Jump to content

toni

participating member
  • Content Count

    99
  • Joined

  • Last visited

Everything posted by toni

  1. toni

    Prime Rib Roast

    Thank you, again, so much! Merry Christmas and Happy New Year!!!
  2. toni

    Prime Rib Roast

    You are so nice to help by giving your advice, Marlene. Thank you, and I will follow that advice. I think I will let my husband carve the meat from the bone after it cooks. Sounds too daunting for a novice beforehand. Thanks again.
  3. toni

    Prime Rib Roast

    HKDave, Thank you so much. I'm sorry...I thought I read everything well before I posted again, but somehow I missed your reply. Thank you, again. One more: Do you believe in cutting the meat from the bone and then setting roast back on the bone and tying? Because I got a 7 pound prime rib from Costco for $76.00, I couldn't ask for a butcher to cut it. It is a beautiful piece of meat...versus over $170.00 at another meat store. I am going to try your idea of letting roast dry in refrigerator...maybe about overnight like I do the turkey? Do you let it set out of the refrig. to come to m
  4. toni

    Prime Rib Roast

    HkDave, Did you notice Post #72 from Toni? I was asking you a question about what you said about convection and convention cooking. If you are able, I would love to hear your answer. Thank you.
  5. toni

    Prime Rib Roast

    Marlene, have you tried the method that HKDave described above, if I am correct in understanding he switched from convection to conventional bake?
  6. toni

    Prime Rib Roast

    Sorry I am not sure about replying and all the quotes, etc. Hopefully, HKDave can let me know I have understood his method of cooking the prime rib. You said 20 mins blast of dry convection and then 325 dry convention... I understand that to mean you are switching to conventional oven, not convection, right? If that is correct, can you tell me why you switch from convection to conventional at that time? I appreciate your thoughts and experience, thank you.
  7. toni

    Prime Rib Roast

    I'm talking about a standing rib roast. If there's any prime meat sold where I live - I haven't found it yet. Best rib roasts here are in Fresh Market - although the more expensive "aged" beef it sells isn't necessarily better than the cheaper stuff it also sells. I just eyeball the roasts - and look for one with decent marbling - no matter what the label says. ... ← This Prime grade vs prime rib thing comes up once a year in this forum. Prime grade is the top gov't grade of beef in Canada and the US, and you'll rarely see it at retail. It accounts for only an extremely tiny portion of
  8. I love my Magnum. I've had it about 5 months and haven't put it to work for a massive amount of pepper in one grinding yet, but believe me, I know this Thanksgiving is going to be easier just because it produces a good amount quickly. People have said it's not so pretty...I couldn't be happier because my kitchen has stainless steel and some black accessories, so my black Magnum is perfect.
  9. Oh, my Goodness! I thought I was tasting that steak as I peered at it and my mouth was watering! Fantastic!! Did it taste as good as it looks? Okay, is it peppercorn crusted AND with peppercorn sauce??? Your sauce looks thicker than my runny one, so I am hoping you add details. Thanks for the picture.
  10. Marlene, I'm also looking forward to your picture and hopefully the method of your biftec au poivre. I'm really hoping you include the measurements of ingredients so I can compare it to how I prepared my sauce. boar_d-laze, Thank you for the book suggestions! Jazz, your comment about the possibility of fire...exactly why I had a large lid right next to the stove. Thank you.
  11. boar_d_laze, what great information! Your explanation of the different thickening agents will be very helpful. Thank you again, and I too will be making the thickener to be kept in the freezer. After reading your description, I remember making such a handy thickener once to be added to a crock pot recipe years ago. Now, I will have it at the ready in the freezer. Thank you for including measures. Which book would you suggest I buy to help in cooking matters such as the sauces? I don't plan on making many specialty items, but one never knows. I never knew I was going to try my hand at
  12. Hi, everyone. I read and thought about everyone's responses before I made the peppercorn steak. I don't have time to reread all of the above suggestions/opinions right now in order thank each of you individually, but I want to let you all know how dinner turned out and how much I appreciated your help and support. Your responses to my questions definitely helped me. Here's basically what I did for dinner for 8: I used my defrosted beef stock and reduced it a bit (a little red wine was in it.) I had 8 N.Y. strips and I cooked 2 in the cast iron pan and the rest my husband grilled on the ga
  13. Great advice everyone! When I made stock 2 weeks ago, I froze some, so I will use that to make the sauce. I am so glad that you said I could make the sauce ahead. Is it okay to even add the heavy cream ahead? I am going to take your advice from before and not add too much cream. Great idea of using the beef fat for caramelizing the onions. Is it okay to have shallots and onion in it? As far as the grill, we have the gas grill outside. Is that okay? It can definitely handle 8 steaks, and I am so happy if you think that will be fine in place of searing on the stove. I think I will try
  14. I'm hoping you knowledgeable people can help me once again. Tomorrow I'm planning on cooking peppercorn steak for 8 people. Last time I told you I was cooking 5 New York strips and I had to cook them in shifts in the cast iron pan. Do any of you cook for several people and how do you handle the feat? I know that the brown bits left in the pan after searing are what makes a great peppercorn sauce, so I'm wondering if I could sear the steaks in shifts ahead of when my guests get here, set the steaks aside, and then combine the accumulated brown bits to make the sauce. Now, when the people ar
  15. Thank you again for the responses about peppercorn steak. Grub, I will look more into the idea of adding Dijon mustard to the sauce the next time I make it, which will be soon. How much would you add to about 1-1/2 cups stock and about 1 cup cream? Deltadoc, that is very interesting to use white wine and I will consider that. How do you think it changes the flavor from the red wine in the sauce? Scott 123, You are a wealth of information and I so appreciate all of your ideas! It will help me next time to know that I don't have to worry about the cream separating. I wasn't sure how much
  16. You all were wonderful to reply with your suggestions and support. You were soooooooo right!!! The cast iron pan worked every bit as wonderful as you said, and I couldn't have asked for a pan to have worked any better. I read the replies this morning, and armed with more confidence, I prepped and had everything ready to eat a marvelous steak this evening. The only real problem was cooking 5 New York strips and only 2 N.Y. strips fit into the cast iron pan. So, I had to put the 2 seared steaks in the oven while I seared another 2. (Not enough time to go around for the last steak since I wa
  17. Can someone help me find out if there is a thread on peppercorn sauce for steak? I typed in the words and I don't know how to figure out the long list of seemingly unrelated titles that came up when I said to start the search. I am going to make a peppercorn sauce for New York strip steak. Can you tell me if it is okay to use a non-stick pan for the sauce that includes beef stock, brandy and heavy cream? I think I remember reading in the past that when you make a sauce that you reduce, you are to use a stainless steel one. Is that correct? Also, the recipes I see for steak au poivre cal
  18. I have a couple chocolate frosting recipes that I think are the best I have ever made, and I was on a crusade a few years ago, believe me. I haven't made this one for a while so I don't remember if it is shiny or how it measures up to all your criteria. The recipe name says it is a buttercream frosting, but from some buttercreams (that I thought tasted like butter), that I have had, this did not seem like those. Anyway, it is from a book, Jill Prescott's Ecole De Cuisine, and it is a recipe she said opened the door to French cooking for her. She said that when she "tasted this luxurious f
  19. Thank you, Ling. I am assuming if you have the cream on hand, you still add the butter but add some cream, too? I am going to try this with the milk chocolate. Does it need to sit in the frig. a bit to thicken in order to be able to spread? I'm just trying to lessen the chances for failure since time is hard to come by. I am definitely impressed with the amount of baking you do, and as others have mentioned before, your ability to eat desserts is second to none (at least in my world)!
  20. I just love reading the posts back and forth and really appreciate the testing you people report. I usually want to start baking as soon as I read your posts but wish I wasn't so tired after babysitting the grandkids all day. However, I have great intentions and usually print some of the recipes fully expecting to bake soon. Ling, I agree that your ganache looks fantastic, and I would like to make it this weekend. Could it be made with milk chocolate? Would you post the amounts of the ingredients you used? After 5-7 years, my son-in-law told me his favorite chocolate was milk chocolate
  21. toni

    Recipe question

    Thank you Oli, and Sanrensho, that recent thread on white chocolate was so helpful. I bought Ghiradeli this morning, but I think I will look for one of the others recommended tomorrow. I spend so much time on baking something, that I want to use the best possible ingredients to insure the best possible outcome. I can't say enough about how I love reading on this forum. What great people!!!
  22. toni

    Recipe question

    Oli, your cake looks beautiful. I am going to make it for Father's Day...I hope. I always have good intentions, and then with watching 2 grandchildren under the age of 2 1/2 yrs., my plans often change. I only have a 9" springform pan. Should I buy an 8"? I guess it would look better to be higher, and who knows, maybe two 9" rings will be too big for the jelly roll pan configuration. Anyway, congratulations. Does anyone know which is the best tasting white chocolate?
  23. toni

    Rice Pudding

    That was very helpful, thank you!
  24. toni

    Recipe question

    Wow, you are good! This is the house that Sweetside built... This is the strawberry that bumped up against the wall...that lined up with the floor... that make a great cake!!! LOL Thank you again.
×
×
  • Create New...