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/ck/ - Food & Cooking

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14886920 No.14886920 [Reply] [Original]

I am making my first pot roast today, cooking on low in a crock pot for 8 hours.
What have you recently made for the first time? How did it turn out?

>> No.14886927

>>14886920
i wanted chicken and dumplings, but none of the recipes online looked like the versions i grew up with, and the ingredients suggested flavors i do not remember tasting
so i just reasoned about how something like that might get made, and was surprised that i nailed it on the first try

>> No.14886958
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14886958

>>14886920
Looks pretty good man, pot roast is some top tier comfort food. You might want to look into something called Tafelspitz as well, kind of an Austrian style pot roast as well as Sauerbraten a German style pot roast. Crock pot or Dutch oven chicken is easy too

>> No.14886980

A couple weeks ago I made ribs in the crockpot. Nothing to it really. I used half a bottle of bbq sauce and rubbed a couple tablespoons of salt on the meat. 6 hours in the crockpot, then the other half of the bbq sauce. And into the oven for 10 minutes. Falling off the bone. Great flavour and juicyness. What a thrill.

>> No.14886981

>>14886920
Where's the liquid?

>> No.14886988

>>14886980
did you literally just dump the ribs and bbq sauce in the crackpot and cook for 6hrs?

>> No.14886995

>>14886981
He put enough vegetables in there it should be okay

>> No.14887002

>>14886981
It’s in there, you can see the line below the vegetables. Recipe called for a cup mixed with the seasoning

>> No.14887075
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14887075

>>14886920
Good luck anon. May I suggest a little Worcestershire to give it some nice umami to complement the savory?

As for stuff I made for the first time, I made steak, mushroom, and potato pie, with some cheese as you can see. If you have a lot of potroast left, you can mix it with some cream, butter, and flour, and then just chuck it in a pie shell. Mine was homemade dough, cuz seriously, how hard is a little flour, water, butter, yeast, and elbow grease, but these things have awesome consistency and do well being brought into work or school. They used to be considered travel food.

>> No.14887101

>>14886920
Estupido.
You need to sear the meat before you throw it in the crockpot, and then you deglaze the pan and make sauce to pour on top of everything before you start the slowcooking.

>> No.14887109

>>14886981
I never add liquid to pot roast. It always boils out the flavour.

>> No.14887119

>>14886920
>pot roast
Here’s a pro gamer move: cut a few wide slits in the meat and stuff them with peeled garlic and hot peppers.

>> No.14887124

>>14886920
never cared for over cooked meat and vegetables. The broth is useful.

>> No.14887185

>>14886927
Sounds good anon. What did you do for the wrapping? Did you hand make them or use premade dumplings? I don’t judge either way, I could probably never bring myself to make my own dumpling wrappers

>> No.14887189

>>14887124
If you cook it right, pot roast is one of the most tender and juicy hunks of meat you will ever eat. It shouldn’t be over cooked or dry

>> No.14887216

>>14887185
not wrappings, but southern-style dumplings
there's the drop biscuit version, and the rolled-out pie dough version
i just made a pie dough without the baking powder

>> No.14887222
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14887222

You're gonna need some of this in there OP

>> No.14887297

>>14886920
I would recommend waiting to add the potatoes until you're about half an hour away from eating otherwise they'll be too mushy.

>> No.14887301

>>14887222
This, and don’t forget to add a shot of black

>> No.14887336

>>14887297
Only if you use mealy potatoes. Reds and even yukon's can hold their shape well.

>> No.14887741

>>14886988
More or less. I rub the salt on first and apply a lot of the sauce. Then I put it in the pot with a little more sauce. Put in just enough water to cover the bottom of the pot. When I first did it I did the ribs by themselves. Since I've started throwing rough chopped onions and a couple cloves of garlic.

>> No.14887893

>>14886920
You should sear it off first.

>> No.14887916

>>14887893
This

>> No.14887919

>>14887101
>Estupido
You don't HAVE to, it is a nice option though, pendejo.

>> No.14888302

>>14887919
>You don't HAVE to, it is a nice option though
Of course you have. It improves a dish so much, it's a sin to do not. Almost all cooking is based on roasting/browning and deglacing.

>> No.14888321

>>14888302
People who own crockpots don't cook.

>> No.14888331

>>14886920
Brown the meat first you retard

>> No.14888617

>>14888331
>>14888331
>the malliard reaction makes the meat taste so much bettetr

>> No.14888631

>>14886920
>pot roast
>it's not roasted

>> No.14888672

>>14887189
>If you cook it right
ah yes the cry of all who are full of shit.
any meat cooked past medium is over cooked.
I have never seen a pot roast that was not over cooked. It's the whole point of pot roast. take a shitty cheap piece of meat some crappy vegetables and cook the ever loving shit out of them. yummy.

>> No.14888715
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14888715

>>14886920
wife asks for pot roast says it's her favoritest thing ever. OK (not my favorite but sure), I look up pot roast and pick a classic recipe, make it exactly as it says. Slowly simmering everything in a pot. When done wife is very upset because it's not a pot roast.
I show her recipe and she says that's not how her mom made it.

She just meant a roast.
put everything in oven and bake.
MFW

>> No.14888929
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14888929

I made burgers for the first time. A tad undercooked but I was very pleased with the result overall

>> No.14888934

>>14888929
>gray meat
I'm sad.

>> No.14888961

>>14888929
are the burgers made of tuna?

>> No.14888998

>>14888929
what's the cheese?

>> No.14889011

>>14888998
Not him, but my guess is on provolone. Not too many cheeses come in rounded slices like that.

>> No.14889012

Leaf here, attempting to roast a turkey for the first time, its going well so far.

>> No.14889021
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14889021

>>14886920
Well i have never done a pot roast so i googled some recipes and pics and i will try a pot roast next weekend, thanks for the inspiration :D

>> No.14889044
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14889044

>learned how to make beef stroganoff last year
>it was really fucking good
>china happens
>what little beef left on the shelves is stupidly expensive

>> No.14890437

>>14889044
>beef left on the shelves
beef on shelves?

>> No.14890823

>>14888929
Don't prioritize presentation next time

>> No.14891071

>>14889044
If you're in the US, shop at and support your local butcher. Meat is generally cheaper, way better quality, lots of different cuts and animals in general, and you can build a lasting relationship with the staff and owner. I go to two different ones, and sometimes they give me free shit just because I'm nice and I'm there every two weeks or so. Plus your putting $ into the local economy helping small businesses/ ranchers and supporting families.

>> No.14891103

>>14891071
what do you guys talk about

>> No.14891159

>>14891103
Different ways to cook different cuts of meat, traditional Scandinavian or other euro recipes (they sell a decent amount of Scandinavian/ German food) Military shit because i'm in the military, the process of raising of cows from calf to adulthood to table because I have been wanting to learn more about those kinds of things, where they source their meat from, places to go in the state because I've only been in this state for around 6 months, life in general, all kinds of stuff really. It's easier to talk to the owner about topics like I mentioned once you can figure out who it is, but the staff is always nice too, and as long as it's not some clueless cunt they are more often than not nice and willing to engage in conversation.

>> No.14891319

>>14886920
Sear your meat before slow cooking, otherwise proceed and it will work out.

>> No.14891342

>>14889044
I must leave in some anomaly. Meat is back to being regularly stocked. The prices are maybe a tad higher though.

>> No.14892856

>>14886920
Haven't made anything new as of late, although my girlfriend and I are going to try and make fried rice tomorrow. We want to use steak and pineapple in it to give it a different vibe, but I'm not sure what veggies would compliment it. I'm leaning towards broccoli, water chestnuts, peas, and sweet onions, but idk if that'd work.

>> No.14892861
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14892861

I made Poussin which turned out much better than expected. I tried my hand at some smaller pastries too

>> No.14893785
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14893785

This was a couple months back now but tried making brisket for the first time. Came out pretty good, very moist and tender and a ton of smoke flavor. Realized I need better knives because I trashed a lot of the slices, pic related.

>> No.14894485

>>14892856
Sear/cook the pineapple separate, then add at the end of/after rice cook.
Add at least one egg, everyone forgets about the egg.
There are more oils/spices in good fried rice than you think.

Rinse the dry rice before you first cook the rice.
Chill the cooked rice (which is why most recipes say use "leftover" rice, becuase it's been chilling in the fridge).
Failure to do the previous 2 things greatly increases your chances of ending up with more of a fried mush than fried rice.

>> No.14894502

>>14888929
i would eat the potatoes

>> No.14894511

>>14893785
nice smoke ring
next time, wrap in foil and let it cool for 15-20 minutes before cutting

>> No.14895217

>>14886920

>Not searing the meat in a cast iron pan before putting it in the crockpot

You're doing it wrong, dingus

>> No.14895803
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14895803

made Ziti for the first time, used Penne instead of ziti, Provel instead of Ricotta and seasoned the beef/onions with chorizo then added 2 handfuls of sliced baby portabellas to soak up some of the juice. had left over pizza sauce and a jar of Arrabiata that i mixed into the meat. broiler is fucked on oven so i just cranked that shit to 475 from 350 and by the time the preheat alarm went off it was ready to take out. 8/10 would bake again