TheWesDude
Sonny, I Watched the Vault Bein' Built!
so, i am a single guy that does not enjoy spending lots of time in the kitchen.
i have wanted a slow cooker for a while. i went out last week and i found a really cool one. its a rice cooker/steamer with a "slow cook" option. i figured, great! an all in one appliance i would use and enjoy.
so i opened it today and was looking at the book, and i saw that it talked about steaming meat.
i had just bought a 3/4 lb london broil cut for $10. i figured, i would try steaming it to see how it went.
put in the 3 cups of water, the meat in the steamer tray, and some vegetables and put some spices on the meat.
set the steamer to 30 mins, and when that wrapped up i did it for another 15.
first time steaming meat you understand.
the vegetables came out awesome. probably the best veggies i have ever eaten.
the london broil? it was well done, just how i wanted, and while it was not moist, it was not very dry, just a little dry.
yes, it was good. but the internet says i should have put the spices in the water, not on the meat.
i will probably do this again with lesser cuts of meat to try it out, but not with a high end cut. there was practically no grease/fat in the bottom, and nothing really in the meat, so i am guessing that is a feature of the cut. will be interesting to see how it goes with other cuts of meat that are more fatty.
spices i used was thyme, majoram, rosemary, and some lemmon pepper.
i have wanted a slow cooker for a while. i went out last week and i found a really cool one. its a rice cooker/steamer with a "slow cook" option. i figured, great! an all in one appliance i would use and enjoy.
so i opened it today and was looking at the book, and i saw that it talked about steaming meat.
i had just bought a 3/4 lb london broil cut for $10. i figured, i would try steaming it to see how it went.
put in the 3 cups of water, the meat in the steamer tray, and some vegetables and put some spices on the meat.
set the steamer to 30 mins, and when that wrapped up i did it for another 15.
first time steaming meat you understand.
the vegetables came out awesome. probably the best veggies i have ever eaten.
the london broil? it was well done, just how i wanted, and while it was not moist, it was not very dry, just a little dry.
yes, it was good. but the internet says i should have put the spices in the water, not on the meat.
i will probably do this again with lesser cuts of meat to try it out, but not with a high end cut. there was practically no grease/fat in the bottom, and nothing really in the meat, so i am guessing that is a feature of the cut. will be interesting to see how it goes with other cuts of meat that are more fatty.
spices i used was thyme, majoram, rosemary, and some lemmon pepper.
