Psst... We're working on the next generation of Chowhound! View >

happygoluckyinoregon's Profile

Title Last Reply

Happy accident - keeping salad greens fresh

This is great news because my daughter and I can't go through 6 romaine hearts as fast as it goes bad. Costco sells beautiful packages of 6 for only $3.00!!! Here has been my solution to keep the heads fresh for at least 2 weeks or more. I also wrap celery heads in foil and they keep for a month! Thanks for the idea. I do keep the whole heads, but had had trouble with left over salad that had a lot of things in it.

Here is what I do. Bleached and washed some old cotton pillowcases and cut them into 4 pieces each. Then I sprinkle my head of lettuce w/ water, wrap in the cloth, sprinkle cloth again. Old towels work well also.

Then put in a grocery bag left over from shopping, suck the air out with a straw and seal tightly with the wire things you get in the stores! I pull out one at a time as needed. I have gone back 3 weeks later and only a few of the upper leaves had a little brown on them, which I discarded.

Chuck Roast.... Roasted Low and Slow @ 220* F.....For A Better Pot Roast ?(Pictures)

Hi Jet - just a quick addition to temps, times, etc. I am 83 and have been making pot roasts for years and years. Slow cooked, fast cooked ( wrong) bake, crockpot, etc.

The last time I did one, it was so perfect and delicious and that's the way I will from now on. The recipe doesn't matter, its the cooking method and time.

I browned a 4# chuck,added all the other ingredients and some beef stock and water ( I don't like the taste of wine in mine). Then brought it to a LOW, LOW simmer covered on the top of the stove, turning it once at about 1-1/2 hours. .

This is the critical part. Do NOT let your simmering broth go above 205º or so, and especially not 212ºboiling temp. The lower the simmer, the better, so aim for just a few bubbles. CROCK pots many times even on low, are too high a simmer, so I used my heavy dutch oven. I checked with my instant read thermometer from time to time and adjusted the flame as needed. I didn't check the finished temp, just the taste and consistency of the meat.

This is the same theory as baking low and slow to break down the collagen and muscle. I cooked it for 3 hours, then let it cool in an open pot and it was absolutely delicious. Not stringy or dry at all.

here is my recipe - of course wine can be used with this.

Prime Rib Roast Successes and Disasters....

this isn't a comment, just can you tell me how to stop answers from coming in on one of my questions. I can't find the link. Thanks

pork butt roast time

ok, thank you very much. I will then just brown it in the iron skillet and forget the high beginning.

pork butt roast time

ok, thank you acgold7 - I will now put all of the wonderful advice together and take a chance. I do have a digital thermometer but no one that goes in the oven. I love it and use it all the time. I have decided to use the brown in iron skillet, roast at 450 one hour, then 300 for rest of time and check after 2 hours or so off and on and let it sit at least an hour. We'll see - and if not, I'll just re roast after christmas to the high temp and use it as pulled pork :-) Thanks to everyone to tried to help - I love this discussion group .

pork butt roast time

So, what I now need to know, since having never cooked a large pork butt is - how much time do I need to get the 6 lb. roast cooked to about 145-150 in the oven if I set it about 300. I plan to roast it at 450 for one hour, then slow cook the rest of the way. What do you suggest. If I do the 20 min. per pound, then check it, is that ok since I have given in an hour at a high temp. I am a pest, but want to get this right ! Truly, I am a good cook, but this is new to me.

pork butt roast time

Oh, you' and Four have saved the day. I know that I see those medium and med rare pork roasts on Food Network ALL THE TIME, and will also check that. I am thinking the low and slow is the answer more than the time element. If you do it very slow, still it can be enough to break down the tissues, etc. right? I guess what I am saying is that 350-400 would not work for the breakdown, but 250-300 would you just cook it longer? What would you suggest for a 6 pound roast to be about 150 when taken out as far as time is concerned? Hope I finally get it right :-)

pork butt roast time

Hi Four - I will take your advice about the 160 - that's what I wanted, but thinking that 300 a little longer will be better for me this time, since its a little longer at a lower temp. I have 4 hours to spare on Christmas since all else being done ahead ( or most of it). I'll just figure 20 minutes per pound and stop at 160 with my digital thermo. I may just brown it in my cast iron skillet, then put it in the oven, not sure yet.

pork butt roast time

Thanks krisrishere for this advice - all of the answers were very good and informative since meat cooking is a real science for sure!! But I like the idea of 170, so I am going to try a combo of all of the advice. Since my roast is 6-1/2 pounds, will try for 400º for one hour, then reduce temp to 300 for 3 more hours and test with thermometer. If it needs more I will add another hour. Hope it works, I've never cooked a large pork butt. Lots of other things but not this.

pork butt roast time

190º seems to be very, very overcooked. Everything I have read on the web says for a pork butt to be nice, medium and tender, cook it at 350 for 45 min. per pound to an internal temperature of 145 for medium which is what I have done in the past. I don't want to shred it, I want to slice it.

pork butt roast time

I want to cook a 4 lb. pork butt roast at 325º for Christmas. What is the best figure for getting it to 150-155º after browning in a skillet first

Food Science: what's the purpose of the baking soda in the ground beef?

according to America's test Kitchen - 1/4 tsp baking soda and 1TBS water poured into 1-2 pounds of ground beef helps maintain moisture and stops the rubbery texture and dryness. Protein molecules seize up with high heat, the soda changes the PH of the protein, thus allowing it to be cooked over a high heat without the rubbery texture we get so many times. This is a great show for these kinds of explanations - I keep it in my DVR weekly. I had a 97% lean beef and put this in it and the hamburger was juicy and tender at medium. Amazing!

What happened to the programming on Food Network Canada?

I live in the US and I agree - its reruns from back in the 2004 etc. ere, no good new shows, and I am sick to death of Guy Fierri and his as you say, "heart attack" outlook. A show I like on FoodTV is not for the food, but its fun to watch is Pioneer Woman, although her food will certainly give you a heart attack. sugar,butter, white flour and stuff, but I love the family.

My biggest problem with Foodnetwork, is they changed the website and you can't find anything anymore. Its cluttered, ugly and you no longer have the "print" for recipes if you want to copy. Just awful, awful, awful. When I want a recipe, I have to go to google and search.

Beef Stew - what are your secrets or tips for making a really good meal?

I have one hint that I recently made. Since crock pots cook very low and slow, I wanted to do a top of stove stew as I always have. But Chuck and other meat cubes always turn out tough, no matter what. So I decided to try something after reading about high heat making meat tough. Using my regular stew method and using cubed chuck, I brought it to a boil, then immediately lowered the heat and tested the sauce with my instant read thermometer to be sure it was not cooking OVER 205 degrees. If you BOIL stew, it toughens. After about 1-1/2 hours the meat was super tender, not dry or tough, and not stringy. In my 83 years, it was the best stew ever! I don't like red wine in mine because it gives it a sour taste, so instead, I use a packet of Liptions Beefy onion soup and water in place of wine and stock. You'll never know you didn't put stock in and its way cheaper and much more flavorful. Keep those soup packets on hand, they are magic. Hope this helps

Xanthan gum: uses besides gluten free baking?

I buy xanthan gum at a natural food grocery or you can get it sometimes at upper scale super markets in the bins. My main use is for jams and preserves. Here's what I so. Since it is very hard to mix, it clumps very badly if not careful, the best way for jams is to do this. Mix equal parts of your pureed fruit ( skin on) and sugar and bring to a rolling boil - don't put xanthan in yet. .

For 4 c. fruit and 4 c. sugar I use about 1 tsp of the xanthan gum.

Then dip into your hot mixture and take out about a cupful and have a small whisk in your hand - add the xanthan. Immediately start whisking about l0 x in one direction and l0 times in the other, no more or it will get too thick, and quickly pour it into the hot jam and whisk as you add. That's all there is to it. It makes a wonderful jam without dealing with pectin. I used 1 tsp for my 4 c. fruit,4 c. sugar mixture but it hasn't cooled yet, so if it needs more, next time, I'll try 1-1/2....... I'm sure it would thicken with less sugar if you are so inclined.

Its also good for thickening sauces and stuff if you have a too thin failure, such as a potroast, but as I said, be careful, its very potent and not easy to deal with.

what to do with country style pork ribs?

I think you hit it on the head Chile' - they must have been from the latter. I know the Butt Roasts are from the shoulder and they are NOT stringy, so it makes sense. Will watch for it - the old adage is "if it seems like a bargain, it usually isn't" goes here. That's why they were on sale and cheap :-) . . . Something to share off the subject - I was in the grocery just now and they grocer said, we have some 90% lean, CHOICE,Angus ground beef on sale for $1.99 a pound - usually $6.99 a pound so I grabbed all 7 pounds he had left to divide!! Now and then you DO get a bargain.

what to do with country style pork ribs?

Thanks Oliver, will try that next time. I remember doing them as I said on INDIRECT coals for about 45 min or so and they were not stringy. Its a balancing act isn't it? Too long and they are dry and stringy, too little and they are raw and tough :-) But I don't like the sirloin chops or the tenderloin - too dry.

English terminology for baking goods?

Thanks Paul - I didn't mean to be so testy!

Indispensable Asian Ingredients?

I take a very large piece of ginger, and put it in my food processor and blend it as fine as possible. Then I simply put it in a zip bag, mash flat and freeze. When I need ginger for a dish, simply break off a chunk and put into your recipe. You can also make a "ginger-garlic" bag the same way, then you have the standard Asian combo that is used in many dishes handy at all times. I do this with parsley, cilantro, etc. and always have what I need for cooking.

English terminology for baking goods?

White corn, yellow corn, vegetable oil (contains soybean, corn, cottonseed and/or sunflower oil), salt, trace of lime.

I got this from a tortilla ad - I buy YELLOW corn tortillas all the time, and its made from yellow corn, so unless you have all of the facts, don't discredit a post. BTW, I do know that masa is made with lime just as hominy grits and not quite the same as just corn meal.

what to do with country style pork ribs?

Yes, but pork shoulder has a ton of fat and the ribs I bought at Costco were super lean with no marbling, so they turned out tough and stringy. As I asked in another place on here, where am I going wrong. I know that some things you either cook fast or low and slow. The in between makes them tough?

what to do with country style pork ribs?

I've been cooking for 60 years and the one thing that eludes me is pork country ribs that cook without being super stringy! I baked some last week for 2 hours on low and they were dry and stringy. I only saved a ton of them by shredding, adding BBQ sauce and giving to my son for sloppy joe's. For some reason, I seem to remember putting these on the grill on indirect heat for a few hours and they were delicious. Where am I going wrong? With the cost of beef these days, its hard to buy steak.

English terminology for baking goods?

this is a very old thread but here it is: English use the term "corn flour " for corn starch many times, but if yours is yellow and floury, its simply corn meal ground into a flour, which is what corn tortillas are made from. The thickening stuff is called corn STARCH here in the US. Very confusing, because there are a few cooks who use the term corn flour on their show ( usually Asian) to mean corn starch and of course that would ruin your recipe. Hope this helps for the 2014 year.

My son wants me to make Hamburger Helper, only not...

Here is a good Taco flavored hamburger helper.


1 pound Turkey Ground meat - 97% lean (or beef)

1 medium chopped onion
1 tsp garlic powder

2 TBS homemade Taco Seasoning

1 rd. TBS Sorghum or garbanzo or white flour in water - slurry

1 -1/2 cup water or stock w/ bouillon

1 cup reconstituted evap milk ( or 1 cup any milk)

2 cups regular or whole wheat penne or shell macaroni
1/2 to 1 c. sharp cheddar - added after cooking

Brown the meat and onions
Add rest of ingredients and bring to bubbling
reduce to simmer -covered 15 minutes

Add 1 cup sharp Cheddar Cheese and stir - cover a few minutes .

If you use gluten free pasta and the garbanzo flour thickener, it can be a gluten free meal.

My son wants me to make Hamburger Helper, only not...

I make a homemade taco seasoning without all the preservatives and salt in it and its delicious. the packaged stuff is 1/2 salt! Makes the equivalent of 4 packs of the store bought I think.

1/4 cup (1 package) Ancho/Pasilla chili powder *
1/2 to 1 tsp cayenne or chipotle powder **
1 tsp dried oregano
1 tsp granulated onion
1 tsp granulated garlic
2 tsp paprika
2 TBS ground cumin
1 - 2 tsp sea salt
1 tsp black pepper

Mix it all and keep in container - 2 TBS is equal to one package of Taco Seasoning. Use more or less pepper to taste . The Pasilla ground pepper is found in the Mexican section of supermarkets, hanging in little bags on the top where you find the dried peppers.......When I make it this way, I add 1 TBS of a slurry of garbanzo or whole wheat flour and mix in, because I think there is a thickener in the packaged stuff. Its delicious. If anyone wants my Taco Hamburger Helper recipe, let me know and I'll put it on here.

Pork shoulder country rib style (bone in)--how to make them delectable?

Rick, I have twice ruined a batch of pork country ribs. Once in the slow cooker and then yesterday in the oven. I am a very good cook and almost every piece of meat I cook turns out good - ( 60 years a cook!)....however, the last 2 times I cooked them, they were dry and sawdust and just terrible. I just shredded them and threw BBQ sauce and gave them to my son for sloppy Joe sandwiches. We used to grill these slowly on indirect heat and they were moist and delicious.....where am I going wrong? They were very lean country ribs I must admit.

What to do with boneless pork country style ribs - other than BBQ

Thanks for the tip. This is what I did. I went to Costco and bought a large pack of the beautiful pork country ribs ( much meatier than anywhere else). The cost was $17.00.
Then, I divided it into half - one half I cubed, the other I made into the baked ribs with the white wine,rosemary in another recipe on here. The cubed part I dumped granulated onion and garlic powder, salt, black pepper, Italian herbs and fennel and browned on high, then dumped in 2 -28 oz. cans of diced tomatoes and simmered for about an hour or so until tender. Any tomato sauce you like is fine. My daughter and I will eat for months on frozen portions of this meat for a measly $17.00

Too Much Basil

I have a method for storing basil all winter. Here it is. Then you can cook anything by adding what you want to it.


Want to keep your summer basil all winter without it turning black? Here is my method. Pull all leaves off at end of summer and wash. Then dump in BOILING water for about 10 seconds. This kills the enzyme that oxidates basil and turns it black. Immediately put in iced water and drain. Then I just put it in a food processor with just olive oil and puree and place in ice cube trays or small containers to use all year as I want.

when pot roast goes horribly wrong....

I have been cooking for 60 years and had my first horrible pot roast failure. My mistake was trying to save on FAT and buying Top Round roast instead of the Chuck. I put it in crockpot with broth, etc. and let it go to 8 hours as recommended and it was SAWDUST. I can't find a remedy, as the meat is so dry it would be useless to even shred and put in the gravy. Never again - I'll stick to cutting up the other one in cubes and making a stew and not overcooking it.