For diner

[Yoyoma1910]

Or more so, for dinner:


I made a roast beef, cooked down for 2 hours with leeks, carrots, green bell peppers, a sliced tomato, garlic, mushrooms, bay leaves, herbs, and a cajun blend of spices.

I then made a reduction sauce with the jus, butter, Stella Artois, Dijon mustard, black berries, brown sugar, carrot juice, tarragon, and fennel seeds.

Reduction sauces can be tricky, as it is easy to destroy subtle and complex flavors by over cooking, but I think I managed to time the introduction of the various ingredients properly, and the product came out quite satisfying.

I would have liked to have cooked the roast down slower to reach the proper tenderness, but my schedule does not permit such during the week.

[Hooahguy]

Baked Ziti.

[rajpoot]

I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

[Strike For The South]

I had pork cutlets with linguini

[A Nerd]

I have been on a pizza kick. Every Sunday I make another. Have been experimenting with buttermilk pizza crust as of late. Baking bread too, batter breads are next.

[TosaInu]

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

Anything can be used, but one should be careful not to burn the food.

[Yoyoma1910]

I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

It just depends. You can use pretty much anything, it's just maintaining proper temperature and having patience and time. For instance, for fowl such as duck or goose, especially wild, you can really make the meat tender and succulent by cooking it for a long time at a low temperature. I have a recipe for Confit de canard that calls for cooking the duck for 10 hours at 200 degrees Fahrenheit in an oven.

Many dishes that are also cooked down for hours, such as Osso Bucco, Gumbo, Sauce Piquant, etc. are done on a stove.

Sometimes for special occasions back home we roast 30 Lbs pigs, called cochon de lait. That usually done in a pit or on a grill, or hanging in a hot house for hours and hours.

[rajpoot]

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

[Fragony]

Osso buco, very yummie.

When I slowcook I just put the oven on 80 degrees after an hour on 160 to 200 (depends on the meat, 160 for beef/poultry 200 for tougher meats like goat or sheep), perfect for stews the meat remains really tender. The longer it's in the oven the better, and make it one day before you eat it, it's best after a night in the fridge.

[Yoyoma1910]

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

My utilities are included in my rent.

[naut]

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

Really? You should move here. Gas is cheap as chips. Electricity however, is not. =(