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Sunday Roast Tradisional: Cara Memanggang Daging Sapi yang Juicy & Lembut

in What's Cooking

Budaya kuliner Inggris memiliki satu tradisi yang sangat melekat di hati masyarakatnya, yaitu menikmati makan siang keluarga besar yang dikenal dengan sebutan Sunday Roast. Inti dari hidangan ini adalah daging panggang berkualitas tinggi yang disajikan bersama berbagai pendamping seperti sayuran rebus dan saus gravy yang kental. Untuk menghasilkan daging sapi yang sempurna, pemilihan potongan daging sangatlah krusial agar hasil akhirnya tidak kering atau alot saat dikunyah. Memahami teknik memanggang daging dengan suhu yang tepat adalah rahasia utama bagi siapa saja yang ingin menyajikan hidangan mewah ini di meja makan rumah mereka sendiri tanpa harus gagal dalam percobaan pertama.

Langkah awal dalam memulai proses memasak ini adalah memastikan daging berada pada suhu ruang sebelum masuk ke dalam oven. Jika Anda memanggang daging yang masih dingin langsung dari lemari es, serat ototnya akan mengecil secara tiba-tiba dan membuat teksturnya menjadi keras. Lumuri seluruh permukaan daging dengan minyak zaitun, garam laut, dan lada hitam yang baru ditumbuk untuk memberikan kerak luar yang gurih dan beraroma kuat saat terkena suhu panas yang tinggi di dalam ruang pemanggangan.

Waktu pemanggangan sangat bergantung pada berat daging dan tingkat kematangan yang Anda inginkan, apakah itu rare, medium, atau well done. Sangat disarankan untuk menggunakan termometer daging guna memastikan suhu internal telah mencapai angka yang ideal demi keamanan pangan dan kelezatan rasa. Selain itu, menggunakan bumbu aromatik seperti rosemary segar dan bawang putih utuh yang diletakkan di sekitar daging akan memberikan aroma harum yang meresap hingga ke bagian terdalam. Jangan terburu-buru untuk mengeluarkan daging jika suhu oven belum stabil, karena konsistensi panas sangat mempengaruhi pembentukan lapisan luar yang renyah namun tetap menjaga kelembapan di dalam.

Satu tahap yang sering kali dilupakan oleh banyak orang namun sangat vital adalah masa istirahat atau “resting” setelah daging keluar dari oven. Diamkan daging selama setidaknya dua puluh hingga tiga puluh menit sebelum mulai diiris tipis-tipis. Proses ini memungkinkan cairan alami di dalam daging untuk terdistribusi kembali secara merata ke seluruh bagian, sehingga setiap potongan tetap terasa juicy dan tidak kering saat dinikmati bersama keluarga tercinta.

Penyajian Sunday Roast tidak akan lengkap tanpa kehadiran Yorkshire pudding yang mengembang tinggi dan kentang panggang yang renyah di luar namun lembut di dalam. Siraman saus gravy yang terbuat dari sari pati daging sisa pemanggangan akan memberikan sentuhan akhir yang sangat kaya rasa. Menikmati sajian tradisional ini adalah cara terbaik untuk merayakan hari libur bersama orang-orang terdekat dengan suasana yang hangat dan penuh keakraban. Pastikan sayuran yang digunakan seperti wortel dan buncis dimasak dengan tingkat kematangan yang pas agar tetap memberikan tekstur crunch saat dimakan.

Secara keseluruhan, membuat Sunday Roast yang autentik memerlukan dedikasi pada detail kecil dan pemilihan bahan yang segar. Meskipun terlihat kompleks, dengan mengikuti panduan yang presisi, Anda bisa mengubah potongan daging biasa menjadi hidangan istimewa yang akan selalu dinanti-nanti. Keberhasilan dalam membuat daging yang lembut dan juicy akan memberikan kepuasan tersendiri bagi sang juru masak dan kesan mendalam bagi siapa saja yang mencicipinya. Jangan ragu untuk bereksperimen dengan berbagai saus pendamping seperti saus horseradish yang pedas untuk menambah dimensi rasa yang lebih berani pada hidangan klasik Inggris ini.

Fritattas are Ancient Fare

in What's Cooking

Frittatas (albeit not by that name) have been around for centuries, originating in Italy and Spain as open-faced, unfolded vegetable omelets. With most people living on farms, eggs were plentiful and so it is only natural that cooks would have used them in multiple ways. The word frittata derives from “friggere” meaning fried, a general term that referred to cooking eggs in a skillet. It wasn’t until the 1950s that frittatas were differentiated from omelets. Since then they’ve become very popular because the ingredients are inexpensive to buy and preparation is easy.

Despite this I’d never eaten one, nor even heard of them until I fell down the stairs and wrenched my left shoulder (of course because I am a lefty) which caused me to register an “8” on the pain scale every time I tried to move it. Friends and neighbors came to our rescue until I recovered. Evelyn, who lives across the street, introduced us to fritattas. She came over one evening with a pan filled with a golden circle of egg.  The edges were charred and puffy. It was topped with glistening globs of melted cheese and sprinkled with herbs. It looked magnificent, smelled divine and tasted so so good. We were hooked. Google introduced me to many recipes, and I started to create some of my own. Here are some of my favorites

  • Tomato, onion, spinach and mozzarella
  • Leeks, kale, and parsley with fontina
  • Asparagus with goat cheese
  • Roasted vegetable sprinkled with parmesan
  • Blistered green-bean and corn
  • Bacon, onions (red, yellow, green), spinach or arugula, Swiss  Recipe follows.

Ingredients:

  1. 6 large eggs
  2. 1 1/2 tablespoons milk or cream.
  3. ½ teaspoon salt
  4. 2 -3 cups  of the onions, spinach or arugula
  5. 3 – four slices of crisp crumbled bacon
  6. 4 oz crumbed, grated, or diced cheese
  7. 1 tablespoon olive oil
  8. For garnish – chopped, torn, or sliced basil, parsley, chives, or a combination

Directions:

  1. Crack the eggs into a medium bowl, add the dairy, salt and pepper and whisk just until the yolks and whites are blended. Be careful not to over mix them.
  2. In a 10-inch cast iron or oven-save skillet add the oil and once shimmering add the onions and cook for a few minutes until soft.
  3. Add the greens and cook until wilted.
  4. Add the bacon.
  5. Wisk the eggs once more and pour over the filling. Stir briefly with a fork to combine and distribute the mixture evenly across the pan.
  6. Let the eggs set a little and then using a knife or small spatula, lift an edge of the egg and let the loose egg seep beneath. Keep doing this until the eggs are almost set but still moist in the center.
  7. Sprinkle the cheese evenly over the eggs
  8. Place oven shelf about 4 inches from the top;  turn on the broiler and put the pan in the oven.
  9.  Cook for 2- 3 minutes until the cheese is melted and edges are charred.
  10. Remove the pan from the oven and let fritatta rest. THE HANDLE WILL BE VERY HOT. WEAR OVEN MITTS.
  11. Add your garnishes, slice with a sharp knife and serve directly from the pan.

 

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Soup Stock Broth

in What's Cooking

SOUP STOCK BROTH

One of my fondest memories from childhood is the smell of chicken soup that emanated from the kitchen on Friday nights. Mom would put a whole chicken in a big pot of water along with carrots; celery; parsley and onions, salt and pepper.  I think sometimes she added parsnip too. The soup cooked for hours. When mom took the chicken out of the pot, the poor thing looked shrunken and sad, as if it had wandered into a steam bath and couldn’t get out, which if you think about it, is exactly what happened.

Mom always said that chicken soup had medicinal properties and was really good for easing cold symptoms. She also said that using a kosher chicken gave the soup a deeper flavor. Turns out she was right on both counts. Bone broth has a high concentration of minerals, as well as collagen and gelatin, which can boost the immune system. To kosher a chicken you salt it to draw out all the blood. In the cooking world we’d say the chickens were brined.

I use a lot of chicken broth and sometimes stock when I am cooking. I load up on the cans and quart size packages whenever they are on sale. I finally decided it was about time I tried to make my own.

I met Chef/Instructor Mike Selman at Sur La Table. I had signed up to take his knife skills class. It was really good. Since the pandemic he has been teaching classes via Zoom. Since I have attended most of them, we developed a friendship. I asked him to explain to me: what was the difference between broth and stock, since some recipes say you can use either.

This is what he told me: “If you want to make stock, plan to be at home all day.” Chicken broth isn’t as time intensive, but it also doesn’t have the same rich flavor that comes from the bones that are used in making stock.”

The main difference between broth and stock is that broth is made primarily with chicken meat – thighs, breasts, etc. and is simmered on the stove for a relatively short amount of time.

Stock is made from chicken bones (such as the wings) whch you cook for many hours. The increased cooking times pulls more collagen from the bones, which deepens the flavor of the stock and can boost the immune system.

NOTE: Some chefs like to roast the bones before putting them in the pot because they think the roasting adds a sense of richness to the stock. Try it both ways and see which you prefer. 

MIKE SELMAN’S CHICKEN STOCK

Makes about 3 quarts

 Ingredients

  • 3 lbs. chicken wings
  • I large onion
  • 1 medium carrot
  • 1 rib celery
  • 2 sprigs parsley
  • 6 peppercorns
  • 2 – 3 garlic cloves, lightly smashed (optional)

 Directions

  1.  Roughly chop the carrot, celery and onion
  2. Rinse chicken wings and place in a stock pot or other large pot
  3. Add water to cover by 2 inches (at least 4 quarts)
  4. Bring to a boil and then reduce heat to a low simmer
  5. When foam starts to collect, skim it.
  6. Repeat skimming until all the foam is gone
  7. Add the rest of the ingredients.
  8. If necessary add more water to ensure everything is covered by 2 inches
  9. Cook the stock at a low simmer for at least four hours or up to 6 hours
  10. Let cool and strain the stock through a fine sieve into as many containers as you need
  11. Store in the refrigerator for 24 hours to cool completely
  12. Skim fat that has risen to the top of the pot and solidified
  13. Stock will stay fresh in the refrigerator for up to 5 days or up to 4 months in the freezer.

 

 

Italian Grain and Bean Soup

in What's Cooking

 As the days get shorter and the air gets colder many people,including me, turn to soup as the magic elixir. When I was growing up my mom made chicken soup every Friday. As it simmered on the stove and as the aroma wafted through the house, I knew that all was right in my world.

But let’s face it; you don’t always have the time to let soup simmer on the stove all afternoon. You need something easy, fast, nutritious, and delicious that you can have on the table in less than an hour. One of my favorite “simple savory soups” is Italian Grain and Bean. It is made with canned tomatoes, chicken broth, and cannellini beans, which cuts down on the prep and cooking time.

In this recipe, the grain of choice is farro, an ancient grain that is an ancestor of wheat. I love farro because of its nutty flavor. For me it has more umani than other grains.You can use barley in this recipe, but the soup won’t taste quite the same, and it will take longer to cook. Today farro is readily available in well stocked supermarkets, and of course on line.

Serve the soup with crusty bread. Add fruit and cheese (and a glass of wine ) for a complete meal.

This recipe serves 6..

Ingredients 

  • 1  tablespoon extra-virgin olive oil
  • 1  medium onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 1/3 cup loosely packed fresh flat-leaf parsley, chopped
  • 2 teaspoons chopped fresh basil
  • 1 clove garlic minced
  • 1 14.5-ounce can diced tomatoes (not drained)
  • 4 cups reduced sodium chicken broth
  • 1/2 cup farro
  • 1 14.5-ounce can cannellini beans, rinsed
  • Freshly ground pepper to taste
  • Parmesan rind (optional)
  • 2 tablespoons freshly grated parmesan cheese

Directions

  1. Heat oil in a 4 – 6 quart Dutch oven or soup pot over medium-high heat
  2. Add onion; carrot; celery, parsley; basil, and garlic. Cook stirring often, until the onion and carrot begin to soften, 3 – 4 minutes
  3. Add tomatoes; their juice, and the chicken broth
  4. Increase heat to high and bring to a boil
  5. Add farro and beans
  6. Season with pepper
  7. When the soup returns to a boil, reduce heat to medium-low and simmer, stirring occasionally, until the grain is tender, 30 – 35 minutes. (If using barley cook for 40-45 minutes)
  8. Remove Parmesan rind if using
  9. Sprinkle each serving with cheese

The recipe comes from Eating Well Magazine, Winter 2003

Meatless Meat Sauce with Chickpeas and Mushrooms

in What's Cooking

It is definitely an oxymoron (love that word). Whoever heard of meatless meat sauce? I hadn’t until I found a recipe for it in Cooks Illustrated. If you aren’t familiar with this magazine I think you should be. It isn’t like any other cooking magazine I’ve ever seen. It takes a scientific approach to getting recipes right. Apparently it’s all about the chemistry. Who knew?

Read more…

Strawberry Sherbert

in What's Cooking
every June, when our daughter was young,  we went to pick strawberries at Butler’s Orchard. We would pick far more than we could eat. We made jam, strawberry pies and a creamy refreshing sherbet. We made so much it lasted all winter long. Of course you can buy the berries at the supermarket, but the sherbet won’t take as good. The fresh picked berries make all the difference.

Ingredients

  • 1 cup water
  • 1 1/4 cups sugar
  • 3/4 cup light corn syrup
  • 1 quart ripe strawberries, washed and hulled
  • 1 cup evaporated milk, thoroughly chilled
  • 1 tablespoon lemon juice
  • 2 egg whites

Directions

  1. Set your freezer control to its highest number
  2. Heat the water and sugar, stirring until the sugar dissolves
  3. Add the corn syrup, blend well and cool
  4. Reserving a few whole berries for garnish, puree the balance.
  5. Add it to the syrup.
  6. Add the milk and lemon juice
  7. Put the mixture in a freezable container with a capacity of 5 cups
  8. Freeze until firm (I usually leave it overnight)
  9. Turn the mixture into a bowl, break up the lumps with a spoon, then beat with an electric beater until no lumps remain and the mixture is a thick mush
  10. Beat the egg whites until stiff
  11. Fold the egg whites into the strawberry mixture until they are completed incorporated
  12. Return the mixture to the container and freeze until firm

 

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