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Tips on Pot Roast
Hi Everyone,
First, I'd like to say that this newsgroup is the best. Some of the most friendliest folks here. Some of the recipes offered here are just down right simple and tasty. I would like some tips from you all on how to cook a roast in the oven. I've previously have been cooking roasts in the crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot roast. Thanks in advance Cathy |
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"Cathy" > wrote in
: > Hi Everyone, > > First, I'd like to say that this newsgroup is the best. Some of the > most friendliest folks here. Some of the recipes offered here are > just down right simple and tasty. I would like some tips from you all > on how to cook a roast in the oven. I've previously have been cooking > roasts in the crockpot but would like to try the oven. I have a > 3.35lb boneless chuck pot roast. > > Thanks in advance > Cathy Cathy, This is my favorite. I've left friends and family happily mystified!!! http://tinyurl.com/a6msg Read some of the viewer ratings for any +/- opinions. Andy http://tinyurl.com/dzl7h |
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Andy <Q> wrote in :
> This is my favorite. I've left friends and family happily mystified!!! Let me rephrase that... It's left friends and family happily mystified. Geez...  -- Andy http://tinyurl.com/dzl7h |
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Andy wrote: <snip> > This is my favorite. I've left friends and family happily mystified!!! But it says "preheat". |
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"Cathy" > wrote in message ... > Hi Everyone, > > I would like some tips from you all on how to cook a roast in the oven. > I've previously have been cooking roasts in the crockpot but would like to > try the oven. I have a 3.35lb boneless chuck pot roast. If you cook a potroast in the oven, you may be very disappointed. Chuck is a great tasty hunk of meat in a Dutch oven, but I'd not oven roast it or it can be tough. If you choose to anyway, use a low heat and let the collagen break down. Potroast is so called because it works best in a moist environment. Get a sirloin roast or rib eye roast for the oven. They are more tender and can easily take the oven dry heat. Cook them to medium rare for best results. |
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On Sun, 07 Aug 2005 09:22:32 -0500, Andy <Q> wrote:
>Andy <Q> wrote in : > >> This is my favorite. I've left friends and family happily mystified!!! > > >Let me rephrase that... > >It's left friends and family happily mystified. > >Geez... > > Too bad ;> Sue(tm) Lead me not into temptation... I can find it myself! |
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Cathy wrote: > Hi Everyone, > > First, I'd like to say that this newsgroup is the best. Some of the most > friendliest folks here. Some of the recipes offered here are just down > right simple and tasty. I would like some tips from you all on how to cook > a roast in the oven. I've previously have been cooking roasts in the > crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot > roast. > > Thanks in advance > Cathy Sheesh, another Cathy. This is getting as bad as all the "Bobs"! Welcome to the group.. Cheers Cathy - who is seriously thinking of a name change. |
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delurking....
"Andy" <Q> wrote in message .. . > (Curly Sue) wrote in news:42f61f52.7771993 > @news-server.nyc.rr.com: > > > On Sun, 07 Aug 2005 09:22:32 -0500, Andy <Q> wrote: > > > >>Andy <Q> wrote in : > >> > >>> This is my favorite. I've left friends and family happily > mystified!!! > >> > >> > >>Let me rephrase that... > >> > >>It's left friends and family happily mystified. > >> > >>Geez... > >> > >> > > > > Too bad ;> > > > > Sue(tm) > > Lead me not into temptation... I can find it myself! > > > LOL! > > BTW, if you try the recipe, I recommend an extra can of condensed > mushroom soup. > > Andy A woman I know uses 1 can of cream of mushroom and 1 can of golden mushroom. The gravy is nice and browned and has a mellow taste. This addition was a "mistake" in the 70's when she bought the wrong soup (the golden). j back to lurk mode |
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In article >, "Cathy"
> wrote: >I would like some tips from you all on how to cook a roast in the >oven. I've previously have been cooking roasts in the crockpot but >would like to try the oven. I have a 3.35lb boneless chuck pot roast. > Cathy Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup water and cover it and bake it at 325 for about 3 to 3-1/2 hours. Somebody else will tell you about adding vegetables and seasonings. Low and slow. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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"Cathy" > said:
> First, I'd like to say that this newsgroup is the best. Some of the most > friendliest folks here. Some of the recipes offered here are just down > right simple and tasty. I would like some tips from you all on how to cook > a roast in the oven. I've previously have been cooking roasts in the > crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot > roast. This is the *only* way we make chuck roasts. Don't worry that your roast is bigger than the one called for in the recipe. It won't be undercooked. * Exported from MasterCook * On Again, Off Again Pot Roast Recipe By :Margaret Fox (Cafe Beajolais Cookbook) Serving Size : 4 Preparation Time :0:00 Categories : beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds chuck roast -- at room temperature 1 teaspoon salt freshly ground black pepper 3 cloves garlic -- minced 2 yellow onions -- peeled and thinly sliced Rub salt, pepper and garlic into chuck roast and place in a Dutch oven. Cover with the onions. Cover and place in a 360 degree oven for 1 hour. Remove cover and bake for 1 more hour Replace top and bake for 1 more hour. Source: "Chris Dabney in rec.food.cooking" - - - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat); 45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates |
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"IFerToo" > said:
> A woman I know uses 1 can of cream of mushroom and 1 can of golden mushroom. > The gravy is nice and browned and has a mellow taste. This addition was a > "mistake" in the 70's when she bought the wrong soup (the golden). I'd use all golden. That stuff is delicious, and the mushrooms are sliced, not minced (easier to pick out that way, and they look nicer, too). I eat the golden mushroom as a soup, not an ingredient. Carol |
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Damsel wrote:
> "IFerToo" > said: > >> A woman I know uses 1 can of cream of mushroom and 1 can of golden >> mushroom. The gravy is nice and browned and has a mellow taste. >> This addition was a "mistake" in the 70's when she bought the wrong >> soup (the golden). > > I'd use all golden. That stuff is delicious, and the mushrooms are > sliced, not minced (easier to pick out that way, and they look nicer, > too). I eat the golden mushroom as a soup, not an ingredient. > > Carol I thought you didn't like mushrooms! Jill |
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Andy <Q> wrote in :
> BTW, if you try the recipe, I recommend an extra can of condensed > mushroom soup. I do hope this is a joke. What purpose would a creamy sauce serve in making a pot roast? And if you insist on a creamy sauce, why not just make a béchamel? -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge: > Hi Everyone, > > First, I'd like to say that this newsgroup is the best. Some of the most > friendliest folks here. Some of the recipes offered here are just down > right simple and tasty. I would like some tips from you all on how to cook > a roast in the oven. I've previously have been cooking roasts in the > crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot > roast. > > Thanks in advance > Cathy > > > Chuck is a flavorful but tough cut of meat. If you want to do it in the oven I suggest the following: Preheat the oven to 200 degrees While the oven is preheating, brown the roast on all sides. Put a rack in the pan and add about 1/8" of water to the pan. Put the roast on the rack and cover with foil. Use an instant read thermometer to determine the doneness you desire. I would not cook the roast over medium (about 140 degrees ) (A 2 1/2 lb roast takes ABOUT 2 hours with this method for medium rare. Your time will vary depending on the size of the roast, the degree of doneness and the oven, however, this can be used as a GENERAL GUIDELINE for checking on your roast) The low heat will break down the collagen (tough connective fibers ) while the water will keep the roast moist |
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On Sun 07 Aug 2005 01:10:34p, Michel Boucher wrote in rec.food.cooking:
> Andy <Q> wrote in : > >> BTW, if you try the recipe, I recommend an extra can of condensed >> mushroom soup. > > I do hope this is a joke. What purpose would a creamy sauce serve in > making a pot roast? And if you insist on a creamy sauce, why not just > make a béchamel? > It's one of those "magical" Ameican recipes, Michel! You wouldn't understand. And it's actually quite good! -- Wayne Boatwright *ż* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0531-4, 08/05/2005 Tested on: 8/7/2005 2:38:30 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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Michel Boucher wrote: > > I do hope this is a joke. What purpose would a creamy sauce serve in > making a pot roast? And if you insist on a creamy sauce, why not just > make a b=E9chamel? > You know full well it's not a joke. Years ago Campbell Soup found an incredibly addictive ingredient and put it in their "cream" of mushroom soup. Millions of Americans succumbed and the result was an entire subculture of "cooks" who dump the product on pork chops, hamburger, chicken, green beans, pot roast, and for all I know, ice cream. It's not a coincidence that a lot of these "recipes" use the crockpot. The addictive ingredient, of course, is salt. -aem |
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On 7 Aug 2005 16:09:16 -0700, "aem" > wrote:
> >Michel Boucher wrote: >> >> I do hope this is a joke. What purpose would a creamy sauce serve in >> making a pot roast? And if you insist on a creamy sauce, why not just >> make a béchamel? >> >You know full well it's not a joke. Years ago Campbell Soup found an >incredibly addictive ingredient and put it in their "cream" of mushroom >soup. Millions of Americans succumbed and the result was an entire >subculture of "cooks" who dump the product on pork chops, hamburger, >chicken, green beans, pot roast, and for all I know, ice cream. It's >not a coincidence that a lot of these "recipes" use the crockpot. > >The addictive ingredient, of course, is salt. -aem It can't be salt. One of my most basic comfort foods is a pan seared cube steak over which I dump undiluted Campbell's Cream of Mushroom soup. I serve it with frozen peas. I put more salt on both. Excuse me. I have to adjust my pacemaker now... |
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On Sun, 07 Aug 2005 15:10:34 -0500, Michel Boucher
> wrote: >Andy <Q> wrote in : > >> BTW, if you try the recipe, I recommend an extra can of condensed >> mushroom soup. > >I do hope this is a joke. That's the same reaction I had when I first heard about french fries with gravy and cheese curds! Sue(tm) Lead me not into temptation... I can find it myself! |
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aem wrote:
> Michel Boucher wrote: > >>I do hope this is a joke. What purpose would a creamy sauce serve in >>making a pot roast? And if you insist on a creamy sauce, why not just >>make a béchamel? >> > > You know full well it's not a joke. Years ago Campbell Soup found an > incredibly addictive ingredient and put it in their "cream" of mushroom > soup. Millions of Americans succumbed and the result was an entire > subculture of "cooks" who dump the product on pork chops, hamburger, > chicken, green beans, pot roast, and for all I know, ice cream. It's > not a coincidence that a lot of these "recipes" use the crockpot. > > The addictive ingredient, of course, is salt. -aem > And the same can be said for everything requiring an envelope of "onion soup mix" which is probably just 85% salt. |
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"aem" > wrote in
oups.com: > Michel Boucher wrote: >> >> I do hope this is a joke. What purpose would a creamy sauce >> serve in making a pot roast? And if you insist on a creamy >> sauce, why not just make a béchamel? >> > You know full well it's not a joke. Years ago Campbell Soup found > an incredibly addictive ingredient and put it in their "cream" of > mushroom soup. Millions of Americans succumbed and the result was > an entire subculture of "cooks" who dump the product on pork > chops, hamburger, chicken, green beans, pot roast, and for all I > know, ice cream. It's not a coincidence that a lot of these > "recipes" use the crockpot. > > The addictive ingredient, of course, is salt. -aem No doubt. The older I get the less I can tolerate foods prepared by others, especially canned or packaged foods. Perhaps I'm developing an allergy to corporate shenanigans...additives, mostly, and the blandification of our vegetable and fruit varieties...did I say varieties? I meant variety, as in you can usually only find one or two types, and those types are not chosen for taste but for longevity on the shelf. Where is José Bové when you need him? Even going to restaurants is a dicey proposition. They put stuff in foods that I can no longer digest in comfort. I have inherited my aunt's iffy digestion. -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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In article >, Andy wrote:
> "Cathy" > wrote in > : > > > Hi Everyone, > > > > First, I'd like to say that this newsgroup is the best. Some of the > > most friendliest folks here. Some of the recipes offered here are > > just down right simple and tasty. I would like some tips from you all > > on how to cook a roast in the oven. I've previously have been cooking > > roasts in the crockpot but would like to try the oven. I have a > > 3.35lb boneless chuck pot roast. > > > > Thanks in advance > > Cathy > > > Cathy, > > This is my favorite. I've left friends and family happily mystified!!! > > http://tinyurl.com/a6msg > I've used a variation of this pot roast for years. The onion soup mix goes on the bottom of the roasting pan, then you mix a can of mushroom soup with a can of celery soup. I've tried pot roasts dozens of ways, some genuine, some ersatz, but this one still holds up as a fav. I really think it's the celery flavor that pushes it over the top. I also prefer a shoulder roast to bottom and you don't really need the tin foil wrapping. Low and slow in a roasting pan with a good fitting top. Makes a great roast meal, maybe twice, then slice the leftovers thin, add sour cream to the gravy and you've got a delicious stroganoff for noodles or rice. We only do this a couple of time a year, so I figure that with a little luck, I should make it to 70. |
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Mi e' parso che Damsel abbia scritto:
> I'd use all golden. That stuff is delicious, and the > mushrooms are sliced, not minced (easier to pick out that > way, and they look nicer, too). I eat the golden > mushroom as a soup, not an ingredient. Nice point, this one. Many times I noted that recipe ingredients, here on RFC, often include products as these "mushroom soups". In the italian newsgroup this would be very odd, and this also says how differently we cook. Seems you'd be fine on it.hobby.cucina -- Vilco Think Pink, Drink Rose' |
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jmcquown wrote: > Damsel wrote: > > "IFerToo" > said: > > > >> A woman I know uses 1 can of cream of mushroom and 1 can of golden > >> mushroom. The gravy is nice and browned and has a mellow taste. > >> This addition was a "mistake" in the 70's when she bought the wrong > >> soup (the golden). > > > > I'd use all golden. That stuff is delicious, and the mushrooms are > > sliced, not minced (easier to pick out that way, and they look nicer, > > too). I eat the golden mushroom as a soup, not an ingredient. > > > > Carol > > I thought you didn't like mushrooms! > > Jill She doesn't.. she picks them out and throws them away where they belong. Crash |
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Michel Boucher wrote: > Andy <Q> wrote: > > > BTW, if you try the recipe, I recommend an extra can of condensed > > mushroom soup. > > I do hope this is a joke. What purpose would a creamy sauce serve in > making a pot roast? And if you insist on a creamy sauce, why not just > make a b=E9chamel? They're talking canned soup, not cooking. Sheldon |
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"Vilco" > said:
> Mi e' parso che Damsel abbia scritto: > > > I'd use all golden. That stuff is delicious, and the > > mushrooms are sliced, not minced (easier to pick out that > > way, and they look nicer, too). I eat the golden > > mushroom as a soup, not an ingredient. > > Nice point, this one. > Many times I noted that recipe ingredients, here on RFC, often > include products as these "mushroom soups". In the italian > newsgroup this would be very odd, and this also says how > differently we cook. > Seems you'd be fine on it.hobby.cucina Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco, I just think it's not meant to be. <G> Carol |
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Crash (rhymes with TRASH) wrote: > jmcquown wrote: > > Damsel wrote: > > > "IFerToo" > said: > > > > > >> A woman I know uses 1 can of cream of mushroom and 1 can of golden > > >> mushroom. The gravy is nice and browned and has a mellow taste. > > >> This addition was a "mistake" in the 70's when she bought the wrong > > >> soup (the golden). > > > > > > I'd use all golden. That stuff is delicious, and the mushrooms are > > > sliced, not minced (easier to pick out that way, and they look nicer, > > > too). I eat the golden mushroom as a soup, not an ingredient. > > > > > > Carol > > > > I thought you didn't like mushrooms! > > > > Jill > > > She doesn't.. she picks them out and throws them away where they > belong. Trash Like she oughta do with a little piece of shit like you... friggin' parasite. Sheldon |
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"Sheldon" > said:
> Crash (rhymes with TRASH) wrote: > > jmcquown wrote: > > > Damsel wrote: > > > > "IFerToo" > said: > > > > > > > >> A woman I know uses 1 can of cream of mushroom and 1 can of golden > > > >> mushroom. The gravy is nice and browned and has a mellow taste. > > > >> This addition was a "mistake" in the 70's when she bought the wrong > > > >> soup (the golden). > > > > > > > > I'd use all golden. That stuff is delicious, and the mushrooms are > > > > sliced, not minced (easier to pick out that way, and they look nicer, > > > > too). I eat the golden mushroom as a soup, not an ingredient. > > > > > > > > Carol > > > > > > I thought you didn't like mushrooms! > > > > > > Jill > > > > She doesn't.. she picks them out and throws them away where they > > belong. > > Trash > > Like she oughta do with a little piece of shit like you... friggin' > parasite. > > Sheldon Please take your meds. Crash is no parasite, he is legitimately disabled. In addition to having both hips replaced, he's facing knee replacements and work on his back. All caused by a bad accident when he was twenty. He also has arthritis in his fingers and assorted other joints. And he treats me like a queen. We're a very off-beat couple, but it works for us. Carol |
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Mi e' parso che Damsel abbia scritto:
>> Seems you'd be fine on it.hobby.cucina > Except I'm not bilingual. And I use cottage cheese in my > lasagne. Vilco, I just think it's not meant to be. <G> Heh, I knew it -- Vilco Think Pink , Drink Rose' |
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"Vilco" > said:
> Mi e' parso che Damsel abbia scritto: > > >> Seems you'd be fine on it.hobby.cucina > > > Except I'm not bilingual. And I use cottage cheese in my > > lasagne. Vilco, I just think it's not meant to be. <G> > > Heh, I knew it My deepest, darkest secrets are coming out. <gasp!> Carol |
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George > wrote in
: > aem wrote: >> Michel Boucher wrote: >> >>>I do hope this is a joke. What purpose would a creamy sauce >>>serve in making a pot roast? And if you insist on a creamy >>>sauce, why not just make a béchamel? >> >> The addictive ingredient, of course, is salt. -aem > > And the same can be said for everything requiring an envelope of > "onion soup mix" which is probably just 85% salt. So again I ask, why bother? When I make a pot roast, I add a cup of wine. I make a sauce later by blending some of the vegetables in with the juices. Much better tasting, I assure you, and a whole hell of a lot less salt. -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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"Damsel" > ha scritto nel messaggio ... > "Vilco" > said: > >> Mi e' parso che Damsel abbia scritto: >> >> >> Seems you'd be fine on it.hobby.cucina >> >> > Except I'm not bilingual. And I use cottage cheese in my >> > lasagne. Vilco, I just think it's not meant to be. <G> >> >> Heh, I knew it > > My deepest, darkest secrets are coming out. <gasp!> > > Carol It is a fortune, Carol, that you aren't bilingual. IHC is full of bad boys  Pandora |
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On Sun, 07 Aug 2005 11:27:38 -0500, Melba's Jammin'
> wrote: >In article >, "Cathy" > wrote: >>I would like some tips from you all on how to cook a roast in the >>oven. I've previously have been cooking roasts in the crockpot but >>would like to try the oven. I have a 3.35lb boneless chuck pot roast. >> Cathy >Stovetop, brown it on both sides in a bit of oil. Add about 1/2 cup >water and cover it and bake it at 325 for about 3 to 3-1/2 hours. >Somebody else will tell you about adding vegetables and seasonings. Low >and slow. Yep! Barb is right. I do chuck pot roast in the oven all the time. Season meat with salt & pepper...Brown on both sides in oil on top of stove. Add rough cut onion, enough beef broth to just cover meat, a cup or so of red wine..a few bay leaves...maybe some dried thyme or marjoram...black pepper...cover and slide into a 325F oven for about 3 hours. After three or so hours ( depending on the size of the pot roast) add some carrots, return to oven.... about 20 minutes later, add some potatoes. I cut the carrots and potatoes into chunks.. cook another 30 minutes or so until carrots & potatoes are fork tender...Serve..using pan juices for gravy... I cook mine in a heavy dutch oven that has a heavy lid..to seal in the heat. They always turn out great..good flavor and very tender. Note: When you go to add the carrots, check the level of liquid. If it has evaporated a lot, you may need to add more broth or some water. Debra |
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This is the best pot roast, our family loves it and everyone to whom
we have served it has been exuberant in their praise. It doubles well, and is very tasty. Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking 2 carrots, peeled and cut in half width wise (I used 4 and quartered them) 1 medium yellow onion, peeled and sliced into 4 wedges 3 cloves garlic, smashed (I use 4) 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries (we used cloves and will try the allspice next time) 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (they recommended Sauvignon Blanc, I used Pinot Grigio) 2 tablespoons tomato paste 1 boneless beef chuck roast (2 1/2-3 lbs) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons brandy 1/2 teaspoon prepared horseradish (I used about 4 times this amount) 1/2 teaspoon grainy prepared mustard (again, 4 times this) 2 tablespoons sour cream 1 teaspoon all purpose flour 2 tablespoons finely minced flat leaf parsley Put carrots, onion, garlic, thyme, bay leaf and cloves or allspice in the bottom of a slow cooker. In measuring cup or bowl, whisk together the broth, wine and tomato paste to blend. Set large heavy based skillet over medium high heat. Pat roast dry, rub with olive oil, salt and pepper all over. Sear roast in skillet until a dark crust forms on one side, 3-5 minutes, turn and sear other side. Reduce heat to medium and put roast on top of vegetables in the crock. Add broth mixture to skillet, bring to boil and scrape the bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock, don't stir. Turn the slow cooker to low, cook gently without lifting the lid until the roast is fall apart tender, 8-10 hours (I did this for 8 hours). Transfer roast to a cutting board and tent with foil. Strain contents of crock through a sieve set over a medium sauce pan (I used the same skillet from before). Discard the solids (I disagree with this and saved the carrots, onion and garlic to serve with the meat). Skim fat from the top of the strained liquid. Bring to boil and simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. I like to serve this with either mashed potatoes or egg noodles and a salad along with the veggies from the pot. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Ranee Mueller wrote: > This is the best pot roast, our family loves it and everyone to whom > we have served it has been exuberant in their praise. It doubles well, > and is very tasty. > > Slow Cooked Pot Roast with Mustard & Horseradish Gravy from Fine Cooking > [snip] Thank you. This sounds more than good enough to encourage people to leave the can opener in the drawer. Should also be easy to adapt this to stove and oven for those of us who don't crockpot. -aem |
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Michel Boucher wrote:
> George > wrote in > : > > >>aem wrote: >> >>>Michel Boucher wrote: >>> >>> >>>>I do hope this is a joke. What purpose would a creamy sauce >>>>serve in making a pot roast? And if you insist on a creamy >>>>sauce, why not just make a béchamel? >>> >>>The addictive ingredient, of course, is salt. -aem >> >>And the same can be said for everything requiring an envelope of >>"onion soup mix" which is probably just 85% salt. > > > So again I ask, why bother? When I make a pot roast, I add a cup of > wine. I make a sauce later by blending some of the vegetables in with > the juices. Much better tasting, I assure you, and a whole hell of a > lot less salt. > Agree, there is no "onion soup mix" or "salt with lemon/pepper" in our pantry. I also prefer the great taste you get from browning the meat and the added flavor of the vegetables. |
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George wrote: > aem wrote: > > Michel Boucher wrote: > > > >>I do hope this is a joke. What purpose would a creamy sauce serve in > >>making a pot roast? And if you insist on a creamy sauce, why not just > >>make a b=E9chamel? > >> > > > > You know full well it's not a joke. Years ago Campbell Soup found an > > incredibly addictive ingredient and put it in their "cream" of mushroom > > soup. Millions of Americans succumbed and the result was an entire > > subculture of "cooks" who dump the product on pork chops, hamburger, > > chicken, green beans, pot roast, and for all I know, ice cream. It's > > not a coincidence that a lot of these "recipes" use the crockpot. > > > > The addictive ingredient, of course, is salt. -aem > > > > And the same can be said for everything requiring an envelope of "onion > soup mix" which is probably just 85% salt. Plain toasted dehy onions are readily available, Penzeys has em, makes a great onion soup without all that salt. Sheldon |
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"Damsel" > wrote in message ... > "Vilco" > said: > >> Mi e' parso che Damsel abbia scritto: >> >> > I'd use all golden. That stuff is delicious, and the >> > mushrooms are sliced, not minced (easier to pick out that >> > way, and they look nicer, too). I eat the golden >> > mushroom as a soup, not an ingredient. >> >> Nice point, this one. >> Many times I noted that recipe ingredients, here on RFC, often >> include products as these "mushroom soups". In the italian >> newsgroup this would be very odd, and this also says how >> differently we cook. >> Seems you'd be fine on it.hobby.cucina > > Except I'm not bilingual. And I use cottage cheese in my lasagne. Vilco, > I just think it's not meant to be. <G> > > Carol Me too. I use cottage cheese too with an egg and parmesan. |
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