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Message |
Kilmer72
Hog
Joined: 07 Oct 2008
Posts: 1260
Location: Midland, VA
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| Posted: Fri Oct 26, 2012 6:28 pm Post subject: |
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| This does sound excellent Burgundy&Wha? I will give it a go soon. |
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Kilmer72
Hog
Joined: 07 Oct 2008
Posts: 1260
Location: Midland, VA
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| Posted: Fri Oct 26, 2012 6:32 pm Post subject: |
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| Kilmer72 wrote: | | Deadskins wrote: | | Kilmer72 wrote: | | Place meat in crock. |
What meat? |
Bottom Round - 9 Lbs |
I should have also said Chuck roast as well. The actual recipe calls for Round roast but fat and marbled roast add extra flavor and usually are more tender. |
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Kilmer72
Hog
Joined: 07 Oct 2008
Posts: 1260
Location: Midland, VA
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| Posted: Fri Oct 26, 2012 6:52 pm Post subject: |
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Beef Goulash
Beef Shank or Chuck, 1 inch dice - 24 oz
Butter - 2 oz
Onion,thin slice - 24oz
Paprika,Hungarian of course - 4tsp
White pepper - 1/2tsp
Salt - 1 tsp
Garlic,minced - 1 glove
Bay leaf,small - 1 each
Tomato Puree - 4os
White wash/corn starch - as needed
..........................................................
1. Sweat onion in butter until light brown
2 add all spices and cook for 1/2 minute
3 Add beef with 1/2 cup water
4 add tomato puree,mix well,and sweat covered until meat firms up
5 Keep short in braising with water,deglaze ( http://en.wikipedia.org/wiki/Deglazing_%28cooking%29) approximately 3 times
6 cover meat with water and simmer in oven until tender (braising)
7 deglaze and finish with a touch of white wash
8 Adjust seasoning to taste if necessary |
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DarthMonk
DarthMonk
Joined: 16 Nov 2005
Posts: 3205
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| Posted: Fri Nov 02, 2012 6:57 pm Post subject: |
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Tuna fish ~
Preparation:
Wait for right time of month. Place meat on counter top. Rub to tenderize.
Execution:
Dig in with impunity.
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HEROHAMO
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Joined: 20 Oct 2004
Posts: 4027
Location: SANTA ANA,CA
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| Posted: Tue Nov 06, 2012 2:03 pm Post subject: |
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Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry! |
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Link
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Redskin in Canada
~~~~~~
Joined: 08 Apr 2004
Posts: 10278
Location: Canada
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| Posted: Tue Nov 13, 2012 9:26 pm Post subject: |
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| HEROHAMO wrote: | Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry! |
Good tip.
I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time. |
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tribeofjudah
tribe
Joined: 15 Jun 2007
Posts: 5996
Location: SURF CITY, HB, CALI *** Occasionally flying into a SUPERNOVA
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| Posted: Wed Nov 14, 2012 4:12 am Post subject: |
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| DarthMonk wrote: | Tuna fish ~
Preparation:
Wait for right time of month. Place meat on counter top. Rub to tenderize.
Execution:
Dig in with impunity.
|
hmmmmmmm.....sound kinky Darth. Must share this with the wife...hahaha |
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HEROHAMO
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Joined: 20 Oct 2004
Posts: 4027
Location: SANTA ANA,CA
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| Posted: Thu Nov 15, 2012 2:55 pm Post subject: |
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| Redskin in Canada wrote: | | HEROHAMO wrote: | Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.
Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.
Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.
Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.
Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry! |
Good tip.
I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time. |
White wine makes it even more tasty. Good mention I almost forgot about that option. Now I wont forget the white wine. Thanks. |
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