I usually work with:
Herbs:
Parsley, Sage, & Italian Seasoning
Spices:
Salt, Pepper, Garlic powder/salt, Onion powder/salt, Paprika, Red Pepper
flakes
You can also add:
Lemon Juice to chicken or fish
Fresh garlic & Onion
any fresh veggies chopped an included in the foil packet
Richard E. Quilhot C.N.A.
[email protected]
Marie von
Ebner-Eschenbach<http://www.brainyquote.com/quotes/authors/m/marie_von_ebnereschenbac.html>
- "Even a stopped clock is right twice a day."
On Thu, Oct 15, 2009 at 12:40 AM, Pete Theisen <[email protected]>wrote:
> Richard Quilhot wrote:
> > If your going to foil wrap, add some butter or olive oil plus some herbs.
>
> Hi Richard,
>
> Good idea. What kind of herbs are good for cooking meat?
>
> >>> I would use the setting at 50-75% of your scale.
> >>> Use the foil only as a lid.
> >>> Higher setting will add sear (Browning.)
>
> >> Thanks. I did just that as a first guess, "3". In 40 minutes the oven
> >> thermometer I put in the pan showed 275 degrees F. The frozen chicken
> >> inside the envelope (foil all around) was a little burned on the bottom,
> >> but pretty good the rest of the way. Maybe a little dry.
> >>
> >> Eating it as I type. I used the complete foil wrap to avoid having to
> >> clean the pan. Too old for that chore. Or maybe lazy. Or both :-)
> >>
> >>>> Michael Madigan wrote:
> >>>>> You can slow cook meat in a dutch oven. Recipes are on the
> internet.
> >>>> The lower and slower the better.
>
> >>>> Such a treasure as a "dutch oven" is beyond me, I run out of money on
> >>>> the 15th every month, remember?
> >>>>
> >>>> I have a small frying pan. The meat is typically 4 oz of hamburger
> --
> Regards,
>
> Pete
> http://pete-theisen.com/
> http://elect-pete-theisen.com/
>
>
[excessive quoting removed by server]
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