Any Home Bakers Here?

[DigMyChicks]

The bread dome worked great! The bottom is lightly oiled and then corn meal is sprinkled on The dome top goes into the oven to warm up for 20 minutes at 425 while the dough raises. The top is slashed and then the bottom goes into the oven and the top goes on Baked for 30 minutes and then the top comes off. Bread continues to bake until golden brown. That was about 5 minutes for me. Yum!

That looks delicious!

 

[DigMyChicks]

OK, definitely gonna have to have a beef roast.

I'm never sure on which are the most tender -  any opines?  I think Chuck Roast?

Agree!

 

[Talithahorse]

Which treager did you get?

I picked up the Traeger Jr. There are some times that I wish I had gotten the bigger one. My large dutch won't fit on it (So I had to go buy a smaller dutch....Oh darn.... woe is me...... I have to add to my already large collection of cast iron......). It will only fit a turkey under 17 lbs but on a day to day for our family of four it is plenty big enough. If I have a large gathering I can crank up my fire pit, or add my lodge grill to cook side items. A lot of times we cook on it in the evenings after work. Crank it up to make a pizza, cook a hamburger, etc.

 

[wyoDreamer]

Chuck is my favorite for pot roast. I really like the bone in 7 bone chuck roast but that is hard to fine. Bone in blade roast is good too but alas it is hard to find too.

For not moisture cooked, beef tenderloin is the most tender but does not have as much flavor. Of course one may need to take out a second mortgage to afford one!

Beef rib roast is my favorite for baked roasts but a Rump roast can be very good baked too. IF baking a rump roast, make sure to get one that is choice grade and has good marbling.

The Chuck is the more traditional pot-roast, a slightly tougher cut of meat that has a nice amount of marbling - anything from the chick and shoulder area have more flavor.

The Sirloin roast is our favorite roast. It is fairly tender and not so fatty as the chuck and shoulder roasts. I love the flavor it has, DH likes the texture better. It will hold together for a nice slice of roast beef, leftovers are great as French-dip sandwiches.

I'm not really allowed to make Pot-Roast or as my husband calls it "Stingy-Beef". Definately not one of his preferred meals. In fact, I was told that the Oven stew from last week was not as good as usual because I used the "stringy beef" instead of the beef roast I usually use. So now the poor Chuck Roast is for pulled-beef type recipes only - B-B-Q Beef sandwiches, Italian Beef or Mexican Beef Tacos.

When the local grocery store had a sale on Sirloin, I picked up a whole sirloin in the cryowrap bag for $4.99 a pound and cut my own roasts out of it. I also had them grind a whole one up for burger - the burger comes out to be 90% lean that way and I know it is fresh.

 

[User395221]

So now the poor Chuck Roast is for pulled-beef type recipes only - B-B-Q Beef sandwiches, Italian Beef or Mexican Beef Tacos.

I bought a piece of chuck from the local butchers and I ran it through the mincer I have for my Kenwood Chef and used it for lasagna. It was really nice, nicer than the usual mince from the shops. I bought a couple of kilos and the price was quite good/cheap.

 

[ronott1]

I picked up the Traeger Jr. There are some times that I wish I had gotten the bigger one. My large dutch won't fit on it (So I had to go buy a smaller dutch....Oh darn.... woe is me...... I have to add to my already large collection of cast iron......). It will only fit a turkey under 17 lbs but on a day to day for our family of four it is plenty big enough. If I have a large gathering I can crank up my fire pit, or add my lodge grill to cook side items. A lot of times we cook on it in the evenings after work. Crank it up to make a pizza, cook a hamburger, etc.

Thanks for the review!

I do want one of those and have been looking at them since summer. Maybe next summer I will get one.

 

[sunflour]

So what time is dinner?

Are we going to have carrots and potatoes too?

Tomorrow around 7 pm EST - roast with carrots, potatoes and Vidalia onions

.

 

[sunflour]

The Chuck is the more traditional pot-roast, a slightly tougher cut of meat that has a nice amount of marbling - anything from the chick and shoulder area have more flavor.

The Sirloin roast is our favorite roast. It is fairly tender and not so fatty as the chuck and shoulder roasts. I love the flavor it has, DH likes the texture better. It will hold together for a nice slice of roast beef, leftovers are great as French-dip sandwiches.

I'm not really allowed to make Pot-Roast or as my husband calls it "Stingy-Beef". Definately not one of his preferred meals. In fact, I was told that the Oven stew from last week was not as good as usual because I used the "stringy beef" instead of the beef roast I usually use. So now the poor Chuck Roast is for pulled-beef type recipes only - B-B-Q Beef sandwiches, Italian Beef or Mexican Beef Tacos.

When the local grocery store had a sale on Sirloin, I picked up a whole sirloin in the cryowrap bag for $4.99 a pound and cut my own roasts out of it. I also had them grind a whole one up for burger - the burger comes out to be 90% lean that way and I know it is fresh.

I like the stringy roasts that fall apart - you can make sandwiches if any is left over

I don't have a grinder - but sounds like a good investment -

I bought a piece of chuck from the local butchers and I ran it through the mincer I have for my Kenwood Chef and used it for lasagna. It was really nice, nicer than the usual mince from the shops. I bought a couple of kilos and the price was quite good/cheap.

ditto on the grinder. Have thought about getting one but never thought I would use it enough to make it worth buying one.

What else do you use the mincer for?

 

[N F C]

Tomorrow around 7 pm EST - roast with carrots, potatoes and Vidalia onions

.

That sounds really good!

 

[User395221]

Have thought about getting one but never thought I would use it enough to make it worth buying one.

What else do you use the mincer for?

I don't really use any of my gadgets much, but it is mainly (only?) for mincing meat. I was going to give making a sausages a go, it comes with an attachment to feed the mince into sausage skin. I found a place where you can buy the skins but it was shut when I went up there and I haven't remembered to go past again.

My kenwood is very old, I bought it secondhand a long time ago. It came with the attachments, but I think I sold the old mincer (I was going to sell the Kenwood as well, but didn't). I was lucky enough to find a new one (and also a new pasta roller) at the op shop. You may be able to pick up a vintage kenwood with all the "stuff" for a cheap price, if you've got room to store it.