/ck/ - Food & Cooking

>>13535811
>formerly sneed roast

frogfuckers go home

>>13535818
Frogposting is soulful, it's part of this website's culture, tranny.

frogtards and sneedposters GO HOME

shut the fuck up about sneed I actually want to cook my chuck roast

>>13535825
One carfentanil enema, please.

>>13535817
>"You know, this shitpost is quite similar to the one's they have on /co/."
>"Hohoho, no, patented sneedposting: old /ck/ recipe."

>>13535811
>>13535843
Remake your thread without that image. I don't think you know what that image means.

>>13535853
It's le epic frogguy, from /r9k/! Beloved 4chan icon and accepted on all boards!

>>13535861
That image implies you're a pedophile anon.

>>13535853
suck my dick bitch

>>13535867
I'm not a child, so you probably wouldn't care for that.

>>13535863

>>13535872
god you are so autistic it is incredible

>>13535879
>>13535880

>>13535883
go back to /a/ weeb

>>13535885
o ye?

>>13535885
>go back to /a/ weeb

Great thread OP, ya fucking retard.

>>13535845
What?

>>13535811
>chuck
This is a tougher braising meat. Don't grill it. Chuck is ground to make it tender in hamburgers. You don't see chuck steaks. To braise, you do some liquid, and a slow low heat.

I think there's a greater texture if you brown Chuck roast it on all sides first. The insides will be tender, yet hold together into nice chunks vs shredding. In hot oil, brown in a nice heavy bottom pot, using tongs to hold it up as you get all sides browned all around. If you don't have something that large, then chunk it up into big pieces, like 3-4 inch chunks. This also lets you cut out the main ribbon of fat, if you wish. If doing chunks, you can also dredge them in seasoned flour, if you desire a nicer browning and thicker gravy later.

Keep it simple and you can morph your leftovers nicely into a different dish on night #2. At this point, you can move your meat to the crock pot, or add some braising liquid to your roaster or covered pot like a Corningware crock, to cover it about halfway or so. Use what you want, a couple cut up quartered onions, garlic cloves, celery, bell pepper, wine or stock, coffee or just water. Toss in a bay leaf or can of tomatoes if thinking stew and using your liquid for other than gravy Think going hungarian with paprika and peppers serving with sour cream, or going Italian. There is nothing more tender than chuck texture and the fat ribbons makes such a rich flavor and succulence. Enjoy! Keep your BBQ sauce for something else, I'd say. Focus on some sub roll and au jus gravy, or some giardinera, juicy beef sandwich . Could do some creamy horseradish, too.

>>13535920
tl;dr fucking retard

>>13535920
thanks for saving the thread

reddit frog posts should be met with an immediate ban

change my mind

>>13535944
B&ing people should be a B&able offense

>>13535949
great argument, retard....NOT!

>>13535955
It's not an argument it is a statement. Fucking midwits on this site I swear to fucking god.

>>13535958
nope, you're still wrong

>>13535972
facts and logic

>>13535972
No i'm not.

>>13535825
t_d is fucking BASED

>>13535977
yeah you are

>>13536133
No, i'm not.

>>13536136
you're a faggot, change my mind

>>13536133
Do you have any idea who you're talking to? I'm going straight to corporate, give me your employee number.

>>13535949
>banding people should be a bandable offense
like... castration banding???

>>13536140
I fucked ya ma.

>>13535885
anime website, retard

>>13535825
>>13536025
0/10
Good lord.

>>13535811
Put it in slowcooker. Add mire poix, cover with beef bone broth or beef stock. Add
>tablespoon of tomato paste
>tablespoon of Dijon mustard
>three bay leaves
>a big PUNCH of herb de provence

Towards the end, add some fresh sliced creminis.

Serve over mashed potatoes.

>>13535944
>spacing

>>13535811
goulash

>>13535811
Don’t grill it. Needs to be braised or slow cooked. Otherwise it will be tough.

Mix wholegrain mustard, olive oil, garlic, thyme. Season the meat then coat with the mustard mix. Put in a roast pan then pour some red wine and balsamic vinegar into the bottom of the pan. After roasting rest meat on a plate under foil. Put pan on stove top and add some brown sugar and butter and heat the juices while stirring until thickened and velvety.

>>13535811
it just sneeds a little bit more cooking time, my dude.

>>13535811
Why is frog sweat

Cook it in a crock pot