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caribbeanscout
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Re: a few slowcooker recipes... [Re: CaWino]
      #1102143 - 01/20/10 11:30 PM (67.244.66.57)

thanks for sharing the recipe; doesn't sounds strange at all. i've never cooked with tamales. if i can find it while grocery shopping this weekend, i might just have to try this one out too. as for the flank steak, how thin should i pound it? flank is already cut relatively thin to begin with.

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CaWino
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Re: a few slowcooker recipes... [Re: caribbeanscout]
      #1102331 - 01/21/10 11:03 AM (97.82.155.33)

Quote:

caribbeanscout said:
thanks for sharing the recipe; doesn't sounds strange at all. i've never cooked with tamales. if i can find it while grocery shopping this weekend, i might just have to try this one out too. as for the flank steak, how thin should i pound it? flank is already cut relatively thin to begin with.



The canned tamales are getting more difficult to find. Only one of the four grocery chains in my area carry them...as well as super Walmarts. As to pounding the flank steak, you use the aggressive side of the mallet. The object is to break down the meat a little but also so that it becomes rollable. Without pounding it, it isn't very easy to roll together. Enjoy

--------------------
Brad
Never wait or hesitate

Edited by CaWino (01/21/10 11:04 AM)


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peconic
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Re: a few slowcooker recipes... [Re: CaWino]
      #1102354 - 01/21/10 11:30 AM (72.68.64.210)

Quote:

CaWino said:
As to pounding the flank steak, you use the aggressive side of the mallet. The object is to break down the meat a little but also so that it becomes rollable. Without pounding it, it isn't very easy to roll together. Enjoy




YES! I always use the agressive side (side with the dimples)
to pound a flank steak... to about a uniform 1/2 inch thick...
and always slice thin, on the bias (even when rolling)...
Tastiest steak available (along with a skirt steak) IMO...
I even pound them out for grilling... dry rubbed (after pounding) for 24 hours B4... or with a nice terriaki marinade...

Have to try your recipe.... sounds excellent!

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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Re: Ale-sauced Pork Ribs & Veggies. [Re: contessa]
      #1102361 - 01/21/10 11:50 AM (24.186.248.241)

made this last night Contessa--FABULOUS!! thank you!

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contessa
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Re: Ale-sauced Pork Ribs & Veggies. [Re: Anonymous]
      #1102505 - 01/21/10 03:54 PM (141.157.179.228)

Glad you enjoyed! Isn't finding a new and good recipe fun?


Contessa


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CaWino
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Re: Lentil Soups with Smoked Sausage..... [Re: contessa]
      #1102565 - 01/21/10 05:51 PM (97.82.155.33)

Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge.

--------------------
Brad
Never wait or hesitate


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peconic
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Re: Lentil Soups with Smoked Sausage..... [Re: CaWino]
      #1102593 - 01/21/10 06:58 PM (72.68.64.210)

Salt is subjective as to when to add it...
I usually cook without it if I can, and let people season as they like individually...
BUT, if the recipe needs to draw out moisture, like for onions, celry or beef, etc. then I will add as the recipe calls for...

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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GaKaye
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Re: Lentil Soups with Smoked Sausage..... [Re: CaWino]
      #1102602 - 01/21/10 07:31 PM (173.67.254.17)

Some people believe that salting legumes at the beginning of the cooking process tends to make them tough, so they add the salt at the end. I've never tested it to know, I always add it at the end when cooking any dried bean or lentils.

--------------------





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contessa
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Re: Lentil Soups with Smoked Sausage..... [Re: GaKaye]
      #1102767 - 01/22/10 08:33 AM (70.19.181.199)

True, Georgia, especially meats, which salt tends to toughen (Emeril salts meat before cooking and it always blows my mind! ). Plus, when combining ingredients some bring out a 'saltiness' in the finished product, so it's best to taste before adding salt.


Contessa


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GaKaye
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Re: Lentil Soups with Smoked Sausage..... [Re: contessa]
      #1102772 - 01/22/10 08:41 AM (173.67.254.17)

Oh, I always salt my meat before I cook it; I don't think it makes it tough. Yes, you do need to take into consideration the other ingredients you're going to add, but I'm a big believer in salting in layers as you add the ingredients; it allows the salt to flavor the ingredients, not just sit on top of them.

JMHO

--------------------





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