Culinary Arts Blog
The three types of cooking methods are moist,dry, and combination. Braising is simmering food in a small amount of liquid in a covered or uncovered pan. The types of meats that you braise is ribs,beef,pork, and lamb. This is the meat. The bacon in one bowl. The tomato juice and paste in another bowl. The chicken stock in another container. Then the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in another bowl. In a large rondeau pan, I added 4 tablespoons of olive oil and 1 pound of bacon and the bacon is cooking half way. Next I added the meat and seared on each side for five minutes. The meat is still cooking, turning the meat around in the pan. Next I add the onion,carrot,celery,leek,garlic,parsley,thyme,and bay leaves in the pan. Then I added the diced tomatoes and juice,chicken stock,and tomato paste. The pot roast was cooked at 350 degrees for 2 to 3 hours. Now the finished pot roast served with rice and broccoli.
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