Maison Rustique
06-28-2007, 03:40 PM
(http://www.otwa.com/community/showthread.php?t=23710)
jayne Jan-10-05 05:52 PM
Do you ever accidentally cook something wonderful?
I was making pot roast yesterday. Normally, after the roast is done, I mix the drippings with beef broth and a thickener to make gravy.
When I was preparing the roast yesterday, I decided it was too lean. I was afraid it would dry out while cooking. I wanted to add some moisture, so I poured a cup of beef broth (that I usually make gravy with) in the pan with the roast, potatoes and carrots. Seasoned as usual, but left off the salt because I didn't know how much salt was in the broth. I usually add a little garlic and onion, along with salt, pepper and grated orange peel.
OMG! It was the BEST Pot Roast. Melt-in-your-mouth tender and flavorful. The beef broth cooked into the potatoes and carrots, too.
If you want gravy, you can remove the meat and veggies after it's done and stir in flour or cornstarch. I didn't bother. Just served it au jus. I normally cook a 2-3 lb roast. If you cook bigger, add more broth.
My kids liked it so much, the ASKED for leftovers tonight.
maison rustique Jan-10-05 06:14 PM
Jayne, most everything I cook is an accident. Some are good and some are bad. :roflmao:
goodworks1 Jan-10-05 06:32 PM
Good job, Jayne!
And the GOOD thing is, you remember how you did it, so it's reproducible!
My tendency is to just add a bit of this and a dash of that and then not remember the oven settings, etc.... ;)
Elaine
Ms. Chocolate Jan-11-05 09:47 PM
Two, maybe three, of our most popular products were created 'accidentally'. :D
I always learn a lot from mistakes (I mean experiments) in candy-making as well as cooking in general, even when the results are less than stellar. ;)
Ms. C.
larruone Jan-11-05 11:16 PM
My Dad had a famous story about the World's Best Ever Ham Glaze.
When my parents were younger they were quite the entertainers...
I inherited the 8 foot mahogany and bamboo bar he got in the Phillipines for change and cigarettes!
Anyway, the story goes that he and a good friend were cooking on the BBQ grill, and as is required the beer was flowing..
Although it was probably a bit harder liquor!
So Dad and his friend got plastered and created what my Mother swears was the best ham glaze/marinade she ever tasted. She remembered oranges, pineapple, vinegar, garlic, and she swears they put in sweet potatoes! Along with who knows what else!
This was in the 1950s, and I remember my Dad experimenting periodically in the 1970s, still trying to recapture the recipe....
Some of those experiments were scary.
Tames Jan-20-05 06:50 AM
I just stumbled across this post while reading everyones delicious recipes. Jayne, your roast sounded soooo good!.
I am truly a roast lover. I cook mine in a cast iron skillet with all the potoatoes,onions,and carrots, salt and pepper and a little water and cover it with 2 layers of foil and cook the daylights out of it for atleast 4 hours, if time allows it I will leave it in there for 5 hours. It always, never fails to turn out so soft and tasty and usually never need a knife to cut it.
I am glad I read your post cause now instead of putting water in it I will now use the beef broth. Yummy! :tasty:
maison rustique Jan-20-05 07:08 AM
Tames, in case I didn't say it elsewhere, welcome to OTWA and Tasty Tidbits!! :wave:
Jobet Jan-20-05 07:43 AM
Quote:
Originally Posted by goodworks1
My tendency is to just add a bit of this and a dash of that and then not remember the oven settings, etc.... ;)
Elaine
That is so me! I am learning to keep pen and notepad handy in the kitchen as I often can't remember what ingredients I used either.
FLvamp Jan-20-05 09:02 AM
Nice job Jayne! Ain't it cool when stuff works out like that? ;)
Tames Jan-20-05 10:46 AM
:wave: Hello Maison, Thank you for the warm welcome. I have so many good recipes that I have collected through the years, also alot of my mothers great recipes. She has alot of good southern recipes.
If anyone is looking for a certain one, please ask and I will see If I have one.
Cheers!
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jayne Jan-10-05 05:52 PM
Do you ever accidentally cook something wonderful?
I was making pot roast yesterday. Normally, after the roast is done, I mix the drippings with beef broth and a thickener to make gravy.
When I was preparing the roast yesterday, I decided it was too lean. I was afraid it would dry out while cooking. I wanted to add some moisture, so I poured a cup of beef broth (that I usually make gravy with) in the pan with the roast, potatoes and carrots. Seasoned as usual, but left off the salt because I didn't know how much salt was in the broth. I usually add a little garlic and onion, along with salt, pepper and grated orange peel.
OMG! It was the BEST Pot Roast. Melt-in-your-mouth tender and flavorful. The beef broth cooked into the potatoes and carrots, too.
If you want gravy, you can remove the meat and veggies after it's done and stir in flour or cornstarch. I didn't bother. Just served it au jus. I normally cook a 2-3 lb roast. If you cook bigger, add more broth.
My kids liked it so much, the ASKED for leftovers tonight.
maison rustique Jan-10-05 06:14 PM
Jayne, most everything I cook is an accident. Some are good and some are bad. :roflmao:
goodworks1 Jan-10-05 06:32 PM
Good job, Jayne!
And the GOOD thing is, you remember how you did it, so it's reproducible!
My tendency is to just add a bit of this and a dash of that and then not remember the oven settings, etc.... ;)
Elaine
Ms. Chocolate Jan-11-05 09:47 PM
Two, maybe three, of our most popular products were created 'accidentally'. :D
I always learn a lot from mistakes (I mean experiments) in candy-making as well as cooking in general, even when the results are less than stellar. ;)
Ms. C.
larruone Jan-11-05 11:16 PM
My Dad had a famous story about the World's Best Ever Ham Glaze.
When my parents were younger they were quite the entertainers...
I inherited the 8 foot mahogany and bamboo bar he got in the Phillipines for change and cigarettes!
Anyway, the story goes that he and a good friend were cooking on the BBQ grill, and as is required the beer was flowing..
Although it was probably a bit harder liquor!
So Dad and his friend got plastered and created what my Mother swears was the best ham glaze/marinade she ever tasted. She remembered oranges, pineapple, vinegar, garlic, and she swears they put in sweet potatoes! Along with who knows what else!
This was in the 1950s, and I remember my Dad experimenting periodically in the 1970s, still trying to recapture the recipe....
Some of those experiments were scary.
Tames Jan-20-05 06:50 AM
I just stumbled across this post while reading everyones delicious recipes. Jayne, your roast sounded soooo good!.
I am truly a roast lover. I cook mine in a cast iron skillet with all the potoatoes,onions,and carrots, salt and pepper and a little water and cover it with 2 layers of foil and cook the daylights out of it for atleast 4 hours, if time allows it I will leave it in there for 5 hours. It always, never fails to turn out so soft and tasty and usually never need a knife to cut it.
I am glad I read your post cause now instead of putting water in it I will now use the beef broth. Yummy! :tasty:
maison rustique Jan-20-05 07:08 AM
Tames, in case I didn't say it elsewhere, welcome to OTWA and Tasty Tidbits!! :wave:
Jobet Jan-20-05 07:43 AM
Quote:
Originally Posted by goodworks1
My tendency is to just add a bit of this and a dash of that and then not remember the oven settings, etc.... ;)
Elaine
That is so me! I am learning to keep pen and notepad handy in the kitchen as I often can't remember what ingredients I used either.
FLvamp Jan-20-05 09:02 AM
Nice job Jayne! Ain't it cool when stuff works out like that? ;)
Tames Jan-20-05 10:46 AM
:wave: Hello Maison, Thank you for the warm welcome. I have so many good recipes that I have collected through the years, also alot of my mothers great recipes. She has alot of good southern recipes.
If anyone is looking for a certain one, please ask and I will see If I have one.
Cheers!
All times are GMT -7. The time now is 03:39 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.