Tuesday, October 29, 2013

"La Cocina" is Born

 
I tried reading that book before. Very interesting, true - if you're allowed to eat flour and sugar. However, trying to read the first couple chapters of "Cookwise" by Shirley O Corriher was awful because  I happened to be on a gluten-free/sugar-free diet.

It simply didn't apply.

This year I'm going at it again, and to make it more interesting for myself, I thought I'd share some of my new-found knowledge with YOU! It's always easier to do something if you can do it for/with someone else.

This time I'm starting with what I can shamelessly eat: MEAT, in this case :)

So I present to you, after much editing and nervous fidgeting in front of the camera, my (very rough) first video on the subject of "Venison."

Why venison? Because whenever I go searching the internet for advice on how to make it more, well, ya know, edible (it's normally pretty tough) I can't come up with much. I've decided to share what I've found useful on the subject in hope that some poor, frustrated soul will stumble across my video one day and say "Ah! At long last, somebody posted a good formula for success!" And their meat won't be tough as rawhide when dinnertime rolls around. ;)

Why "La Cocina"? Because another subject I happen to be studying this year is Spanish. I'm not fluent by any stretch of the imagination, but I have managed to figure out "The Kitchen." Viola! (Oh. Oops. I guess that's French, isn't it.)

If you have any helpful critiques or suggestions, feel free to help me out! Just keep the comments sweet. :)

5 comments:

Bethany said...

I love it!! I would take your advice for cooking venison...if our family actually ate it.

At any rate - I feel entirely and ridiculously out of touch with the cooking world...because I've honestly never seen spices rubbed into meat - although that makes sense now. :) Ignorance...I'm working on my cooking skills. :D

Looking forward to more "La Cocina" in the future!

Elisabeth@Treasuring the Moments said...

Anna, this is a tremendous video. Loved it!!! It didn't seem "rough" at all. Until you actually try speaking in front of a video you don't realize how difficult it is and how many filler words you use. You did excellent!

I use a pressure cooker for our elk roast. It makes it tender no matter how tough. :)

Anonymous said...

Hi, I enjoy reading your blog sometimes. To introduce myself, I go to church with Virginia in H.S. and I am also the Sanger's cousin. So far, my hunters have gotten three deer, so I have a lot of venison to cook. This recipe sounds interesting - do you think it would be the same as making it in the crockpot? I can make venison tender that way. Chris W.

Anna said...

@ Chris W: The crockpot always helps, too! In comparison, I don't know which would be better. The longer and slower you cook venison (as I'm sure you know) the better it would be! I think both ideas work in (pretty much) the same way. :)

Good luck!

Anonymous said...

Thank you. :) Chris W.