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Well, I tried the rump roast recipe with the mushroom gravy, and lipton onion mix. It had a great flavor, and it was easy to cut up, but it was dry.
It seems I cannot make a roast that is moist..
I did pork on the grill the other day and it was decidedly DRY.
Sorry to hear about that.
There really wasn`t that much gravy...it cooked down.
For a moist roast.....i think you need an over roast.....and cook it more gently than the soup and onion mix style.....someone posted a oven roast that goes in at a certain temp (low) and then is shut off and you leave the oven closed for a long while....(I dont recall the details) but it worked and my roast was perfect for medium rare....and moist and delicious...but you had to start with a real roast not a pot or blade roast.
Well, I tried the rump roast recipe with the mushroom gravy, and lipton onion mix. It had a great flavor, and it was easy to cut up, but it was dry.
It seems I cannot make a roast that is moist..
Do you sear your roast, before putting it in the oven?
Location: Finally made it to Florida and lovin' every minute!
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Hi, all. Went to the AYCE country buffet for the first time since Christmas. We're both stuffed like pigs. Oink, oink. I even tried the collard greens. They were ok, but they were made w/country ham (very salty), not bacon, which is how I like them. Now the bread pudding........mmmmm
Hi, all. Went to the AYCE country buffet for the first time since Christmas. We're both stuffed like pigs. Oink, oink. I even tried the collard greens. They were ok, but they were made w/country ham (very salty), not bacon, which is how I like them. Now the bread pudding........mmmmm
Glad you had a good dinner out NMS.
I cook my collards with a piece of salt pork, or "fat back" or "strip of lean"...and prehaps a bit of onion and hot sauce on the side. (I learned something down in Alabama.)
I havent had bread pudding or rice pudding in years...and I really want some.....I never made it myself.
Hey NMS--I had never even heard of country ham when we moved here to NC and we were out at a restaurant and I ordered it. Boy was I ever disappointed. Talk about salty!! I thought all hams were the kind that we have at Easter. Talk about being naive!!
Haven't a clue. We intended to go out for dinner but I am exhausted so we won't go anywhere. I guess we'll improvise dinner!
Let us know when you know....sometimes "improvised" means "creative"; we've all had to improvise so let us know what you come up with ....exhausted doesnt help with the creativity though. Good Luck.
Hey NMS--I had never even heard of country ham when we moved here to NC and we were out at a restaurant and I ordered it. Boy was I ever disappointed. Talk about salty!! I thought all hams were the kind that we have at Easter. Talk about being naive!!
Yep they are salt cured. Not really edible as is. But boy can you make up some good redeye gravy with a slice.....Small piece in a pot of mustard greens is good to without any added salt. Right now I just got a whiff of the yellow squash and the okra frying...I'm reallly starving now.
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