HOW TO COOK A POT ROAST - NO COOK COOKING FOR KIDS - THE COOK SCHOOL
How To Cook A Pot Roast
- A piece of meat cooked slowly in a covered dish
- cut of beef suitable for simmering in liquid in a closed pot
- Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
- Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut), then slow-cooking in liquid in a covered dish.
- (How To’s) Multi-Speed Animations
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Providing detailed and practical advice
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
My Favorite Sandwich
I can't begin to describe how good this sandwich is! Just try it for yourself - then you'll know.Farmer's Market Pan Bagnat
2 medium eggplant, sliced in to 1/4 inch rounds
1/2 lb green beans trimmed
1/2 c roast
ed red peppers cut in to wide strips
1/2 lb fresh mozzarella sliced in to 1/4 inch rounds
3 Tbls olive tapenade
1 ciabatta loaf halved lengthwise
1/4 c olive oil
2 Tbls red wine vinegar
1 Tbls fresh parsley minced
1 1/2 tsp shallots minced
1/2 tsp dijon mustard
1/2 tsp sugar
Preheat oven to 350?. Coat a baking pan with cooking spray. Lay eggplant on sheet in a single layer and coat with cooking spray. Season with salt and pepper. Bake 10 min, turn and bake another 10 min (or you can just grill the slices) until brown and tender.
Cook green beans in a large pot
of boiling water for 5 min. Drain and rinse under cold water. Pat dry.
Mix together vinaigrette until smooth.
Spread bottom half of the bread with the tapenade. Brush with vinaigrette. Spread green beans over the tapenade and press firmly. Lay pepper slices followed by the cheese and then the eggplant.
Brush the top of the bread generously with the vinaigrette and place on top of the eggplant. Press the sandwich together and chill 1-4 hours. Slice in half and then each half in half again on a diagonal.
- If you wrap it really tight, it travels well for a picnic, too.
Curried kale and chickpeas.
Can we just talk for a second about how great it is to get to spend a few uninterrupted hours in the kitchen? B took an extra-long nap yesterday, something like 3 hours worth, and in that time I was able to make:
1. this huge pot
of curried kale and chickpeas (chickpeas cooked overnight in slowcooker)
2. veggie burgers with some more of the chickpeas.
3. a BIG pot of collard greens.
4. some Boiled peanuts. OMG! Do you even KNOW how hard it is to find raw peanuts up here for boiling? Impossible. I used to have to order 10 lb bags from the internets to get my BP fix. I ran across these at the Super88 in Malden on Saturday and went sort of stark-raving mad.)
5. several batches of fresh spinach, collard, and mustard greens, blanched and frozen for when they are not as plentiful or cheap. (oh hai, did I mention that I went a little crazy at Super88 on Saturday?).
6. a pan of cornbread. What? Once I'd made the collards, I couldn't skip the cornbread.
7. a nice Tuscan-style roast chicken with fennel, garlic, and rosemary.
I forget sometimes how much more efficient I am in the kitchen without 'help', if you know what I mean.
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- (月) 13:30:20|
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