I just googled beef-pork roast and found this, where they cook two roasts in one pot. Perhaps one of my readers can jump in and help out! (OR I think you may have to give the butcher a call!)Eppie said: Thanx for this recipe! My family wants pork roast for Xmas eve and I ...
A pot roast is the perfect way to take a typically tough cut of meat and cook it low and slow to melt-in-your-mouth tenderness. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts...
How to: French a Rib Roast (Beef, Lamb or Pork): Recipe yields instructions for Frenching a standing rack of beef, lamb or pork. Special Equipment List: cutting board; boning knife; patience -- lots of patience Cook's Note: This ain't my first time at the Frenching, t...
Roasting Beef Beef Shopping Guide Roast Beef Cook Time Pork Cooking Times Ham Cooking Times Lamb Cooking Times Poultry Cooking Times Turkey Cooking Times Chicken Cooking Times Veal Cooking Times Fish Cooking Times Slow-Cooker Conversion Chart
Continue to cook the roast for about 1 1/2 hours before you start checking the internal temperature with your meat thermometer. It is important to note that this initial checkpoint for an 8-pound bone-in cut as well as the total cook time will need to be pushed back depending on the we...
1. Not allowing the roast beef to reach room temperature before slicing: It’s important that the meat is at room temperature before you begin slicing; this will help it stay put during the process and give you more even slices. 2. Not cleaning or sharpening the blade of your slicer: ...
At this point you can move the burger to a lower temperature to finish cooking through. Do NOT press down on the burger with the blade of your spatula. Let me say that part again. DO NOT press down on your burger with the blade of the spatula. You're not making it cook any faster...
Youcanrice cauliflower using the knife blade (S blade), but I recommend the grater attachment because you get better rice-shaped pieces that way. Blender– The texture isn’t as great as the food processor method, but a blender actually works! Add about 3/4 cup of water to your blender...
Rump Roast, Rolled Rump, Bottom Round, Top Round, and Eye-of-Round Chuck Arm, Chuck Blade, Chuck Shoulder Brisket– This is available fresh and corned. Flatter cuts are usually less fatty and therefore more desirable. Stewing/Diced Beefis usually cut from a chuck or round roast. If you ...
Since the cooking time will depend on your steak and setup, it's impossible to give exact times, but my ¾-inch thick top-blade steak took about 5 minutes. When the steak is done, transfer it to a cutting board to rest while you prepare the sauce.Japanese Steak Sauce...