Dinner tonight (4/13/2011)

E

EileenL

New member
Chuck roast on the stovetop. My aunt Jean's recipe. Season the roast with
salt & pepper in a little bit of neutral oil (canola, corn oil). Add 3 cups
of water, a bay leaf, minced onion and garlic. Cover and reduce the heat to
a simmer. Depending on the weight of the roast (this one is about 4.5 lbs)
simmer it on low 3-5 hours. Test for doneness with a fork.

I plan to serve this with rice and fresh broccoli I just bought at the
produce market down the street. Nothing fancy, but then I rarely cook
anything fancy.

Jill
 
On Wed, 13 Apr 2011 13:16:21 -0400, "jmcquown"
wrote:

Redo of the stuffed paccheri noodles (with Trader Joe's Tuscano
marinara sauce) and the variation will be Giusi's suggestion of
standing them on end. Light bulb moment for me when I thought "I can
get more into a small container that way". It will be served with a
tossed salad and slices of baguette or maybe I'll go whole hog and
turn it into garlic bread.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"jmcquown" wrote in message
news:[email protected]...
I'm going to brown the beef as you're doing and then braise by very slowly,
slightly under 200F. That's low on my Rival crockpot. According to Harold
McGee, the dean of cooking biochemistry, you want to bring the meat very,
very slowly up to serving temperature. This gives you the muscle breakdown
and tenderness you want.

The following is paraphrased from his book, "Harold McGee -- On Food and
Cooking" "At 140?F changes are caused by the denaturing of collagen in the
cells. Meat served at this temperature med-rare is changing from juicy to
dry. At 160?F/ 70?C connective tissue collagen begins to dissolve to
gelatin. This however is a very lengthy process. The fibers are still stiff
and dry but meat seems more tender".

Kent
 
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