Basic Question

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes - or any other herb, soice or flavor enhgansor you like.

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

Yes you can but it's not a good idea and the cubes are about the same as a salt
lick. Used canned broth ( if you do use the cube eleminate the salt in step 1.

Quoted message said:

Sorry if these seem silly questions but I am a man trying to advance
beyond cooking beans on toast.

No Problem.

Enjoy,

Dimitri

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes, and, at least in my opinion, a bit of bay leaf wouldn't hurt. I'd
probably throw in a bit of garlic too but I am a strong believer in
garlic.

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

Yes, or you can buy canned or boxed liquid beef broth in a grocery
store.

Quoted message said:

Sorry if these seem silly questions but I am a man trying to advance
beyond cooking beans on toast.

Not silly at all. A couple of simple questions can make a big
difference. It is only silly NOT to ask.
John Kane
Kingston ON

[email hidden] wrote on 05 Oct 2005 in rec.food.cooking

Quoted message said:

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes, and, at least in my opinion, a bit of bay leaf wouldn't hurt. I'd
probably throw in a bit of garlic too but I am a strong believer in
garlic.

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

Yes, or you can buy canned or boxed liquid beef broth in a grocery
store.

Quoted message said:

Sorry if these seem silly questions but I am a man trying to advance
beyond cooking beans on toast.

Not silly at all. A couple of simple questions can make a big
difference. It is only silly NOT to ask.
John Kane
Kingston ON

May I suggest a rotissierre to cook whole chickens, fairly painlessly?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote on 05 Oct 2005 in rec.food.cooking

Quoted message said:

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

Quoted message said:

May I suggest a rotissierre to cook whole chickens, fairly painlessly?

Ok just where did the chicken some from?

Dimitri

The other side of the road, of course!

Dimitri wrote:
:: "Mr Libido Incognito" <[email hidden]> wrote in message
:: news:[email hidden]...
::: [email hidden] wrote on 05 Oct 2005 in
rec.food.cooking
:::
::::
:::: [email hidden] wrote:
::::: Hi
:::::
::::: I have a recipe for cooking brisket and I have a couple of very
basic
::::: questions...
::
::: May I suggest a rotissierre to cook whole chickens, fairly
painlessly?
::
:: Ok just where did the chicken some from?
::
:: Dimitri

The egg? Or was the chicken first? This is all so confusing.

BOB
--
Raw Meat Should NOT Have An Ingredients List

Dimitri wrote on 05 Oct 2005 in rec.food.cooking

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote on 05 Oct 2005 in
rec.food.cooking

Quoted message said:

[email hidden] wrote:
> Hi
>
> I have a recipe for cooking brisket and I have a couple of very
> basic questions...

Quoted message said:

May I suggest a rotissierre to cook whole chickens, fairly
painlessly?

Ok just where did the chicken some from?

Dimitri

a Egg?
the Henhouse?
Another chicken's bottom?
the farm down the road?
Just flew in and are his wing tired?
The otherside of the road?

A newbie reluctant cook needs to know about rotissierring chickens. It's my
responsibility as a chicken eater to mention it to him....Nay! it's my
duty.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes, and any other simple thing like onion powder or garlic powder, but I'd
say, stick with salt and pepper.

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

You can buy beef stock in cardboard cartons, as a cube, in a can, and by
making it yourself. I'd do whatever is simplest; perhaps use water instead
of the stock, depending on the recipe.
Dee Dee

Mr Libido Incognito said:

Dimitri wrote on 05 Oct 2005 in rec.food.cooking

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote on 05 Oct 2005 in
rec.food.cooking

>[email hidden] wrote:
>
>>Hi
>>
>>I have a recipe for cooking brisket and I have a couple of very
>>basic questions...

Quoted message said:

May I suggest a rotissierre to cook whole chickens, fairly
painlessly?

Ok just where did the chicken some from?

Dimitri

a Egg?
the Henhouse?
Another chicken's bottom?
the farm down the road?
Just flew in and are his wing tired?
The otherside of the road?

You forgot conguring up one via some form of magic 🙂 I hear tell in
certain locals chickens arrive mysteriously in the middle of the night
through the pranks of teenagers. You can never really tell where
chickens come from 🙂

Quoted message said:

A newbie reluctant cook needs to know about rotissierring chickens. It's my
responsibility as a chicken eater to mention it to him....Nay! it's my
duty.

I can tell you how to do rotissierry chicken. Our problem here is being
able to get a nice enough one to do so and then enjoying it knowing
we've paid such an over-inflated price! It seems that chicken pieces
are have gained in popularity to the point whole chicken cost a bundle 🙁

~patches~ said:

You forgot conguring up one via some form of magic 🙂 I hear tell in
certain locals chickens arrive mysteriously in the middle of the night
through the pranks of teenagers. You can never really tell where
chickens come from 🙂

And I thought the cat was leaving them there! 😉

Dee Randall said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes, and any other simple thing like onion powder or garlic powder, but I'd
say, stick with salt and pepper.

The OP could use a rub or seasoning mix - there are many - or something
as simple as salt and pepper.

Quoted message said:

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

You can buy beef stock in cardboard cartons, as a cube, in a can, and by
making it yourself. I'd do whatever is simplest; perhaps use water instead
of the stock, depending on the recipe.

To answer the question beef stock is made from boiling the bones along
with onion and I add a carrot, celery, a tomato, and bay leaf just
because that is the way I like my beef stock. The stock is strained
after cooking then defatted and used as the liquid in many recipes.

Dee, a very wise cook once said "why use water when you can add flavour"
and that idea has stuck with me. I use stocks and broths of which I
keep a ready homemade supply both homecanned and frozen as well as using
other liquids like tomato juice, fruit juices, and alcohols. These are
used for just about all dishes from rices to meat dishes to soups &
stews. I know you can buy stocks ready made in cardboard cartons but
they taste nothing like homemade and the cubes are just full of salt.

Quoted message said:

Dee Dee

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

Yes, and any other simple thing like onion powder or garlic powder, but
I'd say, stick with salt and pepper.

The OP could use a rub or seasoning mix - there are many - or something as
simple as salt and pepper.

Quoted message said:

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

You can buy beef stock in cardboard cartons, as a cube, in a can, and by
making it yourself. I'd do whatever is simplest; perhaps use water
instead of the stock, depending on the recipe.

To answer the question beef stock is made from boiling the bones along
with onion and I add a carrot, celery, a tomato, and bay leaf just because
that is the way I like my beef stock. The stock is strained after cooking
then defatted and used as the liquid in many recipes.

Dee, a very wise cook once said "why use water when you can add flavour"
and that idea has stuck with me. I use stocks and broths of which I keep
a ready homemade supply both homecanned and frozen as well as using other
liquids like tomato juice, fruit juices, and alcohols. These are used for
just about all dishes from rices to meat dishes to soups & stews. I know
you can buy stocks ready made in cardboard cartons but they taste nothing
like homemade and the cubes are just full of salt.

You are absolutely right about "why use water when you can add flavour?" I
wish I could keep that in mind. It's hard for me to add anything else but
water to rice -- you get the picture. I got good advice here on this ng
when I asked "does anyone really make chicken stock" and now I have ONE
container of homemade broth left in the freezer, plus a chicken carcas ready
to make broth. (I'm selfish with this one container.) I used the other
container I made for a lentil soup; and I believe I've made stock 2 times so
far. The only problem with making broth/stock is that there is never enough
when you finish. I really don't care for the beef taste, so that lets beef
out for me. I have bought cartons of chicken stock and canned broth/stock,
but I started buying them again about 2 years ago, but using them very
infrequently; but I did read this week in Cook's Illustrated that they rated
the best chicken stock is "Swanson Natural Goodness 100% fat free Chicken
Broth in carton" but I've not found it yet. I wouldn't think twice about
trying it. I've not eaten cubes of the chicken, etc. for years (at home).
But I'm trying to do more chicken, so I'll be able to get more stock without
searching the grocery shelves

I usually use for my broth in soups a vegetable concetrate, and to my
surprise, it was also 'recommended' by Cook's Illustrated. It is Superior
Touch - Better than Bullion." I'm pretty sure they make different
concentrated bullions, but the plain vegetable is the one I buy and it's
about $5 a jar (8 oz., but small), and I buy them 6 at a time when I see
them.

When I make Italian Soups or vegetable soups, I also will use up my Parm
Reggiano rinds to flavor the soup water (I see they sell them at Whole Foods
for quite a hefty price -- tee hee). And I always use a lot of canned
tomatoes in the winter for soups (of course, they will never be as good as
your home canned.)

An aside, my grandmother's brother and sister used to can beef even. That
is where I learned that beef should taste like home-canned beef! Nothing in
all these years has compared: filet mignon - NO! porterhouse - NO! etc.
PS, I'm hoping OP is reading our posts {:>
Dee Dee

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

Sorry if these seem silly questions but I am a man trying to advance
beyond cooking beans on toast.

There are a lot of different ways to season and cook brisket. Are you
cooking it in a smoker or in the oven? Either way, the best way to cook it
is very slowly for a long time. I smoke some of my briskets for many hours
depending on the size. I have never cooked one in the oven but I cook them
in my smoker at 220 degrees until the center of the brisket gets up to 165
degrees. I never go by time, only by temperature. Here is a recipe for a
dry rub that is very good on Brisket and a moppin' sauce to baste with
while you are cooking. Rub the seasoning all over the brisket. Baste every
hour or so.

Dry Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Moppin' Sauce

12 oz. beer
1/2 cup vinegar
1/4 cup oil
1/4 medium onion, finely chopped
5 garlic cloves, minced
2 or 3 Tbsp Dry Rub of your choice
2 Tbsp Worcestershire Sauce

Lots of Tabasco

The beef stock is just beef broth. Sometimes I inject it into the brisket
before I cook it and it comes out very good

Take your time with it and it will turn out fine.

- A -

On Wed, 05 Oct 2005 23:09:40 +0100, [email hidden]

Quoted message said:

Hi

I have a recipe for cooking brisket and I have a couple of very basic
questions...

1. The recipe says I should first "season" the meat. Do they mean put
salt and pepper on it?

S&P will do, but you might try the rub Alan mentions.

Quoted message said:

2. One of the ingredients is "beef stock". What is this? Is it what
you get if you break an OXO cube into hot water?

As stated by others, that would be very salty.

For lots and lots of information about brisket, you might look into
the group alt.food.barbecue -- and especially The Barbecue FAQ.
(even if you're not gonna smoke the brisket, the information should be
helpful)
The BBQ FAQ is at http://www.bbq-porch.org/faq/

Good luck! I haven't tried smoking a brisket yet--but I think I will
before October's gone.

Quoted message said:

Sorry if these seem silly questions but I am a man trying to advance
beyond cooking beans on toast.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Mr Libido Incognito said:

A newbie reluctant cook needs to know about rotissierring chickens.
It's my responsibility as a chicken eater to mention it to
him....Nay! it's my duty.

I actually find rotisserie chicken to be no real improvement
result-wise over other methods, and significantly more trouble.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)