Food Thread

[boogielicious]

7 hours ago, StuM said:

I’ve never tried a dry brine.

Dry brining is easy. You salt the meat and let it sit in the fridge. For really thick cuts like a pork butt, I usually do 36 hours. Turkey is thinner so, 24 is good.

[saevel25]

My first attempt at Ciabatta.

[boogielicious]

9 hours ago, saevel25 said:

My first attempt at Ciabatta.

Pretty good first attempt!

[WillieT]

Thought I’d chime in on what came off the grill with griddle pans:  grilled salmon, grilled mahi mahi, grilled shrimp, grilled chicken and grilled/griddled veggies along with baked potato: 

amazing what you can do with a poor man’s Blackstone…

[StuM]

Getting ready for 1st holiday dinner.  Step #1 for a good Prime Rib is bring it up to room temp before cooking.

 

[StuM]

12 hours ago, StuM said:

Getting ready for 1st holiday dinner.  Step #1 for a good Prime Rib is bring it up to room temp before cooking.

 

🥺started so well…..I’ve cooked a lot of Prime ribs over the years and our friends swear it is the best they ever eat.  I am at a loss on today, total FAIL! 🤬 

[saevel25]

8 minutes ago, StuM said:

🥺started so well…..I’ve cooked a lot of Prime ribs over the years and our friends swear it is the best they ever eat.  I am at a loss on today, total FAIL! 🤬 

Was the beef just bad? Over-cooked? 

[StuM]

29 minutes ago, saevel25 said:

Was the beef just bad? Over-cooked? 

i cook them at 500 degrees for 5 min per pound then turn off I an.  It should be medium rare at 2 hours. This does not need resting since it is rested in the oven as the temp decreases.  I used this method several time with great results.

 Everything looked good but then it just seemed to stop cooking at 111 degrees on the thermometer.  I turned the oven back on at @ 225 to get it cooking but after another 90 minutes it  was just hitting 118 degrees. It should have been done 60 minutes earlier.

At that point all of the sides were getting cold and I had guests waiting.  I pulled it out knowing it was undercooked and tried to finish it with a quick dip in hot Au Jus.

Our guests were polite but it was not as it should have been. Not as flavorful and not as tender as it should have been.

 

[StuM]

10 hours ago, saevel25 said:

Was the beef just bad? Over-cooked? 

Looking back at the photo the meat was not as well marbled and the fat cap was thin which probably hurt the tenderness & flavor.  

[iacas]

12 hours ago, StuM said:

i cook them at 500 degrees for 5 min per pound then turn off I an.

Wow. I would literally go at about half that temperature and probably three times or four times as long. Maybe more.

Holiday Standing Rib Roast Recipe | Simple Recipe | Alton Brown

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Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender...

 

Lots of ways to do it but I’ve found that slow is worth the wait.

[saevel25]

1 hour ago, iacas said:

Wow. I would literally go at about half that temperature and probably three times or four times as long. Maybe more.

Holiday Standing Rib Roast Recipe | Simple Recipe | Alton Brown

---

Impress your holiday guests with Alton Brown's simple but best Standing Rib Roast recipe. Tender...

 

Lots of ways to do it but I’ve found that slow is worth the wait.

I agree. I like a low and slow to temp, then finish on high heat. Even sous vide is a possibility. I feel like with the amount of fat in a prime rib, it benefits from the low and slow method to render some of that down. You tend to end up with more edge to edge medium rare doneness. 

[StuM]

2 minutes ago, saevel25 said:

I agree. I like a low and slow to temp, then finish on high heat. Even sous vide is a possibility. I feel like with the amount of fat in a prime rib, it benefits from the low and slow method to render some of that down. You tend to end up with more edge to edge medium rare doneness. 

It is only hot for 5 min per pound, do a 6 lb roast is 30 minutes at 500 to sear then shut off for 2 hours.  I’ve done it many times.

Prime Rib 500 Rule: The Closed Oven Method (Prime Rib Recipe)

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With the 500 rule (closed oven method), it's easy to cook prime rib roasts to a perfect medium rare...

 

 

[iacas]

17 minutes ago, StuM said:

It is only hot for 5 min per pound, do a 6 lb roast is 30 minutes at 500 to sear then shut off for 2 hours.  I’ve done it many times.

But it didn't work this time. 😉  You basically do the same thing but in reverse:

• 500° for 30 minutes.
• Decreasing temperatures for two hours, but literally mandated by how quickly your oven cools.

I'd see that as a better way to go if you set the oven temp to 225° or something, and it'd help mitigate if someone opened the oven door. The method I use (and maybe @saevel25😞

• Slow cook it at ~250° for hours.
• Let it rest (it continues to warm in the middle).
• Sear the outside after you hit your target temperature.

I don't think I could trust the "closed oven method. Someone opening the oven door out of habit or ignorance could ruin the timing. I also think that your method keeps the oven at 475°, and then 450°, and then 425°, and so on much longer.

That feels too reliant on how quickly your oven bleeds off the temperature for my tastes.

I've done it this way many times, too, and except for the first time when my mother-in-law thought it wouldn't take too long, and we ate dinner pretty late, it's been great every time.

[StuM]

13 minutes ago, iacas said:

But it didn't work this time. 😉  You basically do the same thing but in reverse:

• 500° for 30 minutes.
• Decreasing temperatures for two hours, but literally mandated by how quickly your oven cools.

I'd see that as a better way to go if you set the oven temp to 225° or something, and it'd help mitigate if someone opened the oven door. The method I use (and maybe @saevel25😞

• Slow cook it at ~250° for hours.
• Let it rest (it continues to warm in the middle).
• Sear the outside after you hit your target temperature.

I don't think I could trust the "closed oven method. Someone opening the oven door out of habit or ignorance could ruin the timing. I also think that your method keeps the oven at 475°, and then 450°, and then 425°, and so on much longer.

That feels too reliant on how quickly your oven bleeds off the temperature for my tastes.

I've done it this way many times, too, and except for the first time when my mother-in-law thought it wouldn't take too long, and we ate dinner pretty late, it's been great every time.

I’ve done it in this exact oven so I do not think it cooling to fast was the issue.  Now you mdd ex noon it, I wonder if one of our friends thought to take a peak and opened the oven.  That would explains a lot.

[saevel25]

17 minutes ago, iacas said:

I don't think I could trust the "closed oven method. Someone opening the oven door out of habit or ignorance could ruin the timing. I also think that your method keeps the oven at 475°, and then 450°, and then 425°, and so on much longer.

I would need an accurate oven thermometer. Oven's can be finicky, inaccurate. If it starts to lose its insulation, it can loose temp faster. 

I think a reverse sear method is much more safe. Even if you didn't get it out of the fridge soon enough, it's a gentle heat that it might take an extra hour, but you won't mess it up. 

[StuM]

3 minutes ago, saevel25 said:

I would need an accurate oven thermometer. Oven's can be finicky, inaccurate. If it starts to lose its insulation, it can loose temp faster. 

You, I use one of those digital thermometers so I can monitor the nest temp without opening the oven.  That is how I initially knew I had a problem, the meat tdmp  stopped increasing.

mor I think about it the more I think someone opened the oven and let the heat out.  

[iacas]

48 minutes ago, saevel25 said:

I think a reverse sear method is much more safe. Even if you didn't get it out of the fridge soon enough, it's a gentle heat that it might take an extra hour, but you won't mess it up. 

Yep.

I think it also makes a bit more sense to me than searing the outside and hoping it all cooks inward from there, particularly as you're keeping the oven at > 400° for over an hour.

[saevel25]

Cooked up a prime rib today. I actually turned a 7lb prime rib into two 3.5-lb prime rib. I cooked each at 250 degrees for about 2.5 hours. I then set the oven to 500 to brown it, and proceeded to set off the fire alarms 🤣. I didn't have any instant read thermometer, so I used a metal BBQ skewer that I used to gauge the internal temp by pressing it against the back of my hand. I ended up with perfect medium rare!