September 6, 2013 7:36 PM - pepper
2 comments
Food
Food and Restaurants
March 11, 2015
August 30, 2013 7:10 PM - ilovestoops
Roasted Brussels Sprouts
Slice sprouts in half and put in a mixing bowl
Liberally coat with olive oil. Sprinkle with salt and pepper. Mix.
Transfer to large roasting pan or cookie sheet so they are separated from each other.
Cook in pre-heated oven 350 F until they begin to brown 20-30 min?
Butter has a lower smoking point than olive oil. 250-300 F vs 375-450 F
I would not substitute butter for the above method as the sprouts will burn. What you could do instead is use butter, lemon, salt and pepper and place in a deep casserole dish keeping the sprouts piled on top of each other. 325 F They will cook in their juices with the butter and lemon and come out more like the steamed ones you make. Cover them with foil while cooking if you want them softer or uncovered for firmer. Again about 20-30 min.
Slice sprouts in half and put in a mixing bowl
Liberally coat with olive oil. Sprinkle with salt and pepper. Mix.
Transfer to large roasting pan or cookie sheet so they are separated from each other.
Cook in pre-heated oven 350 F until they begin to brown 20-30 min?
Butter has a lower smoking point than olive oil. 250-300 F vs 375-450 F
I would not substitute butter for the above method as the sprouts will burn. What you could do instead is use butter, lemon, salt and pepper and place in a deep casserole dish keeping the sprouts piled on top of each other. 325 F They will cook in their juices with the butter and lemon and come out more like the steamed ones you make. Cover them with foil while cooking if you want them softer or uncovered for firmer. Again about 20-30 min.
June 14, 2012 10:12 PM - Arkady
Although stores charge more for thin cut, thick cut is actually a better choice of corned beef.
Ingredients:
1/4 tsp. each of: mustard seed, dill seed, coriander seed, celery seed. 2 cloves. 8 black peppercorns. 1 (or 2) cloves of garlic - peeled. 2 bay leaves. Pinch of dried red pepper. Put the beef into a pressure cooker & add water to cover. Dump in all the spices, etc. Put the lid on the pressure cooker & place on stove over low-to-medium heat. It should take about 15 minutes for the top to start to rattle. (If you've never used a pressure cooker, there's a little dingus on the top that lets pressure out of the valve - you should maintain a minimal rattle of the dingus throughout the cooking time - you'll eventually figure out the proper heat setting & not have to monitor it.) Let cook for an hour. Turn off the heat. After 10 or 15 minutes, when the rubber valve has closed (a separate gizmo from the dingus) open the pressure cooker, drain the meat, thinly slice across the grain. Serve w/ English mustard &/or horse radish.
Ingredients:
1/4 tsp. each of: mustard seed, dill seed, coriander seed, celery seed. 2 cloves. 8 black peppercorns. 1 (or 2) cloves of garlic - peeled. 2 bay leaves. Pinch of dried red pepper. Put the beef into a pressure cooker & add water to cover. Dump in all the spices, etc. Put the lid on the pressure cooker & place on stove over low-to-medium heat. It should take about 15 minutes for the top to start to rattle. (If you've never used a pressure cooker, there's a little dingus on the top that lets pressure out of the valve - you should maintain a minimal rattle of the dingus throughout the cooking time - you'll eventually figure out the proper heat setting & not have to monitor it.) Let cook for an hour. Turn off the heat. After 10 or 15 minutes, when the rubber valve has closed (a separate gizmo from the dingus) open the pressure cooker, drain the meat, thinly slice across the grain. Serve w/ English mustard &/or horse radish.