Foodies BS Thread.

I'm sure eventually, but not with the times we're discussing and not if you keep the proper amount of liquid. I use the high setting on my crockpot... turns out so tender it just falls apart.

 

I went with a buddies advice and used one condensed can of cream of mushroom soup and about 1.5 cups of beef stock. I mean there was plenty of liquid to go around.

Hmmm....maybe I can try it on high next time. How do you cook that? Just cut the time in half since its on the high setting?

 

I'm hungry!!!!!!!!!!!!!!!!!!!!!!!!!

 

the roast i used was around 2 pounds... cooked it for around 4 hours. it had a lot of liquid - up to about the top of the meat, which the recipe called for. usually if it's tough means it's undercooked - when we're discussing braising anyway.

 

Oh okay got yah. Yeah it seems like whenever I make a roast, there is a good amount of liquid after its cooked but I'm assuming thats normal.

 

I wouldn't cover your meat with water, I don't even touch my meat to the water (once I stop laughing I'll continue on)

Is your meat tough as in like a raw chuck (still one piece of meat) or tough and dry because of over cooking? I'm guessing the first one if your meat is not dried and shriveled looking, which means more time. Another note is I'm not sure, but I would think that if you add the cream soup you should probably add alittle more water/broth because the cream will thicken/dry quicker and overall not allow your roast to braise.

 

You'll need to explain more - as the definition of braising is cooking at a lower temperature, for a long time IN LIQUID. So not sure how your meat doesn't touch any water (or do you mean water versus other types of liquid).

 

Actually I would check your defintion of braising, use too much liquids and you are making a stew. The moisture in the steam when you are using a crock-pot braises the meat.

To clarify how I cook, look back a few pages for how I cook my raost, but in short, you place your vegetables in the bottom of your pan which are sittin gin water, your meat is on top of your vegetables out of the water. Hence you are using dry heat and moisture to cook your roast.

 

I know it sounds bad, but braising is using a combination of dry and moist heats.

 

the amount of liquid in braising can vary quite a bit, by definition. thanks for clarifying. almost every recipe i've ever seen (in fact, everyone i can remember) has you bring the liquid up about halfway to the top of the meat. your method would do really well in a pressure cooker, where you don't use, nor need much liquid.

that being said, there are many ways to end up with a great dish, however if i were instructing someone new that was having problems getting it to come out how they want, i'd probably start with a more traditional approach, get that right, and then tweak or try it other ways. that was why i threw out that receipe, first because it was probably one of the very best i've ever had (really, i'd tell you otherwise, i'm my own worst critic) and it was easy.

 

slow braised turkey leg, turned into chili/mole enchiladas with a fried egg on top!! flay can kiss my butt.

 

only other picture i took..hehe. the lettuce added a coolness to the spicey sauce.

 

I don't have pics, but I made these chicken nuggets for dinner last night and my bf says they are the best chicken nuggets ever

http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html

Pic from the website

 

All that talk about beef roast...

I'm going to try and make this Garlic Roast Beef at some point in the near future. I've never made anything in a roasting pan, so tips??
http://www.skinnytaste.com/2010/10/garlic-lovers-roast-beef.html
and how do I get the right cut of meat?

 

Those nuggets look killer!!

This looks like a pretty simple recipe Kristin, I'll have to try this one too!

 

Those nuggets were simple to make and were very yummy!! I basically followed the recipe, but added some more italian seasoning for extra flavor and skipped the added salt.

A lot of the recipes on that website are pretty quick and simple, so I've printed out a bunch of them to try and you know I don't like to cook lol but these got me motivated to try some new things!

 

Yeah I'll have to that nugget recipe this weekend. I'll let you guys know how it turns out.

 

i cook my bacon in the oven with brown sugar and cayenne on top, comes out caramelized and the most bomb ass bacon ever.

 

haha yes, watch all there shit

 

Cant go wrong with garlic salt!! I really like Lawry's garlic salt the best!!