Cooking silverside. Dating cooking. Cooking mama hates animals.

Cooking Silverside

cooking silverside
  • (silversides) common shiner: the common North American shiner
  • Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" of connective tissue, which has to be removed for it is too tough to eat. The primary muscle is the biceps femoris.
  • silversides: small fishes having a silver stripe along each side; abundant along the Atlantic coast of the United States
  • A small, slender, chiefly marine fish with a bright silver line along its sides
  • The upper side of a round of beef from the outside of the leg
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

This one is especially for Kathya. An Indonesian dish, beef long-cooked in coconut milk with spices, shown above, hot out of the pan and still steaming - hence the slight fuzziness. This one takes a long time to cook - you have to wait for the coconut milk to reduce. Sue was starting to get impatient, but she once she tasted it she agreed it was worth the wait. Recipe based on one from "Indonesian Regional Food and Cookery" by Sri Owen. 800g beef (brisket, topside or silverside) 1 onion 3 cloves garlic 3/4 inch piece of root ginger, peeled 1/2 tsp turmeric 4 red chillis 1 tsp chopped galangal 1.2 litres coconut millk (that's 3 x 400ml tins) 1 bay leaf 1 stalk lemon grass 1 tsp salt Peel and chop onion. chop garlic, ginger and chillis. Place in blender with 6 tbsp coconut milk and blend until smooth paste. Chop beef into 3/4 inch cubes. Pour remaining coconut milk into wok or large pan and add paste. Add remaining ingredient including beef - the coconut milk should comfortably cover the beef. Bring to a gentle simmer and leave bubbling gently for 2 hours, stirring occasionally. The sauce should start to thicken and eventually separates into oil and a dryish paste that coats the beef. You'll need to stir much more often towards the end. Basically the beef starts off by boiling in the coconut milk and ends up frying in the coconut oil. Once you've reached the oily stage, keep stirring and frying for another fifteen minutes or so. The beef should be quite dark by now. Serve hot, with plain rice.
Flipping my salt beef
Flipping my salt beef
So, I put this in brine and a mix of herbs and garlic almost two weeks ago. It should be ready for cooking on Saturday / Sunday. All I need are some amazing bagels to go with it. If only I knew a decent bakers (I haven't time to make bagels this weekend, or go to brick Lane). My uber butcher said to try silverside instead of brisket...he'd better be right.

cooking silverside
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