On Wed, 7 Nov 2007 19:41:34 -0500, "Edwin Pawlowski" >
wrote:

>"Holy Moses" > wrote in message
>>
>> After all his research and experiments, what he recommended and showed
>> doing was that you throw in a "forerib of beef", which I think is
>> British for prime rib roast, in a 50C/122F oven for 24 hours.
>
>> I'm very tempted to give this a try, but don't want to end up with a
>> $60 chunk of mess and inedible experiment either. But what do some of
>> you think about Blumenthal's claims and method? Does it sound
>> credible or plausible? Thanks.
>
>Yes, it does sound plausible. Prime rib seems to have tow camps, the high
>heat and the low heat. IMO< It comes down to preference.
>
>If you take a rib roast and cook it at high heat, you get a pink inside and
>a more well done outside inch or so giving a contrasting flavor. Slow
>cooking gives a nice pink all the way but you don't get the crusty outside.
>
>I've been to places (and people here have done it) where a rib roast is
>smoked slow for some few hours, then sliced and seared as you suggest here.
>While 24 hours seems long, at that low of a temperature no serious harm
>should come of it. Keep in mind that when you wake up in the morning the
>food police may be at your door since it is below 140 degrees and unfit to
>eat.

LOL. Yeah, I'll keep that in mind. And thanks for your thoughts on
this. May be I will go pick up a forerib of beef after all. :-)