Roast in a pan for HWINPP
Apr 21, 2012 10:07:05 GMT
Post by auntieannie on Apr 21, 2012 10:07:05 GMT
So... my basic cookbook says: rosted meats are cooked in the oven, on the pit/skewer or in something, which correct name in english escapes me, called romertopf in German I think? (earthenware dish - unglazed)
the book continues by suggesting well hung/tenderised first quality meats for this.
However, a little further, there is a section on "rôtis à la casserole":
this is improper use of the word roast, for a variation on braised meat. The "jus" is not bound and the bouquet garni remains whole.
basic recipe is
2 tablespoons oil - heat in a heavy pan
500 to 600g 2nd quality meat + one bone: tidy the fat bits off, tie if you so wish, slowly brown the outside of the meat.
de-fat.
1,5dl water and wine: wet
s&p to taste, a small onion, a carrot, aromatic herbs: add
cook on low, with lid on, maybe add water during cooking time or use the pressure cooker (I am only translating - don't shoot me!)
slice the meat in the opposite sense to the fibres, cut the kitchen rope away.
place on a warm dish, pour the "jus" over the meat.
if you cook veal, add rosemary and cook for 1h
if you cook pork, add thyme and cook for 1h 15 minutes
if you cook mutton, put garlic in the meat and cook for 1h 15 minutes
if you cook beef, you might want to add fat to the meat and also sage and rosemary, cook 1h 30 minutes.
the book continues by suggesting well hung/tenderised first quality meats for this.
However, a little further, there is a section on "rôtis à la casserole":
this is improper use of the word roast, for a variation on braised meat. The "jus" is not bound and the bouquet garni remains whole.
basic recipe is
2 tablespoons oil - heat in a heavy pan
500 to 600g 2nd quality meat + one bone: tidy the fat bits off, tie if you so wish, slowly brown the outside of the meat.
de-fat.
1,5dl water and wine: wet
s&p to taste, a small onion, a carrot, aromatic herbs: add
cook on low, with lid on, maybe add water during cooking time or use the pressure cooker (I am only translating - don't shoot me!)
slice the meat in the opposite sense to the fibres, cut the kitchen rope away.
place on a warm dish, pour the "jus" over the meat.
if you cook veal, add rosemary and cook for 1h
if you cook pork, add thyme and cook for 1h 15 minutes
if you cook mutton, put garlic in the meat and cook for 1h 15 minutes
if you cook beef, you might want to add fat to the meat and also sage and rosemary, cook 1h 30 minutes.
