Foodies BS Thread.

made some eggs benedict for the momma on Sunday morning Breakfast in bed


She likes it saucy

 

i only eat red meat every two weeks. today my wife bought some 2" thick NY strip steak. served 4 family style.

 

Hey before I go and try and look up a thousand recipes on how to cook a roast in the crock pot, I want to get my roast to where it is super tender enough to cut with a fork. Whenever I crock pot a roast, it comes out pretty hard. I know there is a certain method to get the meat tender. Tips anyone?

 

easy bro. you are (95% sure about this) buying the wrong part of the pig. you absolutely need the shoulder. called different things..boston butt, butt roast, etc. dont let "butt" fool you. back in the day, it was called the butt of the leg or something.

you need the fat and connective tissue to break down and create the soft tender juicy roast. i bet you are either trying a tenderloin or rear hind part.

before you use a crock pot, brown the veggies. with pork you dont need to brown the meat. but it would help to brown the veggies before you dump everything in the crock pot. if you use any tomato paste, brown it at the end of your veggie saute.

 

Wife's mothers day breakfast... kinda messed it up, but not bad for a first try... it was freaking amazing, which is what matters the most!

 

^ If you are wanting a pork roast?

You do have to buy the right kind of roast, but I would have to know what exactly you do to do it wrong. Roasts are very easy, but one step missed could ruin it. After getting the right roast, the first thing you want to do is salt and pepper the outside, and sear and brown the edges in a pan (helps to lock in the right amount of juices). Put your veggies in the pot (carrotts, celery, potatoes, onion, and whatever else you want). Place your roast on top of the veggies and season with what ever you like. Fill with just about a half inch of water (if even that amount). SET IT, and FORGET IT!!!

Make sure you are not cooking too long for what ever size raost you are doing, and don't forget veggies like the carrot, onion, and celery; whether you eat the veggies or not they add a ton of flavor!

 

Is that a breakfast pizza?

 

What the guy after you said... probably has to do with the amount of liquid and length of time you're cooking it for.

I made this recipe last weekend, and it turned out amazing - followed the recipe, but finished it in a crock pot instead of the oven.

made mashed potatoes and roasted carrots with it.

http://www.myrecipes.com/recipe/pot-roast-with-wild-mushrooms-fresh-thyme-10000001947686/

 

A breakfast tart...

here's the recipe

http://www.williams-sonoma.com/recipe/breakfast-tart.html

 

This was from Mardi Gras, my wife and I had a night without the kids, so we went to get some stuff for our own party. Went for Crawfish and stuff for Gumbo, decided on lobster when we got there. Anyways, our little Mardi Gras feast, home made shrimp Gumbo, Grilled lobster, and Hurricanes!

First time trying live lobster grilled, came out amazing!

 

This- Boston Butt in the crock pot, with onions and carrots= glorious!

 

Well I like to use beef when I do a pot roast. I usually get a chuck roast? Does that sound right? I know it has a pretty good amount of fat in and around the meat. The way I cook it is similar to what you guys described. I use all the mentioned above veggies but instead of water, I use beef broth for more flavor. I do not sear the meat but I will have to try that next time.

I think my biggest question is....at what setting on the crock pot? Low, medium, high? And for how many hours on that setting. I know it depends on the size and weight of the meat but just a general temp and time.

I also heard of methods to where you cook it on high for like an hour, then cook it on low for the remainder of the time.

 

Low and slow, baby! Low and slow...

 

I should've clarified - there are different kinds of roasts, done different ways. For this one, I used high on the crockpot for about 4 hours - easy to go longer if you want. I sear the meat, but in reality it doesn't end up making much of a difference in this kind of recipe (per Jamie Oliver who tested it both methods, many myths in cooking, like searing seals in juices - it doesn't). This recipe is for a pot roast, that has a lot of liquid and just falls apart (mine did). The combination of merlot, beef broth, thyme (my favorite herb) and carmalized veggies it cooks in) gives it a great deal of depth and many layers of flavors that's just amazing.

 

yes... braising - you're friend for tough, inexpensive cuts of meat turned into tender and flavorful meat.

 

Okay so low and slow I guess is the key? Any idea on how many hours on slow? And do you guys turn the meat over or poke holes in it for the flavors to sink into it?

 

try that recipe... if that's the kind of roast you want. i used high on my crockpot, for 4 hoursish... i make carnitas that way... mmmm....

no need to poke holes in it - trying to be careful here though as there's different types of roasts. there's one's you sear and put in the over by themselves and slice. then there's ones that you put in liquid and braise, that's the one i'm discussing and is listed in that recipe link. just try it as listed (use a crockpot on high for at least 3 hours if you want instead) -

another option, is a pressure cooker, can make the same thing in well under an hour - if time is an issue. that's a different topic however...

Edit - this is the cooking method we're discussing - braising... here's a good link (it appears) about it....

http://www.reluctantgourmet.com/braising.htm

 

No doubt about that!

Kidding, but seriously, Low for about 2.5 hrs/lbs. But the key is searing your meat!!! This locks in essential juices! Beef broth or anything is good for flavor to change it up. The before mentioned recipe is your basic roast, you can add red wine to the water also for that burgundy flavor, but don't do just wine (trust me).

Also, yes, the chuck roast is great.

 

i read "crock pot", so i assume low/slow was happening. i mean, you cant go high/fast on a crock pot..so..

boston butt, and a BEEF chuck roast are geographically (or anatomically) the same area of both animals.

trust me, just dont go dumping things in the crock pot. do some cooking first. brown food, is good food.

 

No, you will actually have flavors and juices sink out.