Archived threads in /ck/ - Food & Cooking - 2146. page

>>8137034
You're doing some kind of odd cross between a plain 'ol roast and a braise. That's a pretty typical thing. I often do lamb shanks in the oven. I start with the lid on for most of the cooking, then remove it for about the last hour or so. It helps brown the meat better, but it doesn't do much as far as reducing the liquid. If you want a good reduction then a much better idea is to cook the meat however you want, then after it's cooked you transfer the braising liquid to the stovetop and reduce it there.

>>a 3 lbs pot roast
That's not a cut of meat anon. "pot roast" is a cooking method, not an ingredient.

>>8137054
I actually put the lid back on and reset the timer before you posted because everything online keeps mentioning the tight-fitting lid, so I assumed that was a critical component of the cooking method.

You said that you remove the lid for the last hour of cooking to brown the meat, but I already seared it before adding it to the dutch oven, so it's already browned.

And yes, last time I braised a chuck roast, I separated and reduced the liquid in a pot on the stove. I figured four hours of evaporation time in the oven would accomplish something similar, but I decided to "play it safe" and put the lid back on. Just was curious as to whether or not any anons have ever done a pot roast without the lid with any success or whether or not it's even a viable option.

I should also mention that I broil the veggies after removing them from the braising liquid to make them a bit browned and crispy and then ladle the reduction back over them. Tastes delicious!

>>8137083

When you remove the lid then you are no longer doing a "pot roast", you're just plain ol roasting. The enclosed pot with a tight-fitting lid is critical to the definition of a pot roast.

>>8137024
Google Paltbröd.
No worries.

>>8137045
I love you, anon

>>8137093
I ate it in Norway, didn't care for it personally.
We did drink warm blood from a freshly shot deer though, that tasted awesome..

A Dutch recipe called knien in ut zoer

>>8137014
Spaghetti Bolognese like back in the old days.

Rabbit pie! Fuck they're delicious.

>>8137003

Hmmm, Normally I'd agree about the roasting in the oven part but that giant bitch looks like it's too large to fit in a typical oven.

I'd rather avoid cutting it up before roasting it because then it will lose too much moisture. If it doesn't fit in your oven then try grilling it.

>>8137003

You don't have to do the whole thing at once.

Even after some exposed flesh grows blue mold you can just cut those bits off and observe good flesh underneath.

Make soup out of it and probably strain the hunks out. I bet it's fibrous.

>>8136965
We'll op. What is better to you?
I mean I can give what is better for me but might not be for you.

The original and standard buffalo sauce recipe is half Frank's Red Hot and half melted butter.

Dunno why anyone would buy anything different given how easy, cheap, and simple the original is.

>>8136971
I can't get Frank's Red Hot where I live.

Do I just toss in some buffalo sauce and butter in a cup, stir it up and that's all? Should I add water or something else?

>>8136969
I'd appreciate any advice.

i would eat the shit outta that

>>8136884
Pretty big fan of borscht. There are many different kinds. I've had Christmas borscht, white borscht, Spring borscht, vegetarian borscht... All were pretty good. The simplest (and cheapest) example I make is vegetarian:

Saute onion on fat of choice. Add chopped cabbage. Add beets and carrots. Season with salt. Add enough water to cover, a dash of vinegar and a handful of lima beans. Simmer until beets are cooked through. Serve garnished with chopped fresh dill.

>>8136884
yeah im going to make this

only issue is, no dutch oven pot. I'll just saute the beef instead

exotic pussy

>>8136778
Oatmeal with some apple and toasted walnuts

are you eating.... from the floor?

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Eating breakfast right now.

>Scrambled eggs and sautéed mushrooms on top of arugula salad

Fucking delicious.

>>8136811
Sauteed 'shrooms are the food of the gods

Why are they so fucking delicious on everything?

>>8136814
They really are food of the gods.
I eat them all the time, I'd eat them with every meal if I could. Top tier.

recently I've been using lamb bones in stock, it's not common but I've had some great results; lamb has a much earthier flavour than beef
I use a lamb base for my northern chinese foods

still undecided on chicken kneck, it's cheap and nutritious; but the amount of gelatine in it is unreal
I end up with stock too gloopy for most things

1. Make a standard overnight stock with carcases, skim in the morning
2. Take 2kg of chicken wings, split all the bones and deep fry them
3. Put the wings on top of fresh mire poix and bouquet garnier add half a litre of white wine.
4. Add the chicken stock and cook on a low heat for another day, do not skim the fat.

Sat bains' recipients for a base Chicken sauce that can be used as a conc. Stock

i usually roast carcasses for dark stocks, although seeing as i use a pressure cooker i don't think it's necessary for chicken. with traditional stocks, yes i skim regularly. sweating off veg yields a different flavour to putting them in raw - it's not worse or better, just different.

>I heard somewhere that pepper shouldn't be added at all, because its an aromatic sustained cooking destroys it

this is true and equally true of many other spices, herbs and vegetables. pay attention to the volatility of your ingredients.

whoa there, cool it with the anti-semitic imagery!

>>8136455
>local
>organic
>artisan
>craft
>free range
>certified angus beef
>made fresh daily
>farmer's market
>sustainable
>cruelty free
>gluten free
>no MSG
>real sugar
>imported
>authentic
>barista
>heirloom
>activated

There's only one thing I care about and that's "Made in the USA".

>homeslaw
>hand-cut chips

>frogposter

eat shit

Sushi/Sashimi. Pad Thai, Chinese dumplings, Indian food, Good Gryos, freshly made pasta, Irish stew, perfectly made rare steak on a grill. So many things that are simple and generic.

>>8136383
Shemale scat.

>>8136284
Aka it's tough as fuck

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>>8136294
>TIL

>>8136294
>what is fassone piemontese
it tastes and feels absolutly great

Nobody cares dude what the fuck lol

>>8135983
>Do online schooling this semester
>Family never home for breakfast/lunch
>Only snack during the day
>Mostly carb-y shit
>tfw want to try cutting out on carbs but fuck me
>Family comes home
>Cook a family dinner for everyone
>Usually followed by some kind of desert
>Rinse and repeat

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Weekdays:
>No breakfast, at least two strong cups of coffee
>No lunch usually 4 espresso shots with a bit of steamed milk
>Dinner is up in the air but usually a sandwich or some type of salad

Saturdays:
>wake up around noon/one from drinking and get burger/fries/beers
>99 beers

Sundays:
>usually 99 more beers and no food

I smoke a lot of cigarettes.

bretty gud, I dont think I have ever had it for dinner, only breakfast

there was this restaurant (closed down unfortunately, rip Enzo's) who served chicken fried steak, french fries, gravy, and melted cheese on a french roll. you could feel it killing your arteries, but it's super good.

still the best chicken fries steak meal i've ever had.

Ive only ever had it in frozen tv dinners.
That said, it is consistently the best kind of meal tv dinners offer

>>8135768
Because you just suck at making sandwiches

wash your hands first you filthy cunt

>>8135768
odds are you don't know how to make a fucking sandwich and they do. and when you eat a sandwich you are being lazy but they are making food for someone so they put more effort into it.

Between effort and skill all you can hope for is that they didn't jizz in it because of all the cocks you suck