toni
-
Posts
99 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by toni
-
-
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.
-
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 more of a room temp. before putting in oven?
I am very excited to make a prime rib in the convection oven, and I thank you for your input. Toni
-
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.
-
Marlene, have you tried the method that HKDave described above, if I am correct in understanding he switched from convection to conventional bake?
-
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.
-
First of all, are we talking USDA Grade Prime meat or the generic apellelation that is used these days for a properly termed 'Standing Rib Roast'?
I purchase my Prime USDA Grade Rib Roast from Zier's in Wilmette, Illinois. Is is dry aged 21 days at the store. Aging in your refrigerator for a few days accomplishes nothing and merely deludes yourself into thinking you have accomplished something significant.
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 the slaughter and a lot of it is exported. If I see anything being sold at retail as Prime grade, I'm suspicious.
To quote robyn's words of wisdom above, "I just eyeball the roasts - and look for one with decent marbling - no matter what the label says." Exactly; that's all you need to know about meat grading right there. Once your butcher knows you and knows that you know how to buy meat, you'll find that if you ask there's usually some good stuff around - maybe not in the display case...
The 'prime rib' thing is more complicated. A whole bone-in rib primal roast consists of 7 of the 12 rib bones, and is around 15-20 pounds. 'Prime' rib (no relation to Prime grade) traditionally refers to a smaller bone-in rib roast cut from the 4 or 5 ribs at the loin (smaller diameter, more tender, better marbled) end of the rib primal, while 'standing' rib refers to a roast cut from the 2-3 ribs at the shoulder/chuck (bigger diameter, less tender, less marbled) end.
This name difference was a gov't requirement in Canada, although that's now under review and may soon change. In the US these are sometimes called 'small end rib roast' and 'large end rib roast' respectively, which eliminates the confusion with Prime grade. Bottom line is if I see 'prime rib' I make sure I'm getting loin-end (small-end) ribs, not chuck-end ribs.
On the slow vs fast cooking methods and combi vs dry heat and regular vs convection, I've tried various methods and now am back to where I started:
- I always unwrap and dry the roast in the fridge for several hours or overnight.
- for big roasts, 20 min blast of dry convection as hot as the oven can go and then cook at around 325f dry convention until I get the internal temp I want, which varies with the size of the roast and the holding time;
- for small roasts (1-2 ribs) I sear in cast iron instead of blasting in the oven, then continue as above.
- rest at least 1/2 hour for big roasts; 10-15min for small.
Re home dry aging, I've tried variations on the Alton Brown method. For home use, it's not a bad method and you certainly can taste the difference; but these days people are so unused to the taste of dry aged beef that it's almost a waste of time.
-
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.
-
Steak au povire
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.
-
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.
-
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 this peppercorn sauce. -
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 gas grill outside. (thank you weather for not raining!) I thought the pan-seared steaks would at least add a little of the browned bits in the sauce, but that may be foolish thinking for a sauce for 8. Anyway, I caramelized onion and added that to the heated stock and then I used a separate cast iron skillet to sear the 2 steaks 3 mins. on each side. My choice was to lightly brush olive oil on the steaks and then salt and pepper them before searing. (I don't know if you should salt and pepper before or after.) I then put them in my warming drawer at about 150 degrees while I sauteed some shallots in butter with cracked green peppercorns in the same saute pan I used for onions. I added the brandy and cooked down to almost dry. Here's where I had a big question. I probably should have added the brandy to the cast iron skillet to deglaze it, but I was nervous about adding just the brandy to the hot pan as I have a fear of fire. I slowly added the brandy to the shallot mixture. I added a little stock to the cast iron skillet, and stirred what little bits were in the botton of the pan. Then I added the shallot/peppercorn/brandy mixture and the rest of the stock into the skillet. I then heated through and added some heavy cream(only about 1/2 cup) and then cooked on medium heat to reduce down a bit. I don't think it ever reduced and it was bubbling as I whisked it. I probably cooked it this way for about 5 mins. I took it off the heat and added about 4 TBSP butter, a little at a time. It never thickened.
I put the sauce in the warming drawer, took out the steaks and put them in a 350 degree oven for about 12 mins. Do you think they should be about 150 degrees internal temp. with an instant therm. for medium? The steaks my husband grilled were excellent as were my 2. Oh, Scott 123, remember your caution about soup? With the juices that the steaks released (including the grilled ones my husband cooked) plus the thin sauce, it was steak surrounded by peppercorn soup. Again, however, it was so tasty. I remember you mentioning making an arrowroot slurry. Could you elaborate, please? How much arrowroot and would you mix it with a little of the sauce or the cream? I probably had about 3-4 cups of sauce when it finished.
Bottom line: It was great! My son, whom I was making it for after he told me he loved a peppercorn sauce at a restaurant ,said the sauce at the restaurant was definitely thicker but mine did taste good. My daughter, who did not like the taste of my sauce the first time I made it, said she loved it this time.
To everyone on this site: You all never cease to amaze me how you are so willing to give of your time and experience, and I hope you know you are so appreciated!!!
ToniI forgot to mention, the sauce was finished and in the warming oven about 30 mins. before guests arrived and all I had to do was put the steaks in the preheated 350 degree oven a few mins. after they arrived. My husband's steaks came off about the same time. I am glad you steered me away from cooking all of the steaks on the stove. Insanity on that level will not be revisited.
-
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 a whole strip next time and check out the time it takes to get to medium so I will have a better gage for when I serve it for company. Thank you so much everyone. I feel better!
-
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 are here, could I put the steaks in the oven to finish the cooking? Or should I forget this menu idea for this many? Because of your helpful advice a couple weeks ago, this dish will be a keeper. I so appreciate any comments and hope you're not tired of one more question. Thank you in advance.
-
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 I should reduce the sauce once I added the heavy cream, and since I was adding all liquids, I didn't know if it really would thicken. Now, in my earlier information I did leave out that I did brown 1/2 yellow onion in some butter and added that to the beef broth after the broth heated. I was told to caramelize the chopped onion, but I didn't know what caramelized onion was, so I browned it in about 2 TBSP. butter. Why didn't the person say to brown it if that is correct? I did try to keep the butter out of the sauce when I added the onion to the sauce, but I never saw any butter left in the bowl under the strainer. In your opinion, anal or otherwise, ( I love that someone else is so detailed) would you add shallots and onion?
Thank you for your suggestion of a 300-325 degree oven.
One more question
Other than getting the nice flavor and bits from the pan on the stove, is there any other reason to not cook the steaks on the BBQ? The steaks in the cast iron pan came out great as I said, but the idea of all the steaks coming off at the same time from the BBQ and less kitchen clean up is tempting. And remember, I used a home-made beef stock. -
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 wanted to get the peppercorn sauce going.) What do you do when you are cooking multiple steaks? Maybe I need to get another pan and never have this dinner for more than 4.
Now, the sauce was very good, but I wish I knew what the consistency should have been like. Mine was very thin. I was making sauce for 8 servings to be sure I had enough. As I mentioned, I was using beef stock, brandy, and heavy cream. The sauce I made used chopped shallots and a little garlic sauteed in butter and then I added crushed dried green peppercorns. I added about one-half cup brandy and cooked down to almost dry and then added about 1-1/2 cups beef stock that I made the night before. ( I had already reduced the stock a lot and then added one-half cup red wine to the stock.) I added 1 cup heavy cream and cooked a little trying to be careful so the cream would not separate. Maybe it is supposed to be thin, not a heavy-laden gravy. You might tell me I used too much of each liquid.
I seared the steak 3 mins. each side, and then I got caught up in kitchen chatter as I was working on the sauce and the vegetables, and oh, my gosh!!! I left the steak in the 450 degree oven for about 20 mins. Horrors!! After 5 mins., the instant therm. only said a little over 100, so I put them back in and forgot. However, the steaks were a little pinkish (I wanted med. and one on the rarer side.) but the flavor and texture were wonderful. Add the sauce, and I would say it was very successful.
If anyone has any thoughts or corrections for me, I would love to hear them, and if anyone makes a peppercorn sauce, please share your ideas.
Thank you again, everyone for taking the time to respond. It really did give me guidance and support.
-
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 call for searing the steak on the stove in a hot pan. Do I use stainless steel or non-stick? Does it matter? I only have non-stick pans other than a cast iron skillet, but if I need to buy something that would be the best for this recipe, I would do so. I think the steak would stick like glue to the cast iron one. Thank you for any ideas...or recipes.
-
[quote=LittleIsland,Jul 2 2006, 03:20 AM
Toni and Chefpeon... this week I will attempt your recipes as well... if only to discover something different
" Toni - I believe you should be able to post the recipe if you list all the ingredients verbatim but type out the methodology in your own words."LittleIsland, here is the Buttercream Frosting I was talking about in Jill Prescott's Ecole De Cuisine:
1 cup sugar
1/2 cup water
6 large egg yolks, at room temp.
1-1/2 cups unsalted butter, at room temp.
2 teaspoons vanilla extract
I used 1 oz. unsweetened chocolate and 4 oz. bittersweet chocolate, melted and cooled
l. combine the sugar and water in a sm. saucepan. Place over low heat and stir until the sugar has dissolved. Wash the sides of the pan down with a pastry brush using cold water to remove all the sugar crystals. Cook at medium high until the syrup reaches the softball stage (239 degrees) on a candy thermometer.
2. Using the paddle attachment in a stand mixer, place the egg yolks in the bowl. Turn the mixer on slow speed just to break up the yolks. Add the hot sugar syrup in a thin stream pouring slowly so that the syrup reaches the yolks between the side of the bowl and the paddle until all of the syrup is added.
Once the sugar syrup has been added, increase the speed to medium-high. Beat for 5-6 minutes, until the mixture has cooled and is thick and pale yellow. (The bottom of the bowl will not feel heated.)
3. This is where I added the melted, cooled chocolate. Beat just to mix in.
4. Add the softened butter 1/4 cup at a time, beating after each addition, just until incorporated. After all the butter has been added, add the vanilla extract and beat for 30 to 60 seconds on medium-hi, until the mixture is shiny and has a creamy, spreadable frosting consistency.
You can cover and refrigerate up to 5 days or keep at room temp. if you will be using within 2 hours.
In the regular directions, it says you can vary by using Grand Marnier or Cfhambord in plaace of the vanilla extract. Actually, when adding chocolate, I don't know if someone might say you don't add vanilla. I did, and it was SOOOO good!
I hope you let us know if you try it.
-
Ok looking for the right chocolate frosting/icing recipe has been making my head spin. This is to fill and cover a chocolate chiffon cake.
What I have in mind:
- is dark (darker than milk chocolate)
- has a shiny finish
- has a pudding-like consistency but is slightly fluffy
- only the surface will semi-set upon sitting on the cake but inside will stay soft
- will hold swirls but not piping
- is able to stand at room temperature without melting down although it might soften slightly
- tastes very chocolatey and not like milk chocolate
- smooth, not grainy, heavy or dense
Another poster thought a ganache frosting would do the trick but having spent the last few days trawling this site for everything about ganache, I'm not so sure it's the right thing... plus I have no idea which recipe to start with, there are so many. Add butter? Corn syrup/glucose? Whip? Let it sit? And for how long? I've read that slightly whipping/beating the ganache will lighten its colour - so how would you get dark as well as shiny and fluffy all at the sa me time?
Help please!! (recipes, ideas, tips)
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 frosting, she realized that the only bad thing about her cooking skills were the bad cookbooks, calling for margarine and powdered sugar in their inferior recipes." The classic recipe is made by pouring a 239 degree sugar syrup into raw egg yolks and then heating the mixture until it forms a "thick, voluptuous mass. "Then after the mixture has cooled, unsalted butter is added.
I altered the frosting by adding melted, cooled chocolate.
If you are interested in trying this recipe, I would be happy to type it out if someone will tell me how I keep from copyright problems. At a glance, this buttercream looks a lot like Rose Levy Beranbaum's classic buttercream. I made hers a while back but without varying it to make a chocolate frosting. I added strawberry puree to her buttercream and my daughter thought it tasted like butter. The buttercream from Jill Prescott I am referring to uses 1 1/2 cups butter and adds 2 tsp. vanilla extract. Before adding the butter, I added 1 oz. unsweetened choc. and 4 oz. bittersweet chocolate, melted and cooled. I beat in the chocolate and then the butter. After all the butter was added, I added the extract. She said to beat for 30 to 60 seconds on med-hi until the mixture is shiny and has a creamy, spreadable frosting consistency.
I hope you have good luck finding what you are looking for. It sounds like we have the same determination when searching for just the right recipe, no matter what the dish is.
-
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)!
-
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 when all these years I thought the chocolaholic meant dark chocolate. If anyone has any favorite recipe for milk chocolate, be it brownies or frosting, I would be so thankful.
-
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!!!
-
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?
-
That was very helpful, thank you!
-
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.
Prime Rib Roast
in Cooking
Posted
Thank you, again, so much! Merry Christmas and Happy New Year!!!