chefboy2160

Do the butter man ! But your problem with the cast is that it absorbs so much of the heat that your pan is to hot when you start. By simply adding the butter before you turn the heat on will tell you were you are and when to add the steaks. Also from a political standpoint please do not inhale the smoke. Later and great eats, Doug......................................

Yes culinary bear , sentiment runs deep does it not! I treat my tools as I do my family for without them how can I make a living.There have been misshaps along my journey but for a long time now I use Forschner knives and if something happens , well it does not hit me to deep in the pocket. I also require my staff to provide there own tools so this helps a little. Now , let us lite a candle and say a prayer for all of our missused and stolen knives (also tools) . A moment of silence please.................. OK , time to get back to the real world and kick some a**.......... Later , Doug............

Besides gadgets I would spend my time and extra money(as time is money) on searching out quality food purveyers in your area and even online. Purchase the best of ingredients for your cooking and you shall be truely a happy cook. Also support your local farmers so that they can survive and you and your friends and family can enjoy the fruits of there harvest. Also as you pointed out the most used tool in the kitchen is the chefs knife! Carry one that you like.My 2 cents, Doug.............................

Jack, thanks so much again. This boneless rib roast prepared just as you show on this thread was the best piece of beef I have ever had and oh so simple. The roast was 132 when pulled from the oven with a total time in the oven including browning was 5 and a half hours. The hardest thing for me was to find 150 degrees between the warm and 200 marker on my oven.I used an old dial oven thermometer for this and I got it dialed pretty close . When the roast was done what little black spots which were in the roasting pan with the onions made a great au jus . I simply removed the roast and added some beef stock and scraped the pan pretty good while it was over a medium heat . I reduced this and adjusted salt and pepper , strained and voila. Oh and one more thing , the browning gives such a good flavor and contrast to the roast when its sliced. Well , I am on cloud nine so thanks dude and keep up the good work.....

Jack, Thanks for the great proof on slow cooking . As a restaurant chef this is how I have been doing my roasts for 20 years now. It is what my old german teacher used to say was bullet proof. There is one company that makes a cook hold oven that just rocks. I have not though cooked at 150 as I always set my oven at 200 (yes the lowest temp setting) And we always held at 140 . Well , as I write this I have a 4lb.rib roast working in a 150 oven and I will post my results . Thanks again as this science of cooking is just awsome............

To awnser the origional question , you take the best , leave the rest ,and of course never look back . If there are any legal ramifications than I guess a whole lot of us chefs are going to be filling up the courtrooms for a while . Jeeze , this thread has given me itchy feet ............................

Hi everyone! Out here in the western USA there is a chain of restaurants named el pollo loco. There chicken is citrus marinated and char broiled to perfection . Its served with salsa , tortillas and beans. I have tried for years to duplicate this technique at home by marinating my chicken in orange juice , lemon juice , lime juice, pineapple juice with some diced onion, garlic, jalapeno pepper and cilantro. along with a little olive oil, salt and pepper. The results are good but I am not able to exactly duplicate this recipe. If any one has any advice on this matter I would sure appreciate it as this is such a great summer time meal off of the BBQ. Thanks,Doug........