Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: fundj&e on October 02, 2011, 11:11:53 am
-
I have been trying to make an edible roast dinner for 30 years now :-[. Tomorrow i am going to try the slow cooker if it fails, that will be the straw that broke the camel's back and i will be sing to DH Hit the road frank and don't you ask no more, no more, no more, no more.). Any tips
What is your thing that you can’t get right?
-
Roasts are the easiest thing in the world fundj - don't know what you are doing wrong. The hardest part is getting it all to come together at the same time. What type of meat are you roasting? My favourite has to be standing rib roasts, either pork, veal or beef and these days I buy cryovaced pieces which have the cooking times and instructions on them. I do all my roasts outside in the weber, hate messing up my oven and keep that for bread and cakes. If you stick to what they say, it is cooked to perfection. Your slow cooker roast should be perfect though so perhaps dear Frank won't get his marching orders after all ;D
Have to give it some though about what I can't get right - probably plenty but the first thing that came to mind was pastry pre-TMX and a little bit after TMX as well. Today though I nailed it with the shortcrust pastry for the pie bottoms - as Hally said, it is easy so why buy ready made. I don't know why today worked out better than other times. I think you have days like that, either everything is a success or a failure.
Good luck with tomorrow's roast.
-
just one of those things i guess ,and the beef knows it :-)) frank is at home tomorrow maybe he should give it ago :-))
-
Crackling on roast pork, can never get it all the cackle. Tried salt oil, vinegar. They have to fight over the little bits that do crackle.
-
Ha ha! Fundj (I still think of you of "fun DJ"--you do sound like a lot of fun!) Roasts are my most hated and least successful dinner to cook too!! I find it sooo tricky to get the meat and veg all ready and make the gravy and have everything hot. Not to mention dishing it all out.
The only roasts I do now are whole fillet of beef--for special occasions only--very expensive! or butterfiled lamb which was been marinated; both of these I do on the bbq and also at Christmas time I get turkey kievs from the butcher and stuff them under the skin--I would love to be able to cook a roast chicken, can usually manage to cook a decent bird, but I find it an enormous hassle.
-
it's funny how everyone is so different. Roasts are something I learnt to cook from a young age and am more than happy cooking for a crowd. My Mum isn't a great cook but she still cooks best roast I've ever tasted and makes the best pan juices gravy.
There's lots of things I struggle to cook but the one that springs to mind that I'm never happy with is lasagne.
-
Crackling on roast pork, can never get it all the cackle. Tried salt oil, vinegar. They have to fight over the little bits that do crackle.
pork belly i can do and do very well ,but will not do any more it really makes a mess of the oven
next time will do in my wood fired oven
this is what i do
Score the pork skin with a very sharp knife and rub with olive oil and sprinkle with coarse salt. Place the pork on onions, a little water to the bottom of the dish, and bake at 210 °C for 30 min then on 15o°C for 3 to 4 hours after 4 hours turn heat back up to 210 for 10 to 15 mins
Don’t be shy with the olive oil and salt
-
Crackling on roast pork, can never get it all the cackle. Tried salt oil, vinegar. They have to fight over the little bits that do crackle.
pork belly i can do and do very well ,but will not do any more it really makes a mess of the oven
next time will do in my wood fired oven
this is what i do
Score the pork skin with a very sharp knife and rub with olive oil and sprinkle with coarse salt. Place the pork on onions, a little water to the bottom of the dish, and bake at 210 °C for 30 min then on 15o°C for 3 to 4 hours after 4 hours turn heat back up to 210 for 10 to 15 mins
Don’t be shy with the olive oil and salt
-
Don’t get me started with roast chicken Lelly :-))
-
we have a roast every week. I've done it in the TM, but probably my fave is the roast lamb leg in the pressure cooker
-
Scones are the other thing I could never cook, but Clancy (tmx) fixed that together with Nay-nay's scone recipe! Didn't think Clancy can help me with the roasts, although TMX gravy was the first thing I made on Christmas day with my new toy!
-
Wonder if you are in syd you can cook a roast for me and i will cook lasagne for you ;D
-
What type of roast are you having problems with fundj?
It would be fun to get together and have a cooking day.
-
Don't say to hit the road just yet. I think most good cooking takes time. The best roast I ever cooked was when the power went offf 1/2 way through. It was juicy and tender. Same with meat sauces for lasagna,you really can't rush it.
I didn't think I could bake bread but having Thermie and all the forum advice I am successful more often.
-
I have never had a problem with roasts but I think JD hit it on the head ie following instructions which is very basically weight of meat to cooking time and temps...if you do that you cant really go wrong...maybe get a good recipe from somewhere and follow it to a tee???
-
Frozzie the roast is cooking now in the slow cooker. i have watched my son baking beef, pork, chicken and lamb roast for 1 year :-))(Sunday night roast in his restaurant)
I have all of the right equipment and knowledge :'(
-
Hope it went well.
I have been cooking roasts since I was 16, find them easy.
We had roast beef, yorkshire pud, roast potatoes, roast carrots, steamed corn, Green beans, peas & gravy the other night. Yum.
I dont understand where you are going wrong.
Boil the potatoes for 5 mins before roasting, drain all the fat ff 29 Mins before ready and they will be yummy & crispy.
If you were here i would get you over to cook one.
Hally :)
-
So how was the roast?
-
its still in the slow cooker Lellyj and hally
-
Why don't you have another go with lamb, Fundj?
You really can't go wrong with it. If it is still pink, it is moist and juicy, but if you cook it long and slow it just falls off the bone!
Seems like a win/win roast to me.
As for pulling it all together at the last minute - well, I've already owned up to my big secret sin on my blog.
I use Gravox. :o :o
-
I don’t eat lamb at all, and pork i only like ribs
It very rare that i will cook lamb and when i do its on a bbq, i really can’t handle the smell
-
still in the slow cooker fundj??? hope it turns out for you!
-
still in the cooker , omg it looks like the best ragu sauce ever :-))
-
I hope it works for you fundj.
-
Hope it all works out fundj. Sounds like you are on the right track for roast pork although I once read that after you score the rind that you need to dry the roast all over before adding the oil and salt. When I say dry I mean dry. I use paper towel and really get into all the cracks. It has something to do with the fat contracting and then the rind crackles. I usually work on 1/2 hour but go more on looks. If it looks like it is crackling then I turn it down. Don't worry - I have a friend who is a great cook but can't get the crackling on roast pork to save himself. Good luck with the slow cooker.
-
yes you are right about drying it really well forgot to mention ;D
-
more like a casserole.it was very nice . will stuff same pasta shell with the left over and pies ;)
-
I have a turbo Cooker that I now use for all our roasts. It cooks them all so well. Pork always has a wonderful crackle on top, Lamb and beef are delicious and cooked to perfection, and the best thing is that the turbo cooker is so easy to clean and the oven stays much cleaner. ;D
-
i have always wonder about the turbo oven cooker. And no i am not going to buy one :P
-
lol...yes no more gadgets!! roast i find is best in the oven and often i put the vegies in a seperate dish and put whole oignons and garlic around my roast...i have a spicy butterflied lamb that is to die for and is best on bbq but can also be cooked in oven.. I love the crunchy vegies cooked iwth a roast well mainly the potatoes lol!
-
Roast beef is best cooked on very high heat (220C) for the first 20 minutes. I only cook a roast beef for about an hour or less, depending on the size, then wrap it in foil.
Roast Chicken is delicious if you brine the chicken first for a day in a large container with loads of salt. Drain, dry and spray with oil before roasting.
Another delicious way of cooking a roast of beef is a pot roast. Seal the beef on all sides in a large heavy based pan. Reduce heat and add 1 cup stock and top the beef with sliced onions and some tomato sauce. Cook slowly for about 1 hour. Add peeled large chunk cut veggies and cook for a further 1/2 hour or until veggies are done. Place beef and veggies in a dish to keep warm while making gravy from the juices. YUM, YUM!
-
MJ your pot roast sounds delish, I have never made a pot roast so maybe tonight????
-
I love doing roasts.
Sunday i made 4 lasanges to freeze, scones for the kids, biccies.
Funny how some things are so easy , and then so hard for others.
I love cooking for a big crowd, or dinner partys.
people are always dropping in,
-
Dede I use our turbo cooker for roasts too. I can see how it's going as well as keeping the oven clean. We like our roasts well done.
-
Fundj I know what you mean about roasts. I love them, but find them daunting. About the only thing I do know is a beef fillet (whole) wrapped in bacon to keep it more moist. Couple of dollops of TMX butter in the bottom of the baking dish, place the beef wrapped in bacon on top and put another couple of dollops of butter and pour over some balsamic vinegar. Bake high around 220 for twenty minutes. Turn over and turn down to 180 for a further 10 - 15. Take out and wrap in foil and keep until the vegies are done and the gravy made. Keeping the meat aside really makes it juicy and tender. I never cook the vegies in the same pan as the meat though. Good luck :D
-
i like the sound of that thanks demak :D
-
fundj, the other option is to get your partner to cook the roasts... ;)
-
he does not cook >:(
but he does everthing else ;D
-
Tonight we had roast lamb cooked in the Turbo cooker (Cooked to perfection)
I used to always use oven bags to keep the moisture in and these would always make for a very yummy roast. I find Beef roast the hardest as it tends to dry out quickly but if you add a cup of coke (fizzy drink type) into the oven bag with the roast you end up with the perfect roast beef.
-
but if you add a cup of coke (fizzy drink type) into the oven bag with the roast you end up with the perfect roast beef.
Wow! Really? Great tip . . . if you read back in this thread you will find that I am "roast-challenged" too! Will try this. Thanks for sharing :)
-
I must admit when I first heard the coke tip I thought it sounded disgusting but it really is very yummy. Worth a try.