cccuuunnttt !Memes4aSuc joined in and replied with this 5 months ago, 23 minutes later, 6 hours after the original post[^][v]#1,386,446
It was good!
I ran out of time in the morning so I simplified it... just seared the skirt steak (very briefly) and put it in the slow cooker. I haven't had skirt steak before and was pleased with how tender and beefy it was at the end. I think cream of mushroom wasn't exactly the right pairing for it because it did have a strong beef taste. 7/10
+Syntax !CfNHQtY5Xs joined in and replied with this 5 months ago, 3 hours later, 10 hours after the original post[^][v]#1,386,473
@previous (Oatmeal Fucker !BYUc1TwJMU)
I have expertise in a very few things - Electronics and Wine and only because I spent so much time learning about wine.
Not an expert in food and often resort to a huge library of cook books but these days because of limited time I hit the web.
I have little experience with Skirt steak and have only cooked it super quick for Frittatas - Carne Asada - and that is about IT. I shoot for medium rare and for me alone Rare.
With ZERO experience slow cooking such a thin cut of beef I hit the WEB - Just NOW I find it a mixed bag on advice from web about slow cooking Skirt steak. Most say do not cook it long in any style of cooking yet their are a few that say it's ok to slow cook it. I only slow cook Chuck steak in THICK Cuts and that is for a Stew with dumplings and mostly back in my mountain climbing days (To old for that currently) Free climbing that is.
Coming home to a fully slow cooked meal after a day out on the rocks and only having to spend 20 more minutes for Dumplings (Bisquick) and NOT in the slow cooker. Wow Bisquick is not in my sperl chek.
+Syntax !CfNHQtY5Xs replied with this 5 months ago, 27 seconds later, 10 hours after the original post[^][v]#1,386,475
@1,386,448 (Oatmeal Fucker !BYUc1TwJMU)
I have expertise in a very few things - Electronics and Wine and only because I spent so much time learning about wine.
Not an expert in food and often resort to a huge library of cook books but these days because of limited time I hit the web.
I have little experience with Skirt steak and have only cooked it super quick for Frittatas - Carne Asada - and that is about IT. I shoot for medium rare and for me alone Rare.
With ZERO experience slow cooking such a thin cut of beef I hit the WEB - Just NOW I find it a mixed bag on advice from web about slow cooking Skirt steak. Most say do not cook it long in any style of cooking yet their are a few that say it's ok to slow cook it. I only slow cook Chuck steak in THICK Cuts and that is for a Stew with dumplings and mostly back in my mountain climbing days (To old for that currently) Free climbing that is.
Coming home to a fully slow cooked meal after a day out on the rocks and only having to spend 20 more minutes for Dumplings (Bisquick) and NOT in the slow cooker. Wow Bisquick is not in my sperl chek.
With LIMITED Time to Edit
Adding best to make a creamy sauce with simple cream and adding mushrooms is so easy. Been eons since I have tasted a Campbells product so thinking they probably have NOT improved on anything
cccuuunnttt !Memes4aSuc replied with this 5 months ago, 16 minutes later, 11 hours after the original post[^][v]#1,386,483
@1,386,474 (F)
I skipped the red wine! I was going to sauté aromatics and then deglaze with the wine but as it turns out, I woke up late with a red wine hangover. Haven't had red wine in at least a year and had a whole bottle so...