NMDemDist2
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Thu Mar-13-08 05:56 PM
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cooking a sirloin tonight, had it marinating all day now the question is..... |
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do I trim it and divide it before or after I cook it??
it's about an inch thick and 4x9 I'd say....
whadda ya think foodies?
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mtnester
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Thu Mar-13-08 06:09 PM
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even pre-marinated...of course this is my opinion, only. I have never cut one up prior to cooking.
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NMDemDist2
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Thu Mar-13-08 06:09 PM
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2. that's what I was thinking too |
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then I can slice it on the diagonal...
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Stinky The Clown
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Thu Mar-13-08 06:10 PM
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3. Cook it whole then slice it when its done to your taste |
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I usually make some sort of light gravy to go with a sirloin. Slice it thin and then serve it with a little gravy on it ..... and maybe some nice egg noodles with butter and parmesan cheese on the side.
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NMDemDist2
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Thu Mar-13-08 06:11 PM
Response to Reply #3 |
4. I'm doing bakers, I've got a bunch of taters I need to use |
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and fresh aspergrasses :evilgrin:
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NMDemDist2
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Thu Mar-13-08 07:39 PM
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5. OMG Stinky, all these cooking lessons you (and the other foodies here) have given me |
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have paid off
"gravy" hmmmmm, I could try making gravy I guess.......
so I sliced a pound of 'shrooms, put them to reduce in a tbsp of bacon drippings and a 1/2 tsp of Better than Bouillion beef while the sirloin was in the grill pan
when the meat gave up it's juices I added that
when the 'shrooms had reduced i spooned them into a bowl with a slotted spoon to leave as much juice in the pan as possible, I added 1 tbsp of butter and sifted about 2 tbsp flour over the fat and stirred until it started to bubble, deglazed the grill pan with about 1/2 cup of water and added to gravy, simmered a couple minutes then put the shrooms back in and cooked it down about 5 more minutes
:wow:
best gravy EVAH!!!!
now where do you suppose I learned that ????
:rofl:
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DU
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Mon May 06th 2024, 02:51 PM
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