We still don't have an oven, but thats ok, I'm becoming rather versatile
with my electric frying pan. I found instructions on how to do a roast
(beef) in the frying pan a little while ago, so today I got a round roast
out, defrosted and just put it to cook in soy sauce, with onions and a bit
of mustard, and water while I went to look for the details online- but I
can't find it!!

So now I've got this roast cooking - and I really don't know what temp it
should be at - I can't remember if the recipe said to start high and then go
low or vice verca.

And I'm hoping it will be done in a couple of hours in time for dinner so I
can't stuff about for too long!!

So any help right now would be great!!

Thanks

On Mon, 3 Sep 2007 17:24:58 +1000, "Linda" > wrote:

>We still don't have an oven, but thats ok, I'm becoming rather versatile
>with my electric frying pan. I found instructions on how to do a roast
>(beef) in the frying pan a little while ago, so today I got a round roast
>out, defrosted and just put it to cook in soy sauce, with onions and a bit
>of mustard, and water while I went to look for the details online- but I
>can't find it!!
>
>So now I've got this roast cooking - and I really don't know what temp it
>should be at - I can't remember if the recipe said to start high and then go
>low or vice verca.
>
>And I'm hoping it will be done in a couple of hours in time for dinner so I
>can't stuff about for too long!!
>
>So any help right now would be great!!
>
In a regular oven, it's start high - end low.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Mon, 3 Sep 2007 17:24:58 +1000, "Linda" > wrote:
>
>>We still don't have an oven, but thats ok, I'm becoming rather versatile
>>with my electric frying pan. I found instructions on how to do a roast
>>(beef) in the frying pan a little while ago, so today I got a round roast
>>out, defrosted and just put it to cook in soy sauce, with onions and a bit
>>of mustard, and water while I went to look for the details online- but I
>>can't find it!!
>>
>>So now I've got this roast cooking - and I really don't know what temp it
>>should be at - I can't remember if the recipe said to start high and then
>>go
>>low or vice verca.
>>
>>And I'm hoping it will be done in a couple of hours in time for dinner so
>>I
>>can't stuff about for too long!!
>>
>>So any help right now would be great!!
>>
> In a regular oven, it's start high - end low.
>
>
> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

Actually when I do it in the oven I just have it at moderate the whole time
and it normally works out beautifully.
Anyway we've just eaten dinner and it worked out pretty well. I ended up
having it on quite a hot temp for a little while, then turned it down as I
kept on accidentally letting it boil dry, and then I turned it up to
moderate anyway.
Was quite nice, but the gravy didn't work too well (due to the burnt taste
of the bits on the bottom - oh well)

"Linda" > wrote in :

> We still don't have an oven, but thats ok, I'm becoming rather
> versatile with my electric frying pan. I found instructions on how to
> do a roast (beef) in the frying pan a little while ago, so today I got
> a round roast out, defrosted and just put it to cook in soy sauce,
> with onions and a bit of mustard, and water while I went to look for
> the details online- but I can't find it!!
>
> So now I've got this roast cooking - and I really don't know what temp
> it should be at - I can't remember if the recipe said to start high
> and then go low or vice verca.
>
> And I'm hoping it will be done in a couple of hours in time for dinner
> so I can't stuff about for too long!!
>
> So any help right now would be great!!
>
> Thanks
>
>
>


Probably a bit late by now........ but this'll help next time :-)

http://www.recipelink.com/mf/11/7055

http://aww.ninemsn.com.au/article.as...onname=archive


and here's a whole lot of electric 'skillet' recipes for you.....

http://www.recipelink.com/mf/11/7048



ELECTRIC SKILLET TEMPERATURE–TIMETABLE
Food: degrees (approximate cooking time in minutes)

FRYING
Bacon: 300 to 325 (8-10 minutes)
Canadian Bacon: 275 to 300 (3-4 minutes)
Chicken: 325 to 350 (25-40 minutes)
Eggs, Fried: 250 to 275 (3-5 minutes)
Eggs, Scrambled: 250 to 275 (3-5 minutes)
Fish: 325 to 375 (5-10 minutes)
French Toast: 300 to 325 (4-6 minutes)
Ham, 1/2-inch thick: 325 to 350 (10-12 minutes)
Ham, 3/4-inch thick 325 to 350 (14-16 minutes)
Hamburgers, 1/2-inch thick: 325 to 375 (8-12 minutes)
Liver: 325 to 350 (5-10 minutes)
Minute Steak: 375 to 400 (4-5 minutes)
Pork Chops, 1/2-inch thick: 325 to 375 (15-20 minutes)
Pork Chops, 3/4-inch thick: 325 to 375 (20-25 minutes)
Potatoes, cottage fried: 300 to 350 (10-12 minutes)
Sausage, link: 300 to 325 (20-30 minutes)
Sausage, precooked: 325 to 350 (10-12 minutes)
Sandwiches, grilled: 300 to 325 (5-10 minutes)
Steak, Beef 1-inch thick, Ra 350 to 400 (6-7 minutes)
Steak, Beef 1-inch thick, Medium: 350 to 400 (10-12 minutes)
Steak, Beef 1 1/2-inches thick, Ra 350 to 400 (8-10 minutes)
Steak, Beef 1 1/2-inches thick, Medium: 350 to 400 (18-20 minutes)

BRAISING & ROASTING
Browning: 325 to 400 (5-10 minutes)
Braising*: 200 to 225 (45-60 minutes)
Roasting (on rack): 325 to 350 (60-90 minutes)

STEWING
Browning: 325 to 400 (10-15 minutes)
Stewing*: 200 to 225 (30-90 minutes)

CASSEROLE DISHES
Warm - 225 (30-60 minutes)

BAKING
Pancakes: 350 to 400 (2-3 minutes)
Upside Down Cake: 225 to 300 (25-35 minutes)

HOLDING TEMPERATURE
(after cooking period) Warm

*Add additional liquid during cooking, if necessary, to obtain desired
consistency.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

On Sep 3, 3:24?am, "Linda" > wrote:
> We still don't have an oven, but thats ok, I'm becoming rather versatile
> with my electric frying pan. I found instructions on how to do a roast
> (beef) in the frying pan a little while ago, so today I got a round roast
> out, defrosted and just put it to cook in soy sauce, with onions and a bit
> of mustard, and water while I went to look for the details online- but I
> can't find it!!
>
> So now I've got this roast cooking - and I really don't know what temp it
> should be at - I can't remember if the recipe said to start high and then go
> low or vice verca.
>
> And I'm hoping it will be done in a couple of hours in time for dinner so I
> can't stuff about for too long!!


Seems you're braising as in pot roast... add a bit more liquid and
simmer covered until fork tender, about two hours.

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

I do my roast the same way my grandmother did. Brown on top of the
stove in a Dutch Oven or large pot. When Browned on all side with
onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
hours.

On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" > wrote:

>
><sf> wrote in message ...
>> On Mon, 3 Sep 2007 17:24:58 +1000, "Linda" > wrote:
>>
>>>We still don't have an oven, but thats ok, I'm becoming rather versatile
>>>with my electric frying pan. I found instructions on how to do a roast
>>>(beef) in the frying pan a little while ago, so today I got a round roast
>>>out, defrosted and just put it to cook in soy sauce, with onions and a bit
>>>of mustard, and water while I went to look for the details online- but I
>>>can't find it!!
>>>
<snip>
>
>Actually when I do it in the oven I just have it at moderate the whole time
>and it normally works out beautifully.
>Anyway we've just eaten dinner and it worked out pretty well. I ended up
>having it on quite a hot temp for a little while, then turned it down as I
>kept on accidentally letting it boil dry, and then I turned it up to
>moderate anyway.
>
So, you made a pot roast? I though you were roasting beef from the
way you worded it.

I do pot roast in the oven as well and 350°F all the way is fine.
It's hard to ruin pot roast. You just cook it until it's done (I like
it just this side of falling apart - fork tender). Your ingredients
sound interesting. I've never thought about combining soy with
mustard. How much mustard do you use (is it dry mustard?) and do you
add anything more than soy, onions & water?

>Was quite nice, but the gravy didn't work too well (due to the burnt taste
>of the bits on the bottom - oh well)

The solution is to keep a closer eye on the water level. Better luck
next time. Do you usually thicken the gravy with something or let it
boil down and thicken naturally?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

DALE MAIORELLI wrote:
> I do my roast the same way my grandmother did. Brown on top of the
> stove in a Dutch Oven or large pot. When Browned on all side with
> onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
> hours.
>
That isn't a roast, that is a "pot roast" which is how you cook (via
braising) a cheaper, tougher cut of meat.
If you tell me we're eating a "roast" I'm expecting something dry
roasted in an oven, not something braised in liquid.

On Mon, 03 Sep 2007 12:46:10 -0400, Goomba38 >
wrote:

>DALE MAIORELLI wrote:
>> I do my roast the same way my grandmother did. Brown on top of the
>> stove in a Dutch Oven or large pot. When Browned on all side with
>> onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
>> hours.
>>
>That isn't a roast, that is a "pot roast" which is how you cook (via
>braising) a cheaper, tougher cut of meat.
>If you tell me we're eating a "roast" I'm expecting something dry
>roasted in an oven, not something braised in liquid.

Thank you


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article >,
Goomba38 > wrote:

> DALE MAIORELLI wrote:
> > I do my roast the same way my grandmother did. Brown on top of the
> > stove in a Dutch Oven or large pot. When Browned on all side with
> > onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
> > hours.
> >
> That isn't a roast, that is a "pot roast" which is how you cook (via
> braising) a cheaper, tougher cut of meat.
> If you tell me we're eating a "roast" I'm expecting something dry
> roasted in an oven, not something braised in liquid.

Agreed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> I've never thought about combining soy with
> mustard...

Not being a mustard lover, I wouldn't have used it on beef either.
However, a couple of years ago I tried a slow cooker recipe for
brisket. The recipe called for Dijon mustard, soy sauce, vinegar,
molasses, beer, onions, cloves, etc. I was skeptical but a friend
said it would be great and she was right.

I realize the thread is about pot roast but the same ingredients
ought to work well in a medium oven. The result was terrific. You
could cut the meat with a fork and it was absolutely delicious.
Since I dislike mustard I was pleasantly surprised that it worked.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

On Mon, 03 Sep 2007 19:47:12 GMT, "Robert L Bass"
> wrote:

>Since I dislike mustard I was pleasantly surprised that it worked.

I imagine you used the entire bottle of beer, but how much mustard did
you use? 1t, 1T?

TIA


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

"Goomba38" > wrote in message
...
> DALE MAIORELLI wrote:
> > I do my roast the same way my grandmother did. Brown on top of the
> > stove in a Dutch Oven or large pot. When Browned on all side with
> > onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
> > hours.
> >
> That isn't a roast, that is a "pot roast" which is how you cook (via
> braising) a cheaper, tougher cut of meat.
> If you tell me we're eating a "roast" I'm expecting something dry
> roasted in an oven, not something braised in liquid.

Is there really that much difference? I can't taste any difference.
I assume you must use a more expensive cut to get tender beef from
"dry roasting" is this correct?

On Mon, 03 Sep 2007 20:29:47 GMT, "Mike" > wrote:
>
>"Goomba38" > wrote in message
...
>> DALE MAIORELLI wrote:
>> > I do my roast the same way my grandmother did. Brown on top of the
>> > stove in a Dutch Oven or large pot. When Browned on all side with
>> > onions. All 2 cups of water and cook on a simmer. for about 2 and 1/2
>> > hours.
>> >
>> That isn't a roast, that is a "pot roast" which is how you cook (via
>> braising) a cheaper, tougher cut of meat.
>> If you tell me we're eating a "roast" I'm expecting something dry
>> roasted in an oven, not something braised in liquid.
>
>Is there really that much difference? I can't taste any difference.
>I assume you must use a more expensive cut to get tender beef from
>"dry roasting" is this correct?
>
Come on Mike, work with us here. This isn't brain surgery. Dry roast
prime rib and other tender cuts. Braising is meant for the tougher
cuts like chuck and bottom round. That's why they are called *Pot*
roasts. When the OP neglected to specify it was a "Pot" roast or at
the very least, give the name of the cut she was roasting for
clarification, she caused confusion among people who actually do know
how to cook meat both ways. The easiest way to stay out of trouble
here is to know your terms and use them correctly or you will be
quickly ignored as unintelligible and a black hole for time wasting.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Mon, 03 Sep 2007 20:29:47 GMT, "Mike" > wrote:
>>
>>"Goomba38" > wrote in message
...
>>> DALE MAIORELLI wrote:
>>> > I do my roast the same way my grandmother did. Brown on top of the
>>> > stove in a Dutch Oven or large pot. When Browned on all side with
>>> > onions. All 2 cups of water and cook on a simmer. for about 2 and
>>> > 1/2
>>> > hours.
>>> >
>>> That isn't a roast, that is a "pot roast" which is how you cook (via
>>> braising) a cheaper, tougher cut of meat.
>>> If you tell me we're eating a "roast" I'm expecting something dry
>>> roasted in an oven, not something braised in liquid.
>>
>>Is there really that much difference? I can't taste any difference.
>>I assume you must use a more expensive cut to get tender beef from
>>"dry roasting" is this correct?
>>
> Come on Mike, work with us here. This isn't brain surgery. Dry roast
> prime rib and other tender cuts. Braising is meant for the tougher
> cuts like chuck and bottom round. That's why they are called *Pot*
> roasts. When the OP neglected to specify it was a "Pot" roast or at
> the very least, give the name of the cut she was roasting for
> clarification, she caused confusion among people who actually do know
> how to cook meat both ways. The easiest way to stay out of trouble
> here is to know your terms and use them correctly or you will be
> quickly ignored as unintelligible and a black hole for time wasting.
>
>
> --

Goodness me, I didn't realise you had to be an expert to post here! (I know
you'll tell me it's not expert stuff we're discussing - just normal).
Seriously - all I can tell you is that it was a large beef round roast (and
the only reason I know that is because thats what the butcher wrote on the
bag - round). I've never really understood all the different cuts - I just
do all my roasts the same way (when I have an oven) - the way I was taught.
They might not be done correctly in the technical sense, I have no idea, but
they taste pretty good and my DH and DD don't complain. Sorry if I caused
problems though.

<sf> wrote in message ...
> On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" > wrote:
>
>>

> So, you made a pot roast? I though you were roasting beef from the
> way you worded it.

Hmm, I was roasting beef, but I guess I do it all the same, might have to
google pot roast to see what that specifically is.

>
> I do pot roast in the oven as well and 350°F all the way is fine.
> It's hard to ruin pot roast. You just cook it until it's done (I like
> it just this side of falling apart - fork tender). Your ingredients
> sound interesting. I've never thought about combining soy with
> mustard. How much mustard do you use (is it dry mustard?) and do you
> add anything more than soy, onions & water?


No thats it - dark soy sauce, onion rings, and then I just spread a thin
layer of mustard over the whole outside. I have used dry, just sprinkling,
but it doesn't seem to work as well. Oh and of course I add some potatoes
towards the end - but thats obviously not for flavour.
>
>>Was quite nice, but the gravy didn't work too well (due to the burnt taste
>>of the bits on the bottom - oh well)
>
> The solution is to keep a closer eye on the water level. Better luck
> next time. Do you usually thicken the gravy with something or let it
> boil down and thicken naturally?

Yeah I was pretty slack not paying attention. I normally put a few spoons
of flour in and stir it on the stove top till it thickens. I don't actually
like gravy myself, but DH is a fan, so he was a bit disappointed this time.
Fortunately the meat was pretty tender anyway.

>
>
> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

"Robert L Bass" > wrote in message
news:4xZCi.763$6T5.108@trnddc06...
>> I've never thought about combining soy with
>> mustard...
>
> Not being a mustard lover, I wouldn't have used it on beef either.
> However, a couple of years ago I tried a slow cooker recipe for brisket.
> The recipe called for Dijon mustard, soy sauce, vinegar, molasses, beer,
> onions, cloves, etc. I was skeptical but a friend said it would be great
> and she was right.

My DH isn't that keen on mustard but he really likes the flavour when it's
finished on a roast too.

>
> I realize the thread is about pot roast but the same ingredients ought to
> work well in a medium oven. The result was terrific. You could cut the
> meat with a fork and it was absolutely delicious. Since I dislike mustard
> I was pleasantly surprised that it worked.
>
> --

I've seen an interesting recipe for a roast flavouring using soup mix -
chicken, ham and pea etc whatever, sprinkling that over the roast, and then
pouring a can of coke over it and then wrapping the whole thing in alfoil.
Never been game to try it myself though.

On Tue, 4 Sep 2007 10:34:58 +1000, "Linda" > wrote:
>
><sf> wrote in message ...
>> On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" > wrote:
>
>>
>> How much mustard do you use (is it dry mustard?) and do you
>> add anything more than soy, onions & water?
>
>
>No thats it - dark soy sauce, onion rings, and then I just spread a thin
>layer of mustard over the whole outside. I have used dry, just sprinkling,
>but it doesn't seem to work as well. Oh and of course I add some potatoes
>towards the end - but thats obviously not for flavour.
>>
Thanks

<snip>
>
>Yeah I was pretty slack not paying attention. I normally put a few spoons
>of flour in and stir it on the stove top till it thickens. I don't actually
>like gravy myself, but DH is a fan, so he was a bit disappointed this time.
>Fortunately the meat was pretty tender anyway.
>
Sounds like you've done this enough to say it was an anomaly. I know
you'll be more careful about keeping some liquid in the bottom next
time. Cooking mistakes keep us alert!


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Tue, 4 Sep 2007 10:23:09 +1000, "Linda" > wrote:

>Seriously - all I can tell you is that it was a large beef round roast (and
>the only reason I know that is because thats what the butcher wrote on the
>bag - round). I've never really understood all the different cuts - I just
>do all my roasts the same way (when I have an oven) - the way I was taught.

OK, here's a chart for you so the next time that lazy butcher writes
"round", you can at least ask if it's top or bottom round (rump
roast). Double click on that tiny colored chart to the right of the
section on "rib" and it will enlarge. You may be able to figure out
what you cooked from the pictures.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Mon, 03 Sep 2007 17:52:44 -0700, sf wrote:

Ooops! Forgot to paste in the url, sorry.
http://www.certifiedangusbeef.com/chef/cuts.php


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Tue, 4 Sep 2007 10:23:09 +1000, "Linda" > wrote:
>
>>Seriously - all I can tell you is that it was a large beef round roast
>>(and
>>the only reason I know that is because thats what the butcher wrote on the
>>bag - round). I've never really understood all the different cuts - I
>>just
>>do all my roasts the same way (when I have an oven) - the way I was
>>taught.
>
> OK, here's a chart for you so the next time that lazy butcher writes
> "round", you can at least ask if it's top or bottom round (rump
> roast). Double click on that tiny colored chart to the right of the
> section on "rib" and it will enlarge. You may be able to figure out
> what you cooked from the pictures.
>

Hey thanks for your help. Do you have a link for the chart? Or did you
upload it somewhere? I'm using outlook express for reading groups, so I
don't think it shows images

> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Tue, 4 Sep 2007 10:34:58 +1000, "Linda" > wrote:
>>
>><sf> wrote in message ...
>>> On Mon, 3 Sep 2007 21:00:23 +1000, "Linda" > wrote:
>>
>>>
>>> How much mustard do you use (is it dry mustard?) and do you
>>> add anything more than soy, onions & water?
>>
>>
>>No thats it - dark soy sauce, onion rings, and then I just spread a thin
>>layer of mustard over the whole outside. I have used dry, just
>>sprinkling,
>>but it doesn't seem to work as well. Oh and of course I add some potatoes
>>towards the end - but thats obviously not for flavour.
>>>
> Thanks
>
> <snip>
>>
>>Yeah I was pretty slack not paying attention. I normally put a few spoons
>>of flour in and stir it on the stove top till it thickens. I don't
>>actually
>>like gravy myself, but DH is a fan, so he was a bit disappointed this
>>time.
>>Fortunately the meat was pretty tender anyway.
>>
> Sounds like you've done this enough to say it was an anomaly. I know
> you'll be more careful about keeping some liquid in the bottom next
> time. Cooking mistakes keep us alert!

Too true

>
>
> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

On Tue, 4 Sep 2007 10:57:47 +1000, "Linda" > wrote:

>
><sf> wrote in message ...
>> On Tue, 4 Sep 2007 10:23:09 +1000, "Linda" > wrote:
>>
>>>Seriously - all I can tell you is that it was a large beef round roast
>>>(and
>>>the only reason I know that is because thats what the butcher wrote on the
>>>bag - round). I've never really understood all the different cuts - I
>>>just
>>>do all my roasts the same way (when I have an oven) - the way I was
>>>taught.
>>
>> OK, here's a chart for you so the next time that lazy butcher writes
>> "round", you can at least ask if it's top or bottom round (rump
>> roast). Double click on that tiny colored chart to the right of the
>> section on "rib" and it will enlarge. You may be able to figure out
>> what you cooked from the pictures.
>>
>
>Hey thanks for your help. Do you have a link for the chart? Or did you
>upload it somewhere? I'm using outlook express for reading groups, so I
>don't think it shows images
>
Refresh the group and you'll see my post with the url, sorry I screwed
up. What will happen is you click on the link and IE will pop up,
after that hopefully you have a pdf viewer because the tiny chart is
in pdf format. If you don't have the viewer installed, go here
http://www.doh.wa.gov/viewer.htm


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Mon, 03 Sep 2007 17:52:44 -0700, sf wrote:
>
> Ooops! Forgot to paste in the url, sorry.
> http://www.certifiedangusbeef.com/chef/cuts.php
>
Excellent link thankyou. I think we had a sirloin tip going from the
pictures.

> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

On Tue, 4 Sep 2007 11:12:17 +1000, "Linda" > wrote:
>
><sf> wrote in message ...
>> On Mon, 03 Sep 2007 17:52:44 -0700, sf wrote:
>>
>> Ooops! Forgot to paste in the url, sorry.
>> http://www.certifiedangusbeef.com/chef/cuts.php
>>
>Excellent link thankyou. I think we had a sirloin tip going from the
>pictures.
>
You're very welcome! Here's another great beef chart you might like.
I'm saving them to my computer recipe file... because they are so
informative. www.angus.org/pubs/beefchart.pdf

BTW: The term sirloin tip has gone the way of delmonico and the
dinosaurs... did you mean round tip? I'm going by the fact that you
said the butcher wrote "round" on your package.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Tue, 4 Sep 2007 11:12:17 +1000, "Linda" > wrote:
>>
>><sf> wrote in message ...
>>> On Mon, 03 Sep 2007 17:52:44 -0700, sf wrote:
>>>
>>> Ooops! Forgot to paste in the url, sorry.
>>> http://www.certifiedangusbeef.com/chef/cuts.php
>>>
>>Excellent link thankyou. I think we had a sirloin tip going from the
>>pictures.
>>
> You're very welcome! Here's another great beef chart you might like.
> I'm saving them to my computer recipe file... because they are so
> informative. www.angus.org/pubs/beefchart.pdf

Great thanks
>
> BTW: The term sirloin tip has gone the way of delmonico and the
> dinosaurs... did you mean round tip? I'm going by the fact that you
> said the butcher wrote "round" on your package.

Well on the first link I clicked on round and it came up with three types -
sirloin tip looking like the one we had last night.

Going on the second link could be tip roast.

This is pretty good actually, as we normally buy half a cow at a time, the
butcher cuts and labels it and we work our way through it. We've nearly
finished this round, but next time I'll be able to check back and see what
things are.

>
>
> --
>
> Ham and eggs.
> A day's work for the chicken, a lifetime commitment for the pig.

> >> >
> >> That isn't a roast, that is a "pot roast" which is how you cook (via
> >> braising) a cheaper, tougher cut of meat.
> >> If you tell me we're eating a "roast" I'm expecting something dry
> >> roasted in an oven, not something braised in liquid.
> >
> >Is there really that much difference? I can't taste any difference.
> >I assume you must use a more expensive cut to get tender beef from
> >"dry roasting" is this correct?
> >
> Come on Mike, work with us here. This isn't brain surgery. Dry roast
> prime rib and other tender cuts. Braising is meant for the tougher
> cuts like chuck and bottom round. That's why they are called *Pot*
> roasts. When the OP neglected to specify it was a "Pot" roast or at
> the very least, give the name of the cut she was roasting for
> clarification, she caused confusion among people who actually do know
> how to cook meat both ways. The easiest way to stay out of trouble
> here is to know your terms and use them correctly or you will be
> quickly ignored as unintelligible and a black hole for time wasting.
>
> --
>
Still some people braise their pot roast in the oven, which is a waste of
gas.
A pot roast cooked on the stove top uses less gas, plus it's easier to
check.

On Tue, 4 Sep 2007 12:24:57 +1000, "Linda" > wrote:

>
><sf> wrote in message ...
>> On Tue, 4 Sep 2007 11:12:17 +1000, "Linda" > wrote:
>>>
>>><sf> wrote in message ...
>>>> On Mon, 03 Sep 2007 17:52:44 -0700, sf wrote:
>>>>
>>>> Ooops! Forgot to paste in the url, sorry.
>>>> http://www.certifiedangusbeef.com/chef/cuts.php
>>>>
>>>Excellent link thankyou. I think we had a sirloin tip going from the
>>>pictures.
>>>
>> You're very welcome! Here's another great beef chart you might like.
>> I'm saving them to my computer recipe file... because they are so
>> informative. www.angus.org/pubs/beefchart.pdf
>
>Great thanks
>>
>> BTW: The term sirloin tip has gone the way of delmonico and the
>> dinosaurs... did you mean round tip? I'm going by the fact that you
>> said the butcher wrote "round" on your package.
>
>Well on the first link I clicked on round and it came up with three types -
>sirloin tip looking like the one we had last night.
>
>Going on the second link could be tip roast.
>
>This is pretty good actually, as we normally buy half a cow at a time, the
>butcher cuts and labels it and we work our way through it. We've nearly
>finished this round, but next time I'll be able to check back and see what
>things are.
>
Aha... a bulk buyer. Now I understand how you found an old fashioned
butcher. Those charts certainly will be helpful!


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Tue, 04 Sep 2007 02:26:45 GMT, "Mike" > wrote:
>
>> >> >
>> >> That isn't a roast, that is a "pot roast" which is how you cook (via
>> >> braising) a cheaper, tougher cut of meat.
>> >> If you tell me we're eating a "roast" I'm expecting something dry
>> >> roasted in an oven, not something braised in liquid.
>> >
>> >Is there really that much difference? I can't taste any difference.
>> >I assume you must use a more expensive cut to get tender beef from
>> >"dry roasting" is this correct?
>> >
>> Come on Mike, work with us here. This isn't brain surgery. Dry roast
>> prime rib and other tender cuts. Braising is meant for the tougher
>> cuts like chuck and bottom round. That's why they are called *Pot*
>> roasts.
>>
>Still some people braise their pot roast in the oven, which is a waste of
>gas.
>A pot roast cooked on the stove top uses less gas, plus it's easier to
>check.
>
Yawn. You're not making any points. A pot roast can be cooked in the
oven or on the stove top and in this day and age of energy efficient
appliences (oven vs. stove top), my money is on the oven.

Why the OP used the term "roast" instead of "pot roast" was the issue
in question. What she cooked was a roast, but the method she used to
cook it was braising which made her roast a "pot roast". She and I
are straight on it at this point.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

> wrote:

> "Mike" > wrote:

>> Still some people braise their pot roast in the oven, which
>> is a waste of gas. A pot roast cooked on the stove top uses
>> less gas, plus it's easier to check.

>A pot roast can be cooked in the
>oven or on the stove top and in this day and age of energy efficient
>appliences (oven vs. stove top), my money is on the oven.

My experience, while not extensive, is that by doing it in the
oven and using an oven thermometer, I get very consistent results,
more so than on the stovetop. I use the "time plus temperature"
method and it just takes all the risk out of it.


Steve

Steve Pope wrote:
> > wrote:
>
>> "Mike" > wrote:
>
>>> Still some people braise their pot roast in the oven, which
>>> is a waste of gas. A pot roast cooked on the stove top uses
>>> less gas, plus it's easier to check.
>
>> A pot roast can be cooked in the
>> oven or on the stove top and in this day and age of energy efficient
>> appliences (oven vs. stove top), my money is on the oven.
>
> My experience, while not extensive, is that by doing it in the
> oven and using an oven thermometer, I get very consistent results,
> more so than on the stovetop. I use the "time plus temperature"
> method and it just takes all the risk out of it.
>
>
> Steve
I like to use the crockpot, myself. It doesn't seem to heat up the
kitchen as much, and the food is ready when I come home. An issue there
is that, if you brown the roast, then you have stovetop pans to clean,
in addition to the crockpot.

If you use a good marinade, it is possible to cook a chuck or other
cheap cut of roast using dry heat. I like a "teriyaki" marinade, myself,
and let the meat soak for at least 12 hours, or more.

DALE MAIORELLI wrote:
> I do my roast the same way my grandmother did. Brown on top of the
> stove in a Dutch Oven or large pot. When Browned on all side with
> onions. All 2 cups of water and cook on a simmer. for about 2 and
> 1/2 hours.

Yep, that's the way I learned to cook a chuck roast. Stove top. Brown,
then add water, seasonings, onion and garlic, of course. Cover and simmer.
Very tasty!

Jill

Al Fansome > wrote:

>Steve Pope wrote:

>> My experience, while not extensive, is that by doing it in the
>> oven and using an oven thermometer, I get very consistent results,
>> more so than on the stovetop. I use the "time plus temperature"
>> method and it just takes all the risk out of it.

>I like to use the crockpot, myself. It doesn't seem to heat up the
>kitchen as much, and the food is ready when I come home. An issue there
>is that, if you brown the roast, then you have stovetop pans to clean,
>in addition to the crockpot.

Good point. I've never owned a crockpot. Perhaps one of these
days. (The main barriers are a real lack of space in the kitchen,
and an all-consuming paranoia about leaving anything cooking
unattended.)

Steve

> I imagine you used the entire bottle of beer, but
> how much mustard did you use? 1t, 1T?

The recipe called for a 12 oz can of beer. I used all of it and then
opened another to cook the brisket with. It uses 1/3 cup of mustard.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

> The easiest way to stay out of trouble here is
> to know your terms and use them correctly or
> you will be quickly ignored as unintelligible
> and a black hole for time wasting.

Uh-oh. I guess I'm heading for trouble then. :^)

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

On Wed, 05 Sep 2007 00:38:38 GMT, "Robert L Bass"
> wrote:

>> I imagine you used the entire bottle of beer, but
>> how much mustard did you use? 1t, 1T?
>
>The recipe called for a 12 oz can of beer. I used all of it and then
>opened another to cook the brisket with. It uses 1/3 cup of mustard.

Whoah! I didn't expect that much, but it's probably what Linda uses
if she coats all sides of that roast.

She said she uses prepared mustard, do you? From pure experiment,
I've found that "yellow" mustard makes a great brown sugar/mustard
glaze, so do you use yellow or go for the fancy stuff?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Mike wrote:

> Still some people braise their pot roast in the oven, which is a waste of
> gas.
> A pot roast cooked on the stove top uses less gas, plus it's easier to
> check.

A recent article I read on braising recommends the oven for evenness
of heat and lower chance of burning.

Serene

--
Spin the auto-sig generator, and she says:

"The fact that a believer is happier than a skeptic is no more
to the point than the fact that a drunken man is happier than a
sober one." [George Bernard Shaw]