http://www.discusscooking.com/forums/ en Fri, 20 Nov 2009 23:54:14 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f48/how-to-cook-roast-that-needs-to-travel-to-dinner-destination-61479.html Fri, 20 Nov 2009 14:38:57 GMT My husband volunteered us to bring the roast beef for Thanksgiving that his family traditionally serves along with the turkey. We will leave for sons Thanksgiving football game at about 930 am, game will end about 1230. I could auto set my oven to go on and turn off. Our dinner destination is about... My husband volunteered us to bring the roast beef for Thanksgiving that his family traditionally serves along with the turkey. We will leave for sons Thanksgiving football game at about 930 am, game will end about 1230. I could auto set my oven to go on and turn off. Our dinner destination is about 1 hour away. Dinner is set for about 3. It was suggested to cook roast part way and then finish in the oven at our destination.No doubt the oven will be full of other Thanksgiving day things so I am a bit concerned about taking up too much oven time or space. I'm looking for suggestions on what'st he bet way to handle cooking a the roast or tenderloin so that is is cooked perfectly, not dried out, not cold, etc. thanks! ]]> Beef nosretep http://www.discusscooking.com/forums/f48/how-to-cook-roast-that-needs-to-travel-to-dinner-destination-61479.html http://www.discusscooking.com/forums/f48/iso-chicago-style-italian-beef-recipe-61439.html Tue, 17 Nov 2009 20:46:44 GMT My wife is from Chicago and loves to have Italian Beef (especially Portillos) whenever we go back. I admit Portillos ROCKS. While I lived in Chicago, they were the one place I really liked to eat that sandwich. Does anyone know how to make great Italian beef at home? My wife is from Chicago and loves to have Italian Beef (especially Portillos) whenever we go back.

I admit Portillos ROCKS. While I lived in Chicago, they were the one place I really liked to eat that sandwich.

Does anyone know how to make great Italian beef at home? ]]> Beef lxndr http://www.discusscooking.com/forums/f48/iso-chicago-style-italian-beef-recipe-61439.html http://www.discusscooking.com/forums/f48/cuts-that-only-look-like-short-rib-61420.html Mon, 16 Nov 2009 19:31:04 GMT I've gotten what my store calls "simmering ribs" which look pretty close to the chunks of short rib that I've gotten there before, but hey definitely don't cook like real short ribs. after some cooking they get tougher & there's no fat to skim off when they're done. what did i actually buy? ]]> Beef baking fool http://www.discusscooking.com/forums/f48/cuts-that-only-look-like-short-rib-61420.html http://www.discusscooking.com/forums/f48/making-beef-sausage-with-synthetic-casing-61295.html Mon, 09 Nov 2009 02:57:51 GMT I am strictly kosher therefore natural and collogen casings are out for me. I ordered some plastic casings. I would like to make some breakfast links. Any suggestions on how to use these inedible casings to set the sausage into links. My understanding is that you need to cook them in hot but not... I am strictly kosher therefore natural and collogen casings are out for me. I ordered some plastic casings. I would like to make some breakfast links. Any suggestions on how to use these inedible casings to set the sausage into links. My understanding is that you need to cook them in hot but not boiling water to set them. Is that how it works? Any good methods or recipes? ]]> Beef danpeikes http://www.discusscooking.com/forums/f48/making-beef-sausage-with-synthetic-casing-61295.html http://www.discusscooking.com/forums/f48/salt-crusted-prime-rib-61130.html Fri, 30 Oct 2009 13:15:54 GMT Does anyone have any advice about salt crusts?
I'm thinking of trying one, but I see all different kinds of recipes. Some say to put salt on the wet meat, others say to make a paste with salt and water, others say to make a paste of salt and eggwhite, and still others say to make a paste with salt, eggwhite and flour.
So confusing! Can anyone explain the difference?
I don't want to ruin this very expensive roast, which I'm cooking for my husband's birthday.
I cooked it the standard way last year, and it turned out great, but I love trying new things, and I think it'd be really fun to have a salt crust, especially if I get to crack it open with a hammer....
Thanks!
Angela ]]> Beef angela08 http://www.discusscooking.com/forums/f48/salt-crusted-prime-rib-61130.html