|
|
| back to Glossary Index |
 |
|
|
|
|
A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it. The Pot Roast is then placed in a covered pot with a small amount of liquid to be braised on the stove top or in the oven. This method of cooking makes a cheaper cut of meat much more tender. Vegetables are added to the pot during the cooking process to create a complete meal.
|
|
|
|
Yankee Pot Roast term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. |
|
|
 |
|
|
|
| This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks. |
|
|
 |
|
|
|
| The key to success with this wonderfully flavorful dish is using the right cut of meat and long, slow cooking. Choose a chuck roast that has some fat and connective tissue which will slowly dissolve into a delicious sauce. |
|
|
 |
|
|
|
| For best results, choose a roast that is more flat than square, and has some fat and connective tissue which will help keep the meat moist during the long cooking time. |
|
|
 |
|
|
|
| Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ... |
|
|
|
|
|
|
|
| General Guidelines | Roasting Temperatures | Roasting a Rack of Lamb
General Guidelines
Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
|
|
|
|
|
|
|
|
Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations to them. One of the main differences in ... |
|
|
 |
|
|
|
|
Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at the base ... |
|
|
|
|
|
|
|
A roasted egg is prepared using two different cooking processes. It is first hard-cooked in simmering water and then it is placed in the oven and roasted in the shell. It is ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ... |
|
|
|
|
|
|
| A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid. The level of the ... |
|
|
|
|
|
|
|
| The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton. When made, the traditional Pot Sticker begins as a thin, ... |
|
|
|
|
|
|
|
| Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other ... |
|
|
|
|
|
|
|
| A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving. Typical ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
