Ask Behr anything food related thread

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#2,328
#2,328
orangeslice13 said:
Hey Bare, I'm still thinking about the stainless steel pots. I know you use Viking but do you think the Calphalon stainless steel is good as well?
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If I remember correctly, I suggested Calphalon to FD when she was looking for new ones. Absolutely. I only have two Vikings and I acquired them from one of the restaurants.

BearCat204 said:
Because I am wanting to cook one.......duh
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I just meant why do you want to try a different one. My choice will always be a Chuck.

kev20 said:
so, behr, we see lots of rice vinegar at the store and lots of wine vinegar at the store. didn't see rice wine vinegar.

will rice vinegar work like rice wine, or will it just not taste the same?
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I didn't look at the link J-P posted, but I agree with his post. I don't use a lot of "rice" vinegar, wine or wine vinegar. When I do, I use whatever I have. I would prefer to use wine vinegar because it heats quicker, steams better and smells better, but there really is no significant difference.

BearCat204 said:
thanks.....have no problems taking roast advice from someone who loves to wear overalls
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I agree. But what did he suggest?
 
#2,329
#2,329
Behr1213 said:
I agree. But what did he suggest?
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From beefitswhatsfordinner.com:
Pot roasts also come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue, making them less tender. Moist-heat cooking takes more time, but the results are worth waiting for. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef.

Pot roasts from the chuck have more fat, and thus more flavor, than those from the round, but many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.
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#2,331
#2,331
Best pot roasts I've ever had came out of a slow cooker that was cooking all day long. My wife makes a really good one. However, I don't know if she cooks it with the slow cooker on the low or high setting.

Bonus cooking rant: Periodically I get a whole top round and butcher it for Cuban style beefsteak with onions. I slice it about a quarter inch thick against the grain, put each slice in plastic wrap and pound it thin with a flat pounder (not one of those toothy tenderizer hammer things), then put it up in freezer bags for when I need it. There are two delicious ways I use these:

1) season them with adobo seasoning (salt, pepper and garlic powder), put them in a tupperware, squeeze the juice of two limes over it, pour a splash of cider vinegar over it, pour some good extra virgin olive oil over it, some chopped garlic and some slices of onion. Then put the lid on, shake it up a little to get the marinade all in it real well and let it sit in the fridge for a few hours. Once you're ready to eat, just quick fry each thin steak on both sides in a large frying pan (the meat already has oil in it, remember), setting each one aside when it's done, then pour the marinade, onion slices, etc in the pan and simmer a few minutes until the onions a slightly translucent and put the meat back on top. Serve it with some rice and beans on the side, man o man, bistec con cebollas!

2) Bread each steak with some Italian style bread crumbs, and fry it in a shallow pan with just enough oil to fry one side at a time. Serve it with some lime wedges to squeeze on it, or if you're really lucky and have some Cuban bread or good subway rolls handy, put it in a sammich with a squeeze of lime juice, some thin sliced onion and tomato. Good stuff.
 
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