Author Topic: Home Baking  (Read 7153 times)

Online Munch

Re: Home Baking
« Reply #150 on: May 23, 2018, 06:24:45 AM »
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5 HOURS???

That's what you do with a slow cooked meal dude, it's not cooked in an oven, but on a slow cooker, can turn it on around lunch time and have it ready by dinner.




Offline pr126

Re: Home Baking
« Reply #151 on: May 23, 2018, 08:13:06 AM »
I have one of those slow cookers, but now I use the pressure cooker, 40 minutes, using less electricity.


Lamb casserole:

« Last Edit: May 23, 2018, 08:16:07 AM by pr126 »

Offline Cavebear

Re: Home Baking
« Reply #152 on: May 25, 2018, 03:31:14 AM »
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I have one of those slow cookers, but now I use the pressure cooker, 40 minutes, using less electricity.


Lamb casserole:



I have a pressure cooker, never used it.  The slow cooker is good for some things, but it results a mushy beef stew and slow-cooking a beef roast for sandwich meat doesn't work well either.  After 8 hours on low (as recommended) is was 180 on the outside 2" and 120 in the center.

I roasted a steamship round low and slow in the oven tonight at 220F and it came out perfect...
Atheist born, atheist bred.  And when I die, atheist dead!

Offline pr126

Re: Home Baking
« Reply #153 on: May 25, 2018, 03:42:03 AM »
I am not familiar with the word “steamship” but I assume it is a cut of meat and not an actual ship of any kind.

Offline Cavebear

Re: Home Baking
« Reply #154 on: May 25, 2018, 04:07:06 AM »
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I am not familiar with the word “steamship” but I assume it is a cut of meat and not an actual ship of any kind.

A steamship round cut of beef is beef round with the rump cut off, a cheaper cut that can sit upright and be easily sliced.  Cut large, it can be as much as 50 pounds and used in buffets that way.  Cut small, it is a good 5 lb cut good for sandwich meat if you have a slicer machine (and I do).  It tends to cook evenly at rare/medium rare which is what I prefer, and 1/2" slices make a decent fake prime rib with au jus  and a baked potato.

But I stick to the sliced-for-sandwich mode.  I now have a years worth of RB sandwich meat frozen in 1/2 pound bags.  And one 1/2" slice for dinner tomorrow.

BTW, here is a recipe for you:

3 chicken thighs IN a roasting pan (not on the slotted cover).  Add 1 lemon wedged, garlic cut to your preference, 2 shallots wedged, salt, pepper, to taste, bake at 400 30 minutes or to 170F.  Set thighs aside in covered bowl to keep warm.  Pour pan juices into fat separater til you can see the difference.  Add juice back in pan.  Save the chicken fat if you use it for other recipes.  Add a cup of green olives, crush lemom wedges into pan.  Heat 5 minutes to reduce juices.  Pour over chicken thighs.  Enjoy.

Yeah, I had serious doubts about the recipe, but it is really very good.  I do remove the chicken skin before serving.

The funny thing is that you will wish you had more olives and shallots. I never would have thought cooked green olives and lemon and chicken would work.
Atheist born, atheist bred.  And when I die, atheist dead!

Offline pr126

Re: Home Baking
« Reply #155 on: May 25, 2018, 04:19:36 AM »
Olives, lemons (pickled) are good in many recipes.

Sounds like this recipe is North African. See the term “Tagine”.

Offline Cavebear

Re: Home Baking
« Reply #156 on: May 25, 2018, 08:41:29 AM »
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Olives, lemons (pickled) are good in many recipes.

Sounds like this recipe is North African. See the term “Tagine”.

Looked up "tagine".  Interesting.  Might try that with thin-sliced pork loin (and I have some thinking of "scaloppine") with some hot peppers in the mix.  Thanks!
Atheist born, atheist bred.  And when I die, atheist dead!

 

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