Questions from a lousy cook
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Anonymous
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1) made stir fry using sirloin steak tonight - cut it into those skinny long strips like the restaurants do, but I felt like the meat came out very tough - thoughts? Also, I put the meat into hot oil and a lot of water came out if the beef, so it took a while before it started frying (which is maybe why the meat got tough) - how to avoid this water release?
2) I have used the slow cooker to make chicken that basically ends up shredded - is there anything else you can do to chicken in there? 3) is it possible to make good burgers without using the grill outside? We have 2 toddlers, so I can't grill with them under-feet. |
Anonymous
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To avoid the moisture coming out of the meat and steaming it, press it between paper towels and don't overcrowd the pan. This is also good to do wen you're browning meat for stew.
I'm no good for your other questions. |
Anonymous
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Cur the sirloin against the grain and cook quickly at high temp after patting dry and seasoning with salt and pepper.
A slow cooker is going to braise your chicken so you are going to end up with a shredded, stewed chicken but there are plenty of great recipes. You can cook burgers in a very hot pan on the stove. Just salt and pepper both sides, get the pan very hot, don't turn them until they release from the pan easily because they have seared, don't press on them (squeezes out the juices) and don't overcook. |
Anonymous
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1) strip steak (aka carne asana) cooks very fast. Through it in at the end of the stir fry. Only cook till brown. It only takes a minute or two.
2) crock pot chicken usually ends up shredded. The only way around it is to cook it for less time. For me this takes away the convenience of the crock pot itself. It sounds like you would be happier with baked chicken, although it takes an hour at 350. 3) do you have a George Foreman? We only make burgers on the grill or on the Foreman. My mom used to use the broiler, but my oven is funky. P.S. I used to be a lousy cook. It has taken about ten years, but now I get compliments quite frequently. I use the Internet, call me Grandma (god bless her) and use my family as taste testers. Good luck! |
Anonymous
| ...throw it in the stir fry, Arhhhh. |
Anonymous
| George Foreman for grilling is what we do. We won't buy a regular outdoor grill until kids are older. You can also buy a broiler pan and cook burgers in the oven. That what my dad used to do. |
Anonymous
| That is funny. 21:53 and I (2nd 21:54) were typing same thing at same time re. burgers. : ) |
Anonymous
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With #1, make sure of the cut of beef. Sometimes supermarkets make thin slices out of cuts of meat like chuck that's really meant for stew not stir fry. They do this so people buy it but it's no favor to the consumer. I agree with PP, don't crowd the pan and brown in smaller batches.
For #2, I don't prefer chicken for the slow cooker, but that said it might have been the recipe not you. Usually chicken dishes work better on 4-6 hours in the slow cooker. For #3, definitely possible to make burgers indoors. You may need to make them on the thinner side so that they can cook through. For recipes, I really like America's Test Kitchen, Everyday Food on PBS, and Ellie Krieger. |
Anonymous
I laughed at your post too. Plus I sound like a pirate..."call me grandma" and the "Arhhhh". Slightly embarrassed. 
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Anonymous
My oven stinks too, BTW. : ) |
Anonymous
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1) you over cooked it. Stir fry is high heat cooking. Over cooking steak makes it tough.
2) breast, leg, thigh..brown in a pan for 4 minutes per side, then cook in the oven for maybe 15 -20 at 375-400. 3) broil, bake or use a frying pan. |
Anonymous
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1) try using flank steak cut into 1/4 inch slices and cook for two minutes max.
2) thigh meat is best, but I really don't like putting chicken in the slow cooker. Beef or lamb comes out better. 3) try America's Test Kitchen/Cooks Illustrated burger recipes and techniques. You can either fry or broil them. |