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Default 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.

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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
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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...
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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.
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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


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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.
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> 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.
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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.

--

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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!

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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


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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?

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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!

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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.

--

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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.

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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!

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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.
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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.

--

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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.
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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
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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


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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. :-(

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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


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On 12/7/2010 11:59 AM, wrote:
> 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
>
>


Thanks for the advice!

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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
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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.


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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


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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.

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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.
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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.

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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


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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.
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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
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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.

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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



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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.

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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!
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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

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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?
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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


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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!

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