Topic: Matt, I am trying to make a skirt steak in the slow cooker with a creamy mushroom sauce
cccuuunnttt !Memes4aSuc started this discussion 5 months ago #128,559
I generally like cream of mushroom flavor (I know it's basic) and obviously I will first sear the skirt steak. I made new beef stock yesterday and I have the fat layer to sear the beef in. Yay!
I'm trying to figure out an acid that will help break down the beef throughout the day. The recipes I'm seeing online don't really add an acid, but my best slow cooker beef has always had an acid. Usually I use red wine vinegar for anything in the beef stock/tomato sauce genre which doesn't seem appropriate for this.
I assume I need a "white" acid for this. I have white vinegar, white wine vinegar, prosecco wine vinegar, champagne wine vinegar, rice vinegar, sauvignon blanc, brut champagne, moscato, and pinot grigio.
I'm trying to figure out an acid that will help break down the beef throughout the day. The recipes I'm seeing online don't really add an acid, but my best slow cooker beef has always had an acid. Usually I use red wine vinegar for anything in the beef stock/tomato sauce genre which doesn't seem appropriate for this.
I assume I need a "white" acid for this. I have white vinegar, white wine vinegar, prosecco wine vinegar, champagne wine vinegar, rice vinegar, sauvignon blanc, brut champagne, moscato, and pinot grigio.
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 10 minutes later[^] [v] #1,386,238
My order is typically:
- Sear the beef in a skillet, remove it to the slow cooker
- Sauté onions/garlic in the pan
- Deglaze onions/garlic with a mixture of beef stock and a couple tablespoons of an acid (alcohol or vinegar)
Is there any acid that would work with cream of mushroom? And a little Lipton onion soup mix, of course.
- Sear the beef in a skillet, remove it to the slow cooker
- Sauté onions/garlic in the pan
- Deglaze onions/garlic with a mixture of beef stock and a couple tablespoons of an acid (alcohol or vinegar)
Is there any acid that would work with cream of mushroom? And a little Lipton onion soup mix, of course.
Anonymous B joined in and replied with this 5 months ago, 25 minutes later, 36 minutes after the original post[^] [v] #1,386,241
Red wine 100%
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 1 minute later, 37 minutes after the original post[^] [v] #1,386,244
Anonymous B replied with this 5 months ago, 31 seconds later, 38 minutes after the original post[^] [v] #1,386,245
Anonymous B double-posted this 5 months ago, 23 seconds later, 38 minutes after the original post[^] [v] #1,386,246
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 38 seconds later, 39 minutes after the original post[^] [v] #1,386,247
@1,386,241 (B)
OK so I have red wine vinegar and also cabernet sauvignon... do I just add a bit with the beef stock to deglaze onions/garlic? And then throw it all in?
Will it incorporate well with cream of mushroom? Mind blown
So red wine instead of red wine vinegar, yes?
OK so I have red wine vinegar and also cabernet sauvignon... do I just add a bit with the beef stock to deglaze onions/garlic? And then throw it all in?
Will it incorporate well with cream of mushroom? Mind blown
So red wine instead of red wine vinegar, yes?
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 43 seconds later, 40 minutes after the original post[^] [v] #1,386,248
Remember I am putting like
Campbell's cream of mushroom and Lipton onion soup in this
Does that change your opinion M*tt
Campbell's cream of mushroom and Lipton onion soup in this
Does that change your opinion M*tt
Anonymous B replied with this 5 months ago, 32 seconds later, 40 minutes after the original post[^] [v] #1,386,249
Anonymous B double-posted this 5 months ago, 15 seconds later, 40 minutes after the original post[^] [v] #1,386,250
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 36 seconds later, 41 minutes after the original post[^] [v] #1,386,251
@previous (B)
OK I'm going to try this
I WILL blame you if it doesn't turn out well
The skirt steak depends on u
OK thanks
OK I'm going to try this
I WILL blame you if it doesn't turn out well
The skirt steak depends on u
OK thanks
Anonymous B replied with this 5 months ago, 1 minute later, 43 minutes after the original post[^] [v] #1,386,252
@previous (cccuuunnttt !Memes4aSuc)
Think about it. Red wine is acidic. It tastes great and matches mushrooms and beef. It is what every French cook I know would use.
Think about it. Red wine is acidic. It tastes great and matches mushrooms and beef. It is what every French cook I know would use.
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 2 minutes later, 45 minutes after the original post[^] [v] #1,386,253
@previous (B)
I just don't think I've used it with a cream sauce before! it does make sense. In general I don't like a strong "red wine" taste to meals, although I like drinking red wine. I can just go light I imagine.
I have the following fresh herbs, what would you add?:
Basil
Marjoram
Oregano
Parsley (Italian/flat leaf)
Rosemary
Sage
Thyme
As well as every dry herb one could think of
I just don't think I've used it with a cream sauce before! it does make sense. In general I don't like a strong "red wine" taste to meals, although I like drinking red wine. I can just go light I imagine.
I have the following fresh herbs, what would you add?:
Basil
Marjoram
Oregano
Parsley (Italian/flat leaf)
Rosemary
Sage
Thyme
As well as every dry herb one could think of
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 1 minute later, 47 minutes after the original post[^] [v] #1,386,254
The other day I did sauté dry thyme with onions and garlic, and that made an incredible base for a beef barley stew
Anonymous B replied with this 5 months ago, 4 seconds later, 47 minutes after the original post[^] [v] #1,386,255
Anonymous B double-posted this 5 months ago, 23 seconds later, 47 minutes after the original post[^] [v] #1,386,256
You could use red wine and white vinegar. Just don’t overdo the vinegar.
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 13 seconds later, 47 minutes after the original post[^] [v] #1,386,257
cccuuunnttt !Memes4aSuc (OP) double-posted this 5 months ago, 25 seconds later, 48 minutes after the original post[^] [v] #1,386,258
Anonymous B replied with this 5 months ago, 39 seconds later, 49 minutes after the original post[^] [v] #1,386,260
Anonymous B double-posted this 5 months ago, 20 seconds later, 49 minutes after the original post[^] [v] #1,386,261
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 6 seconds later, 49 minutes after the original post[^] [v] #1,386,262
Anonymous B replied with this 5 months ago, 17 seconds later, 49 minutes after the original post[^] [v] #1,386,263
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 25 seconds later, 50 minutes after the original post[^] [v] #1,386,264
@1,386,261 (B)
well i was just saying what herbs i HAVE not what i plan to use
i can skip all of them or use some of them
i await your advice
thanks
well i was just saying what herbs i HAVE not what i plan to use
i can skip all of them or use some of them
i await your advice
thanks
Anonymous B replied with this 5 months ago, 1 minute later, 51 minutes after the original post[^] [v] #1,386,266
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 2 minutes later, 53 minutes after the original post[^] [v] #1,386,268
Anonymous C joined in and replied with this 5 months ago, 3 minutes later, 57 minutes after the original post[^] [v] #1,386,269
Anonymous D joined in and replied with this 5 months ago, 14 hours later, 15 hours after the original post[^] [v] #1,386,298
@OP
Why not hit the web the verify this. Marinating does NOT make meat tender. A very old fallacy. IF you want that cut of meat tender you need to SLOW COOK IT.
> I will first sear the skirt steak.
There is a HUGE trade off here. One sears the meat for the crust and in theory it also holds in the juices. This is a texture THING. Searing! However there is a trade off. You will never with slow cooking get it as tender IF you sear the meat.
So, why not try just slow cooking. Forget about breaking down the meat with an acid.
You asked Matt for help. He should have remembered how the Chinese invented a way to make beef very very tender. Baking soda. From web [Baking soda raises the meat's pH level, which prevents the proteins from bonding together and tightening up during cooking.]
Thin sliced and 30 minutes or so with Baking Soda and you have very tender beef. The trade off ends up being VERY TENDER Beef but it's DIFFERENT. For certain stir fried dishes it's FANTASTIC - Chinese Broccoli with Beef is a great example.
Just SLOW Cook and forget the Searing and give that a try and WHY WHY WHY? Because that super high heat will fuck up your attempt as what you are looking for. Unless you desire the crust that searing gives.
Searing ends up less tender but with that desirable mouth feel. There is of course more with searing. Just like with roasting vegetables you end up Sugars/Carnalized. Slow cooking will not give you any of this.
For me Red Wine is best flavor wise however I am not a fan of Vinegar in my meat. Germans will disagree.
Why not hit the web the verify this. Marinating does NOT make meat tender. A very old fallacy. IF you want that cut of meat tender you need to SLOW COOK IT.
> I will first sear the skirt steak.
There is a HUGE trade off here. One sears the meat for the crust and in theory it also holds in the juices. This is a texture THING. Searing! However there is a trade off. You will never with slow cooking get it as tender IF you sear the meat.
So, why not try just slow cooking. Forget about breaking down the meat with an acid.
You asked Matt for help. He should have remembered how the Chinese invented a way to make beef very very tender. Baking soda. From web [Baking soda raises the meat's pH level, which prevents the proteins from bonding together and tightening up during cooking.]
Thin sliced and 30 minutes or so with Baking Soda and you have very tender beef. The trade off ends up being VERY TENDER Beef but it's DIFFERENT. For certain stir fried dishes it's FANTASTIC - Chinese Broccoli with Beef is a great example.
Just SLOW Cook and forget the Searing and give that a try and WHY WHY WHY? Because that super high heat will fuck up your attempt as what you are looking for. Unless you desire the crust that searing gives.
Searing ends up less tender but with that desirable mouth feel. There is of course more with searing. Just like with roasting vegetables you end up Sugars/Carnalized. Slow cooking will not give you any of this.
For me Red Wine is best flavor wise however I am not a fan of Vinegar in my meat. Germans will disagree.
Anonymous D double-posted this 5 months ago, 15 minutes later, 15 hours after the original post[^] [v] #1,386,303
I should add. Searing a THICK CUT of beef will of course produce that wonderful texture and seal in juices. Works for a THICK Cut because, finishing to cooking at a lower temperature does not toughen up the rest of the meat.
With the thin cut of Skirt steak, it will toughen up the Skirt steak and slow cooking Ain't going to make it tender EVER.
With the thin cut of Skirt steak, it will toughen up the Skirt steak and slow cooking Ain't going to make it tender EVER.
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 1 hour later, 16 hours after the original post[^] [v] #1,386,309
Anonymous D replied with this 5 months ago, 1 hour later, 17 hours after the original post[^] [v] #1,386,323
@previous (cccuuunnttt !Memes4aSuc)Never Ever.
Now enjoy your overcooked Tough as All Fuck Skirt Steak.
Anonymous C replied with this 5 months ago, 3 hours later, 21 hours after the original post[^] [v] #1,386,367
Anonymous E joined in and replied with this 5 months ago, 34 minutes later, 21 hours after the original post[^] [v] #1,386,370
cccuuunnttt !Memes4aSuc (OP) replied with this 5 months ago, 15 hours later, 1 day after the original post[^] [v] #1,386,447
@1,386,298 (D)
@1,386,303 (D)
Hey retard, a few things:
- Searing doesn't "hold in juices," but a quick sear also isn't going to make a RAW steak tough.
- I didn't say anything about marinating it. I dry brined the steak ahead of time and was asking about an acid to COOK with
- No one is fucking velveting meat to put in the SLOW COOKER
- It turned out great. Very tender!
@1,386,303 (D)
Hey retard, a few things:
- Searing doesn't "hold in juices," but a quick sear also isn't going to make a RAW steak tough.
- I didn't say anything about marinating it. I dry brined the steak ahead of time and was asking about an acid to COOK with
- No one is fucking velveting meat to put in the SLOW COOKER
- It turned out great. Very tender!
Anonymous C replied with this 3 months ago, 1 month later, 1 month after the original post[^] [v] #1,394,781
Please post about Matt more!
Anonymous F joined in and replied with this 3 months ago, 3 hours later, 1 month after the original post[^] [v] #1,394,810
I like this. Different cut of meat, though.
https://natashaskitchen.com/beef-and-mushroom-pot-roast-a-slow-cooker-recipe/
https://natashaskitchen.com/beef-and-mushroom-pot-roast-a-slow-cooker-recipe/