|
Korean Job Discussion Forums
"The Internet's Meeting Place for ESL/EFL Teachers from Around the World!"
|
| View previous topic :: View next topic |
| Author |
Message |
paulandamy
Joined: 06 Jun 2008
|
 Posted: Sun Dec 28, 2008 3:42 am Post subject: Share your tasty recipes |
 |
|
OK, I just made some delicious pot roast for my fiance with some home made cookies (we finished the homemade pumpkin pie a few days ago) and I gotta say it was pretty tasty served with some Basmati 
OK the pot roast recipe (everything available @ a Korean shuppuh!)
750 g Roast Beef (bulgogi style thinly sliced in large sheets although not shredded- trust me on this one)
4 cloves garlic thinly sliced
1 T rosemary
1 T thyme
1 T basil
some EVOO
1 carrot chopped to bite sized pieces
1 onion chopped
freshly ground pepper to taste
1. placed rosemary, thyme, garlic between the layers of beef
2. roll up the beef (this is the secret)
3. sear all sides of the beef in a pot
4. sprinkle basil on your bad boy
5. preset oven to 200 celcius
6. throw in the carrots and onions into the pot
7. sprinkle some EVOO and pepper
8. put the top on your pot and stick in the oven and roast for 20 mins
9. turn the oven temp down to 150 celcius and roast for a good 1.5 hours
You'll be surprised at how much juicy the meat is (which only cost about 8,000W btw). The thin layers allow you to put the spices between the layers of meet producing PERFECTLY spiced delicious meat. With the juice in the pot you can make your favorite brown gravy or make a reduction with some wine. Fabulous! |
|
| Back to top |
|
 |
moosehead
Joined: 05 May 2007
|
| Posted: Sun Dec 28, 2008 3:51 am Post subject: Re: Share your tasty recipes |
|
|
| paulandamy wrote: |
8. put the top on your pot and stick in the oven and roast for 20 mins
9. turn the oven temp down to 150 celcius and roast for a good 1.5 hours
|
you really are clueless aren't you?
apparently you have an oven. some of us actually use toaster ovens to bake small meals in - but very few have full size ovens such as in the U.S. and other countries.
I'm sure your meal was delicious but it's kinda cruel cuz not many of us can make something like that  |
|
| Back to top |
|
|
Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
|
| Posted: Sun Dec 28, 2008 4:04 am Post subject: Re: Share your tasty recipes |
|
|
| moosehead wrote: |
you really are clueless aren't you?
apparently you have an oven. |
Stay on topic....stay on topic...!!!
I find that when I put a nice pork roast in the oven, that a lot of the pork around here is bulletproof. After it's basically cooked, +/- a half hour or so is not detrimental to the meat. Grab a good 700g or so roast and oil it, salt and pepper, then crank your oven as high as it's gonna go for about 15-20 minutes. Then throw her in. Pop pop sizzle sizzle when it smells really good and you get some decent crust on that thing, pull it out, crank the temp down to about 150 or less, then throw it back in until it's done. Delish.
Also, your favorite quick-bread recipes can be prepared in a ddokbaegi (however you spell that). Personally I enjoy mixing two eggs, two cups of milk, four of flour, some baking powder, and about a cup of sugar (less if you're serving this with beef). Throw that in at about 175 for about what, 50 minutes or so? Very nice. If you're just going to eat the bread for breakfast time, add your secret ingredient into the batter. Candied tangerine peels, bananas, breakfast cereal, nuts, raising, whatever you're into is totally cool. Pull it out of the bowl (it should stand on its own very nicely, and will likely have a nice crack in the top if you did it right). Put it on a wire rack to cool.
For ribs I use the Alton Brown method, and depending on whether I want sweet or savoury ribs, it really varies as to what I use. oftimes it's going to be some kind of vinegar and soy and whatever. Lay your ribs flat on some foil, seal them up except for one end, pour in your flavorful braising liquid, fridge overnight if you've got the stones to do so, then pop them in a 150 oven for a while, probably over an hour or so. Then pull them out, crank up the heat, and finish em off. Beautiful. |
|
| Back to top |
|
|
Davew125
Joined: 11 Mar 2007
|
| Posted: Sun Dec 28, 2008 4:10 am Post subject: Re: Share your tasty recipes |
|
|
| moosehead wrote: |
| paulandamy wrote: |
8. put the top on your pot and stick in the oven and roast for 20 mins
9. turn the oven temp down to 150 celcius and roast for a good 1.5 hours
|
you really are clueless aren't you?
apparently you have an oven. some of us actually use toaster ovens to bake small meals in - but very few have full size ovens such as in the U.S. and other countries.
I'm sure your meal was delicious but it's kinda cruel cuz not many of us can make something like that |
thats a bit harsh. I made a roast in my toaster oven the other day.
I took a roll of beef, covered it in rosemary and olive oil, wrapped it in tin foil and stuck it in the oven for about 1 hour or so.
boiled up some spuds, when they're just about done took them out the water and brushed them down with a little of the juices from the beef. then doted them around the beef for 40 minutes
steamed some broccoli and carrots.
it was plenty for me and my girl friend. |
|
| Back to top |
|
|
paulandamy
Joined: 06 Jun 2008
|
| Posted: Sun Dec 28, 2008 4:54 am Post subject: Re: Share your tasty recipes |
|
|
| Straphanger wrote: |
| moosehead wrote: |
you really are clueless aren't you?
apparently you have an oven. |
Stay on topic....stay on topic...!!!
I find that when I put a nice pork roast in the oven, that a lot of the pork around here is bulletproof. After it's basically cooked, +/- a half hour or so is not detrimental to the meat. Grab a good 700g or so roast and oil it, salt and pepper, then crank your oven as high as it's gonna go for about 15-20 minutes. Then throw her in. Pop pop sizzle sizzle when it smells really good and you get some decent crust on that thing, pull it out, crank the temp down to about 150 or less, then throw it back in until it's done. Delish.
Also, your favorite quick-bread recipes can be prepared in a ddokbaegi (however you spell that). Personally I enjoy mixing two eggs, two cups of milk, four of flour, some baking powder, and about a cup of sugar (less if you're serving this with beef). Throw that in at about 175 for about what, 50 minutes or so? Very nice. If you're just going to eat the bread for breakfast time, add your secret ingredient into the batter. Candied tangerine peels, bananas, breakfast cereal, nuts, raising, whatever you're into is totally cool. Pull it out of the bowl (it should stand on its own very nicely, and will likely have a nice crack in the top if you did it right). Put it on a wire rack to cool. |
I've heard about this method - do you have pictures? I've always wanted to try it since my bread always comes out like a craptastic cake w/o sugar
| Straphanger wrote: |
For ribs I use the Alton Brown method, and depending on whether I want sweet or savoury ribs, it really varies as to what I use. oftimes it's going to be some kind of vinegar and soy and whatever. Lay your ribs flat on some foil, seal them up except for one end, pour in your flavorful braising liquid, fridge overnight if you've got the stones to do so, then pop them in a 150 oven for a while, probably over an hour or so. Then pull them out, crank up the heat, and finish em off. Beautiful. |
|
|
| Back to top |
|
|
Straphanger
Joined: 09 Oct 2008
Location: Chilgok, Korea
|
| Posted: Sun Dec 28, 2008 5:11 am Post subject: Re: Share your tasty recipes |
|
|
| paulandamy wrote: |
| I've heard about this method - do you have pictures? I've always wanted to try it since my bread always comes out like a craptastic cake w/o sugar |
Oh shit, forgot the baking powder in the post above. BUY BAKING POWDER, PEOPLE!
There's a really (I mean *really*) thin line between pancakes, muffins, and quickbreads. If you can make one, you can make all three. If it's dry, you're cooking it too long. My mom says that's not a problem (this is her mother's mother's recipe for Orange Bread that I'm using as a base).
The sugar content can be fixed any number of ways. You know those crispy toffee things? Smash a bunch up and mix it in the batter. That's sweet. You can easily add more sugar, but look at all your options first - can you get dried strawberries? My dad got a food dehydrator for his birthday one year and I used it to dry some strawberries, then chopped them up and made strawberry-banana bread. MAN that was good. You can also add a cup or so of some kind of sweet cereal like frosted flakes, but that's getting spendy.
But yeah, the answer to your question is no, I don't have a picture. If you're not adding candied fruit or fresh fruit or cereal, you should easily double that sugar and be safe. If you're eating it with cold roast beef, you need the bread to be a little dry and not nearly as sweet, like... poundcake sweet, not cupcake sweet.
Where are you starting on your breads? Check FoodTV.com and look up Alton Brown's muffins. He says muffin is a cooking method, not a product, and you use that same method to make all kinds of stuff.
1 c orange peel, julienne
1 c sugar
4 c flour
6 tsp baking powder
1/8 tsp salt
� c sugar
2 eggs
1 Tbs butter
2 c milk
I omit the butter, it's unnecessary. I'm also more haphazard in my mixing method since I've been doing this for about 20 years.
Put orange peel in saucepan, add water to cover and boil until peel is tender. Add 1 cup sugar and boil to medium syrup. Cool completely.
Sift together flour, baking powder and salt; set aside. Cream sugar, eggs and butter. Add milk to egg mixture alternately with dry ingredients; beat 4 minutes with electric mixer at medium speed. Add orange peel and beat by hand for one minute more or until well combined. Pour into 2 buttered pound cake pans.
Bake at 350 degrees 40 � 50 minutes or until knife inserted in center comes out clean.
Yield: 2 loaves |
|
| Back to top |
|
|
paulandamy
Joined: 06 Jun 2008
|
| Posted: Sun Dec 28, 2008 5:25 pm Post subject: |
|
|
| Thanks for the advice - will definitely try this this week. |
|
| Back to top |
|
|
|
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
