Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
I turned on Good Eats last night because I had insomnia...It was the rib
roast episode. Good timing for me since I'm considering doing it for the first time this year for christmas. We have turkey for thanksgiving and ham and lamb for easter...I want something different for christmas. He advises to dry age it in the fridge for 72 hours, then bake at 200F in a clay planter until it comes up to "temp" (he never explained what that is) then finish with high heat for a crust. He says it should finish between 127F - 134f. It was interesting. Cant' wait to try. Will have to decide what to serve it with. I've never made Yorkshire pudding either and am considering it. I want to try goose one year for christmas, but not sure about the gaminess? I don't want something that the kids will not eat. -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 7:15*am, ravenlynne > wrote:
> I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. *We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. *He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. *He says it should finish > between 127F - 134f. *It was interesting. *Cant' wait to try. > > Will have to decide what to serve it with. *I've never made Yorkshire > pudding either and am considering it. > > I want to try goose one year for christmas, but not sure about the > gaminess? *I don't want something that the kids will not eat. > > -- > Currently reading: It's finals, what do you think I'm reading? I've tried slow roasting rib roast and the methodology I've used now for years seems to work the best for me. It's the opposite of what Alton uses, but the end result is just wonderful. http://www.hizzoners.com/recipes/mea...rime-rib-roast |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 9:37*am, Andy > wrote:
> ImStillMags > wrote: > >http://www.hizzoners.com/recipes/mea...rime-rib-roast > > 1 cup finely chopped garlic? > > Sounds like too much. > > Look great though! > > Andy No such thing as too much garlic if it's cooked thoroughly. Cooking mellows and sweetens garlic significantly. John Kuthe... |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
ravenlynne wrote: > > I want to try goose one year for christmas, but not sure about the > gaminess? I don't want something that the kids will not eat. I can't imaging that a commercially purchased farmed goose is particularly "gamey". I'd suggest a test run before the main event, and perhaps a well seasoned preparation. If you plan to shoot a wild goose that's making a mess of your lawn, that might be gamier. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 07:25:05 -0800 (PST), ImStillMags
> wrote: >On Dec 7, 7:15*am, ravenlynne > wrote: >> I turned on Good Eats last night because I had insomnia...It was the rib >> roast episode. Good timing for me since I'm considering doing it for the >> first time this year for christmas. *We have turkey for thanksgiving and >> ham and lamb for easter...I want something different for christmas. *He >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >> clay planter until it comes up to "temp" (he never explained what that >> is) then finish with high heat for a crust. *He says it should finish >> between 127F - 134f. *It was interesting. *Cant' wait to try. >> >> Will have to decide what to serve it with. *I've never made Yorkshire >> pudding either and am considering it. >> >> I want to try goose one year for christmas, but not sure about the >> gaminess? *I don't want something that the kids will not eat. >> >> -- >> Currently reading: It's finals, what do you think I'm reading? > >I've tried slow roasting rib roast and the methodology I've used now >for years seems to work the best for me. >It's the opposite of what Alton uses, but the end result is just >wonderful. > >http://www.hizzoners.com/recipes/mea...rime-rib-roast I have been using a technique similar to yours for years. Different ingredients, but pretty much the same idea. My mother made the her prime rib that way and she passed on the idea to me. Many folks object to the idea of the liquid in the roasting pan, but the meat comes out perfectly done, juicy inside and crispy outside. Can't beat it. Boron |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 9:15*am, ravenlynne > wrote:
> I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. *We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. *He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. *He says it should finish > between 127F - 134f. *It was interesting. *Cant' wait to try. > > Will have to decide what to serve it with. *I've never made Yorkshire > pudding either and am considering it. > > I want to try goose one year for christmas, but not sure about the > gaminess? *I don't want something that the kids will not eat. > > -- > Currently reading: It's finals, what do you think I'm reading? If your kids like mostly white meat, forget the goose. Y. pudding is easy as anything - use Martha's recipe: Serves 8 2 cups all-purpose flour 1 teaspoon salt 6 large eggs 2 1/2 cups milk Pan drippings from Prime Rib Directions 1.Sift together flour and salt; set aside. In a medium bowl, whisk together eggs and milk. Add flour mixture, and whisk until combined. Cover with plastic; chill in the refrigerator for at least 4 hours, or overnight. 2.When prime rib has finished cooking, raise oven temperature to 425 degrees. After roasting pan has been deglazed, pour 1/4 cup reserved pan drippings back into pan. Heat pan and drippings on top of the stove until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot roasting pan. 3.Bake until crisp and golden, 20 to 30 minutes. Serve warm with prime rib. .. ************** The most important part is to really chill the batter, and then make sure your pan and drippings are very hot. I make Y. pudding batter in the blender and then just stick the blender container in the fridge. N. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
> My mother made the her prime rib that way and she passed on the idea > to me. Many folks object to the idea of the liquid in the roasting > pan, but the meat comes out perfectly done, juicy inside and crispy > outside. Can't beat it. > > Boron- Hide quoted text - > > - Show quoted text - How do you bake your Yorkshire pudding without drippings that haven't been diluted? N. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 10:15:13 -0500, ravenlynne
> wrote: > I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. He says it should finish > between 127F - 134f. It was interesting. Cant' wait to try. Alton Brown takes simple things and make them hard. I don't understand his appeal. If you are interested, I'll post the method I use. It works every time. Dry age if that's what floats your boat. I tried it once and it wasn't worth the bother AFAIC. > > Will have to decide what to serve it with. I've never made Yorkshire > pudding either and am considering it. It's *very* easy. I can give you a recipe, but it's from the internet. > > I want to try goose one year for christmas, but not sure about the > gaminess? I don't want something that the kids will not eat. I've eaten wild goose and that was enough to cure me of ever wanting to try it for Christmas dinner. As far as cooking mess goes, think duck and multiply for size. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 10:25 AM, ImStillMags wrote:
> On Dec 7, 7:15 am, > wrote: >> I turned on Good Eats last night because I had insomnia...It was the rib >> roast episode. Good timing for me since I'm considering doing it for the >> first time this year for christmas. We have turkey for thanksgiving and >> ham and lamb for easter...I want something different for christmas. He >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >> clay planter until it comes up to "temp" (he never explained what that >> is) then finish with high heat for a crust. He says it should finish >> between 127F - 134f. It was interesting. Cant' wait to try. >> >> Will have to decide what to serve it with. I've never made Yorkshire >> pudding either and am considering it. >> >> I want to try goose one year for christmas, but not sure about the >> gaminess? I don't want something that the kids will not eat. >> >> -- >> Currently reading: It's finals, what do you think I'm reading? > > I've tried slow roasting rib roast and the methodology I've used now > for years seems to work the best for me. > It's the opposite of what Alton uses, but the end result is just > wonderful. > > http://www.hizzoners.com/recipes/mea...rime-rib-roast Looks interesting, thanks! -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
ImStillMags > wrote:
>On Dec 7, 7:15*am, ravenlynne > wrote: >> I turned on Good Eats last night because I had insomnia...It was the rib >> roast episode. Good timing for me since I'm considering doing it for the >> first time this year for christmas. *We have turkey for thanksgiving and >> ham and lamb for easter...I want something different for christmas. *He >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >> clay planter until it comes up to "temp" (he never explained what that >> is) then finish with high heat for a crust. *He says it should finish >> between 127F - 134f. *It was interesting. *Cant' wait to try. -snip- > >I've tried slow roasting rib roast and the methodology I've used now >for years seems to work the best for me. >It's the opposite of what Alton uses, but the end result is just >wonderful. > >http://www.hizzoners.com/recipes/mea...rime-rib-roast I'm in this camp. I use 450 for 20 minutes- then 250 to finish. and I've never put garlic under the cap. [And I'm more likely to use Cream Sherry than wine for the gravy-- but I leave it out entirely most times] But if you cook it Alton's way, I still wouldn't turn down an invite.<g> Jim |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 10:25 AM, ImStillMags wrote:
> I've tried slow roasting rib roast and the methodology I've used now > for years seems to work the best for me. > It's the opposite of what Alton uses, but the end result is just > wonderful. > > http://www.hizzoners.com/recipes/mea...rime-rib-roast Just read the recipe and have a question...do you put the roast directly on the pan, or on a rack on the pan? -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 10:41 AM, John Kuthe wrote:
> On Dec 7, 9:37 am, > wrote: >> > wrote: >>> http://www.hizzoners.com/recipes/mea...rime-rib-roast >> >> 1 cup finely chopped garlic? >> >> Sounds like too much. >> >> Look great though! >> >> Andy > > No such thing as too much garlic if it's cooked thoroughly. Cooking > mellows and sweetens garlic significantly. > > John Kuthe... Sounds perfect to me too! -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 10:15:13 -0500, ravenlynne
> wrote: > I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. He says it should finish > between 127F - 134f. It was interesting. Cant' wait to try. Alton Brown takes simple things and make them hard. I don't understand his appeal. If you are interested, I'll post the method I use. It works every time. Dry age if that's what floats your boat. I tried it once and it wasn't worth the bother AFAIC. > > Will have to decide what to serve it with. I've never made Yorkshire > pudding either and am considering it. It's *very* easy. I can give you a recipe, but it's from the internet. > > I want to try goose one year for christmas, but not sure about the > gaminess? I don't want something that the kids will not eat. I've eaten wild goose and that was enough to cure me of ever wanting to try it for Christmas dinner. As far as cooking mess goes, think duck and multiply for size. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 10:41 AM, Pete C. wrote:
> > ravenlynne wrote: >> >> I want to try goose one year for christmas, but not sure about the >> gaminess? I don't want something that the kids will not eat. > > I can't imaging that a commercially purchased farmed goose is > particularly "gamey". I'd suggest a test run before the main event, and > perhaps a well seasoned preparation. If you plan to shoot a wild goose > that's making a mess of your lawn, that might be gamier. LOL..well there ARE a flock of canadian geese living in the pond behind my house. Here in North Florida. Year Round. Blocking my driveway occasionally. But, no, it would be a farmed goose. I respect hunters and what they do, and I do understand that that is where my meat comes from, but I don't want to have to kill things yet. I'm squeamish. Plenty of time for that after the zombie apocalypse. -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 10:52 AM, Nancy2 wrote:
> > If your kids like mostly white meat, forget the goose. They all like dark...I'm the only huge white meat eater. > > Y. pudding is easy as anything - use Martha's recipe: > <snip yummy recipe> > The most important part is to really chill the batter, and then make > sure your pan and drippings are very hot. I make Y. pudding batter in > the blender and then just stick the blender container in the fridge. > > N. Thanks nancy, that looks splendid! -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 11:01 AM, sf wrote:
> On Tue, 07 Dec 2010 10:15:13 -0500, ravenlynne > > wrote: > >> I turned on Good Eats last night because I had insomnia...It was the rib >> roast episode. Good timing for me since I'm considering doing it for the >> first time this year for christmas. We have turkey for thanksgiving and >> ham and lamb for easter...I want something different for christmas. He >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >> clay planter until it comes up to "temp" (he never explained what that >> is) then finish with high heat for a crust. He says it should finish >> between 127F - 134f. It was interesting. Cant' wait to try. > > Alton Brown takes simple things and make them hard. I don't > understand his appeal. If you are interested, I'll post the method I > use. It works every time. Dry age if that's what floats your boat. > I tried it once and it wasn't worth the bother AFAIC. I'd be happy to see it :-) I feel unsure of my ability to dry age it without ruining it... >> >> Will have to decide what to serve it with. I've never made Yorkshire >> pudding either and am considering it. > > It's *very* easy. I can give you a recipe, but it's from the > internet. Thanks, if it's from the internet I can save you the trouble and google myself.. Nancy posted a recipe that looks good. >> >> I want to try goose one year for christmas, but not sure about the >> gaminess? I don't want something that the kids will not eat. > > I've eaten wild goose and that was enough to cure me of ever wanting > to try it for Christmas dinner. As far as cooking mess goes, think > duck and multiply for size. > I'll save that for another year. -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 07:55:51 -0800 (PST), Nancy2
> wrote: > > > My mother made the her prime rib that way and she passed on the idea > > to me. Many folks object to the idea of the liquid in the roasting > > pan, but the meat comes out perfectly done, juicy inside and crispy > > outside. Can't beat it. > > > > Boron- Hide quoted text - > > > > - Show quoted text - > > How do you bake your Yorkshire pudding without drippings that haven't > been diluted? > I also put liquid into the pan to use later as gravy. I pour my drippings into a fat separator and use the fat only, which imparts a nice beefy flavor to the YP without losing the part I want to save for gravy. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 10:15*am, ravenlynne > wrote:
> I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. *We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. *He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. *He says it should finish > between 127F - 134f. *It was interesting. *Cant' wait to try. > > Will have to decide what to serve it with. *I've never made Yorkshire > pudding either and am considering it. > > I want to try goose one year for christmas, but not sure about the > gaminess? *I don't want something that the kids will not eat. > > -- > Currently reading: It's finals, what do you think I'm reading? I had goose served to me once an Xmas dinner - it was tough and even the skin was like cutting thru leather. The hostess apologized and said she wished she'd had a small turkey to offer. She'd made some kind of gravy, which her daughter managed to dump all over the table. It was a meal to remember. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 07:55:51 -0800 (PST), Nancy2
> wrote: > >> My mother made the her prime rib that way and she passed on the idea >> to me. Many folks object to the idea of the liquid in the roasting >> pan, but the meat comes out perfectly done, juicy inside and crispy >> outside. Can't beat it. >> >> Boron- Hide quoted text - >> >> - Show quoted text - > >How do you bake your Yorkshire pudding without drippings that haven't >been diluted? > >N. I do not usually use all meat drippings for it, but instead, pour off the pan juices, let them sit a bit, then siphon off some of the fat from the top. Takes only a minute while the roast it resting and then I can proceed. And I do not make YP every time I make a prime rib, nor do I have a prime rib every time I make YP. Without pan drippings, YP comes out very much like popovers, especially all around the edges. It is quite delightful, even without drippings flavors. Boron |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 08:32:35 -0800, sf > wrote:
>On Tue, 7 Dec 2010 07:55:51 -0800 (PST), Nancy2 > wrote: > >> >> > My mother made the her prime rib that way and she passed on the idea >> > to me. Many folks object to the idea of the liquid in the roasting >> > pan, but the meat comes out perfectly done, juicy inside and crispy >> > outside. Can't beat it. >> > >> > Boron- Hide quoted text - >> > >> > - Show quoted text - >> >> How do you bake your Yorkshire pudding without drippings that haven't >> been diluted? >> >I also put liquid into the pan to use later as gravy. I pour my >drippings into a fat separator and use the fat only, which imparts a >nice beefy flavor to the YP without losing the part I want to save for >gravy. Yup |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 11:45 AM, Kalmia wrote:
> On Dec 7, 10:15 am, > wrote: >> I turned on Good Eats last night because I had insomnia...It was the rib >> roast episode. Good timing for me since I'm considering doing it for the >> first time this year for christmas. We have turkey for thanksgiving and >> ham and lamb for easter...I want something different for christmas. He >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >> clay planter until it comes up to "temp" (he never explained what that >> is) then finish with high heat for a crust. He says it should finish >> between 127F - 134f. It was interesting. Cant' wait to try. >> >> Will have to decide what to serve it with. I've never made Yorkshire >> pudding either and am considering it. >> >> I want to try goose one year for christmas, but not sure about the >> gaminess? I don't want something that the kids will not eat. >> >> -- >> Currently reading: It's finals, what do you think I'm reading? > > I had goose served to me once an Xmas dinner - it was tough and even > the skin was like cutting thru leather. The hostess apologized and > said she wished she'd had a small turkey to offer. She'd made some > kind of gravy, which her daughter managed to dump all over the table. > It was a meal to remember. Oh my...ya'll are talking me out of it! I was just a thought...the whole victorian christmas dinner thing...Guess I listened to the muppet's "Christmas is Coming" too many times as a kid. :-( -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 10:15:13 -0500, ravenlynne
> wrote: >.... He advises to dry age it in the fridge for 72 hours, then bake at 200F in a >clay planter until it comes up to "temp" (he never explained what that >is) then finish with high heat for a crust. He says it should finish >between 127F - 134f. It was interesting. Cant' wait to try. I did this on Thanksgiving day -- it's my standard cooking method for rib roast. I dry aged in the reefer for a week (on a rack atop a plate, bones down). It gets to be really dry looking, but pay that no mind. Peppered and salted thoroughly, seared all over in a 7-1/4 qt. Le Creuset, then placed on the rack in that same pan, and roasted in a 170 deg F oven. My almost 8 lb. roast took five hours to reach 128 internal. Allowed it to rest for a half hour (tented) and we had perfect medium-rare beef. If you cook at 200 and go to 134, your beef is going to be closer to medium. At these low temps, the roast doesn't gain as much internal temp. while resting. It will gain a bit more roasting at 200 than it will at 170. Don't go lower than 200 unless you know your oven can hold constant temperature at the low end! -- Larry |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
|
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 07:25:05 -0800 (PST), ImStillMags
> wrote: >http://www.hizzoners.com/recipes/mea...rime-rib-roast That's fine if that's what you like, but: The roast in that picture is not what you're shooting for with the low temp. roasting method -- the outer one inch is way overcooked, and the optimal center region is far too small. I would not want to serve that roast to guests. With the low temp. method, the outside is crisp and delicious, the more well-done rim of the roast is only about 1/8 inch, and the rest of the roast is a perfectly even pink all the way across. -- Larry |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 8:05*am, ravenlynne > wrote:
> On 12/7/2010 10:25 AM, ImStillMags wrote: > > > I've tried slow roasting rib roast and the methodology I've used now > > for years seems to work the best for me. > > It's the opposite of what Alton uses, but the end result is just > > wonderful. > > >http://www.hizzoners.com/recipes/mea...rime-rib-roast > > Just read the recipe and have a question...do you put the roast directly > on the pan, or on a rack on the pan? I put the roast directly in the pan. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 11:59:20 -0500, ravenlynne
> wrote: >On 12/7/2010 11:45 AM, Kalmia wrote: >> On Dec 7, 10:15 am, > wrote: >>> I turned on Good Eats last night because I had insomnia...It was the rib >>> roast episode. Good timing for me since I'm considering doing it for the >>> first time this year for christmas. We have turkey for thanksgiving and >>> ham and lamb for easter...I want something different for christmas. He >>> advises to dry age it in the fridge for 72 hours, then bake at 200F in a >>> clay planter until it comes up to "temp" (he never explained what that >>> is) then finish with high heat for a crust. He says it should finish >>> between 127F - 134f. It was interesting. Cant' wait to try. >>> >>> Will have to decide what to serve it with. I've never made Yorkshire >>> pudding either and am considering it. >>> >>> I want to try goose one year for christmas, but not sure about the >>> gaminess? I don't want something that the kids will not eat. >>> >>> -- >>> Currently reading: It's finals, what do you think I'm reading? >> >> I had goose served to me once an Xmas dinner - it was tough and even >> the skin was like cutting thru leather. The hostess apologized and >> said she wished she'd had a small turkey to offer. She'd made some >> kind of gravy, which her daughter managed to dump all over the table. >> It was a meal to remember. > >Oh my...ya'll are talking me out of it! > >I was just a thought...the whole victorian christmas dinner >thing...Guess I listened to the muppet's "Christmas is Coming" too many >times as a kid. :-( The taste of goose is similar to duck, so if you are fond of duck, you will probably like goose. But goose is expensive, and as with preparing any new dish, there can be a learning curve. It is a pricey curve these days/ I have made goose at least 15 times and am confident in preparing it so that it turns out tasty and moist, along with providing a nice batch of rendered goose fat, but it cost me over $80 last year and I decided that at that price, I'd go back to prime rib and maybe add it a bit of fois gras as an exotic appetizer. I'll still have money left over. I wash the goose and place it on a rack in a roasting pan. I take a carving folk and prick the skin all over, going fully into the fat layer and thickest fat areas, but being careful not to penetrate the meat. I roast breast side up, still on the rack, until the legs move freely. I do not truss it. I often put aromatics into the cavity - onion, rosemary, etc. As the bird roasts and the fat is rendered. I use a turkey baster to remove the fat from the pan at about 15 minute intervals, or when there appears enough to collect. I save that rendered fat and freeze it. Do this early in the process, before any of the aromatics have a chance to bubble out. Removing the fat from the bottom of the pan prevents smoking and spattering. Alternatively, I have layered the bottom of the pan with sliced French bread and gotten goose fat laden croutons out of it. Hoo boy. Messy to remove during the cooking process, but artery-hardeningly delicious. And you still have to remove excess fat unless you want to put half a bakery output into the bottom. Takes up too much time. The last half hour I baste the bird with blackberry jam mixed with orange juice. It develops a lovely mahogany color. At that point, the fat is pretty much gone from the skin and there are some nice pan drippings and I also baste with the juices from the cavity. Serve it with red cabbage and apples and perhaps potato pancakes (latkes, if Chanukah overlaps with Christmas) or hot German potato salad. Anyway, that is my Jewish Christmas dinner. Boron |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 07 Dec 2010 11:14:08 -0500, ravenlynne
> wrote: > On 12/7/2010 11:01 AM, sf wrote: > > On Tue, 07 Dec 2010 10:15:13 -0500, ravenlynne > > > wrote: > > > >> I turned on Good Eats last night because I had insomnia...It was the rib > >> roast episode. Good timing for me since I'm considering doing it for the > >> first time this year for christmas. We have turkey for thanksgiving and > >> ham and lamb for easter...I want something different for christmas. He > >> advises to dry age it in the fridge for 72 hours, then bake at 200F in a > >> clay planter until it comes up to "temp" (he never explained what that > >> is) then finish with high heat for a crust. He says it should finish > >> between 127F - 134f. It was interesting. Cant' wait to try. > > > > Alton Brown takes simple things and make them hard. I don't > > understand his appeal. If you are interested, I'll post the method I > > use. It works every time. Dry age if that's what floats your boat. > > I tried it once and it wasn't worth the bother AFAIC. > > I'd be happy to see it :-) I feel unsure of my ability to dry age it > without ruining it... Dry aging isn't part of the cooking method I'd be posting, but don't worry - dry aging will not ruin it. I just didn't think it added any flavor or tenderness, so AFAIWC it was a waste of time, effort and refrigerator space. Here is the url to the recipe, but I'll post the body in a dedicated thread. http://articles.sfgate.com/2003-12-1...ime-rib-meat/2 > > >> > >> Will have to decide what to serve it with. I've never made Yorkshire > >> pudding either and am considering it. YP is VERY easy. Think souffle only easier. > > > > It's *very* easy. I can give you a recipe, but it's from the > > internet. > > Thanks, if it's from the internet I can save you the trouble and google > myself.. Nancy posted a recipe that looks good. > <laugh> Hers is from the internet too. > >> > >> I want to try goose one year for christmas, but not sure about the > >> gaminess? I don't want something that the kids will not eat. > > > > I've eaten wild goose and that was enough to cure me of ever wanting > > to try it for Christmas dinner. As far as cooking mess goes, think > > duck and multiply for size. > > > > I'll save that for another year. That url above has a link to Christmas goose. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
ravenlynne wrote:
> > I want to try goose one year for christmas, but not sure about the > gaminess? I don't want something that the kids will not eat. If they like duck they will love goose. A goose is all dark meat even more so than duck. Some people associate "gamey" with spoiled because folks don't skin and gut hunted animals as soon as they are killed. No farmed animal has that type of flavor. But if they don't like duck because it does not taste like chicken they probably think "gamey" means "not like chicken or beef or pork". Poke the goose dozens of times so there are plenty of holes for the fat to drain out of as it melts. Do not pierce through to the inner cavity so it all drains out. Sringe out the clarified fat as it cooks. This is the best fat for frying. Roast until the rendered fat stops dripping out. That's when the bird is done. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 12:22 PM, ImStillMags wrote:
> On Dec 7, 8:05 am, > wrote: >> On 12/7/2010 10:25 AM, ImStillMags wrote: >> >>> I've tried slow roasting rib roast and the methodology I've used now >>> for years seems to work the best for me. >>> It's the opposite of what Alton uses, but the end result is just >>> wonderful. >> >>> http://www.hizzoners.com/recipes/mea...rime-rib-roast >> >> Just read the recipe and have a question...do you put the roast directly >> on the pan, or on a rack on the pan? > > I put the roast directly in the pan. Thank you. -- Currently reading: It's finals, what do you think I'm reading? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 10:15*am, ravenlynne > wrote:
> I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. *We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. *He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) I think the recipe at foodnetwork.com fills in that little lacuna. > then finish with high heat for a crust. *He says it should finish > between 127F - 134f. *It was interesting. *Cant' wait to try. I mainly use Alton's method, except I don't bother about the stupid flowerpot. I've always done the aging at home, but my butcher talked me out of it this year, because he's already done it. We'll be cooking prime rib this weekend for DH's birthday party. By the time it's done cooking at 200 F, it's nice and brown on the outside, and I've stopped giving it the high heat to finish. > Will have to decide what to serve it with. *I've never made Yorkshire > pudding either and am considering it. Sound good. DH loves twice-baked potatoes, so that's what we always have. I always end up with just a little grease and a couple of teaspoons of what you might call "fond", in the pan, so I just throw it all away. Cindy Hamilton |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 6:09 AM, sf wrote:
> > Alton Brown takes simple things and make them hard. I don't > understand his appeal. If you are interested, I'll post the method I > use. It works every time. Dry age if that's what floats your boat. > I tried it once and it wasn't worth the bother AFAIC. I think you are right about this. Experienced cooks have a hard time taking his convoluted cooking style seriously. My guess is more than a few novice cooks will take copious notes. :-) It's good entertainment though and that's what it's all really about. He should go whole hog and incorporate voodoo ritual with certain special phrases that should be repeated three times for good results. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
Zeppo wrote:
> > OK, I'm having an Ah Ha moment. We made a beef tenderloin last year with > some friends on New Years Eve. One of my friends made Yorkshire pudding, but > they just tasted like popovers to me. No drippings. I'll have to drive this > year. :-) I've had the popover style and the pudding style Yorkshire. I like them both but I prefer the pudding style. The drippings are the core ingredient that make Yorkshire pudding taste like its own recipe. Without the drippings it's just a baked popover or a baked pudding. Flour, eggs and milk. Okay as an alternative to a dinner roll but not really worth the effort. With the drippings it's fabulous. Next time we have a big roast maybe I'll try to make one based on rice flour. Wheat free or gluten free Yorkshire should be worth a little bit of experimentation - Doug the wheat intolerant guy |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 22:12:34 +0000 (UTC), Doug Freyburger
> wrote: > Next time we have a big roast maybe I'll try to make one based on rice > flour. Wheat free or gluten free Yorkshire should be worth a little bit > of experimentation - Doug the wheat intolerant guy Oh, man! Please report back, I have an intolerant person I'll be cooking for on xmas eve. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
ravenlynne > wrote in news:idlj23$oj3$3
@news.eternal-september.org: > I turned on Good Eats last night because I had insomnia...It was the rib > roast episode. Good timing for me since I'm considering doing it for the > first time this year for christmas. We have turkey for thanksgiving and > ham and lamb for easter...I want something different for christmas. He > advises to dry age it in the fridge for 72 hours, then bake at 200F in a > clay planter until it comes up to "temp" (he never explained what that > is) then finish with high heat for a crust. He says it should finish > between 127F - 134f. It was interesting. Cant' wait to try. http://www.foodnetwork.com/recipes/a...ing-rib-roast- with-sage-jus-recipe/index.html "Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved." > > Will have to decide what to serve it with. I've never made Yorkshire > pudding either and am considering it. > > I want to try goose one year for christmas, but not sure about the > gaminess? I don't want something that the kids will not eat. > Funnily enough, I watched Heston Blumenthal(?) last night..... his Christmas special (again). He says the only thing to have at Chriustmas is goose, and he's been having it for the past 10-12 years. He did a taste test of a variety of geese and chose this one........ http://www.clerkesgeese.com/ And here's how to cook your goose..... http://www.clerkesgeese.com/cooking.html -- Peter Lucas Hobart Tasmania A good friend would drive 30 miles at 2:00 am to bail you out of jail. A best friend, however, would be sitting in the cell next to you saying "Man, that was f******n Awesome!" |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Tue, 7 Dec 2010 19:52:33 -0700, "graham" > wrote:
> Alton Brown's program is good. I feel the opposite about his show. It's full of dumb stuff. Tonight for instance, he made avocado butter. Even after his suggestions of how to use it, I was absolutely stunned by how stupid the whole idea was. -- Never trust a dog to watch your food. |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On Dec 7, 10:07*pm, sf > wrote:
> On Tue, 7 Dec 2010 19:52:33 -0700, "graham" > wrote: > > Alton Brown's program is good. * > > I feel the opposite about his show. *It's full of dumb stuff. *Tonight > for instance, he made avocado butter. *Even after his suggestions of > how to use it, I was absolutely stunned by how stupid the whole idea > was. I so agree. His whole nerdy, gimmicky, pseudo-scientific schtick irritates the crap outta me! |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
Jim wrote:
>> I've tried slow roasting rib roast and the methodology I've used now for >> years seems to work the best for me. It's the opposite of what Alton >> uses, but the end result is just wonderful. >> >> http://www.hizzoners.com/recipes/mea...rime-rib-roast > > I'm in this camp. I use 450 for 20 minutes- then 250 to finish. and I've > never put garlic under the cap. [And I'm more likely to use Cream Sherry > than wine for the gravy-- but I leave it out entirely most times] I'm in the radically opposite camp: I slow-roast at 250F until the meat's internal temperature hits about 127F, rest for about 15 minutes, then sear the outside of the roast with a blowtorch. That way the interior meat is perfect all the way through with a minimal "grey" zone, the roast is nicely crusted on the outside, and it's *sizzling* when you bring it to the table. Bob |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
sf wrote:
> > I feel the opposite about his show. It's full of dumb stuff. Tonight > for instance, he made avocado butter. Even after his suggestions of > how to use it, I was absolutely stunned by how stupid the whole idea > was. > Why is making avocado butter stupid? |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/7/2010 9:10 PM, Bob Terwilliger wrote:
> I'm in the radically opposite camp: I slow-roast at 250F until the > meat's internal temperature hits about 127F, rest for about 15 minutes, > then sear the outside of the roast with a blowtorch. That way the > interior meat is perfect all the way through with a minimal "grey" zone, > the roast is nicely crusted on the outside, and it's *sizzling* when you > bring it to the table. > I don't think it's so radical. I'm a low temperature roast believer too and I think that this method will catch on sooner or later. The radical part is searing with a blowtorch - that's pretty goofy but as they say "that's just crazy enough to work!" Maybe I'll give it a go next time. > Bob |
Posted to rec.food.cooking
|
|||
|
|||
Alton Brown last night
On 12/8/2010 3:22 AM, Goomba wrote:
> sf wrote: > >> >> I feel the opposite about his show. It's full of dumb stuff. Tonight >> for instance, he made avocado butter. Even after his suggestions of >> how to use it, I was absolutely stunned by how stupid the whole idea >> was. >> > > Why is making avocado butter stupid? I would think it would be a good, healthier alternative to mayo...that sounds good to me! -- Currently reading: It's finals, what do you think I'm reading? |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
alton brown | General Cooking | |||
What's up with Alton Brown? | General Cooking | |||
Alton Brown | General Cooking | |||
Alton Brown is Elton Brown all growed up | General Cooking | |||
Saw Alton Brown last night! | General Cooking |