"Taking a Dip"Ingredients:
French dip sandwich
Au jus
Macaroni salad
There are three secrets to a perfect French dip. First, have bread with a hard outer crust and a good sandwich shape. I use baguette because it's really cheap and perfect for this job.
Second, have a good cut of meat. I had a roast from the previous night that was served just above "alive" in terms of how well done it was. Slice that shit THIN. Like, paper thin if you can. Shave it.
Third, au jus. I use a mix (cheap, easy) and throw my extremely thin shaved beef in the pan. Then I add some onions, mushrooms and rosemary. Let the beef sit in there long enough to make it hot, and then pour some au jus through a strainer into a mug/cup/whatever.
You can also add corn starch and flour to au jus mix and make it into a fast ad-hoc gravy. Way easier than fucking around with a hot broiler pan and a whisk. Just boil water, add mix, adjust to consistency, the end. A sauce will make or break a dish very easily.
French dip sandwich
Au jus
Macaroni salad
There are three secrets to a perfect French dip. First, have bread with a hard outer crust and a good sandwich shape. I use baguette because it's really cheap and perfect for this job.
Second, have a good cut of meat. I had a roast from the previous night that was served just above "alive" in terms of how well done it was. Slice that shit THIN. Like, paper thin if you can. Shave it.
Third, au jus. I use a mix (cheap, easy) and throw my extremely thin shaved beef in the pan. Then I add some onions, mushrooms and rosemary. Let the beef sit in there long enough to make it hot, and then pour some au jus through a strainer into a mug/cup/whatever.
You can also add corn starch and flour to au jus mix and make it into a fast ad-hoc gravy. Way easier than fucking around with a hot broiler pan and a whisk. Just boil water, add mix, adjust to consistency, the end. A sauce will make or break a dish very easily.
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