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Archive through January 11, 2010

Reality TVClubHouse Discussions: General Discussions ARCHIVES: January 2010 ~ April 2010: Cooking Corner: QUICK QUESTIONS: Archive through January 11, 2010 users admin

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Colordeagua
Member

10-25-2003

Wednesday, January 06, 2010 - 1:41 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
You bet you can, Wargod. That's the way my turkey roasts get cooked. I rub extra virgin olive oil over it. Sprinkle whatever seasonings over. Put a little water in the bottom. Cook on low for 12 hours. Good eatin'!

ETA: That's thawed, not frozen roast. I like to get frozen Butterball turkey roast that you can get either all white meat or mixed white and dark.

Wargod
Moderator

07-16-2001

Wednesday, January 06, 2010 - 2:00 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Yeah, that what I have is the butterball white/dark turkey roast. Thought they'd be easier/quicker than whole turkeys and I really didn't need any more lunch meat so the roast sounded like a good idea. I just didn't expect to get tired of roast turkey so quick, lol.

When you say a little water, you mean not even enough to cover the turkey roast?

Colordeagua
Member

10-25-2003

Wednesday, January 06, 2010 - 2:12 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
NO. You do not need to cover the roast by any means. Truly just a little water in the bottom of the crock -- half inch at most, if that. It comes out moist -- not dry at all. I'm guessing at time. I always cook on low. Most meats for 12 hours. Quite possible it doesn't need to be that long. Not overcooked for 12 hours though.

Wargod
Moderator

07-16-2001

Wednesday, January 06, 2010 - 2:22 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Ok, thank you Color! I'm going to have to try it this weekend.

Colordeagua
Member

10-25-2003

Wednesday, January 06, 2010 - 2:26 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
It'll be just fine, Wargod. Good eatin'. Easy prep and cooking.

Wargod
Moderator

07-16-2001

Wednesday, January 06, 2010 - 2:40 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
LOL, well that is the way I like to cook...easy! I love my crockpot, but theres still a lot I need to learn about using it. I had no idea you could use so little liquid.

Colordeagua
Member

10-25-2003

Wednesday, January 06, 2010 - 3:52 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Have you cooked pot roast / boneless chuck roast in it? NO water / liquid at all.

I don't know how to cook on the stove top. No "feeling" for it at all. So any meat (mostly poltry, sometimes pork, a little beef) I cook is done pretty much either in my Rocket Grill or crock pot and once in a while in the oven.

Wargod
Moderator

07-16-2001

Wednesday, January 06, 2010 - 9:51 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Heh, I have, but it's always as a stew, soup, or even shredded beef or pork so lots of liquid and spices in it.

I did for almost two years without a working oven (stovetop worked fine) and I got used to cooking in the crockpot, on the electric grill or on top of the stove. I still rarely cook meat in the oven because I think I cook better on the grill (where I can keep a closer eye on what's going on) or in the crockpot where I just put it all in and leave it alone.

Tishala
Member

08-01-2000

Sunday, January 10, 2010 - 12:51 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
Yesterday, I made biscuits for the first time in my life. They turned out really well--I followed Alton Brown's recipe and they were light and airy, blah blah--but to me something was missing. For reference, I LOVE the biscuits McDonald's uses for the sausage biscuit sandwiches, but I have sworn off McD's because, among other things, I never really wanted the sausage and egg on the biscuit; I just wanted the biscuit itself.

Alton's recipe calls for 2 T shortening and 2 T butter. Would it be better for me to just use 4 T butter so I get a more pronounced buttery flavor? Maybe I should add some cheese to the batter? Would I need to add more buttermilk if I did that? Maybe I should brush the tops with melted butter?

BTW, I realized why I bake so seldom: I hate the cleanup. Flour all over my countertop is no fun at all.

Texannie
Member

07-16-2001

Sunday, January 10, 2010 - 1:14 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I think brushing them with melted butter might be the best option.

Glenn
Member

07-05-2003

Sunday, January 10, 2010 - 2:47 pm   Edit Post Move Post Delete Post View Post Send Glenn a private message Print Post    
What Texannie said or your next attempt could be the recipe for buttermilk biscuits. If I remember correctly, this may produce what you indicate you are looking for.

Azriel
Member

08-01-2000

Sunday, January 10, 2010 - 3:22 pm   Edit Post Move Post Delete Post View Post Send Azriel a private message Print Post    
Tishala, the biscuits at McDonald's taste buttery on the bottom and top. I haven't made biscuits in ages, but this is the way I learned to make them -
Get a cookie sheet with a raised rim and put 2 or 3 tbs of butter on it and put it in the oven to melt. Roll the pan around so the butter coats the pan, then tilt it a little so the butter runs to one end and dip the biscuits in the butter(on both sides) as you place them on the pan. They turn out tender and buttery tasting just like McD's.

Pamy
Member

01-02-2002

Sunday, January 10, 2010 - 3:48 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
I am making baby back pork ribs, I am boiling them for an hour, then putting bbq sauce on them and either grilling them or putting in oven to finish them....my question, how long do they have to grill or cook in oven? and is there anything else I should do to them?

Glenn
Member

07-05-2003

Sunday, January 10, 2010 - 4:55 pm   Edit Post Move Post Delete Post View Post Send Glenn a private message Print Post    
I have only cooked ribs over a wood burning smoker. It takes about 3 hours but the pit will only be kept at about 200 degrees. In the last 45 minutes, I would add barbeque sauce if I was preparing "wet" ribs.

Since you are boiling, I would think the meat will be completely cooked in an hour and all you would need is the 45 minutes to transfer the flavor of the barbeque sauce to the ribs. Since you do not want to burn the sauce on the ribs, use the oven at 200 degrees unless you have a gas grill and can control the temp.

Pamy
Member

01-02-2002

Sunday, January 10, 2010 - 7:00 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
Thx Glenn! I did cook them for about 40 min at 225. They came out ok. In my research after I posted i see that I shouldnt have boiled, I should have slow cooked for hours,..oh well..next time :-)

Tishala
Member

08-01-2000

Sunday, January 10, 2010 - 9:51 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
Thanks for the advice, everyone. I'm going to try Azriel's suggestion first and see how that works. I think I just want a really really buttery bunch of biscuits.

Wargod
Moderator

07-16-2001

Sunday, January 10, 2010 - 10:03 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
If I'm cooking ribs, I always boil them then finish in the oven with bbq sauce. I haven't yet mastered the slow cooking for them. My bil does them the same way as Glenn and they're the best ribs ever that way, the meat just falls right off the bone.

Countrydaze
Member

11-07-2003

Sunday, January 10, 2010 - 10:05 pm   Edit Post Move Post Delete Post View Post Send Countrydaze a private message Print Post    
I boil my ribs in beer for about an hour and a half and then put bar-b-que sauce on and either put on the grill or the broiler just until the sauce is hot and bubbly...oh so good. I got the recipe from a resturant in town and they turn out so great!

Pamy
Member

01-02-2002

Sunday, January 10, 2010 - 11:09 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
hmmmm, you just use beer as the water? not beer and water? interesting. I think they have jack daniels bbq sauce, I could get all tipsy just from the main course!

Landileigh
Member

07-29-2002

Monday, January 11, 2010 - 12:25 am   Edit Post Move Post Delete Post View Post Send Landileigh a private message Print Post    
boiling the ribs makes them tougher than if you just cooked them in your oven. i use a dry rub and put them in the oven for about 2 hours at 250. and then put the sauce on them for an hour more. fall off the bone tender.

Texannie
Member

07-16-2001

Monday, January 11, 2010 - 5:45 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I have never boiled my ribs either. I do almost the same as Landi, but 3 hours at 225. I put the sauce on and then broil them at the last minute to get a nice crisp on them.

Twinkie
Member

09-24-2002

Monday, January 11, 2010 - 7:12 am   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
My mother always boiled her ribs first and they were always falling off the bone tender. Now hubby cooks our ribs in the smoker for several hours.

Colordeagua
Member

10-25-2003

Monday, January 11, 2010 - 7:53 am   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Wargod, did you crock pot your turkey roast yet?

Wargod
Moderator

07-16-2001

Monday, January 11, 2010 - 9:50 am   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Not yet Color, I had to change menu plans around this weekend to have enough for extra guests. I'm planning on Thursday now.

Rslover
Member

11-19-2002

Monday, January 11, 2010 - 2:25 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
I never boil ribs either. I either put a good rub on (a few hours before) and wrap tightly in foil and cook at around 225 for at least 2-2 1/2 hours or if in a hurry, pressure cook them. Then I slather on barbecue sauce and broil on both sides.

They come out delicious and tender both ways.