Whats for Dinner?

Gared

Gared

Made a damn tasty brisket last night. It may be the tastiest bit of meat I've yet made - and I am damn good at cooking meat. I was originally going to corn it myself, but couldn't get my hands on the saltpeter needed for the preservation process for a reasonable price, and I didn't want to go the faux bbq route (I don't own a smoker, so I couldn't do it properly), so I just did a nice, slow oven roast with fantastic results. I salted the non-fat side, laid it fat side up in the roasting pan, and then generously seasoned the fat on top with salt, pepper, garlic powder and onion powder, poured a little Worcestershire sauce in the bottom of the pan, covered the pan with foil, and let it roast in the over at 250 for 6 hours, then took the foil off and cooked for another 30 to 45 minutes to let the fat crisp up some.

It. Was. Awesome. And now I have about three or four pounds of leftover brisket to throw into various applications throughout the week.
 
Jay

Jay

My own spin. It came out pretty damn well. Though, I'd go with round steak next time. It'll be more tender.
 
Jay

Jay

1 pound round steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons sesame seeds

Mix the soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside
Cut steak into strips and add to bowl. Cover and refrigerate overnight or at least 30 minutes.
Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes
Put in mouth.
 
LordRendar

LordRendar

Jay said:
1 pound round steak
4 tablespoons soy sauce
4 tablespoons white sugar
4 tablespoons vegetable oil
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons sesame seeds

Mix the soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside
Cut steak into strips and add to bowl. Cover and refrigerate overnight or at least 30 minutes.
Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes
Put in mouth.
Click to expand...
Gonna try that with chicken.
 
AshburnerX

AshburnerX

So basically I just need to double my sesame seed oil and soy sauce.

Also, doesn't your sauce turn to jelly when you refrigerate it? That's the problem I have with mine when I try to save any of the left over sauce: it turns to jelly and won't re-liquify, even with applied heat.
 
Gared

Gared

AshburnerX said:
So basically I just need to double my sesame seed oil and soy sauce.

Also, doesn't your sauce turn to jelly when you refrigerate it? That's the problem I have with mine when I try to save any of the left over sauce: it turns to jelly and won't re-liquify, even with applied heat.
Click to expand...
I don't see anything in the recipe above that looks like it should turn sauce to jelly. Are you using a thickener in your version? Maybe some cornstarch slurry? Cuz that'd do it right quick, and yeah, you'd never be able to de-jelly it, at least not without adding a bunch more liquid, and going to town on it with a whisk, and going that route you'd run the risk of changing the fundamental flavors of the sauce.
 
AshburnerX

AshburnerX

Ahh... so it's the corn starch. Yeah, that would be it. Anytime I've had Sesame chicken from a restaurant, the sauce was a little thick and the cornstarch helps get that texture I enjoy. I may try it without the cornstarch next time and see how well it works.
 
Gared

Gared

I have not yet perfected the art of slightly thickened Asian inspired sauces without the use of some sort of thickening agent, so I wish you luck. The best luck I've had so far is with starting with a moderate amount of soy sauce and reducing the hell out of it; but you'll want to use a light soy or a mixture of soy sauce and Mirin or another milder flavor to keep from salting the hell out of yourself from reducing the soy. I'd reduce first and then add the sesame oil.
 
AshburnerX

AshburnerX

Sesame Sauce really needs a dark soy sauce if you want the right taste, I find. I've tried other stuff.

Honestly, I may just need to use less Cornstarch. I use 1/4th a cup, so I'll try reducing it to 1/8th.
 
Gared

Gared

Yeah, I'd definitely step down some on the cornstarch. You're dealing with just under 2 cups of fluid. Do you mix the corn starch in before you start cooking, or after it's had a chance to cook some?
 
Jay

Jay

I use something I bought online, called Stuff-It. Basically it's an awesome little thing that makes the burgers for me and halfway into the process I can throw in cheese, bacon bits, onions... etc... in the middle of the burger.

It's almost a sensual process.
 
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