After trying this trick, you will cook meat just like that!
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- Опубліковано 6 бер 2024
- After trying this trick, you will cook meat just like that!
Ingredients:
pork neck: 1.8 kg (4 lb)
soy sauce: 50 ml (1.7 fl oz)
honey: 50 g (1.8 oz)
mustard seeds: 30 g (1.1 oz)
black pepper: 5 g (0.2 oz)
sweet paprika: 5 g (0.2 oz)
ground coriander: 5 g (0.2 oz)
rice: 300 g (11 oz)
red bell pepper: 2 pc
cooking cream: 200 g (7.1 oz)
chicken broth: 400 ml (14 fl oz)
salt: 5 g (0.2 oz)
black pepper: 5 g (0.2 oz)
dill: 20 g (0.7 oz)
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I am shocked at the rudeness of the comments. If you don’t like the video, just click out of it. Better yet, post your own video pointing out the right way, in your opinions, to make this recipe. Or just shut up and click out. I appreciate this person has put herself out there to share with us something that brings her joy. I don’t have to make the recipe exactly, I can change up what doesn’t work for me. Thank you for your hard work, you are appreciated in this household. ❤
Exactly
Welcome to the internet Robin
So can I use pork loin?
Nowt wrong with the video it's just the music
First time on the internet?
Pro tip: Marinade in a zip lock bag (if the meat is small enough) then you can get the air out and have full marinade contact, no flipping required.
You can also find large 2-gallon size zip lock bags in some stores (Walmart has them in my town). I brine turkey in a bag (usually a decent sized breast) overnight in a cooler. No cooler cleanup. You can squeeze out the air so use less marinade/brine and works really well.
Vaccum seal is the best way it opens the pores
That's exactly what I was thinking. I swear by 24 hr marinating as well. And washing meat before in white vinger with water opens the pours of the meat to absorbed all the marinate right throughout the meat. That's how we do it in the Carribean.
We just put the meat on the rack above the vegetable tray rather than suspend it, it allows us to baste or glaze the joint of meat. We like to use a mix of soy sauce and oyster sauce with cane sugar, depending on the mood we add 5 spice and some gochujang. You can place a second rack over the rice tray so the meat drips on the vegetables and the meat and vegetable juices fall into the rice or coarse cracked bulgar wheat.
We also like to add whole heads of garlic when roasting to get as much use as possable from the oven, most times we will bake bread in the oven while the meat joint is resting as the oven is already pre heated.
Depending on the weeks meal planning we will also add chicken legs/thigh/drums to the rack around the joint depending on the free space, by suspending the joint we could add more to the rack, allowing them to cool down and keeping them in the fridge for meals 1-2 days later or lunch boxes whatever. It is all about maximising the use of the energy used by the oven and saving time and the ability to free up rack space appeals to me.
Thanks for the idea. Take care, God bless one and all.
Yeah, suspending it does nothing more than on the rack mate.
@@jaysonjensen6257 Less clean-up.
@@jbkdogmeat but the time you are saving in cleaning, you are using to cut pieces of string and tying meat under a rack designed to sit meat on.
Can we use beef or lamb instead?
Will it be the same timing?
@@emiliasworld27 use a thermometer
Wow, I've been cooking for a long time and I've never seen this method. Not so interested in the side dishes but the suspended meat was quite an interesting method. Looked great!!
Simply amazing, I had never seen cooking like this (I have been a chef for 35 years) Thanks for sharing Greetings from Italy 😊
Huh! Gotta try this recipe! It looks delicious & I rarely eat meat!! Thanks for sharing!! 👍👍👍
Where have you been all my life, I mean, really. This is amazing.
Qué gran idea!!!❤. Gracias😘. Saludos desde Venezuela.
What an interesting way to cook this meal - it looks delicious!
😊 habe es ausprobiert. Es hat mir sehr gut geschmeckt. Alle Zutaten in dem Rezept sind sehr gut aufeinander abgestimmt. Danke für dieses großartige Rezept.
Yummy thanks for sharing your own style and recipe 😊
A tip: Use white cotton yarn (make sure it is 100 % cotton, not a blend with polyester. Linen would also be O.K. but no viscose). Or maybe kitchen yarn. Either way: Cook it out in some water. Only then use it. - I consider crocheting some form of "net" (with a small crochet hook, the chains have to be firm or it will have a lot of "give" and extend. It is better the form (width) stays the same. That would be like a hammock for roasts or chicken. - or fish. Basting the meat in the net would be a bit tricky though (which is an issue with fish. The fat meats like chicken and the pork shoulder in this video have enough fat.
Then after the cooking process I could wash the net a bit with natural soap, giving it a good rinse (a very good one), then cooking the "hammock" or net out in a bit of water, then drying it - for the next use.
That net would have ties that open easily so tying the meat to the wire rack above it would be even easier. The rack would not get dirty at all.
This net will get brown (only the sides would be lighter) and have a lot of spots - I could dye it with coffee or tea, so it is brown all over, so it looks neater.
Now I am motivated to get a second hand wire rack for my oven ;)
The oven was built in in the kitchen and there were baking sheets but no wire rack. I have older ones (from discarded appliances) but unfortunately they all have different dimension, the old ones I have are either too wide or to narrow).
Felicitaciones, una receta ESPECTACULAR Y UNICA, la hice fue genial, me ajuste totalmente a la receta y salio fantastica!!!
Тоже так делаю, что бы решетку не драить от пригоревшего жира. Только в место верёвки использую омеднённую проволоку для сварочного полуавтомата.
Можно ещё из электродов сделать крюки и на них подвешивать.😂
😂😂😂😂😂
Saludos desde Chile 🇨🇱 Bendiciones ❤. Gracias por compartir Tus recetas.
Мясо конечно должно получиться супер . А вот насчёт риса сомневаюсь. Там написали в духовку на два часа , для мяса это нормальное время , а вот рис , ему не нужно два часа томиться в духовке, для риса достаточно 15 минут , если рис будет томиться два часа в духовке , там получится не рис а розмазня. В моем доме очень уважают , я его часто готовлю разными способами , но для риса нужно 15 минут максимум 20 минут если кто-то любит рис переваренный. Но за два часа я не знаю что получится из риса .
Very nice presentation😊
Не понял зачем надо было подвешивать мясо на четыре верёвочки вместо того, чтобы просто положить его на восемь проволочек той же решётки???
Hahaha 🎉💃 oléolé 👍 und Du hast Recht 🎯🥇🙋
Ganz einfach ☺️‼️
Servus, aus Germany, Bayern, München, Oktoberfest
Jetzt weißt du wo ich bin und servus 👋🤠
Обыкновенные понты
Аааа, вона чё...@@user-yk8zm1qg1n
Чтобы не испачкать решетку
А что бы посмотрели...
That looks delicious and rather easy too, I'm going to make it! Thank you!
Mouth is watering. Looks good and so easy.
I'm doing this in the smoker. It looks delicious!
First thing I thought of as well!
how was it?
@@mssavedin92 I haven't done it yet. Hopefully soon.
it sounds like a plan. We don't have a smoker but I bet it will be good.Cheers.@@roguerebel2023
Me encantó! Lo probaré con una bondiola de cerdo. Mil gracias!
Wow. Your dish looks delicious. Thanks for sharing it.
Its mouth watering.
I like the dip Version of you.
I will try it with a bit of Tabasco and garlic. Cause we like it a bit spicy.
La proverò senz’altro! Grazie per le idee!
Tell me what the difference is between putting it on the wire rack, opposed to hanging it. My thinking is nothing at all.
Это же надо так испоганить свиную шею протыкая, чтобы вытекал сок при запекании и получить сухарь.
Соус-это слишком жирная субстанция. Удар по печени.
Абсолютная бомба ро печени, если только перед смертью последний раз покушать, чтобы долго не мучиться.
Негатив пишут только русскоязычные. Видимо, так тяжела жизнь у соотечественников, что повсюду гуано видится😃
@@Likulya1969 tu iš vis durna bobą?
@@Likulya1969 Почему сразу пишут негатив? Констатируют факт, пишут правду.🤷 Просто умеют готовить и понимают о чем говорят. Я, к примеру, технолог пищевого производства и , поверьте, кое что понимаю в готовке.😅
I enjoyed your video and what a fantastic idea cooking beef or meat above so th juices also flavor the rice ingredients below, unique also positive suggestion, thank you for sharing, ide like to try some time
Un manjar
La misma receta con muchas variantes 🥩🍖
Complimenti ottima idea❤
😂Жареную свиную шейку макать в майонез, в который добавлено сливочное масло? Элегантно)
Masło z cebula i drugim tluszczem( majonez), do tego jeszcze cukier, dramat kulinarny i zdrowotny.😂
Здравствуй, холестерин😂
@@user-ci2qm9tj6z здравствуй, холецистопанкреатит... Может, и нет, но тошнить будет знатно
Это вы ещё Нормандскую и Ирландские кухни не пробовали )))).
Это блюдо зимнего периода Средиземноморья. И обязательно запивать Кальвадосом .
@@user-ci2qm9tj6zпрощай, печень.
I definitely gotta try this recipe. Looks great. 👍👍👍
I didn't expect that the rice is this fluffy after two hours in the oven. It looks very delicious.
Pensé lo mismo y no me ariesgo, ya q se cocina en 16 o 20', pondría la carne con otra asadera y después pondría arroz
Yeah me too, I was wondering if maybe the rice was taken off before?
Köszönöm szépen a szuper ajánlatodat, elkészítem!
Всё получилось?
Сливки, майонез, раст.и сливочное масло плюс свинина! Моя печень в шоке!😂
Она в шоке от вас самих)
А ещё и придавить сверху пузырьком конины, это шедеврально.
Вы забыли куриный бульон😅
По научному палеодиета ..)
Да не то слово. Но народу нравится
I thinkm I mightbjust give this a go! Very fond of PORK SHOULDER
Gracias , me encanto
And it's a big fat yes from me.😊 well done.
Excelente receta!!! Tanto la pulpa de carne de puerco como el arroz y el aderezo con mayonesa se ven deliciosos!!! Gracias por compartir esa receta!!! Felicitaciones!!!
Just one question: why you need to hang the meat? It is just simply enough to put it on the grill...
Absolutely outstanding 👌
What a great idea never thought to cook meat that way 🥰
but no poke yeah ,that's haram .
Et Tharam et le chaudron c'est magique 😊@@drive-2786
As a pork eating crusader, more for me.
@@Kyle-sr6jm ... disgusting.
poke not for eating my youth.
What are they doing, people?
very good, I made it with red and yellow peppers, delicious
Brilliant idea !!!!
Looks very delicious❤
I Have seen many cooking videos. This one is sooo well made, so completely relaxed. I can only congratulate you! Five stars.❤❤❤❤❤
T
Шарик, поздравляю, ты балбес! ( Простоквашино мультфильм)
I love the cooking technique...
Think I'll have to try this one. Yum 😊
Se ve demasiado rico, lo haré apenas pueda!
А на решётке оставить мясо не так же получится?
Ty ruski?
Нет, это другое😂
Мясо прилипнет к решетке
@@user-sx6rk9lr4mрешетку смазать маслом. Не прилипнет. Да и мясо тоже, тогда корочка будет
Это идея чтобы решотку не мыть😊 и рис соком пропитать
Looks delicious. Complicated. The music was pleasant. Thank you for posting.
Great recipe.
How long should it be baked? And the string is pure cotton enough or do you need kevlar?
Thanks, Jan
Wow, I am inspired to try this!
Quick question, what is cooking cream?
Sure looks good to me too! Quick hint to save you time, just "Google" "What is cooking cream?" and you'll find out what it's called in different areas of the world. Super easy, good luck!
It's a type of heavy cream, with 12-20% milk fat. I believe sour cream would do the job as well.
Like whipping cream BUT with less fat. you can use whipping cream and if you want replace one third of it with broth / water / milk.
Placing your roast on a rack within a 1/2 sheet pan will get the same exact results all the way around your roast. I have tried both and found hanging it from the rack has no benifit over using a rack.
I used my oven rack was hard to clean
Wouldn’t the roast juices drip into rice flavoring it?
@@Seasidecc95437 yes they would! Those other people didn't think of that! Great observation, I thought the same thing, it would give those tasty drippings to the rice! I thought this was an ingenious cooking method!
A fancier way for a channel.
Que ricooo! Con que cortes de carne se puede hacer?
Boa Noite Mestre. Admiro muito sua arte. Parabéns. Tmj. Sou do Rio de Janeiro. Campo Grande - zona Oeste.
Rio de Janeiro❤ Brasil❤❤❤
Очень понравилось как в этом рецепте готовится рис.
Yo lo pondría faltando 20 ' , no tiene misma cocción q la carne, pondría una bandeja con agua y el jugo para q le de vapor y después lo saco y pongo arroz, en ese tiempo se queda una massa ese arroz 😂😂😂😂
What a special, delicate way of cooking pork neck, with extracting all the goodness from it, to flavour the rice dish too… what an awesome and “innovative” way of achieving an absolute All in One Meal!! Looks so delicious and urging yo try it.. Congratulations!!
Will aside from the bell pepper and the mayonnaise dipping sauce that actually looks very good
That looks so good I'm so trying to make it this weekend yummy 😋
Just put the pork directly on the oven rack, tying it so it hangs is a useless waste of time. Recipe does look interesting though, but I’m not too sure my veins could handle all that delicious pork fat that I’m sure has drenched the rice. Also, rice in the oven at that temp for that long will absolutely not be that perfect and fluffy, especially with all that pork fat dripping into it.
Absolutely right. I was wondering why go through all this waste of time activities when you can just bake on the grill rack and keep the tray under for dripping. Use the dripping if needed and make a stock rice separately in the rice cooker which will be perfectly fluffy and nice.
@@noorfarhana1712 Cleaning up of the rack after the fat had 2 hours to get burned onto it ;) I plan to crochet a hammock and to suspend meats from the rack. Also - then one can put some things ON the rack - like another sheet or casserole with vegetables.
What is the difference between it being suspended by string or suspended by wire of the identical diameter, AKA, being on the wire rack?
I know. I have always cooked my meat on a rack. It looked like an extra step for no good reason except you get the pork juices in the rice, but if ypu used a rack, you would get the same outcome.
None, but this is the internet and people always have to find more ridiculous ways to do the same old thing.
Only thing I can think of is you don't get the rack dirty
@@TrevorGerzenthey got a whole over tray dirty just to overcook rice for 2 hours, and used two bowls just to mix mayonnaise with some candy onions so....
You don't get the plastic taste from the string...
SÚPER COSINA SÚPER ❤️
LA MÚSICA FELISTACIONES 👏👏👏👏👏👏👏👏👏👏👏👏
На решётку проще положить,чем страдать такой ерундой, на нитки привязать.😅
😅
That is a piece of pork scotch fillet/cuberoll! It comes from around the neck and shoulder, and it is the best cut of pork.
Nice way to cook it.
Спасибо! отличное диетическое блюдо! Thank you! excellent dietary dish!
Very nice. Thank you.
Okay that looks so yummy!! Question: is cooking cream the same as regular cream? I've never seen "cooking cream"? Please advise. Thank you for sharing.
Cooking cream usually refers to 12-18% fat soured cream when regular cream is 25-30% containing fat and is sweet like for making whipped cream for desserts
@sondavoyager6657 thank you very much again. I will try to find that. Have a great rest od the week.
Single, or pouring cream, as opposed to heavy, double or whipping cream. Use sour cream if you prefer, you’ll just get a slightly different taste that’s less buttery and more savoury. Tbh, use any cream you like, the results will be very similar. Happy cooking!
@@1972hermanoben I think sour cream could get flaky, when it is exposed to heat (even when mixing it with corn starch, or flour that can happen). One possibility is to use creme fraiche or whipping cream. Both have more fat, so just reducing the amount and adding a bit more broth or water. Or milk. It is also possible to substitute all of the cooking cream with the same volume of whipping cream, that is a bit decadent of course. Or one could leave out all forms of cream, only using broth or water instead. A bit of butter at the end for taste. That would be the "lean" version. The rice needs fluid to cook and I think that there is always a bit of steam - might be just enough to "baste" the meat, so it does not dry out. But it is not lying in the joices so it browns faster and more.
Música extraordinaria que hace el vídeo más dulce.
Enhorabuena
Po obejrzeniu filmu jestem bardzo głodna 😊❤ Super dziękuję 😍😍😍😍😍
It's an interesting method. You could also smoke the ham using the water smoking method (water pan in the smoker to have both smoke flavor and keep the meat moist) and cook the rice dish in a normal fashion. I have an electric smoker so this would be a lot easier than trying to hang the ham in the oven. The ham will fall apart if you cook in the smoker long enough, so you have to watch it to catch it earlier if you don't want that.
You lost me at the cooking cream. And then again with the mayonnaise. Now I’m 20 kg closer to heart attack.
One can substitute a part or all of the cream with water / broth / cider / a bit of wine / milk. and all combinations thereof ;) I suspect the vapor from the rice helps to "baste" the meat during the baking / roasting process so it does not dry out. If the rice is made the lean way a bit of butter at the end would not hurt.
One "problem" is of course that there will not be any gravy. But of course there are other options to have lower calorie dips or serve extra gravy. (I am a sucker for gravy, not that I would reject a good dip. But it does not have to by with mayonnaise).
Your worried about cream and mayonnaise but mention nothing about the sugar lol
What makes this silly is she could just put the beef ON TOP of the oven rack and accomplish the exact same results. Using strings is dumb.
It's pork, bit I agree
Pa bas zato je ovaj nacin super jer ne prlja resetku, a ispece se obostrano bez okretanja I pri tom sve sto iscuri ide u donje jelo koje bude onda jos ukusnije, sjajno , ukusno I prakticno, a stedi I vreme kuvanja....
Yes using string is completely unnecessary. Placing on top of the wire shelf is not only safer, not only easier, but it also produces exactly the same desired result.
I think what she was trying to do is give all the sides an even crust, which it looks like it did.
The oven rack stays clean this way
merci pour ce partage mais vous le cusinez comment basse temerature ou en classique j ai pas trouve la chaleur et le temps pour me faire une idee
Excelente!!!!! Me parece genial!!!!! Abrazos desde Argentina!!! Me suscribo!! 💪💪💪🙌🙌🙌😎
My goodness that looks scrumptious 👍👍
Какая вкуснота наверное...
Im impressed using the rice as a side dish while also cookingvmeat and juices on the rice hmm smart move have to try it my way
Looks delicious. Right in time for ramadan.
Ой, ребята, это нужно шахтёром быть, чтобы есть такие калорийные блюда. Красиво смотрится, но это масло масляное....
Это вроде не масло, а сок апельсиновый. Так-то по жирности норм.
А, соус ещё)))
Да, я шахтёр, и шо это плохо? Звучит как-то оскорбительно.
@@user-qh2xf4ng6k ,наоборот! Работа у шахтёра очень тяжёлая и ему нужна вкусная, полезная и КАЛОРИЙНАЯ еда, восстанавливать силы. А человеку, который мало калорий тратит эта еда пойдёт на образование лишнего жира.😄
Looks really good
Entré a ver el vídeo porque llamó mi atención la manera de hornear la carne. Creí que era arena lo que pusieron en la bandeja para evitar que la grasa salpique.
Es buena la idea.
En cuanto al arroz cocinado con crema de leche, nunca lo he probado
Interesting cooking technique! But I had to turn off completely that awful background music. Tried to reduce the volume to a minimum but in vain. That circus clarinet found its way whatever I did. Are all Cookrate - Meat Delish videos like this?
Entschuldige. Aber so Fleisch zuzubereiten ist völlig sinnlos. Außerdem läuft der gute Fleischsaft aus. Warum nicht einfach auf das Gitter legen? Aber wer weiß? Vielleicht ist das dann ja weniger interessant. Tut mir leid. Aber dafür ist mir gutes Fleisch zu schade. Wir bereiten Schweinsbraten in der guten alten Rein ( Backform ) zu und der Saft ist einmalig gut. MfG.aus Wien.
What a great idea! Kind of like a rotisserie in your oven!
Das sieht schon sehr lecker aus. Werde es bei unserem nächsten Menu-Jeudi ausprobieren.
What kind of twine was that is that butcher's twine cuz how does it not catch on fire😮😮
, Horrible la música ensima fuerte
Why it can't just be putted on the rack instead of this strings?
Пипец, духовку отмывать нужно будет долго и тщательно.😮
Смотреть лучше на скорости 1,5. Иначе заснете
я смотрел на 2-х и жалел, что это уже предел скорости в ютьюбе. 🤣🤣🤣 в следующий раз просто скачаю и прогоню на своем плеере, где есть 3-х, 4-х или даже 5-х скоростной режим
Ещё забыли показать, как росла свинья и овощи.
Мясо такой толщины готовить дольше надо 😮
Или температуру 220.
Hey, Ich liebte, serr gut - Edir São Paulo - Brasil
Once more -Exellent!!!!
Annoying music
Simple!!!MUTE
No, it’s not
@@colingray1972you have a taste for poop
😂😂😂😂😂 just turn the sound off🤦♀️
These phones/mobiles/devices have this cool feature called volume control. You should check it out! 😃👍
На мой взгляд,очень жирный соус-майонеза очень много,плюс жареный лук на масле сливочном и подсолнечном....
А это разве канал о диетическом питании?
@@erikagorzen4671Oczywiscie, napewno nie ochronie srodowiska😂😂
Майонез можно использовать самодельный (магазинный вредный) или вообще заменить соус на другой, н-р, сливочный.
Werde ich unbedingt ausprobieren
Ich nicht!
Wow, love the recipe.
This trick or technique has been used in the Yemen and Oman for generations. A dish called Mandi. They cooked using this technique in open fire in a whole underground.
Спасибо большое! Очень интересный рецепт блюда. Лучок аппетитный такой , а готовое мясо увидела - чуть слюной не подавилась... Обязательно попробую приготовить. А на негативные комментарии не обращайте внимания - пишут о вредности те, кто уже раньше навредил своей печени и не могут приготовить такую вкуснятину...
А кто ещё не успел навредить печени, ВЭЛ КАМ! Присоединяйтесь!
почему из вредности? 200 г сливок+ 400 куриный бульйон +жирная шея + ст.ложка масла + раст. масло +сахар(немало) + 200 г майонеза - это никакая печень не выдержит
Ну ведь Вы готовите не каждый день.Иногда можно себя побаловать такой вкуснятиной😂🎉🎉🎉
Интересная идея! Но:
1. Меня смущает использование синтетического шнура. Не думаю, что это будет полезно при 160 °C. Проще использовать либо пеньковый шнур, либо просто положить мясо на решетку. Чтобы потом не чистить гриль, необходимо смочить его оливковым маслом. 2. Проткнуть шею свиньи, чтобы сок стекал на рис? Ерунда: влажных добавок в этом рисе и так хватает.