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Best vegan cookbook I've ever bought, and I have tons of them. The novel, new combinations, the intense umami flavor, and versatility of the recipes are unrivaled. You'll need unique equipment for most of the recipes, but this is a book for vegan cooks who wish to go to the next level in their kitchen. Worth every penny.
If you are seriously interested in pursuing an education in making vegan roasts and charcuterie, this cookbook will be very helpful. The book uses easy ingredients that are readily available and techniques that an intermediate level cook will easily master. While some unique equipment is suggested (meat grinders and sausage stuffers), workarounds are described that will allow you do the recipes without them. Techniques for shaping and tying roasts and either stuffing or forming sausages are explained in detail. The author has spent a lot of time coming up with spice and vegetable mixes to jack up the flavor in the food. Two things to know are that the recipes are time consuming and some of them are very high in unhealthy fat (coconut oil, which is very high in saturated fat and vegan butter, which is high in palm oil content). But the book lays the basis for lots of experimentation. I am certain that enterprising cooks will figure out ways of modifying the recipes so that they are e primary recipes are laid out in two chapters up front. "Roasts, Stuffed Roasts, Breaded Cutlets" are used chopped up on salads, breaded for cutlets or thinly sliced in deli sandwiches. A side section on developing umami flavors will support you pump up the flavor in your production. There's a Lemongrass and Ginger Roast, Harvest Holiday Roast, Mushroom and Herb Roast and Pastrami Roast. This chapter also contains some recipes for using the these roasts in dishes like Holiday Wellington and Steakhouse Roast with Vegan Demi-Glace. The second chapter, "Bound Grounds: Grinds, Sausages, Meatloaf, Burgers, Pate" begins with Grain Meat Grind. This is used in sausage, meatloaf, pate and burgers. The balance of the book is recipes that use the produce from the first two chapters to cook up meals that will definitely impress your family and friends. If you aren't inclined or don't have the time to create the roasts and grinds from scratch, most of these suggest Field Roast products you can use to create the dishes. Highly recommended.
Although I have not yet read through the book, I have created 2 recipes,Roasted Honey Mustard Chicken Drumsticks with Sweet Potato Coins and Stuffed Roast Turkey Breast. Both were excellent. I am anxious to discover the rest of the recipes and hopefully be as satisfied with the remainder of the book as I have been with the beginning
Nothing fresh ate unique about this cookbook. I was hoping for more recipes with a twist. For beginners it is a amazing cookbook for those who have experience I would not recommend you spend the money. Photography is very amazing if that is necessary to a cook. I like pictures with a recipe so that is why I gave it three stars.
As usual for ATK, this book is very complete with amazing of useful information as well as amazing recipes. I have several ATK books on different subjects and highly recommend them all. They are a amazing value. Beginning cooks should obtain the ATK Cooking School book. It will create a amazing cook out of anyone even if they have never seen a kitchen! 😀
Time consuming, but amazing recipes for plant based meats. So far I’ve created the burgers and smoked potato and artichoke sausage and both of them turned out very good. The burgers were the best vegan burger recipe I have tried so ese recipes are generally labor and time intensive, though of course you can substitute in field roast products for some of the recipes. However if you wish to create the “meats” from scratch expect it to take some time, so far the time spent has been worth it.
Amazing images and amazing recipes, but so poorly organized that it is almost e “Table of Contents” has no page numbers associated with it! If you are looking for something, you have to use the index. There is NO WAY to simply page a category such as “Beef” as they are scattered throughout the others have pointed out, the recipes themselves are nothing out of the ordinary.
I have been a huge fan of Field Roast Products for years so I was super excited to explore that they had a cookbook coming out. I must say this book doesn't disappoint!! I wish to create almost every recipe in this book, which is something I haven't found in a cookbook in a while.I have a few reasons that I gave this 4 stars instead of 5:First is that you will need some equipment to make the masterpieces in this book. Things like a meal processor, blender, a meat grinder or the kitchen aid attachment equivalent, sausage casings, cheesecloth, ect. Now as someone who has cooks A LOT, I have most of the stuff needed for these recipes, but not all. I am currently on the hunt for a meat grinder(not much use for one in a vegan kitchen till now). However I know a lot of people might not have the equipment needed so that might be a cond is that the recipes are a bit time consuming. I knew that was to be expected and honestly I don't really mind to much. But it will definitely take some prep and planning to create these dishes. One recipe in particular, the Holiday Roast has you needing to go to several various pages and making lots of prep recipes before you happening obtain to begin the actual recipe. Like I said, a lot of ird is that while there are not enough images in the book. I prefer cookbooks with lots of pictures of the recipes. While this book does have some that are very attractive and delicious looking, there could definitely be l that being said this is probably my favorite cookbook of 2017 so far and I am kind of obsessed with vegan cookbooks. I cant wait to begin making these recipes. Every recipes sounds amazingly delicious.UPDATE: So I created my 1st recipe from the book, Pepper Stuffed Burgers, and it was a large hit. My husband says they are the best vegan burgers he has tried, including Field Roast’s shop bought version! They were super delicious and very filling.
I am large fan of Field Roast and I am satisfied to finally have the recipes to make them for myself. The recipes are very thought out and very well written. I am going to be using this book for a lot of occasions, from Christmas to summer BBQ's.
This is a attractive book! It’s a huge volume, so I’m thrilled they went hard cover on this e first 33 pages cover the various cuts of meat, purchasing, and prepping. Then they talk about brining, temperature guides, sauces, and en it gets into the recipes. The sections are: Ten Essential Roasts * Poultry * Beef * Pork and Lamb * Seafood * Grill Roasting * Vegetables and Fruits (There are 8 various roasted fruits with a bunch of variations and they look wonderful! I can't wait for peach season now!). Each recipe has one page for the recipe, and another for a huge color photo. There are a handful of process images sprinkled through the book where they wish to illustrate a technique more clearly. There’s a “Why This Recipe Works” before each. Some have fun variations ere’s definitely overlap with the huge ATK book and CC books. I’m torn about that. This is a beautiful definitive volume, and if they hadn’t included their tried-and-true classics, it really wouldn’t be. This is beautiful well split between classic comfort roasts and exciting fresh roasts, and between casual and thoughts and pics of the dishes I tried:1) Thai Roast Chicken with Chile Dipping Sauce. Outstanding. Incredibly flavorful with a mild chile heat. Super moist, and lovely skin. I usually create beer can chicken on the grill, so my oven chicken roaster was satisfied to obtain place in the game. The children were looking for more. This one’s in their preview on their website, so you can give it a try.2-3) Classic Roast Beef with Gravy and Roasted Green Beans with Goat Cheese and Hazelnuts. Super yummy, and really relaxing to pull together. It really does come out perfectly. I will do the gravy a small earlier next time, so I can reduce it a bit more after straining it. The green beans were wonderful. There’s supposed to be goat cheese in that, but that’s the only no-go ingredient with my kids, so I skipped it.4) Honey-Lime Glazed Roast Salmon with Roasted Brussels Sprouts with Bacon and Pecans, and Cinnamon-Sugar Roasted Sweet Potato Wedges. Terrific dinner! The salmon has a small sweetness and a small spiciness, so I was torn between the cinnamon sugar sweet potatoes and the cumin chili sweet potatoes. I love all the variations listed.5-7) Bacon-Wrapped Pork Loin with Peach Sauce and Roasted Broccoli with Garlic. The broccoli was beautiful normal, but the bacon wrapped pork loin and peach sauce were outstanding! I’m sure 8 recipes in is too soon to declare best in book, but best in book.8) Roasted Red Potatoes. The texture's perfect! They're lovely and crisp on the outside and fluffy inside.I’ll modernize this as I play in the book more….
Amazing book, enjoying it immensely and every recipe I have tried is great. I really like the ATK approach of including the science of “why” and a picture of how every recipe turned out. The roast chicken recipe is absolutely wonderful. This is a helpful book for beginners, rushed Moms and experts who have been roasting and bbqing everything for ages. Smoked Brisket is next up on my list!
I just started dabbling into literary fiction, finding what works for me and what doesn’t. This story was DEFINITELY up my alley. The story line captivated the reader and kept you on the edge of your seat. You’ll be left wishing it didn’t end! I would love to see a continuation of this story, maybe even a possible series!
Packaging was very good, product was cold on arrival. And, it was delicious prepared with garlic, rosemary, salt, pepper and lemon, prepared using the Sous Vide method. Lamb is not available in my neighborhood. But, now I can have fun it when I like, thanks to Amazon!
I'm afraid to serve it since arrived 2 days past the original date. The freezing material was squishy and not cold. I don't wish to return spoiled meat to the carrier so I will just throw it out.
the packaging was not adequate for the heat of smelled like it was on the edge going badI washed thoroughlythey need to improve packaging for the heat of summer we have in the south... use dry iceall cold packs they used were barely coldif they improve packaging I am sure it would have been better as the cook of the house the smell from pack was poor enough I no longer wanted to eat it. I soaked it like we do venision in red wine vinegar the family enjoyed then washed it again
Ruined a $30+ roast This application was recommended on a blog (probably a promotion) so I decided to give it a shot. Followed the directions exactly for my 6# sirloin hint roast to be well done. Well, I chop it begin - blood pooling everywhere, it was a solid medium-rare. I place it back in the oven a few times, got the center to a medium-well (gross imo still but my husband might eat it) and the outside is super dry. Cash is tight - I splurged on this roast since it would latest several meals. Amazing idea but doesn't work properly.
When it works...IT'S GREAT!!! HOWEVER, for the latest 3 weeks it CRASHES everytime I go to use the "roast timer." I have sent feedback now for 3 WEEKS, have yet to hear a response, an apology, even a "go screw yourself" from the application owners. In 3 weeks, it has NOT been corrected. I've uninstalled & reinstalled, NOTHING'S CHANGED. Recent reinstall was 5 mins ago, even turned off phone after reinstalling and opening to yet ANOTHER CRASH. The potential to be a amazing app, if they obtain folks who care!
Used this application on Thanksgiving for a 9lb ribeye bone in roast. First time using a fresh stove and this application to create a roast that looked and tasted amazing. The application was spot on for cooking time all the method through to the resting period. Definitely a amazing application for a perfectly cooked, expensive meat.
I think not Used to work in a steakhouse for 11 years. I don't trust this app. Limited to just beef (lame.) Convoluted interface (annoying.) Lacks precision in weight selection and won't allow you choose temperature (stupid.) "Why our beef is better" section? ... yeah right. Just use Google or a true cookbook that wasn't place together by a marketing department.
Makes roasting easy Now I don't have to guess what size roast I need when I'm at the shop or how long to cook it once I obtain home. I love the info and recipes for each type of roast too. If I see a roast on sale, I can easily decide of it would be a amazing one for dinner.
This is NOT a county jail, this is Department of Corrections. This season is the most intense yet and I'm only 2 episodes in. I really do feel for the participants because they are not experiencing a county jail system. There is zero feeling that it is innocent until proven guilty "waiting for that damn court date" type of is like prison and they are probably experiencing a hopelessness like prison would feel. As if they have been found guilty and doing major time. Mercy! This is going to be very interesting, indeed.
This might be one of the most crazy seasons. I'm a fan and honestly after the latest two seasons I wasn't sure anyone would have the gull to comeback. This jail is like a [email protected]#$% jungle and every man/woman is for themselves. No friends. Just you slowly losing your mind. I'm not sure if they all will create it 60 days because the rawness of the season looks entertaining and also eye opening. I NEVER WANT TO GO TO JAIL! LIKE OLE DUDE SAID. I SHOULD HAVE STAYED A FAN!
After the first episode, this looks like it's going to be one heck of a ride. Some of these participants don't seem like they'll create it either. Shoot after the first episode, it looks like one already wants out. In all fairness, it does appear like this will be the most challenging season yet, but the one hasn't even created it out of intake.