I think it's a pork tenderloin I'm thawing. If it's something else, I hope it goes well with a cider vinegar reduction. :D
V.
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I think it's a pork tenderloin I'm thawing. If it's something else, I hope it goes well with a cider vinegar reduction. :D
V.
Best of luck. Let us know what it turns out to be. :)
Flank steak!
It will be soup out of a can tonight or corned beef hash and eggs.
I need to grocery shop. I have nothing to work with flank steak. Tomorrow I'll turn it into chili. :)
V.
Tomorrow's chili will be delicious. :D
Yum!!
I just defrosted some turkey tendeloins. What the heck IS that, anyway? Turkey tenderloin?? I'm throwing them in the crock pot tomorrow morning with some "stuff". We'll see.
everything goes well with a cider vinegar reduction
:)
anymore, in order to remember just what the heck it is i've frozen, i'll write on the ziplocks what they are (i cook for myself so i always buy family sized to save $$ and then split into small freezer bags of 1-2 pieces of meat for easy thawing)
speaking of which i forgot to thaw meat today...grr... guess i'm having pasta for dinner!
k.
What is cider reduction?
Essentially cooking something (in this case cider) until it reduces in volume. You end up with a syrup like sauce.Quote:
Originally Posted by Brandi
wikipedia: Reduction (cooking), the process of thickening a liquid mixture such as a sauce by evaporation
Yum, we are having pork tenderloin for din-din. Sweet spuds and green beans. SK is one happy girl.
I have a pork tenderloin in the freezer....I should take it out to thaw for tomorrow. Do I feel like cooking tomorrow? Hmmm........
Don't you gals thaw in the microwave?
I can have chicken ready to cook in 3 minutes.
Don't try that frozen turkey though!
Karen
Actually I thawed the original mystery meat in the microwave. I prefer to do it in the frig because my microwave always seems to cook the edges just a little and leave the middle frozen. :rolleyes:
Yesterday I turned it into beef stew, using a recipe from this month's Sunset. The broth is made from beer! It called for ale, but I used Sam Adams Boston Lager. It was REALLY good.
The mystery meat was flank steak, so it didn't take as long to cook as the Sunset recipe.
V.
thanks to that power outage we had right before christmas, we don't have any more mystery meats! (I guess I need to go get some!)
I cook down gobs and gobs of onions, add the browned stew meat and fine herbs, and the darkest beer I can find. It all gets baked in the oven rather than cooked on the stove. Longer, slower, richer results. Add pearl onions, frozen green beens and carrots just long enough to cook these and serve it over smashed spuds (with the skins and left chunky).
Oh, man. I have a pork shoulder in the freezer and green chili stew is now calling my name. Or is that posole's voice I hear?
It's cold and windy here. Perfect stew weather.
Excuse me while I got stick my head in the freezer and rummage.