Text 19039, 83 rader
Skriven 2014-11-07 08:54:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Cast iron
=================
-=> NANCY BACKUS wrote to RUTH HAFFLY <=-

 RH> I've got T-Fal stainless steel; I like the pots but not as thrilled
 RH> with the fry pans. Cast iron isn't as good for sauce as the acid
 RH> from the tomato will cook out some of the seasoning.

 NB> Adding extra iron to the mix was one of the reasons given for using
 NB> cast iron for making sauce...  If one needed a little iron boost, it
 NB> might make up for having to renew the seasoning for the pan...  :)

Many don't realise that some of the iron will leach into the food. I learned
that when I began cooking chilli competitively using a nicely seasoned cast
iron Dutch oven. Some judges would comment "weird taste" or "off taste". When I
switched over to an 8 quart stainless steel Farberware stock pot those comments
ceased. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dutch Oven Pot Roast
 Categories: Beef, Potatoes, Vegetables, Herbs
      Yield: 9 servings

      2 tb Bacon grease or olive oil
      2 ts Dry rosemary; rubbed
      2 md Yellow onions; sliced
      4 cl Garlic; sliced
      4 lb Beef chuck roast
           Salt & black pepper
      1 c  Hot beef stock or broth
    1/4 c  Honey barbecue sauce
      2 tb Red wine vinegar
      1 tb Balsamic vinegar
      3 tb Brown sugar
      1 tb Soy sauce
      1    California bay leaf
      1 ts Black pepper
      2 lb Baby carrots
      8 md Red potatoes; skins on, in
           - chunks
      2 ts Dried thyme
      1 tb Rosemary flakes

  Heat a 12" deep Dutch oven using 20-22 briquettes bottom
  until oven is hot. Add bacon grease or olive oil,
  rosemary, and onions; cook 3-4 minutes stirring every
  minute or so until you start to see a little color on the
  onions then add the garlic. Cook for 1 minute longer.

  In a large measuring cup combine the beef stock, barbecue
  sauce, red wine vinegar, balsamic vinegar, brown sugar,
  soy sauce, bay leaf, and black pepper; stir to mix then
  pour juice slowly into the oven.

  Season the roast with salt and pepper then add roast to
  center of oven and cover with as many of the onions as you
  can. Replace the oven lid then reduce the number of coals
  on bottom to 10 and place 14-16 coals on the lid. Cook for
  30 minutes rotating oven every 15 minutes.

  After 30 minutes add carrots and potatoes. Season with
  salt, pepper, thyme, and parsley flakes. Replace the lid
  and continue baking for 45-60 minutes until vegetables are
  fork tender.

  Remove roast from oven and let rest for 5 minutes before
  slicing. Spoon oven juices over roast and vegetables when
  serving.

  Serves: 8-10

  FROM: Byron Bills - Salt Lake City, UT

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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