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Everything posted by Marlene
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Coming from you Jack, that's high praise indeed. Thank you kindly, sir!
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8 more for me (christmas presents)
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Our first Christmas dinner was yesterday. A 13 lb rib roast, brushed with olive oil, seasoned with kosher salt and ground pepper, roasted at 300 degrees convection oven, no pre or post searing. Pulled at 120. Slice. No grey.
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I have both the powder and the liquid. The powder seems to clean better, but I couldn't tell you why!
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My china has a gold rim and I put it in the dishwasher and I use powder. If your dishwashwer has a china setting you could use that, but until I got this new dishwasher, I just used the regular cycle. This particular set has been going in the dishwasher for 8 years without any problems.
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I have two large roasts to do this week, a 9 lb and a 13 lb. Maybe I'll oven sear one to see if there's any noticeable difference
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I'm not Dave, but heck I'll take a stab at this. If you know how to cut meat, then by all means, separate the bone and tie it back on. It certainly makes for easier carving when it's done. Otherwise, leave it alone and slice the bone off after the roast has rested. You should also definately bring the meat to room temp before sticking in the oven. I've never actually let a roast dry in the fridge overnight, but why not? You could rub it with some kosher salt too at that point. You're going to love convection roasting. I promise. and I've always liked Costco's meats so you should have a nice roast there. One more thing. If you've got a 7 lb roast, there is no need to do the high heat thing first, although some say it gives a better malliard reaction. With convection, and a roast that big, you're going to get a beautiful crust at a steady 300 degree convection anyway.
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In general, I've found Costco's meats to be quite acceptable. While it might not meet the NY high end meat standards, it won't likely be crap either. I often rotisserie a tenderloin, but when I use the oven, this is one piece of meat that I will sear first, then finish in a fairly hot oven. Use a cast iron pan for the searing and finishing if you have one large enough. I doubt that tenderloin has enough colegen to make the low and slow method of any value here.
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It's Christmas. Do the whole thing. I'm going to end up doing two prime ribs for separate dinners over Christmas. I have one in the freezer that is 6 bones and about 14 lbs. I'm getting another one on Sat from our favourite steakhouse and the chef asked me if I wanted a whole one. "How big is a whole one?" I enquired. "Oh about 22 lbs" he said. Um, perhaps a half would do nicely.
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Unless that's a typo, I'm not sure why Dave is switching from convection to conventional heat. I use a consistent convection heat all the time, but then, I don't ever start at high heat, unless I'm doing a small roast, which isn't all that often. Even at that, I would still use convection, just lower the temp after 15 minutes.
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Killer Eggnog This is the one I always use.
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Although I do tend to make my own stocks, I rarely make turkey stock because I rarely use it. I've used the WS turkey stock as well as their demi glaces, and I've been happy with both. I just got my hands on some demi glace gold though, so I'm looking forward to trying that out.
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As my kitchen is slowly coming back to life, my new wall oven got hooked up today. One of the settings on it is "Pure Convection/Sear". This is the same as convection except apparently, it will start the oven at 75 degrees hotter than the temperature you've set, for 15 minutes to "sear" the outside. I may have to buy a smaller roast just to try this feature. (this setting will be handy for those of us approaching those "forgettful" years in which we turn something on and forget about it.)
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I have one of those as well, and I really like it.
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Convection oven @300 for about 18 - 20 mins per pound depending on how well you like it done. In any event, pull it at 120 -122. I have never basted a prime rib actually. I just brush a little olive oil over the roast and seaon with kosher salt. If you're going to use a rub, why baste? The rub may come off.
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Beef stir fry? Some sort of salad with beef strips? Fajitas?
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Something I wrote elsewhere: braises tend to be large or whole cuts of meat, (i.e. roasts, short ribs, whole shanks), stews use smaller cut up cubed or chunked meats. Most braises, with the occasional exception, are cooked over a long period of time slowly in an oven. Stews, are almost always cooked slow and low on a burner. Most braises use a minimal amount of liquid. Liquid in braises never completely cover the meat. With stews, it's the opposite, liquid is added until it completely covers the contents of the pot. Braises, with rare exceptions (mostly pot roasts) do not incorporate potatoes and vegetables in the braise itself. Stews almost always incorporate at least potatoes and carrots. Braising liquid is usually reduced to concentrate flavours and perhaps thicken the liquid somewhat. Stews are never reduced and are generally thickened at the end to produce a thick, glorious gravy that encourages crusty bread dipping. Deglazing the pot with liquid to scrape up fond is common in braising. It is seldom done in stews, although many like to add this step. Stews are not degreased at the end, braises, generally are. Both braises and stews offer up wonderful aromas when cooking. Both are equally forgiving when cooking for extended periods of time. Both reheat beautifully the next day. And both are terrific comfort food on a cold winter's day.
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Robyn, I'm glad the method is working out for you. I've been doing prime rib this way for years and years, and I've never been disappointed!
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I like cream cheese, especially on toasted bagels. Conversely though, I'm not much of a cheesecake fan. In the grocery store last week I actually saw some chocolate cream cheese, which I guess you'd use for chocolate cheese cake. Lanctancia, (sp) who makes it, notes that it's a "seasonal" product only.
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I pull at 120-122. I find anything more makes the roast more well done than I would like, once you factor in the resting time.
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This is Jack's method. I think you'll have less leftovers than you think!
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I've got a 6 bone Prime rib to do for Christmas and I'm serving 8-9 people. I'm cooking the whole thing. It makes great sandwhiches the next day! I make a lot of Prime Rib roasts and I do not subscribe to the low and slow method for Prime Rib. I believe there's a thread around here somewhere where I tried Jack's method and there was no real noticeable difference to me. For anything smaller than a three bone roast, I'll sear the outside first, but anything larger, is going to crisp up quite nicely on its own in the oven, particularly if you are using convection and brush the outside with a little olive oil.
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Definitely the cream liqueurs. I always refrigerate cream sherries, but not dry ones.
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I'd say bacon cheddar toast points, but only if you've got an oven available to warm them for about 10 minutes. The bacon cheddar mix can be made the night before, spread on baquette slices, then covered and in the fridge. Take out 15 minutes before baking and voila. Martha Stewart's Hors D'oeuvres Handbook lists a recipe for sweet peppered bacon bites that can be made ahead, and served at room temp or rewarmed for a few minutes.
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I agree with buying a chuck roast and cubing it yourself. I also brown the meat in the beef fat. It does make a huge difference in the taste. And definately wine. You can also use a paste of butter and flour at the end to thicken