Text 15102, 79 rader
Skriven 2007-05-07 00:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: smokers
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>       Title: Crockpot Pork Chops - Chicken Flavored
 JW>       1 c  Chicken and rice soup
 JW>            -(sachet mixed to 1 c with
 JW>            -water, or use condensed)

 CS> Looks good but wont work that well I bet.

 CS> Best bet, do not dilute the can of soup at all and add 1TB vinigar.
 CS> The recipe looks good overall, but long time crock cookery tells me
 CS> this one  wont work quite as designed because it's too much liquid for
 CS> that type of meat  and needs a tenderizer to work at all.


 CS> Low for about 4 hours feels 'right'

I agree. I would use liquid by the tablespoon, not the cup and start
checking around the 4 hour mark.

 CS> What makes this comment?  Long experience

I only crockpot stuff occasionally but I have learned that you are right.

This would be adaptable to crockpot (if only you liked cooking with
wine).


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Beef Bouguignon
Categories: Canadian, Beef, Stews, Wine
  Servings: 8

      2 lb AAA Alberta beef brisket
      2 lg Carrots, cut into spears
      1 lg Yellow onion, diced
      4    cloves Garlic, diced
      2    sprigs Fresh thyme
      3    sprigs Fresh rosemary
 4  1/2 c  Beef bouillon
 4  1/2 c  Red wine
    1/2 lb Unsalted butter
           Salt & pepper to taste

Divide beef into 8 portions. Brown beef (sear over medium to high
heat) Be sure that you brown the beef very well. The high-heat
reaction between the proteins and sugars on the surface of the meat,
creating a layer of intense flavor, which gets distributed
throughout during braising.

Remove beef from pan. In same pan add butter and diced onion, sweat
for five minutes over medium heat. Add red wine to deglaze pan.
Deglaze to to add liquid to a pan in which food has been roasted or
sauteed, and stirring, over moderate heat until the bits at the
bottom of the pan are dissolved.

Place beef, onion, garlic, carrots, rosemary sprig, thyme sprig,
beef bouillon in a deep roasting pan and cover with tin foil

Braise for 4-6 hours in a 350 F (175 C) oven. Braise to to prepare
food, typically a cut of less tender meat, by browning, then cooking
slowly in a small amount of liquid, covered, on the stovetop or in
the oven.

:submitted by Drew MacDonald, Chef, Red Door Bistro

  From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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