This is my first attempt cooking meat for french dip sandwiches. I wanted to use eye of round but they where out, so i bought round tip. The video will tell "The rest of the story"
https://www.youtube.com/watch?v=AUsNCo-z1p8
"French Dip" first attempt.
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Re: "French Dip" first attempt.
Hi rub,
YUM, love the sound of that, might have to try it myself. There are a few vids on youtube about it and tne more I look the more i like it!
Let us all know how it went and what youd do differently next time
I reckon itd work just as well with pulled chuck........ hmmmmmm.............
Mark
YUM, love the sound of that, might have to try it myself. There are a few vids on youtube about it and tne more I look the more i like it!
Let us all know how it went and what youd do differently next time
I reckon itd work just as well with pulled chuck........ hmmmmmm.............
Mark
beer'n'q mmmmm
Re: "French Dip" first attempt.
Great video!! You sold me a rib-o-lator when I worked for the city of Redmond and I really enjoy using it!!!
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- Posts: 163
- Joined: Sun Apr 22, 2012 10:19 pm
- Location: Gold Coast, QLD, Australia
Re: "French Dip" first attempt.
Hi there,Rib-O-Lator wrote:This is my first attempt cooking meat for french dip sandwiches. I wanted to use eye of round but they where out, so i bought round tip. The video will tell "The rest of the story"
https://www.youtube.com/watch?v=AUsNCo-z1p8
I was wondering if you could tell me what an 'Ah Zhoo' is? I haven't heard of this before. Is it like a thin gravy?
Cheers,
Ben
Re: "French Dip" first attempt.
Au Jus...MrLucyTheBoxer wrote:Hi there,Rib-O-Lator wrote:This is my first attempt cooking meat for french dip sandwiches. I wanted to use eye of round but they where out, so i bought round tip. The video will tell "The rest of the story"
https://www.youtube.com/watch?v=AUsNCo-z1p8
I was wondering if you could tell me what an 'Ah Zhoo' is? I haven't heard of this before. Is it like a thin gravy?
Cheers,
Ben
Re: "French Dip" first attempt.
Au jus
From Wikipedia, the free encyclopedia
French dip beef sandwich, with bowl of jus for dipping
Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1]
Contents [hide]
'Jus' means the natural juices given off by the food.[2] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavor may suffer after this time.[3]
American recipes au jus often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, (also known as Glace de Viande) to accompany a meat dish.
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g.: red wine (thus forming a red wine jus).
A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents
regards
Mark
From Wikipedia, the free encyclopedia
French dip beef sandwich, with bowl of jus for dipping
Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1]
Contents [hide]
'Jus' means the natural juices given off by the food.[2] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavor may suffer after this time.[3]
American recipes au jus often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, (also known as Glace de Viande) to accompany a meat dish.
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g.: red wine (thus forming a red wine jus).
A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents
regards
Mark
beer'n'q mmmmm
Re: "French Dip" first attempt.
Au jusMrLucyTheBoxer wrote:Rib-O-Lator wrote: Hi there,
I was wondering if you could tell me what an 'Ah Zhoo' is? I haven't heard of this before. Is it like a thin gravy?
Cheers,
Ben
From Wikipedia, the free encyclopedia
French dip beef sandwich, with bowl of jus for dipping
Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1]
Contents [hide]
'Jus' means the natural juices given off by the food.[2] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavor may suffer after this time.[3]
American recipes au jus often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, (also known as Glace de Viande) to accompany a meat dish.
Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g.: red wine (thus forming a red wine jus).
A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents
regards
Mark
beer'n'q mmmmm
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- Posts: 163
- Joined: Sun Apr 22, 2012 10:19 pm
- Location: Gold Coast, QLD, Australia
Thanks guys. Learn something new everyday! I think my parents used to call it 'The Drippings'
Walking a different path...
www.suburbanaussiedad.blogspot.com.au
Walking a different path...
www.suburbanaussiedad.blogspot.com.au