Text 1053, 55 rader
Skriven 2006-05-02 18:40:54 av Carol Shenkenberger (6:757/1)
    Kommentar till text 991 av JIM WELLER (1:123/140)
Ärende: Re: The woe of a bare lar
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*** Quoting JIM WELLER from a message to CAROL SHENKENBERGER ***

 CD> That may be why so many of them try to pre-brown the
 CS> roast to a crust to hold the juices in?

JW> That improves the colour and flavour of the meat but is an extra step
JW> that I will skip on a busy day.

I never bother.


 CS> It's better IMHO to let the
 CS> juices out and add little liquid so it all evens out well.

JW> I also set the roast up on a rack to keep it out of it's own juice. On
JW> can always add extra liquid at the end.

That works and is how I oven roast pork for a long (12 hour) roast.  Comes out
so tender from the right cut!  LOW heat, like 200 degrees.


JW> The seasoned salt was a local brand, Back Eddy, made by a good steak
JW> house called The Back Eddy in Hay River. It's mostly salt and pepper,
JW> they all are, with a nice mix of other (secret) ingredients.... no
JW> cayenne or chile though like so many American blends.

Sounds perfect for a pork roast shoulder!  I think many of those recipes
revolve around us all having a slow heating 'oven' for heat (wood burner) with
just a few sticks added 'now and again'.  Not as much to cook the food as to
heat the home and take use of the by-heat.


JW> Here's an old fashioned Newfy dinner not unlike corned beef and cabbag
JW> except for the aside dishes that could be adopted to crockpot....

JW> MMMMM----- Recipe via Meal-Master (tm) v8.06
JW>  
JW>       Title: Jiggs Dinner and Sides
JW>  Categories: Canadian, Beef
JW>       Yield: 4 Servings
JW>  
JW>            JIGGS DINNER:
JW>       3 lb Salt beef (with fat
JW>            Trimmed)

See the note elsewhere on salty ham?  That may be the same product.  One of the
things I learned was about that.  Very salty.  I am a salt-oholic and this one
took time to get used to.

Did you know we actually cooked meat with more salt long ago than we do now? 
Better ways of preserving made us reduce that.
                                       xxcarol

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