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General Category => Food and Drink => Topic started by: Pissy on November 12, 2016, 11:50:44 AM

Title: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 11:50:44 AM
From scratch. Rolls and all.

In about 45 min my dough will be double in size.  I shall then fashion it into rolls, coat with egg whites wash apply carroway seeds and salt, bake and start the roast beef.

http://allrecipes.com/recipe/240134/beef-on-weck-part-1-kummelweck-roll/
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 01:06:54 PM
(http://i140.photobucket.com/albums/r32/EXKid1975/7392C97E-39B9-4DCB-926E-B51FC672A05E_zpsxrvezefb.jpg)
Dough proofing.u
(http://i140.photobucket.com/albums/r32/EXKid1975/24013660-22DA-41EA-BA1A-E254B7305FF1_zpsbtx8tu7a.jpg)

(http://i140.photobucket.com/albums/r32/EXKid1975/1776B7D6-2913-4462-AADD-AA0319FDF134_zpseuh09l0t.jpg)
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 01:32:53 PM
This beef was made for roasting.

(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_133037_zpsarxm2woi.jpg)
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 01:44:49 PM
I lost two rolls to friendly fire.  Baking sheet collided with the handle of that sautè pan and sent those two to the floor.  Unsalvageable.  I cussed loudly.

Rolls kummeled (salt and carroway seeds sticking to the egg wash).

(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_133915_zpsvm4bg7jd.jpg)
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 02:07:55 PM
(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_140556_zpskyoigisr.jpg)

Vunderful!
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 02:26:38 PM
Roast is now in the oven for the next 70 minutes at least at 325.  Coated in olive oil, rosemary, chopped garlic, salt and pepper.  I put it in that sautè pan so I can harvest the caramelization for the jú straight to the stove top.g going for internal temp of 125 or so.

Which I'll be doing with a roux and beef stock.

I'm going to be giving out the roast beef to friends. Figured if I was going to the trouble to make it, might as well make a decent amount.
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 04:36:36 PM

Cutting it thin isn't easy for me.  Used to have a cheap slicer.  Oh well.
(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_161507_zpsnligp8eg.jpg)

(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_161746_zpsfy28n426.jpg)
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: Pissy on November 12, 2016, 04:38:22 PM
(http://i140.photobucket.com/albums/r32/EXKid1975/IMG_20161112_163423_zpsdoksa1ew.jpg)
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: black on November 14, 2016, 02:46:09 PM
Good Lord.
That is a thing of beauty from start to finish.
Well done Chef Pissy.
Thanks for sharing!
Title: Re: Pissy's sandwich thread series... Beef on Weck
Post by: mortlock on November 15, 2016, 11:43:50 AM
You would make the people in buffalo ny proud.
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