SC - Re: Roast beef explanation
ChannonM at aol.com
ChannonM at aol.com
Sat Jul 8 04:25:32 PDT 2000
In a message dated 7/8/00 1:40:48 AM Eastern Daylight Time,
owner-sca-cooks at ansteorra.org writes:
> Thanks. Yours and Admantinus explanations make it much clearer. Although
> one thing is still not totally clear. I'd like to know if I'm guessing
> right, though. You are cutting successive slices from opposite sides of
> the hunk of beef, right?
Actually, I start on one side and continue to cut on that same side so that
I can have a "carpet" of meatII'm thinking carpet roll). Imagine a fruit roll
up as a solid piece then taking a knife and cutting into it so that the roll
could begin, you keep cutting until there is no more solid hunk left and it's
all flat. I don't know if that helps or is more confusing! :)
The cuts would look like:
> _____________
> | | | |
> | | | | | | |
> | | | | |
> - -------------
> A B
>
> And if you simply stretch out A and B you get the flat piece that
> you later roll up. Something like:
>
> - -----^---------^---------^---------
> |_________^_________^_________^____|
> A B
>
That seems to be coming out to the same result, I'm just not sure about the
cutting on both sides thing. I wish I had a digital camera! My husband is
helping to web our household page and I will have several feasts and recipes
webbed as well. Having a digital camera would allow me to post a pictorial.
> An interesting technique. I've been thinking about trying one of
> these rolled meat recipes since it was first given on this list
> several years ago. I remember they did such a dish at a feast I
> helped prepare recently, but I wasn't watching how they were
> cutting the meat.
It is alot of fun to do and makes a great roast, very tender and flavourful.
Hope you get to try it out sometime soon.
As a side note, the Amarone must is now in my hot little hands and I will be
reducing it next week. After confering with canning books and the owner of
the vinter's shop (who makes vino cotto- sappa in medieval language) it will
keep "forever". She makes her's to dip biscotti into. I bought clear bottles
so that you can see the final colour better. I'm so excited!!!!!
(Oh, now you know I love to cook when I get excited over reducing juice! :) _)
Hauviette
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