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re: Thinking of brining a chuck roast
Posted on 12/1/10 at 3:38 pm to Powerman
Posted on 12/1/10 at 3:38 pm to Powerman
quote:
Patted dry and applied some flower seasoned with salt and a dash of curry powder
i like where you went here!!! let us know how it came out.
7 spice curry or 5 spice curry? one has cinnamon and one does not.
1
Posted on 12/1/10 at 3:41 pm to Tommy Patel
Not sure. It's something I picked up at the international market in Metairie. I'll go check the ingredient list.
I put a cinnamon stick in the brine but I don't know that any of that flavor will make it's way in. I'm pretty sure you usually have to get some heat to get the aroma out of the cinnamon and into the broth.
I put a few saffron threads in the stock as well
I put a cinnamon stick in the brine but I don't know that any of that flavor will make it's way in. I'm pretty sure you usually have to get some heat to get the aroma out of the cinnamon and into the broth.
I put a few saffron threads in the stock as well
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