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Author Topic: Food/Recipe Thread  (Read 478956 times)

Offline cholent

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Re: Food/Recipe Thread
« Reply #120 on: January 01, 2015, 08:40:26 PM »
Try this method for the most amazing roast:

Take a cup of oil, add in any spices/ herbs you like (I do kosher salt, pepper, garlic powder, onion powder, paprika, ground mustard, a little adobo, some steak seasoning... whatever is around)
Rub meat all over with some of your oil mixture. Broil 15 minutes. Flip over, baste with some more of your oil mixture, broil another 15 minutes. Keep flipping, basting, and broiling 15 minutes at a time until internal temperature registers to your preferred level of doneness. If rewarming, undercook somewhat the first time. Since I like my roasts sliced thinly, I slice when cool then wrap tightly with foil before warming up. This has gotten rave reviews from anyone who's ever eaten by me.
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Offline moish

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Re: Food/Recipe Thread
« Reply #121 on: January 01, 2015, 08:54:54 PM »
Since I like my roasts sliced thinly,
i never understood why people do that. you actually prefer it thin?

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #122 on: January 02, 2015, 10:17:43 AM »
Try searing all sides of the meat in a pan before cooking it with whatever method you choose. You'll get a nice caramelized, browned meat, flavor.

Offline cholent

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Re: Food/Recipe Thread
« Reply #123 on: January 04, 2015, 10:54:51 PM »
i never understood why people do that. you actually prefer it thin?

Yes, I do. I enjoy the challenge of slicing as thinly and evenly as possible. I think you get the best flavor that way, and it isn't too chewy when cooked rare. My in-laws always slice their roasts as thick as steak, and I really dislike it. Give me thick steaks, but thinly sliced roasts  ;)
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #124 on: January 05, 2015, 09:24:22 AM »
Yes, I do. I enjoy the challenge of slicing as thinly and evenly as possible. I think you get the best flavor that way, and it isn't too chewy when cooked rare. My in-laws always slice their roasts as thick as steak, and I really dislike it. Give me thick steaks, but thinly sliced roasts  ;)

+1

Roasts really preferred as thin as possible. Have a hard time always getting them as thin as possible and making sure they dont break off. Any good suggestions for knifes that work best for that? Shabbos and non-Shabbos version? (I assume electric might be the way to go here)
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Offline mek

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Re: Food/Recipe Thread
« Reply #125 on: January 05, 2015, 09:59:08 AM »
+1

Roasts really preferred as thin as possible. Have a hard time always getting them as thin as possible and making sure they dont break off. Any good suggestions for knifes that work best for that? Shabbos and non-Shabbos version? (I assume electric might be the way to go here)

Sharp knife and cool meat

Offline Emkay

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Re: Food/Recipe Thread
« Reply #126 on: January 05, 2015, 10:05:02 AM »

Sharp knife and cool meat
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric

Offline mek

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Re: Food/Recipe Thread
« Reply #127 on: January 05, 2015, 10:11:10 AM »
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric

You could slice before and keep warm at ~180-200 in the oven to reheat

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #128 on: January 05, 2015, 10:22:54 AM »
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric

Any advice on a good, not too expensive, electric one?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #129 on: January 05, 2015, 10:33:55 AM »
Any advice on a good, not too expensive, electric one?
Any hardware store or amazon should have. I don't think you need anything fancy.
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Offline jack12

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Re: Food/Recipe Thread
« Reply #130 on: January 29, 2015, 05:57:41 PM »
Any quick easy marinades for steak?

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #131 on: January 29, 2015, 06:27:37 PM »
Any quick easy marinades for steak?
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.
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Offline cholent

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Re: Food/Recipe Thread
« Reply #132 on: January 29, 2015, 06:46:32 PM »
Any quick easy marinades for steak?

Not a marinade, but try this for an excellent steak:

http://cooking.nytimes.com/recipes/1891-seared-steak
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Offline cholent

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Re: Food/Recipe Thread
« Reply #133 on: January 29, 2015, 06:47:25 PM »
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.

+1 kosher salt and freshly ground coarse pepper are all you need. Don't skimp on them either
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Offline jack12

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Re: Food/Recipe Thread
« Reply #134 on: January 29, 2015, 06:49:12 PM »
thanks

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #135 on: January 29, 2015, 06:52:12 PM »
+1 kosher salt and freshly ground coarse pepper are all you need. Don't skimp on them either

you can skimp on the salt a little. kosher meat has plenty of salt already

Offline Sport

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Re: Food/Recipe Thread
« Reply #136 on: January 29, 2015, 06:59:20 PM »

Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.
agree, but if you're looking for a marinade here's one I use ask the time for London broil:
1/4 cup each of: Balsamic vinegar, worstchiser Sauce, olive oil and Soy sauce ( I usually go lite on the Soy sauce so it doesn't get too salty).
Generous amount of black pepper.
3-4 cloves of garlic diced (I just use the frozen crushed garlic)
And some spicy Brown mustard.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #137 on: January 29, 2015, 07:07:30 PM »
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #138 on: January 29, 2015, 07:09:00 PM »
you can skimp on the salt a little. kosher meat has plenty of salt already
-1
Common myth. They wash it off. Your don't need a ton but be generous. I brined my turkey in Thanksgiving and cute the salt by maybe 10 percent. It tasted amazing.
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Offline Yosef_S

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Re: Food/Recipe Thread
« Reply #139 on: January 29, 2015, 07:10:22 PM »
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.

+1
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