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Chuck Roast
Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best
way to cook it, oven or up top on the range Thanks for your replys |
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Chuck Roast
On 9/14/2010 1:44 PM, allen brownstein wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys > Given those options, I'd do it in the oven wrapped in foil. It's my opinion that the steady temp of the oven works better than top of the stove which is less controlled. Personally,I much prefer a chuck roast in the slow cooker or even the pressure cooker, if I don't have time for the slow cooker. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Chuck Roast
"allen brownstein" > wrote in message ... > Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys > Doesn't make any difference that I can think of. Oven may be quicker since you have more directed heat. Stove is easier to stir and keep from sticking and burning. Paul |
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Chuck Roast
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Chuck Roast
On Sep 14, 12:44*pm, (allen brownstein) wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replies. == Season with salt & pepper and garlic powder and close foil around it. Cook in oven in covered roaster, cup or two of water so it doesn't burn...25 to 35 minutes per lb. at 350 degrees F. Check half way through process and perhaps invert it if desired and replenish water if almost gone. == |
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Chuck Roast
"allen brownstein" > wrote in message
... > Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys > Look up any recipe for POT ROAST! If does not start with Brown the meat in hot fat - do not use the recipe. If it starts with Brown the meat and the recipe looks good follow it. Dimitri |
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Chuck Roast
On 9/14/2010 2:44 PM, allen brownstein wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys > If you have a crockpot this would be a good time to use it. A chuck roast and some root vegetables (or not) comes out really well in a crockpot. |
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Chuck Roast
On 9/14/2010 2:51 PM, Roy wrote:
> On Sep 14, 12:44 pm, (allen brownstein) wrote: >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >> way to cook it, oven or up top on the range >> Thanks for your replies. > > == > Season with salt& pepper and garlic powder and close foil around it. > Cook in oven in covered roaster, cup or two of water so it doesn't > burn...25 to 35 minutes per lb. at 350 degrees F. Check half way > through process and perhaps invert it if desired and replenish water > if almost gone. > == I always add a little dry red wine to the braising liquid. I think it helps tenderize and flavor the meat. YMMV -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Chuck Roast
On Sep 14, 1:44*pm, (allen brownstein) wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys Marinate that bad boy in a covered, non reactive (that would be glass or plastic) container in the fridge for 16 hours or so in a half cup of soy sauce, half a cup of the cheapest metal screw top bottle type port wine you can find (Fairbanks by Earnest and Hoolio Gallo is a good one) and a teaspoon of honey. Flip it over about halfway through the marinating and don't go over 24 hours in the marinade unless you like really salty chuck roasts. Indirect cook that ******* on a nice hot grill for three or four hours until it's pink in the middle. You can try direct heat grilling it but the sugar in the honey makes it turn a really scary black on the outside long before it's done on the inside. Don't bake it and don't even think about doing anything on the stovetop with it. You can do smaller pieces of meat or pork with the same 50/50 soy sauce and cheap port marinade recipe with a touch of honey, but don't let anything small sit too long in it. "Grill, baby grill." |
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Chuck Roast
On Tue, 14 Sep 2010 15:32:09 -0400, Brookilyn1 <Gravesend1> wrote:
>On Tue, 14 Sep 2010 14:44:22 -0400, (allen >brownstein) wrote: > >>Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >>way to cook it, oven or up top on the range > >Braised... oven or stovetop makes no difference. Ditto -- I love cooking with wine. Sometimes I even put it in the food. |
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Chuck Roast
Brookilyn1 wrote:
> On Tue, 14 Sep 2010 14:44:22 -0400, (allen > brownstein) wrote: > >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >> way to cook it, oven or up top on the range > > Braised... oven or stovetop makes no difference. Chuck pot roast is sensational. gloria p |
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Chuck Roast
Melba's Jammin' > wrote in news:barbschaller-
: > In article >, > (allen brownstein) wrote: > >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >> way to cook it, oven or up top on the range >> Thanks for your replys > > I've never had much success/luck braising on top of the stove. I always > do mine in the oven, covered, at about 300-325 deg. F. I have a couple > sisters who do theirs on top of the stove. <shrugs> You pays your > money, you takes your choice. > You obviously don't have a decent pot/saucepan..... or you have a crappy stove top. BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it would be a casserole. Please adjust your terminology accordingly. -- Peter Lucas Hobart Tasmania The act of feeding someone is an act of beauty, whether it's a full Sunday roast or a jam sandwich, but only when done with love. |
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Chuck Roast
"Aussie" > wrote in message 5... > Melba's Jammin' > wrote in news:barbschaller- > : > >> In article >, >> (allen brownstein) wrote: >> >>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >>> way to cook it, oven or up top on the range >>> Thanks for your replys >> >> I've never had much success/luck braising on top of the stove. I always >> do mine in the oven, covered, at about 300-325 deg. F. I have a couple >> sisters who do theirs on top of the stove. <shrugs> You pays your >> money, you takes your choice. >> > > > > You obviously don't have a decent pot/saucepan..... or you have a crappy > stove top. > > BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it > would > be a casserole. > > Please adjust your terminology accordingly. > > -- > Peter Lucas > Hobart > Tasmania > http://www.epicurious.com/tools/food...entry/?id=1511 braise [BRAYZ] A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. http://www.epicurious.com/tools/food...16&submit.y=13 casserole This term refers to both a baking dish and the ingredients it contains. Casserole cookery is extremely convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else that might seem appropriate. Often a topping such as cheese or bread crumbs is added for texture and flavor. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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Chuck Roast
Paul M. Cook > wrote:
>"allen brownstein" > wrote in message >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >> way to cook it, oven or up top on the range >> Thanks for your replys >Doesn't make any difference that I can think of. Oven may be quicker since >you have more directed heat. Stove is easier to stir and keep from sticking >and burning. I recommend doing it in a dutch oven which is placed inside of an oven. That gives you very even cooking. It does not have to be a Le Creuset. Really, any dutch oven will do. I will also repeat Steve Wertz's fine advice: 3 hours at 300 degrees F for any sort of pot roast. This is an utterly reliable formula; deviate from it at your own risk. Steve |
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Chuck Roast
"Lionel Hutz, Esq." > wrote in
: > > > "Aussie" > wrote in message > 5... >> Melba's Jammin' > wrote in >> news:barbschaller- : >> >>> In article >, >>> (allen brownstein) wrote: >>> >>>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the >>>> best way to cook it, oven or up top on the range >>>> Thanks for your replys >>> >>> I've never had much success/luck braising on top of the stove. I >>> always do mine in the oven, covered, at about 300-325 deg. F. I have >>> a couple sisters who do theirs on top of the stove. <shrugs> You >>> pays your money, you takes your choice. >>> >> >> >> >> You obviously don't have a decent pot/saucepan..... or you have a >> crappy stove top. >> >> BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it >> would >> be a casserole. >> >> Please adjust your terminology accordingly. >> >> -- >> Peter Lucas >> Hobart >> Tasmania >> > > > http://www.epicurious.com/tools/food...entry/?id=1511 > > braise > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > > > casserole > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > Your information is rather dated. 15 years old in fact. http://www.themainmeal.com.au/TipTec...g+methods/How+ to+slow+simmer+dishes/How+to+slow+simmer+dishes.htm "What is the difference between a stew and a braise? What about a pot-roast? Where does casserole fit in? * A braise generally uses cubed meat or small cuts with bone-in such as lamb shanks. A braise uses very little liquid in relation to the quantity of meat. Meat is barely immersed in the liquid (roughly 1 cup of liquid to 1kg of meat). The cooking liquid for a braise is highly concentrated and served as a sauce or gravy. When reheating, a braise may need a little extra liquid – such as stock or wine. * Pot-roasting uses the same technique as braising, the difference being that it requires a larger whole piece of meat such as a lamb shoulder or piece of chuck. A stew uses more liquid and takes less time to cook as the meat is completely submerged. It is cooked on the cooktop and served directly in its cooking liquid. * A casserole is similar to a stew, but it is traditionally cooked in a casserole dish in the oven rather than on the cooktop. You can cook it on the cooktop though, you’ll simply need to pay a little more attention to it as it cooks – see our tips below." -- Peter Lucas Hobart Tasmania The act of feeding someone is an act of beauty, whether it's a full Sunday roast or a jam sandwich, but only when done with love. |
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Chuck Roast
Aussie > wrote in
5: > http://www.themainmeal.com.au/TipTec...ooking+methods / > How+ to+slow+simmer+dishes/How+to+slow+simmer+dishes.htm > > > "What is the difference between a stew and a braise? What about a > pot-roast? Where does casserole fit in? > > * A braise generally uses cubed meat or small cuts with bone-in such > as > lamb shanks. A braise uses very little liquid in relation to the > quantity of meat. Meat is barely immersed in the liquid (roughly 1 cup > of liquid to 1kg of meat). The cooking liquid for a braise is highly > concentrated and served as a sauce or gravy. When reheating, a braise > may need a little extra liquid – such as stock or wine. > * Pot-roasting uses the same technique as braising, the difference > being > that it requires a larger whole piece of meat such as a lamb shoulder or > piece of chuck. A stew uses more liquid and takes less time to cook as > the meat is completely submerged. It is cooked on the cooktop and served > directly in its cooking liquid. > * A casserole is similar to a stew, but it is traditionally cooked > in a > casserole dish in the oven rather than on the cooktop. You can cook it > on the cooktop though, you’ll simply need to pay a little more attention > to it as it cooks – see our tips below." > One other more recent source...... http://www.taste.com.au/recipes/1077...wine+casserole "There is much confusion about the difference between a casserole, a stew and a braised dish. These three terms are often used indiscriminately as they all refer to cooking food slowly in liquid in a covered container. After much research, I came to the conclusion that for a casserole, as it is most universally recognised, the food (namely meat) is browned first on the stove top and then simmered with other ingredients in the oven. For a stew, the food is not browned first before it is simmered on the stove top. To braise, the food is browned first and . then simmered on the stove top. Usually, less liquid is used when braising." -- Peter Lucas Hobart Tasmania The act of feeding someone is an act of beauty, whether it's a full Sunday roast or a jam sandwich, but only when done with love. |
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I like to brown in bacon fat when I wish to impress a bit and use red wine (as suggested by others) to deglaze. I also like a drip of Worchestershire, and, if I have stock, use that instead of water and red wine. You'll also need some form of salt (bullion, soy, decent salt) to be added when you add the liquid for deglazing. Watch the amount of liquid you add, though. Sometimes less is more. Too much liquid and you dilute that stuff. I like it about an inch up on the roast. Better yet, if you brown bacon, remove done bacon, brown the roast in the fat and add the bacon bits to the veggies, you could reach Nirvana. Oh so low in fat, too. I think I'll do that the next time I pot a roast, or , roast a pot. Last edited by Gorio : 15-09-2010 at 01:14 PM |
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Chuck Roast
On Sep 15, 12:52*am, Aussie >
wrote: > Melba's Jammin' > wrote in news:barbschaller- > : > > > In article >, > > (allen brownstein) wrote: > > >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > >> way to cook it, oven or up top on the range > >> Thanks for your replys > > > I've never had much success/luck braising on top of the stove. *I always > > do mine in the oven, covered, at about 300-325 deg. F. *I have a couple > > sisters who do theirs on top of the stove. *<shrugs> *You pays your > > money, you takes your choice. > > You obviously don't have a decent pot/saucepan..... or you have a crappy > stove top. > > BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it would > be a casserole. > > Please adjust your terminology accordingly. Maybe that's so in Tasmania, but here in the U.S., braising is the correct terminology whether accomplished in the oven or on the stove top. Braising is a technique which includes both browning the food in some type of fat (butter, oil, the fat that renders off the meat, whatever) and then completing the cooking in liquid. > > -- > Peter Lucas * * * * * * * * * * * * * * > Hobart > Tasmania > > The act of feeding someone is an act of beauty, > whether it's a full Sunday roast or a jam sandwich, > but only when done with love. |
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Chuck Roast
On Sep 15, 12:41*am, Melba's Jammin' >
wrote: > In article >, > (allen brownstein) wrote: > > > Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > > way to cook it, oven or up top on the range > > Thanks for your replys > > I've never had much success/luck braising on top of the stove. *I always > do mine in the oven, covered, at about 300-325 deg. F. *I have a couple > sisters who do theirs on top of the stove. *<shrugs> *You pays your > money, you takes your choice. I'm with you. I generally braise in the oven. I don't give a fig what the Aussie Food Police say; any type of moist, low, slow cooking is a braise in my opinion. Why should stovetop/oven matter? The important thing is the small amount of liquid and the low heat (after browning, of course). Oven braising is one of my favorite "fire and forget" preps. On the stovetop, I have to keep making sure I've set the flame exactly right. Bah. Cindy Hamilton |
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Chuck Roast
"Brookilyn1" <Gravesend1> wrote in message
... > On Tue, 14 Sep 2010 14:44:22 -0400, (allen > brownstein) wrote: > >>Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >>way to cook it, oven or up top on the range > > Braised... oven or stovetop makes no difference. > I was going through my recipe boxes and found my aunt's recipe for chuck roast. She braised it in her Revere skillet on the stovetop. She just added a couple of cups of water, salt, pepper, a couple of bay leaves. Covered it and let it go on very low heat for a couple of hours until it was fork tender. I've used this method many times and it has never failed. Jill |
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Chuck Roast
Gorio > wrote in
: >> "allen brownstein" wrote in message >> ...- >> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the >> best >> way to cook it, oven or up top on the range >> Thanks for your replys >> - >> >> >> Look up any recipe for POT ROAST! >> > Oh so low in fat, too. I think I'll do that the next time I pot a roast, > or , roast a pot. > Pot Roast = Braised beef. -- Peter Lucas Hobart Tasmania The act of feeding someone is an act of beauty, whether it's a full Sunday roast or a jam sandwich, but only when done with love. |
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Chuck Roast
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Chuck Roast
Aussie wrote:
> >"There is much confusion about the difference between a casserole, a stew >and a braised dish. These three terms are often used indiscriminately as >they all refer to cooking food slowly in liquid in a covered container. Not true. A casserole has absolutely nothing to do with stewing/braising. A casserole has to do with the cookware (cooked and served in the same dish), has nothing whatsoever to do with what's cooking. The only differences between stewing and braising is that braising entails minimal liquid and must be cooked tightly covered, a stew contains substantial liquid and can be cooked covered or uncoverd. Stewing/braising red meat with wine is homosexual... real men cook red meat in beer. |
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Chuck Roast
Paul M. Cook > wrote:
> >>"allen brownstein" > wrote in message > >>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >>> way to cook it, oven or up top on the range >>> Thanks for your replys > >>Doesn't make any difference that I can think of. Stovetop cooking allows for tasting, reseasoning, and for adding ingredients in the proper order to properly cook. Oven stewing is only a small baby step above crockpot cookery, for the lazy folks who abhor actual cooking who would rather set it and forget it while traipsing off to do something else. Oven stewing is what I call true pot luck. |
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Chuck Roast
On Tue, 14 Sep 2010 14:44:22 -0400, allen brownstein wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys is it too soon to repost my pot roast recipe? nah: it makes great top-of-stove pot roast. 8 oz. beer 6 oz. can pineapple juice 1 tb brown sugar 1 tb worcestershire or kung pao sauce } if you don't have these, 2 tbl 1 tb teriyaki sauce } of soy will work 1 tb lemon j. or (rice) vinegar 1 bay leaf 1 t better than bouillon (optional - will make it a little saltier and the gravy more brown) 1-1 1/2 lb beef brisket (or thick round or chuck) 1/2 -3/4 head green cabbage cut in wedges brown beef and remove from pan (or not - the color and taste are a little better) combine and heat liquid ingredients. add brown sugar and bay leaf. (the brown sugar makes it fizz entertainingly.) crape browned bits from bottom of pan. when at simmer, add beef and simmer, covered, on very low heat for about 3 hours, turning every 15 minutes or so. (don't worry if it smells kinda funky at first- it's the beer.) add cabbage wedges during last 15 minutes or so. the meat should be very tender yet still a little pink inside. i usually serve it in chunks, shred it on the plate and spoon some of the gravy over (it will not be thick). i sprinkle some salt and grind some pepper on the meat, wrap a bite in a cabbage leaf, and go to town. this is a very forgiving recipe; as long as you cook it slow and long you can't really go wrong. (mostly invented by me - well, o.k., mostly stolen by me from different people and radically altered.) your pal, blake |
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Chuck Roast
Aussie > wrote:
>Gorio > wrote in : > >>> "allen brownstein" wrote in message >>> ...- >>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the >>> best >>> way to cook it, oven or up top on the range >>> Thanks for your replys >>> - >>> >>> >>> Look up any recipe for POT ROAST! >>> > >> Oh so low in fat, too. I think I'll do that the next time I pot a roast, >> or , roast a pot. >> > > > >Pot Roast = Braised beef. Not true, Austrailer Trash. Pot roast/braise needn't be beef... in many cultures pot roasted/braised pork is far more popular. Casserole hasn't a whit to do with cooking method/what's cooking (can be tuna noodle, green beans w/canned toasted onion, stuffed cabbage, veal parm, even a lasagna), a casserole is STRICTLY a type of cookware/service/hotdish<period> |
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Chuck Roast
On Sep 15, 10:18*am, Aussie >
wrote: > "Catmandy (Sheryl)" > wrote in news:d5ffd6ff-943e- > : > > > > > > > On Sep 15, 12:52*am, Aussie > > > wrote: > >> Melba's Jammin' > wrote in > news:barbschaller- > >> : > > >> > In article >, > >> > (allen brownstein) wrote: > > >> >> Hi Folks, Going to make a ChuckRoastapproximate 5lbs, what is the > be > > st > >> >> way to cook it, oven or up top on the range > >> >> Thanks for your replys > > >> > I've never had much success/luck braising on top of the stove. *I alw > > ays > >> > do mine in the oven, covered, at about 300-325 deg. F. *I have a coup > > le > >> > sisters who do theirs on top of the stove. *<shrugs> *You pays your > >> > money, you takes your choice. > > >> You obviously don't have a decentpot/saucepan..... or you have a > crappy > >> stove top. > > >> BTW, if you did your 'braise' in the oven, it wouldn't be a braise, it > wo > > uld > >> be a casserole. > > >> Please adjust your terminology accordingly. > > > Maybe that's so in Tasmania, > > And in just about every intelligent English speaking country in the world.. But not all, obviously. > > > but here in the U.S., braising is the > > correct terminology whether accomplished in the oven or on the stove > > top. Braising is a technique which includes both browning the food in > > some type of fat (butter, oil, the fat that renders off the meat, > > whatever) and then completing the cooking in liquid. > > So your braise is also your casserole? No. A casserole general is mostly pasta, rice or potatoes. > > How about yourPotRoast? That's also a braise. > > Why bother with 75 different names for the same thing (in your terms), > just call everything a braise and be done with it!! Bugger what all the > top chefs of the world think..... what would they know, hey!!?? > > -- > Peter Lucas * * * * * * * * * * * * * * > Hobart > Tasmania > Braise is a verb. It is the technique used. Cook in fat to brown, then cook in liquid to complete the cooking via steam. Pot roast. stew. swiss steak. those are all names of dishes that use the braise technique. It's all braising. Here in the U.S., a "casserole" is usually predominantly a carb dish: rice, pasta or potatoes, often with smaller quantities of meat, usually veggies, and always some kind of sauce (bechamel, cheese sauce, marinara sauce or, frequently canned creamy soup, etc), possibly cheese. A "Casserole" is a recipe. Not a technique. Some places in the U.S., what would be called a "casserole" here in the greater NY area would be "hot dish" (Minnesota for example). Casseroles were designed to provide a hearty, filling meal on a tight budget. For example, you have 2 leftover cooked chicken legs and you need to feed 6 people: one way to do that is to cook a pound of egg noodles or other small macaroni. Remove the chicken from the bones, dice the meat and stir into the cooked pasta with a box of frozen peas and a sauce made with flour, butter, milk, maybe some chicken broth, and some yellow cheese mixed in for additional protein. Season to taste, bake in a buttered gratin dish (what we call here a "casserole" dish) and voila, chicken casserole--dinner for 6. Honestly, call it whatever the hell you want. I don't give a flying fig. But don't get on here all arrogant with your linguistic beligerence, when you are in the minority here. Yes, there are posters here from all over the world. But the vast majority of the posters here use the U.S. dialect. Deal with it. It's your arrogance that is so offensive. |
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On Sep 15, 3:03*pm, Aussie >
wrote: > "Catmandy (Sheryl)" > wrote in news:2d4926e1-427c- > : > > > On Sep 15, 10:18*am, Aussie > > > wrote: > > > Honestly, call it whatever the hell you want. I don't give a flying > > fig. But don't get on here all arrogant with your linguistic > > beligerence, when you are in the minority here. Yes, there are posters > > here from all over the world. But the vast majority of the posters > > here use the U.S. dialect. Deal with it. > > It's your arrogance that is so offensive. > > LOL!! > > People, glass house.... you know the rest. > > -- > Peter Lucas * * * * * * * * * * * * * * > Hobart > Tasmania > > The act of feeding someone is an act of beauty, > whether it's a full Sunday roast or a jam sandwich, > but only when done with love. == Interesting discussion but proves little. Terminology varies from country to country. As I read this, a 1.11 kg pot roast is being roasted in a covered casserole dish in my oven. Possibly a bit too close to the horns but it should be okay...at $2.98 a lb. for boneless. I didn't brown it first and I added water to keep it from burning. It is not being sauteed or boiled or stewed or casseroled...it is being roasted. Damn, it smells so good, I might just slice off a bit before its time. == |
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Chuck Roast
Roy wrote:
> >As I read this, a 1.11 kg pot roast is being >roasted in a covered casserole dish in my oven. >I didn't brown it first and I added water to keep it from >burning. It is not being sauteed or boiled or stewed or >casseroled...it is being roasted. Nope, it's being stewed... like you. |
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Chuck Roast
On Sep 15, 5:55*pm, Brooklyn1 wrote:
> Roy wrote: > > >As I read this, a 1.11 kg pot roast is being > >roasted in a covered casserole dish in my oven. > >I didn't brown it first and I added water to keep it from > >burning. It is not being sauteed or boiled or stewed or > >casseroled...it is being roasted. > > Nope, it's being stewed... like you. == Aw Brooky, that wasn't nice of you to make such a nasty remark...did someone **** in your porridge this morning? == |
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Chuck Roast
In article
>, "Catmandy (Sheryl)" > wrote: > possibly cheese. A "Casserole" is a recipe. And also the name for a cooking vessel that also serves as the serving dish for its contents. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." A few pics from the Fair are he http://gallery.me.com/barbschaller#100254 |
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Chuck Roast
Melba's Jammin' > wrote in news:barbschaller-
: > In article > >, > "Catmandy (Sheryl)" > wrote: > >> possibly cheese. A "Casserole" is a recipe. > > And also the name for a cooking vessel that also serves as the serving > dish for its contents. > And 'casserole' is also a method of cooking. Acasserole dish/pot, specifically designed for the use of cooking food in the oven with heat all around. They will always have heatproof/non-melting handles. http://en.wikipedia.org/wiki/Casserole Your 'pot roast' is a braise, your Chilli is a braise. Spag Bol can even be called a braise. -- Peter Lucas Hobart Tasmania The act of feeding someone is an act of beauty, whether it's a full Sunday roast or a jam sandwich, but only when done with love. |
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Quote:
I guess those who have more cats in their lives than people tend to self embitter. Just a hypothesis, though. I always picture stew as one wetness level down from soup. Braising is a form of cooking in which the meat in only submerged a small bit, IMO. I braise a whole lot more than I stew. |
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Chuck Roast
In article >,
gloria.p > wrote: >Brookilyn1 wrote: >> On Tue, 14 Sep 2010 14:44:22 -0400, (allen >> brownstein) wrote: >> >>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best >>> way to cook it, oven or up top on the range >> >> Braised... oven or stovetop makes no difference. > > >Chuck pot roast is sensational. Pretty much. If you brown it first and cook it low and slow, it's hard to beat. My pot roast is not my mother's, but it's very, very good. I use a variant on Laurie Colwin's recipe. In the dutch oven with the meat (which gets seasoned with salt, pepper, and paprika after browning) a chopped onions sliced carrots celery sticks garlic red bell peppers, sliced a can of whatever tomato product I have handy (I used Muir Glen pizza sauce one day inadvertently and it was very good) - if it's whole tomatoes, cut them up first red wine, sufficient The vegetable matter should get put through a food mill and reduced down to sauce consistency after cooling. It's awesome. Noodles are very good with this. Charlotte -- |
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Chuck Roast
On Thu, 16 Sep 2010 14:23:27 -0500, Omelet >
wrote: >In article >, Brooklyn1 >wrote: > >> Roy wrote: >> > >> >As I read this, a 1.11 kg pot roast is being >> >roasted in a covered casserole dish in my oven. >> >I didn't brown it first and I added water to keep it from >> >burning. It is not being sauteed or boiled or stewed or >> >casseroled...it is being roasted. >> >> Nope, it's being stewed... like you. > >Actually, I'd call that braising, but that's just me! Were it browned first, but it wasn't so it's stewed. Easy to remember: BRown BRaise http://www.epicurious.com/tools/food...=14&submit.y=9 |
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Chuck Roast
On Sep 16, 1:23*pm, Omelet > wrote:
> In article >, Brooklyn1 > wrote: > > > Roy wrote: > > > >As I read this, a 1.11 kg pot roast is being > > >roasted in a covered casserole dish in my oven. > > >I didn't brown it first and I added water to keep it from > > >burning. It is not being sauteed or boiled or stewed or > > >casseroled...it is being roasted. > > > Nope, it's being stewed... like you. > > Actually, I'd call that braising, but that's just me! > -- > Peace! Om > > Web Albums: <http://picasaweb.google.com/OMPOmelet> > *Clothes make the man. Naked people have little or > * * * no influence on society. -- Mark Twain == For the last half hour I removed the cover and browned the roast and there was just enough fluid left for unthickened gravy to cover the boiled new potatoes. I have so many tomatoes this year that sliced tomato was the only vegetable used this time. The beef was tender and flavorful, everything was perfect. == |
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Chuck Roast
On Sep 14, 2:44*pm, (allen brownstein) wrote:
> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best > way to cook it, oven or up top on the range > Thanks for your replys Pot Roast. |
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