Any Home Bakers Here?

[ronott1]

We used a cheap chuck beef roast ( but cheap now a days is not really cheap .

Thanks!

I have a Kirkland enameled cast iron dutch oven that has a self basting lid--it makes great oven braised roast. I might try a round roast in it next time--They are not cheap either but have a great flavor.

 

[sunflour]

Thanks!

I have a Kirkland enameled cast iron dutch oven that has a self basting lid--it makes great oven braised roast. I might try a round roast in it next time--They are not cheap either but have a great flavor.

Every recipe I found with dutch ovens, require browning meat…on all sides ..and doing a pot roast in liquid.

I don't have one.

What else do you use it for? What is a self-basting lid?

 

[ronott1]

Every recipe I found with dutch ovens, require browning meat…on all sides ..and doing a pot roast in liquid.

I don't have one.

What else do you use it for? What is a self-basting lid?

It has a dome shape that directs the moisture down around the meat as it condenses.

It is weird that they have you brown the meat. It is not necessary since you are cooking above 250 degrees. The heat level will cause a Maillard reaction in the meat which changes the flavor. Browning is needed if you are doing stove top cooking since it only gets to the temperature of boiling water--212 ish.

http://modernistcuisine.com/2013/03/the-maillard-reaction/

 

[sunflour]

It has a dome shape that directs the moisture down around the meat as it condenses.

It is weird that they have you brown the meat. It is not necessary since you are cooking above 250 degrees. The heat level will cause a Maillard reaction in the meat which changes the flavor. Browning is needed if you are doing stove top cooking since it only gets to the temperature of boiling water--212 ish.

http://modernistcuisine.com/2013/03/the-maillard-reaction/

A real cook scientist. Love the explanation. Thanks. ( Not joking).

 

[N F C]

Sounds like we have them trained quite well…lol.

This is from The Georgia Cookbook by Bill Ragan - have never tried one of his recipes I didn't like.

Beef Roast in Foil

1/4 tsp salt
1/4 tsp pepper
3-4 pound beef roast
1 TBS favorite steak sauce ( we used Worcestershire Sauce )
3 TBS dry onion mix ( DH said he just tossed some on it)
1 Can Cream of Mushroom Soup

1 - Sprinkle salt, pepper on roast. Rub or apply steak sauce and place in a foil-lined pan. ( tear the foil large enough to wrap roast.
2 - Sprinkle onion soup mix over the meat and then the COM soup on top.
3- Wrap tightly in the foil and BAKE at 325 F for 3 hours.


It was more flavorful than any we have ever done in the crock pot. I liked the recipe in that we did not have to brown the meat. Almost no prep.
Don't have pic, divided the left overs into small casserole dishes. Reheat at 300 F for 40 minutes for subsequent dinners.

** DH did not see the one quarter tsp of salt and did add too much on ours, but promises to cut down next time...


*** other similar recipes I found - after 1.5 hours you can add potatoes, carrots, onions and let them cook the remaining 1.5 hours. May try that someday***

Sounds really good. I especially like adding veggies to a roast.

 

[N F C]

How about:



Grecian Pork Tenderloin
Submitted by: Dave Nash



Makes 5 servings

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready in: 5 Hours 40 Minutes

Average Rating:
*****
56 Ratings
43 Reviews

Ingredients


1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic, sliced
2 teaspoons salt
6 tablespoons dried oregano
2 pounds pork tenderloin


Directions
1

In a large resalable bag, combine lime juice, olive oil, garlic, salt, and oregano or seasoning. Taste marinade. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Add tenderloins, and marinate in the refrigerator for 2 to 5 hours.
2

Preheat grill for medium heat.
3

Brush grate with oil, and place meat on the grill. Cook over medium heat for 15 to 25 minutes, turning once.

Oh man, that sounds good too. I see a roast in our future, lol.

 

[N F C]

We used a cheap chuck beef roast ( but cheap now a days is not really cheap .

The price of meat is really high now. We don't eat a lot of it and make it stretch as far as possible, roasts are good for that.

Speaking of cost of meat...we lucked out our last trip to the grocery store. We were looking at chops and 2 of the packages looked odd. Turns out someone in the meat department had mis-labeled 2 packages of rib eyes as pork chops. We pointed it out to the meat guy but he let us have them as marked, $3,99 a pound. Nice! That will be helpful, DH's birthday is next week.

 

[ronott1]

A real cook scientist. Love the explanation. Thanks. ( Not joking).

I really do like learning about things in general but cooking and chickens are two of my favorite things to learn about.

Pressure cookers get hot enough for the Maillard reaction too--no browning needed when using one of them too.

 

[sunflour]

The price of meat is really high now. We don't eat a lot of it and make it stretch as far as possible, roasts are good for that.

Speaking of cost of meat...we lucked out our last trip to the grocery store. We were looking at chops and 2 of the packages looked odd. Turns out someone in the meat department had mis-labeled 2 packages of rib eyes as pork chops. We pointed it out to the meat guy but he let us have them as marked, $3,99 a pound. Nice! That will be helpful, DH's birthday is next week.

Oh I am so jealous…I'm too cheap for today's prices steaks! You go girl…congrats. You must have the Luck of the Irish with your clover Avatar..

 

[N F C]

Fortunately, we aren't big on steak anyway. But if the avatar brought me some luck, so be it!

DH wants beef stroganoff for his b-day. I've never made it, have any of you? I sure could use some pointers!