Jump to content

Tom Gengo

participating member
  • Content count

    122
  • Joined

  • Last visited

About Tom Gengo

  • Birthday 03/21/1962

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Charleston, SC

Recent Profile Visitors

487 profile views
  1. Slowwwwwwwwwww Roast Beef

    Happy Holidays fellow e-gulleters. I am preparing a roast beef for my children for Christmas and am intrigued by the idea of cooking it in a low heat oven. However, I am perplexed at calculating the time. To me it makes much sense to slow roast the beef for several reasons. 1. As the beef slowly comes up to temp the enzymes in the meat will have much more time to break down the proteins into amino acids ie flavor, similar to dry aging a beef. 2. It will eliminate the grey ring on the outside circumference of the meat where it is med to well done. 3. There, in theory, will be less contraction of the muscle fibers due to the moderate heating resulting in a juicier beef. 4.Less importantly, it is much more difficult (but not impossible) to overcook. The compromise here seems to be that there will not be an appreciable amount of drippings limiting the preparation of au jus, Yorkshire pudding, etc. I have read where some chefs will cook the beef at 130 for up to 24 hours. My oven only goes down to 170 faren., so I hope someone out there has some ideas on cook times. I am planning to use my convection feature which will affect the cook time and I will sear the outside of the meat: either a 500 f oven, blow torch or a roasting pan heated over high heat to sterilize the exterior then place in the oven. This additionally and supposedly will aid in the rendering of fat during roasting. Another suggestion I have researched is to remove the meat at 120f to allow carry over to 125f for med rare beef. I am a bit skeptical that there will be sufficient heat to elevate the meat to this temperature... opinions, please. Another method is to remove the meat to rest and raise the oven temperature to 500f and "caramelize" the meat for about 10 minutes. Guess I will have to play it by ear to see how it looks. So, @ 170 farenheit convection, I am looking for recommendations. 3 hours per pound? Remove @ 120 farenheit? I am thinking that if I start it about 18 hours prior to service time I can always remove it when I hit my target and let it rest and just pop it in a 500 oven for a short time just prior to service... thoughts on this contingency?
  2. Here come the tomatoes

    A co-worker just gave me 4 early girl tomatoes- lunch yesterday. I made some yogurt and drained overnight- to the consistency of thick sour cream. Then, I cut the tomatoes into 1/2" cubes, put into a collander and sprinkled lightly w/ salt and drained into a container for an hour. Then, I combined the yogurt w/ cumin, cracked black pepper, roasted garlic infused olive oil (or you can use minced garlic w/ olive oil) and the tomatoe juices that drained. Gently combine w/ the tomatoes and yogurt and top w/ crumbled feta cheese. Divine. Can serve over boston lettuce and/or w/ croutons.
  3. I have just been poisoned!

    There is no way to spectulativly determine the cause of your illness. Poisoning from food can occur from 4-36 hours after ingesting the offending organism. It requires the report of numerous people eating the same item and resulting illness for there to be a possible link. Then, the Health Dept for your area would have to investigate and empirically determine the source, i.e. violations or determination of "bad shellfish." As such, it is impt. that you let the establishment know about your concerns so they can be on notice that there is a potential problem. If no one calls, then how will they be able to take corrective measures. Also, the source may be a more global issue such as the area of the harvested mussels may have become infected. As such, most health dept's require that the provider of the shellfish keep on hand for 90 days or so a tag for the shellfish so they can back track to the source of the infection. Again, another good reason to report your concerns. Lastly, the largest concern w/ eating certain shellfish during the "months that do not have an R" (May-August) is the quality of the product. I can only speak for oysters here. Oysters breed during these R-less months, so they are insipid and not nearly as firm and tasty as during cooler months. Infectiously speaking: 1. there is tracking of the molluscs to track lots that were not refrigerated or otherwise mishandled, however somoeone typically gets sick prior to notice 2. Modern day refrigeration eliminates the concerns of earlier generations, however there is occasional failure, ergo the reason for the mollusc tagging.
  4. Need Help with an Odour/Odor

    You will have to vacate the premises, as I am certain you already know, w/ the production of ozone in the home.
  5. Need Help with an Odour/Odor

    I think your best option is going to be aquarium activated charcoal...
  6. First time baking with yeast

    I did not read all of the responses, so, if mentioned, please accept my apologies. The sugar appears to be much too concentrated to proof yeast. The osmotic pressure on the yeast will kill them by dehydrating them at such a high concentration. When I proof yeast I will add only about a tsp of honey to a cup of liquid. I suspect that the sugar/milk slurry killed the yeast.
  7. Here in Charleston, SC there is a butcher called NY Butcher Shop. Typically I was purchasing my sausage casing (before discovering Butcher & Packer) from Whole foods. They were out of casings, so went to the NY Butcher Shop... son of a bugger, they charged me $19.95/lb, which was more than their tenderloin. When I approached the owner's son/mngr, he told me that is what they paid. Cow dung. At every opportunity I share my displeasure w/ their shop to any prospective customer.
  8. Salt in coffee?

    That was an April fools joke one year, replaced the sugar w/ salt for my Dad. Does that count?
  9. The Manliest Restaurant in America?

    I do not have a recipe for lace... does not sound very appetizing. Re. rabbit, I am looking for some fresh caught to make either sausage or a terrine de lapin. I, also, would like the sources of these apochryphal studies.
  10. The Manliest Restaurant in America?

    Wow, based upon reading most responses I would say that you should judge by the patrons. Perhaps any location patronized by the likes of Elliot Spitzer, Tiger Woods, Bill Clinton, Gary Hart... you get the idea. Strip joints? An establishment that celebrates the denigration of women? Meat is manly???? So, eating a salad is womanly???? Again, WOW. Maybe the entertainment should be a the recreation of the Aztec sacrifice of a vestal virgin? Maybe a cannibal restaurant, what could be more "manly." Ergo the guest list expands to Jeffrey Dahmer, the Stella Maris Rugby Club (trapped in the Andes after their plane crashed) and Anthony Hopkins character, Dr. Hannibal Lecter. One criteria based upon reading this thread is it would serve PIG only (tongue in guanciale aka pigs cheek.) Thank you for reinforcing my lack of subscription to such a feeble minded publication w/ such cro magnon allure. Maybe the dress code of any restaurant that restricts clothing to animal hides. I guess someone out there has to marginalize social advancements such as stay at home dads, etc. Just saying. Def. Sarcasm a sharp, BITTER or SHARP remark (from the greek sarkasmos, to tear flesh- how appropriate.)
  11. Low and slow lamb shoulder ...

    Is that anything like turducken? JK
  12. Beef stew beginner

    Regarding the amount of braising liquid, I try to limit it. I keep the liquid about 1/2 way up the side of the meat, place a piece of foil over the pan, push the middle down and place on the lid. The logic here is that the evaporated liquid will condense and drip back onto the meat and slowly dissolve the unctuous connective tissue into the braising liq. Additionally, when the meat is cooked, the liquid is much more concentrated since you started w/ less at the beginning.
  13. Beef stew beginner

    Pierogi nails it w/ that recipe. I have a subtle variation that I find gives a richer sauce. Saute your meat making sure not to burn the fond (med heat w/ my equip.) Once the meat is cooked check to see that there is a nice thick dark brown fond. If not, then take some of your beef stock and cook down until it dries and creates a nice fond. Saute mushrooms while scraping up the fond and remove when browned and then saute onions or mirepoix if using then add red wine and boil over high heat until reduced by half. Add beef and beef stock to cover, follow pierogi's instructions. I also like to do dumplings when the beef is done, no need or beurre manie as the dumplings will thicken the sauce by absorbing some of the liquid and release of some the flour into the liq.
  14. Sweet Potatoes: the Topic

    Sweet potato biscuits w/ ham. Did that permutation of sweet potatoes for wedding receptions in March & June. Was a huge hit.
×