Text 1020, 116 rader
Skriven 2008-01-20 16:45:42 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: echo picnics 672
========================
Hi Michael   1/20/08 4:22 PM


[I seem to be having trouble inserting the "a" in Michael.  If I 
succeed be assured it's not my penchant to change a name a bit.] 


RH> I can't make anything perfect--it can be almost but there's 
rh-> usually at least one flaw to it.

ml-> That's my point. Imperfection is involuntary, and to imagine
ml-> otherwise shows a mindset that isn't in itself as humble as
ml-> it would like to be.

Maybe the mindset is to be sure and remain humble even if a random 
throw of the dice produces perfection ... as in the typing monkey's
Shakespeare successes?

Or if one faithfully followed the guidance of The Texas Beef Council.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tips for Making the Perfect Beef Roast
 Categories: Meats, Info
      Yield: 1 Recipe
 
           - Beef Roasting Tips -
 
  1. Preheat oven to specified temperature and move rack so roast is
  positioned in center of oven.
  
  2. Season with herbs or spices either before or after cooking, if
  desired.
  
  3. Place roast, fat side up, on rack in shallow roasting pan.
  
  4. Do not add water and do not cover. 5.Follow guidelines in the
  roasting timetable, and check doneness with a meat thermometer
  inserted in center. 6.Allow roast to stand tented with foil 15
  minutes before carving.
  
  Beef roasts come in all sizes. Ask your butcher to cut the size roast
  for your specific need. Use the Beef Roasting Timetable to determine
  recommended cookery guidelines and the amount to purchase for the size
  of your crowd.
  
  === Beef Roasting Timetable =====
  
  Beef Cut       Servings/lb  Weight      Oven    Approx. Cooking Time
                             in lbs.     Temp    (min/lb for Med-Rare)
  
  Standing           2 1/2    4 to 6      325 F        26 to 30
    Rib              2 1/2    6 to 8      325 F        23 to 25 Roast 2
  1/2 8 to 10     325 F        19 to 21
  
  Rib Eye Roast      3        3 to 4      350 F        23 to 30
  (boneless) 3 4 to 6      350 F        18 to 20
                     3        8 to 10     350 F        13 to 15
  
  Round Tip Roast    3 1/2   2 1/2 to 4   325 F        30 to 35
                     3 1/2    4 to 6      325 F        25 to 30
                     3 1/2    8 to 10     325 F        18 to 22
  
  Tenderloin Roast   3 1/2     2 to 3     425 F        35 to 40
     (half)                                           (total time)
  
  Tenderloin Roast   3 1/2     4 to 6     425 F        45 to 60
     (whole)                                          (total time)
  
  Top Loin           3 1/2     4 to 6     325 F         17 to 21
  
  Strip Loin Roast   3 1/2     6 to 8     325 F         14 to 17
  
  Top Sirloin Roast    3       2 to 4     350 F         16 to 20
  
  Top Round Roast    3 1/2    2 1/2 to 4  325 F         25 to 30
                     3 1/2     4 to 6     325 F         20 to 25
                     3 1/2     6 to 10    325 F         17 to 19
  
  Servings per pound are based on an average serving size of 3-oz.
  cooked, trimmed beef. To cook roast to a higher degree of doneness
  use the table below.
  
  Beef Roast Doneness:
  
  Roast to desired doneness by removing roast from oven when an oven
  dial or instant-read meat thermometer inserted in center of thickest
  part of roast reads 5 degrees F to 10 degrees F below final doneness
  temperature.
  
  Degree           Remove roast from         Final roast temperature
    of              oven when meat             after 10 to 15 min.
  Doneness thermometer reaches             standing time:
  
  Med-Rare                135 F                     145 F Medium 150 F
  160 F Well Done               160 F                     170 F
  
  * COOKFDN brings you this information with permission from: * Texas
  Beef Council -- http://www.txbeef.org
  U/L to NCE by Burt Ford 01/08.
 
MMMMM
 
I guess one could ensure imperfection by seasoning with herbs or spices
<during> cooking, or by removing the Med-Rare at 134 F.


Burt


---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)