commodorified (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
commodorified) wrote2011-04-14 11:48 am
commodorified) wrote2011-04-14 11:48 am
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It's not legs and tits and politics all the time around here
I promised fajrdrako Pot Roast. Or rather I fed her pot roast, I promised her the recipe. :-)
I'm also experimenting with combining a discursive style of instructions with making it easy to pick out and assemble the ingredients beforehand by putting them in italics.
Feedback on how the italics work for that welcome. ETA: Ok, everybody wants the bolding. So we do the bolding.
So.
In a deepish pot, not too much bigger than your roast, with a lid that fits fairly tightly, and with the burner set to medium, brown
one onion, diced roughly, in a bit of olive oil.
When you're happy with the done-ness of the onion, add
2-5 cloves garlic, chopped, and
One blade roast, about 2kg.
When the roast is nicely browned on the outside, add
1 l beef broth, (this is why you want a deepish, narrowish pot - you want your roast mostly covered)
and
1 generous handful dehydrated veggie flakes
2-3 T herbs de provence
3 T dried porcini mushrooms, roughly diced.
Bring the liquid to a boil, turn the heat down to 2 or 3, whatever will get you the slowest possible simmer with the lid on, put the lid on, and go about your business for about 5 hours.
That's it, really. You can add wine - or beer - to the broth, you can add fresh mushrooms when you are browning the onions, you can add carrots and potatoes for the last couple of hours, you can tweak the herbs any number of ways and generally do any number of things once you feel comfortable with the basics, but this is pretty much where it starts: the slowest possible cooking, well-covered in flavourful liquid.
fajrdrako Pot Roast. Or rather I fed her pot roast, I promised her the recipe. :-)I'm also experimenting with combining a discursive style of instructions with making it easy to pick out and assemble the ingredients beforehand by putting them in italics.
Feedback on how the italics work for that welcome. ETA: Ok, everybody wants the bolding. So we do the bolding.
So.
In a deepish pot, not too much bigger than your roast, with a lid that fits fairly tightly, and with the burner set to medium, brown
one onion, diced roughly, in a bit of olive oil.
When you're happy with the done-ness of the onion, add
2-5 cloves garlic, chopped, and
One blade roast, about 2kg.
When the roast is nicely browned on the outside, add
1 l beef broth, (this is why you want a deepish, narrowish pot - you want your roast mostly covered)
and
1 generous handful dehydrated veggie flakes
2-3 T herbs de provence
3 T dried porcini mushrooms, roughly diced.
Bring the liquid to a boil, turn the heat down to 2 or 3, whatever will get you the slowest possible simmer with the lid on, put the lid on, and go about your business for about 5 hours.
That's it, really. You can add wine - or beer - to the broth, you can add fresh mushrooms when you are browning the onions, you can add carrots and potatoes for the last couple of hours, you can tweak the herbs any number of ways and generally do any number of things once you feel comfortable with the basics, but this is pretty much where it starts: the slowest possible cooking, well-covered in flavourful liquid.
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I like the idea of writing recipes that way, though bold tends to stand out for me better than italics.
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Since I work at home and keep awful hours, getting supper on at 1 pm is more common than 8 am.
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