Looking for a tasty Persian beef roast recipe for a slow cooker?
I've adapted this recipe for my slow cooker and it tasted very good.Make sure to brown the meat before placing in the slow cooker with the other ingredients, and depending on your cooker settings I would go for on high for an hour then low for 4-8 hours. I added other spices because I like the flavour- a cinnamon stick, a few cardomon pods and cloves, a couple of dried chillis and a pinch of soaked saffron strands. I drained off and reduced the gravy with a splash of pomegranate molasses,salt and pepper and a little sugar to taste. Very yummy!
Help me with cooking class?
A. to cook uncovered by direct heat B. to cook in a small amount of liquid in a tightly covered pan over low heat C. to cook in water or liquid in which rolling bubbles have formed D. to cook food in a seasoned liquid for a long period of time E. to cook uncovered in the oven F. to cook in a small amount of fat G. to roast slowly over coals or in an oven, usually basting frequently with a seasoned sauce or liquid H. to cook foods quickly in a small amount of fat at a high temperature I. to cook in liquid just below the boiling point J. to cook in steam, with or without pressure K. to cook in an oven in a covered or uncovered container L. to cook in a large amount of hot fat stew stir-fry broil bake simmer roast braise deep-fat fry pan-fry/sauté barbeque steam boil
How do you slow cook food used in Louisana? Why?
I’m not sure what Louisiana food you are referring to. Most cajun and creole dishes are not slow-cooked except for convenience, but Louisiana BBQ and roasts usually are slow cooked.Cooking meat at 225℉ to 275℉ allows proteins to denature (calpains at 105℉) which is an aging effect and at 160℉, the collagen begins to gelatinize until the meat is tender. This method, whether in a smoker, low oven, or a slow-cooker (like crock-pot) turns a tough, inexpensive cut of meat into a tender, delicious meat dish.Science of Slow CookingHow Your Meat Changes During Cooking
What is your favourite Persian food?
I come from a long line of food lovers. Food isn’t sustenance; it’s a language of love, a way to connect with your elders, an indulgence.Pilaf is a dish originating from Iran, in which rice is cooked in a seasoned broth.Yakhni pulao is a spiced pilaf that I’ve been eating since I was young. This particular variation finds its origins in North India. I was actually speaking to Ahmad Nisar (who wrote an excellent answer to this question) about the countless merits of pulao just the other day, so this dish has been on my mind this weekend.Basmati rice becomes fat with flavor, soaking up the stock of the meat, the titular yakhni. The heady fragrance of spices begins to waft up, cloves and cardamom, sticks of cinnamon jutting up out of the yellowed rice. The food eaten in Pakistan has a reputation for its spice, but pulao? Pulao is pure comfort food.If this dish is anything, it’s tender. The meat, slow cooked and just waiting to fall to pieces in your mouth. The rice, light and greasy and mild against your palate. There’s only the weakest suggestion of spice, whole green chilies that rest against the tasty mess of the dish, an offer that you can choose to refuse, if you’d like. Twists of roasted onions littered over the plate, a taste that softens each bite it comes with.You could add accompaniments, although the dish doesn’t need them. You could offset that warm, wet rice with raita (seasoned yoghurt), cold from the fridge and flushed with red chilli powder. The crunch of fresh cucumber becomes a welcome interruption in your bites, now. My favorite thing to eat with pulao and raita is actually chicken qorma.I take a ladle and pour the deep-red gravy over my rice, and an hour later, as I spoon the last perfect bites into my mouth, it’s easy to see why this is the food that was served to Alexander when he conquered the land we now call Samarkand.
What makes Biryani made by Muslims so tasty?
Biryani is not a religious-demarcated recipe. but still due to my experience, whatever little i have, i have seen that Moslems in cooking Biryani follow some guidelines which make Biryani a phenomenon.they make the rice 60–70% cooked. that is very important. mostly in our hindu houses, what i have seen is that we poor housewives often overcook the rice and sometimes mash up. the result is pathetic.the amount of garam masala, is less in Hindu made Biryani, muslims add adequate aromatic garam masala to make the mutton flavourful.the hindus add less ghee or oil in Biryani. remember Biryani is not a calorie-cautious food, rather it is a festive food and an extravaganza.hey that is a later addition. and this point was forgotten and has really been inspired and reminded by Rohith Sai(SR), one of the answerers. he deserves an upvote for his crisp and brief answer. the pieces of mutton cooked by the moslems are mostly bigger in Size. compared to that cooked in Hindu households.The amount of time for which you wil have to put the entire substance on dum, is of utmost importance. moslem bawarchis have a perfect sense. they cook the the mutton so perfectly that the meat literally comes out loose of the bones. and there is not a single burnt marks left on the Biryani-utensil.but aprt of all the conditions money and financial status is also a very significant place in this regard. i have seen many exceptions. like many educated higher class hindu punjabi women make standard basmati rice suitabe for biryani. they have all the amenities. all the utensils. all the spices loaded up in their larder. their kitchen is a paradise for connoisseur. and they have all the cookbooks in their house. many of them have learnt to make biryani from professional hands.i have seen many poor Moslem housewives, who dont have any knowledge, any ingredients, they cannot add ghee or adequate mutton. not to talk about milk and saffron which is the costliest spice in Asia. actually Biryani is not at all cost-friendly. you cannot compromise anything. you cannot curtail anything. because it was the staple food of the Mughlas, who embellished it with their aura, magic and royal splendour.
Does anyone have Hickory Farms cheese ball reciepe?
first of all this is for a work party its not that im cheap(it actually cost more to make it home made, so you tell me who the redneck is) and second of all bite my *** if you have nothing better to do but post to someones message with such stupid replies!!!!!!!!!!!!!!!!!!!!
I've got a nice big piece of rump steak any ideas what I can cook for dinner rather than just frying it.?
This is yummie. POT ROAST Your choice of beef (to fit crock-pot) 1 pkg. dry Ranch dressing mix 1 pkg. dry Italian dressing mix 1 pkg. dry Brown Gravy mix 1 cup water Put beef in pot. Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours. Until meat is tender. The first time I made it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better. If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it. Pat in Indiana. pmsbar2@att.net