Text 36818, 56 rader
Skriven 2010-04-14 16:19:24 av Ruth Haffly (1:396/45.28)
  Kommentar till text 36760 av MICHAEL LOO (1:123/140)
Ärende: stuff 056
=================
Hi Michael,

 CS> someplace probably.  Some of the frills we dont care abut (timed bake?

 RH> That's forif you're at work, Don is off fishing & Charlotte is in
 RH> school but you want to roast a ham (or something else) for supper.  Pop
 RH> it into the oven before leaving the house, push a few buttons and the
 RH> oven will turn on in time for you to have dinner at 6 or whenever
 RH> you've got it set for.  My qualm with that is that the meat is left at
 RH> room temperature for some hours, allowing all kinds of bacteria to

 ML> Not much danger, though, as the bacteria will have roasted off.
 ML> If you have concerns, maybe the best thing would be to sear the
 ML> food, then have it sit in near-sterile conditions in the oven,
 ML> and then finish the cooking later so the food is still hot at
 ML> dinnertime.

I'd rather just plan on being at home when it's time to pop the whatever
into the oven.  If I can't, then I'll change meal plans accordingly. I
did a beef stew for my parents that cooked about 8 hours in the oven but
I was home when it went in & came out.  My cast iron dutch oven was the
right size to hold everything, also helped hold the heat in as the stew
was baked at a low temperature.

 ML> What you might get is someone sneaking in the vent, but that
 ML> should be pretty negligible.

That would, but I don't think I'll use a timed bake cycle.

 CS> She's jumping up and down going yes!  Tell Steve we also have a hand
 CS> grinder for meat if he wishes to use that.
 RH> He saw; we have to decide what, if anything he will do.  I think
 RH> Charlotte will have fun helping to roll meat balls; Michael helped me
 RH> last time.  Do you have about an 8qt pot or should I bring one from
 RH> here?  I'll bake the meat balls, then put them into a pot of sauce to

 ML> I will be available for prep work again, especially if you
 ML> promise to make some with less cheese.

I'll have to set a portion aside and add a few more bread crumbs to that
to make up for the cheese.  That means probably simmering them in a
separate pot of sauce (or baby crock pot?) so they don't get mixed in
with the meat balls that have cheese in them.  I'm using Parmaesan
Reggiano and/or Peccorino Romano in them now instead of the green or red
canned stuff I used to use. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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