggle to make two distinctive dishes whilst essentially using the same ingredients for both of them - therein lies your problem.
Do you have to use cranberries and chestnuts in both? There's many different types of vegetarian stuffings you might use that would compliment your nut roast rather than almost copy it.
How ...
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I recommend roasting them separately (although at the same time) for one main reason: More surface area means more of the delicious brown crispy bits on the surface.
It will also take less time, probably, than if they are piled together or if you get an entire shoulder, but that is less important.
I disagree respectfully with MandoMando: pork butt cooked ...
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There's a number of different ways you can add flavouring to coffee. As previously suggested, you can add syrup to the beans or to the finished coffee but the problem with syrup generally is that whilst adding flavouring it also adds sweetness which some may not want.
You could try adding hazlenut essence or oil to the pre-roasted beans and leave for a few ...
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Shoulder is a tough cut. I think you will probably find it a bit chewy if you've cooked it at 190ºC for 52 minutes. In future, preheat the oven to maximum, place the lamb in a roasting tin, cover the tin with foil, put the tin in the oven, then immediately turn the oven down to 150ºC, and leave it for 4 hours. After that time, take it out of the oven and let ...
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Always make sure that the rind is dry and then scored. I then rub salt onto and in between scored rind followed by a little olive oil and then Schwartz pork seasoning. I then put it into the oven at 180 uncovered and have never failed to get the perfect crackling. With all those tasty herbs I would rather eat the crackling and forget the rest!
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I couldn't find a recipe I was comfortable online with as none of them seemed to be able to take into account a hunk of meat that size.
In the end I cooked it for 220 C for 30 mins and then 170 C for 6 1/2 hours, rebasting it every hour with the overflow juices and straining off the (copious amount of) excess fat so it didn't deep fry itself.
Result? ...
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It's probably less to do with the amount of juices that came out of the rib roast and more to do with the extended caramelisation of those juices produced by overcooking. Those burnt, caramelised bits left in the bottom of the pan are full of flavour and it's probably that, that added so much more flavour to your gravy than you're used to.
Just replicate it ...
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You can keep them together, but I would recommend budgeting a very long time for cooking. In my opinion, your better bet would be to slow roast them in the oven, with some air space between the two roasts. I would also consider cutting each roast in half. Four 7-8 pound pork butts will cook much faster than two 15-16 pound ones.
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The time is determined by thickness of the roast more than the weight. It takes longer for the heat to penetrate depth.
I would do them separately for less humidity in the roaster and lower load on the roaster (unless your roaster is so big that it doesn't care). Crowding ovens and roasters isn't optimal. Patting them dry and rubbing oil on them also ...
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Have you ever heard of "rice and gravy"? It's ubiquitous in Cajun country. That's essentially what you made.
To repeat it, all you have to do it brown your meat really well and then deglaze the pan repeatedly throughout the cooking process. It should be a covered braise and you can make it with anything from a roast to meatloaf. You can do it with most ...
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Most buffets serve "steamship round" which is whole round, or the top round--because they are relatively inexpensive. I have no experience with the particular restaurant named.
However, the question IS vague and there is a lot of variation. Restaurants serving prime rib at the carving station usually make it quite evident.
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You can cook bottom round quickly, but not as a roast.
Cut into thick about 1 to 2" (2.5 to 5 cm) thick, with the grain. (depending on thickness, either split it in half / thirds / quarters ... you just want them of similar thickness), cut them thinner if you like it more towards medium than medium rare)
Salt, and let it sit out to come up to room temp ...
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I wash my roast in cold water, let dry a minute or two, then place it on an aluminum foil lined lasagna pan. I do not put any rub or flavoring on the meat. If there is any visible fat, I put that side up. I loosely cover the pan with another piece of foil. I preheat my convection oven to 300. When ready I place the pan in the oven. After 45 minutes, I turn ...
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I also have a similar response to eating pork when I am in Australia where I live. As a result I have had to give up eating pork whilst in Australia. We spend 5 months a year in Europe and I regularly eat pork there and have never had a bad reaction to it.
Likewise I have eaten pork in Asia, Southern Africa and South America and have never had a reaction ...
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Bacon or ham doesn't affect me, but if I eat roast pork, mince or chops and it's not because of fattiness, even top quality lean pork fillets upset my stomach. I always end up with an upset stomach afterwards. I think I have an intolerance and maybe your husband and friend do as well. No other meat affects me this way.
I hadn't eaten pork for a long time ...
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Some of you folks are just worry warts. Cook's Country / Cook's Illustrated has a very similar recipe called "French Chicken In A Pot" (but one that is much easier to do than Gary's). Cooking at 225-250 F (~ 110-120C) for 4-5 hours makes this the most awesome chicken my family has ever had. The first time I did it, I did probe breast and thigh to be sure ...
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