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Author Topic: Food/Recipe Thread  (Read 208910 times)

Online 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.
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Online 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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Online 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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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