Russ and I love watching “Masterchef Australia” and aspiring to one day create culinary perfection, but that day hasn’t come. This goal becomes more of a struggle when you go from cooking in America to Sweden.
On Russell’s birthday, I decided to make a pot roast. Cooking roast beef in an oven for half a day in Texas produces a wonderful, succulent meal. Cooking roast beef for the same time in Sweden creates a dry, chewy, “I’m sorry your birthday meal isn’t good” result. Why? Our assumption is the difference in meat quality. I know, I know, I should have known better, but when you see it in the store and it looks like it could be good and you've been craving it for a long time....well, you get the idea.
But we continue to persevere and experiment with different ingredients that go beyond our former bachelor/bachelorette food groups. Yesterday, I came home from the university and heard Russ coughing in the kitchen. I asked, “Are you OK?” This was shortly followed by breathing in a strong smell and my own coughing. Between gasping for air, I asked Russ what was going on, and he said he had (through his coughs) cooked a chili pepper in a pan, causing some kind of pepper gas to emit in the air.
We think this has something to do with not taking out the seeds before cooking, but if anyone has a better explanation, please let us know. We finally opened some windows and the balcony and were able to breathe a little easier. Russell had the strongest whiff directly in his face from the pan, so he was sniffling the rest of the evening. I’d share one solution he tried to help alleviate the problem, but he repeatedly asked me not to do so on this forum.
How was the food? The spices Russell used on the pork actually tasted pretty good, albeit a little too overpowering for my taste. I only got through half a chop while Russell ate his in full along with my half. Every time I kissed Russ during the evening, my lips burned a bit. You can imagine the jokes he made about this.
If Russ is able to reduce the seasoning and not cook the seeds, we may have a great meal on our hands. Sometimes, like any budding chef, you have to learn the hard way. Let’s just hope next time, no gas is involved.
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"Cooking roast beef in an oven for half a day in Texas produces a wonderful, succulent meal. Cooking roast beef for the same time in Sweden creates a dry, chewy, “I’m sorry your birthday meal isn’t good” result. Why?"
ReplyDeleteI think different parts are used for roast beef. Here 'fransyska' (a part near the hind leg) is often used, while americans appear to use filet.
I'd recommend a meat thermometer for roast beef. Push it into the center of the beef and cook until it reaches 60°C. For a rare beef, cook at 175° for about an hour, for well done, cook at 125° for about two hours.
If you buy an electric thermometer, it can be used inside a pot as well.