Comments for Year of the Cow

Comment on Chuck – Quick Chuck Roast* by Jared

Jared — Wed, 02 Dec 2009 05:37:40 +0000

Tough call. I think I personally did a better job this time than last, and the polenta addition was a game changer.

Apples to apples, chuck to chuck, though… If I were braising some tonight, I’d probably grab a bottle of wine, use the herbage a bit more judiciously, and serve on the polenta. I think my wife would likely go for the stock, and also use the polenta.

I’d like to try the wine again and use slightly more liquid. I’d also like to try the stock again and thicken the sauce a touch more before adding the butter.

You watch. For the next ten or twelve entries, I’m just going to braise chuck, tweaking it ever so slightly. People will start to call me Chuck. I’ll become a famous internet obsessive, like the Wikipedians, or the guy who runs merzo.net.

Comment on Chuck – Quick Chuck Roast* by eben

eben — Sun, 29 Nov 2009 03:08:09 +0000

So, just out of curiosity, did you prefer the results you got out of braising with just stock as opposed to wine?

Comment on Chuck – Braised Chuck Roast by Chuck – Quick Chuck Roast* « Year of the Cow

Chuck – Quick Chuck Roast* « Year of the Cow — Sat, 21 Nov 2009 19:44:44 +0000

[...] done a very similar dish before. This time, I’m going to try to improve on [...]

Comment on Short Loin – Steak Robert by Jared

Jared — Tue, 03 Nov 2009 18:40:42 +0000

Yeah, I think you guys hit the nail on the head. I underestimated the impact blazing-hot iron in contact with the meat has on my Maillard reaction. I figured my broiler pan would heat enough to do the job. It did not. And thanks for posting that video! I'm a big fan of AB. Are you familiar with the Good Eats Fan Page? If not, you should definitely check it out. Complete transcripts of every episode. It really freed up a lot of space on my DVR. You can find it here.

Comment on Short Loin – Steak Robert by Jared

Jared — Tue, 03 Nov 2009 18:31:32 +0000

Yeah, good call. Had I known my sear would be horrid, I would have done exactly that.

It’s crazy, though – 450 on the grill gives me a beautiful sear. Yet 450 under the broiler gives me warm meat. I think it may be a combination of 1) distance-from-heat-source and 2) grill has cast iron grates, while broiler has some ridiculous tin tray which doesn’t conduct heat as well. Also, gremlins.

So lesson learned. Next time: meat on hot iron by any means necessary.