How to Cook in Liquid

How to Cook in Liquid

Roasting and simmering both involve long, slow cooking of the liquid. The main difference is that in cooking, foods lie in a few inches of liquid, not completely submerged, so they cook and steam at the same time. The fermentation process involves immersing the ingredients in a liquid and simmering the mixture for a long time.
Cooking involves larger pieces of meat, while shredded meat is cooked. For example, you can grill pot roast but cube beef stew. Both methods make the meat very tender.
Roasting before roasting
Larger – and very tougher – cuts of meat tend to cook more slowly. The meat is usually browned in hot oil first, to give it a nice texture and attractive colour. You can grill roast beef, roast pork, or any other large piece of meat, including a whole chicken, by frying it on all sides in hot oil to color it and adding flavor, then cook it in a liquid.
The defrost is so easy to do that you can jump in and give it a try. One of the easiest things to roast is a good traditional roast.
When you’re shopping, keep in mind that the best cut of beef for roasting is the first cut of beef. Sometimes referred to as a flat cut, the first cut of brisket has just the right amount of fat, so it doesn’t dry out much after it’s cooked. Ask the butcher for the first cut.
Roasting pot with vegetables
Preparation time: 20 minutes
Cooking time: about 3 hours
Yield: 8 servings
2 tablespoons vegetable oil
4 pounds of ground beef
2 large yellow onions chopped
3 large garlic cloves, minced
1/2 cup dry white wine
1/2 cup water
1 bay leaf
1/4 teaspoon dried thyme
Salt and black pepper
4 large sweet potatoes, peeled and cut into small pieces
3 large carrots, peeled and cut crosswise into 2 inches

3 tablespoons fresh chopped parsley

  1. Heat the oil in a large Dutch oven (preferably cast iron) over high heat.

Add the breast meat and sear on both sides for 7 to 8 minutes, until golden brown. Remove the meat to a large plate.

2. Reduce the heat to medium to high. Add onion and garlic and sauté until slightly brown, stirring constantly. (Do not let garlic brown.)
3. Return the meat to the pot. Add wine, water, bay leaf, thyme, salt and black pepper to taste.
4. Cover and bring to a boil, reduce heat and simmer for 2-3/4 to 3 hours, turning meat a few times and adding 1/2 to 1 cup more water if liquid evaporates.
5. About 10 minutes before the end of the cooking time, add the potatoes and carrots.
6. When the meat is tender (easy to pierce with a fork), remove it to a cutting board with a long-handled fork. Cover it with foil and let it rest for 10 to 15 minutes.
7. Continue to cook potatoes and carrots in the covered saucepan for another 10 to 15 minutes, until tender.
8. Cut the meat into slices across the grain and arrange the slices on a serving plate.
9. Remove the potatoes and carrots from the broth and place them with a spoon around the meat.
10. Peel off the fat from the surface of the remaining juices, remove and discard the bay leaves, heat the juices through, and spoon over the meats and vegetables. Sprinkle chopped parsley. Serve the extra broth into the stock pot.
Per serving: 546 calories (from 199 fat); fat 22 g (saturated 7 g); cholesterol 133 mg; sodium 199 mg; carbohydrates 38 g (dietary fiber 5 g); Protein 47 g.
Taking time to Stew

Dollar for dollar, meat goes a long way when cooked. For example, few dishes are more economical than beef stew, but who knows that from the taste?
More expensive ingredients like seafood can make the soup look luxurious, but you don’t need the same amount of shrimp, lobster, or fish per person as you would if you were serving these dishes on their own. You can also use boneless chicken, turkey breast, shredded pork, or sausage slices.
The boneless chuck chuck is one of the least expensive cuts of beef. Root vegetables (carrots, turnips) are also economical – and healthy. Other good cuts to ask for when sewing are the neck, breastbone, and leg.
Cooking vegetables
Cooking isn’t just for meat. Some vegetables benefit from this cooking method, too. Keep in mind that not all leafy greens are created equal. Spinach and beet greens retain a lot of moisture and cook quickly with little or no liquid (sometimes a little olive oil is a nice touch).
On the other hand, cabbage, mustard greens, and collard greens are stronger and more drying. It is best cooked in chicken broth or vegetable broth (covered).
Before you can grill thicker greens like kale, Swiss chard, and collard greens, you need to remove the thick, tough stems.

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