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Old 23rd February 2013, 02:16 AM   #1431
popilin is offline popilin  Argentina
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Quote:
Originally Posted by Cal Weldon View Post
I think I just had a foodgasm.
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Old 23rd February 2013, 02:21 AM   #1432
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Default Frypan, stovetop potroast method for tough cuts of meat

Quote:
Originally Posted by Cal Weldon View Post
I think I just had a foodgasm...
Well, ... just consider that a late Valentine's Day present!



I'm really loving this cooking method:

Frypan, stovetop potroast method for tough cuts of meat.

I mean:

1 pan/lid = easy clean up
wet, slow cook = cheap, soul-satisfying meat
stovetop = low energy, low $
easy, don't peek = short prep, low maintenance

It's super versatile! Any tough cut (bone/no bone), any seasoning, any veg (classic-parsnip, wacked- brussels sprout), any broth, any accompaniment (noodle, potato, rice, ...)

It takes a while but the actual hands-on is low or you can just cook it anytime ...

... I did one last week where I cooked it and ... dinner plans got changed ... so I let it cool and put it in the fridge! Yup, the whole freaking pan--just cleared the shelf bull-dozer style! ... wife loves it when I do that (actually I could take off the handles--they unscrew, then it would be pretty compact! but part of my Husband Contract states I have to **** her off)

Cool thing here is the fat congeals on the top so if you wanted to go all healthy (within the confines of salty, red meat) you could pick it off before reheat.
I didn't and just threw it back on the stove with the lid on, and the foil still stuck in the hole, on low for a 1/2 hr, flip to coat and serve!

Made some lunch packs out of the leftovers and keep aside a heavily gravied chunk (even the language is wholesome and Dickensian! I mean, when do you ever get to say 'gravied'?!?) ...

ok, ... ahem, ...

Aromatic, crusty roll, cut open and buttered both sides.

Thin sliced red onion and clumsily applied hot horseradish, yah lots, you know you like it ... then, mountains of shredded beef with (now extra) concentrated salty/savoury gravy.

Think awesome pulled-pork sandwich except salty/beefy instead of sweety/porky

... maybe a Gherkin and a chunk of swiss or emmental on the side ...

The heady scent of wheat; ck,ck (you test it with your teeth a little) ck, ckkkkk, CRUNCH; crisp, cool onion bite, beeeeef oh, the beeeeeeef and then the tickle starts in your nose, that effervescent tickle. The hot starts, the beeeef ... it's, it's overpowering ... and your eyes water and the slippery gravy runs down your wrist ...

...

...

...



Cal, you owe me about $5 ...


... for total cost including energy for like 6 meals!

Last edited by AudioLapDance; 23rd February 2013 at 02:48 AM.
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Old 23rd February 2013, 01:59 PM   #1433
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Quote:
Originally Posted by AudioLapDance View Post
Season the outside of the steak/roast and rub it in.
Preferable not to do that.
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Old 23rd February 2013, 02:34 PM   #1434
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True, but the way ALD is describing a stovetop pot roast, there's no bloody way I was going to suggest anything. That man has a way of taking a peasant's meal and making it fit for a king. I wonder if he's in advertising?

Hey ALD, I need some lessons in making my dishes sound that good!
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Old 23rd February 2013, 02:39 PM   #1435
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Quote:
Originally Posted by jacco vermeulen View Post
Preferable not to do that.
Nice catch!

I was hoping those-wize-in-the-ways-of-meat would throw out some protips!

You don't tend to season a long roast like this for two main reasons:

1) Salt/season will draw out the moisture, ok for a quick steak but this is 1-2 hrs

2) It's usually seasoned crust or sauce--like suspenders and a belt. One or the other ... if not the flavour platforms start battling each other and you end up with UN intervention on a plate ...



Is that close?

In my defence, this is DIYaudio.com and this is ... DIYfood! I was going for a bit of a steak/roast hybrid! A stoast .... or a reak!!

Cheers,
Jeff

Last edited by AudioLapDance; 23rd February 2013 at 02:52 PM.
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Old 23rd February 2013, 02:46 PM   #1436
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Whether or not the salt draws moisture from the meat depends on how it is introduced. For example, one of the best ways to retain moisture in a meat is a dilute wet brine. The salt actually fixes the moisture in the tissue. OTOH, if you allow a larger amount of dry salt to come in contact with flesh then it dries it out.

The reason I would not season the outside is that you are searing it after you have applied your rub. What does that do to the seasoning?
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Old 23rd February 2013, 03:58 PM   #1437
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Quote:
Originally Posted by Cal Weldon View Post
For example
Ever done a roast in a 1/4" salt crust in the oven ?
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Old 23rd February 2013, 04:02 PM   #1438
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Chicken only. Great way of doing it.
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Old 10th March 2013, 12:14 AM   #1439
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Urchin care of Haida Gwaii, purchased locally. 10 dollars for four.

Mmmm...
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Old 10th March 2013, 03:44 AM   #1440
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Urchin was really good. Amazing how the crap of the ocean does that from time to time.

Ok, so onto the morning. Go to the junk section of your veggie market and you get this amount of orange juice from about 20 of the uglies. The uglies are the best for juice. They were $2.50 for what you see, just shy of 2 litres.

I don't use a juicer, I use something like this - way better, you get pulp, and you can control how much, my wife loves it.

https://www.proctorsilex.com/product...odel-66331.php
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