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Venison Rump Stew with dates and olives over cinnamon rice
Nathan Branch ©2011 I slow cooked the stew in the oven, covered, for 8 hours at a temperature of 100 degrees celsius (210F), then took out the meat, pulled it apart and added it back in as I simmered a lot of the liquid out of the stew on the stovetop for the next hour and a half. The venison turned out extremely tender and full of flavor, having absorbed the flavor of the spices and vegetables in which it was cooked (the venison is from Firstlight Foods and is grass fed, free-range, additive-free and raised in New Zealand). Ingredients: venison rump, carrots, brown onions, tomato, fresh coriander leaf, fresh Italian parsley leaf, sundried tomato, dried mint leaf, whole coriander seed, ground white pepper, ground tumeric, cinnamon stick, saffron extract, cepes absolute, chopped mild red chili pepper, pitted kalamata olives, pitted dates and vegetable stock to cover. The stew was served over a bed of basmati rice cooked in water seasoned with salt, olive oil and ground cinnamon.Cooking a 30 hour steak. [pics inside]
The goal was to cook a steak in a way that keeps it as tender as possible. The steak used is a two-bone forerib of beef. Browned in a hot pan before being cooked @ 49-51C (120-123.5F) for a total of 25 hours. At such a low temperature the muscle proteins contract and squeeze out the water from the meat much slower than at a conventional heat which is very important for keeping the meat moist. There are two enzymes that work at this temperature that make the meat nice and tender, Calpains and Cathepsins. Cooking a piece of meet like this effectively ages it while its cooked. Once the meat has been in the oven for 25 hours it is removed and let to rest for 4 hours. It is then carved into steaks 5cm thick and put on a high heat for a further 10 mins. A lot of effort but I'm sure it will be well worth it. Thanks Heston!
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