COOKING TEMPERATURE FOR ROAST BEEF. FOR ROAST BEEF
COOKING TEMPERATURE FOR ROAST BEEF. COOKING FOR BUSY PEOPLE
Cooking Temperature For Roast Beef
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- The degree of internal heat of a person's body
- the somatic sensation of cold or heat
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash.
- a trick where a kiteboarder jumps and grabs the heelside (back) of the board between his/her legs.
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
Italian Meatloaf with Beef-Tomato Gravy and Roasted Garlic Cloves
"I Made This.........98/99"
This item will be going on the new menu. The photo is from the original first attempt. In subsequent batches, I have made a long "loaf, and sliced it. Makes it taller and more impressive on a plate with a big mound of Cheddar-Garlic Smashed Potatoes. The meatloaf is chunky, not the traditional smooth texture that turns some people off. I also increased the number of roasted garlic cloves in the gravy/sauce, for better visual appeal.
1 pound ground beef
1 pound ground pork
1 pound ground veal
I actually use two pounds beef and one pound pork. Well, OK, I admit, I make 15 pounds of this at a time. This is cut down for home use.
Mix the ground meats thoroughly.
Add all of the following...
1 cup bread crumbs
1 cup grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons minced garlic
1 onion, small dice
2 eggs, beaten
2 tablespoons dried oregano
1/2 cup chopped parsley
1 medium carrot, shredded
1 rib of celery, diced
1 cup, sliced and chopped mushroom
Chopped fresh basil, about a 1/4 cup
1/2 cup sundried tomatoes, diced
1/2 cup, chopped bacon
Mix it all together and form into a loaf. Bake, covered, until the internal temperature is 160F.
Instead of the usual slathering of ketchup or tomato sauce on top of the meatloaf while it bakes, the tomato is included in the sauce, or gravy, which tops it.
Beef - Tomato Gravy with Roasted Garlic Cloves.
Peel and break apart garlic so you have about 25 whole cloves. Line a baking pan with aluminum foil, and place the cloves in the pan. Drizzle with olive oil, toss to coat, and place in the oven and roast at 350F until the cloves are softened and are just starting to brown a bit.
Remove and allow to cool.
In a pan, add 1 cup butter and melt. Add one cup flour slowly, while stirring constantly and cook for about five minutes or more until the flour mixture is golden in color. This will be your roux, or thickening agent for the gravy.
In a second pan, add 1 quart beef stock, and 1 cup canned tomato sauce. Add a dash or two of white pepper. Also add a splash of garlic powder and onion powder.
Heat till boiling, then add the roux slowly, while whisking constantly to avoid any lumps, until the sauce is the the consistency you like. Add the roasted garlic cloves, and simmer for one or two minutes longer.
I'll do the Cheddar Garlic Smashed Potato recipe in the next few days.
Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini
Gourmet | July 2000
Active Time: 35 min
Total Time: 1 1/2 hr
1 3/4 pounds beef tenderloin roast, trimmed
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1 teaspoon ground cumin
6 (1/4-inch-thick) rounds of red onion (cut from 1 large)
2 teaspoons olive oil
3 medium zucchini (1 pound), sliced 1/4 inch thick lengthwise
Special equipment: 6 (8-inch) bamboo skewers
Soak skewers in water while marinating beef.
Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
Prepare grill for cooking.
After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
Serve kebabs with onion and zucchini.
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