Text 3944, 90 rader
Skriven 2010-11-19 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: too hot 748
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I overdid it by about an hour

 ML> I'd have bundled it into the 500 oven
 ML> and turned off the heat immediately.

 JW> Like Buddha, I seek the middle way.

 ML> Lesson 1. Don't listen to Buddha when cooking meat.
 ML> General lesson. Don't pay attention to Buddha, he's a
 ML> vegetarian.

That is probably good advise.

 ML> Lesson 2. Listen to me when cooking meat.
 
But you would give me tapeworms! [g]

 JW> Consider the 12 foot, 40 pound Japanese
 JW> spider crab for your next picnic get together!

 ML> there would probably be only 20 lb of edible meat in one
 ML> of those.

Then get two!

 ML> Even so, though, we'd need to find Bodle to help with that.

He's still alive and kicking.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Roast Beef in Salt Crust
 Categories: Beef, Marinades, Herb, Onion
      Yield: 8 Servings
 
    1/3 c  Olive Oil
    1/4 c  Onion; Grated
      1 ts Garlic Salt
      1 ts Basil; Dried
    1/2 ts Marjoram; Dried
    1/2 ts Thyme; Dried
    1/4 ts Pepper
      4 lb To 6 Lb Roast Beef-See Note
      3 lb Kosher Salt; See Note
  1 1/4 c  Water
 
  Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper
  in heavy plastic bag.  Mix well. Add roast; coat well with
  marinade. Marinate in refrigerator overnight.
  
  Line roasting pan with aluminum foil.  Combine coarse kosher salt
  and water to form a thick paste.  Pat 1 cup paste into a 1/2-inch
  thick rectangle in pan. Pat roast dry with paper towels. Insert
  meat thermometer. Place roast on salt layer.  Pack remaining salt
  paste around meat to seal well.
  
  Place roast in a 425-degree oven and roast 16 - 18 minutes per
  pound for rare (140 degrees), 20 - 22 minutes per pound for medium
  (160 degrees), or 25 - 30 minutes per pound for well done (170
  degrees).
  
  Remove roast when thermometer registers 5 degrees below desired
  doneness. Let roast stand 5 - 10 minutes in salt crust before
  carving.
  
  If using an instant read thermometer (kind that isn't inserted
  before roasting) check the estimated cooking time. Take roast out
  of the oven 10 - 15 minutes before it should be done. You may have
  to poke a hole in the salt crust first before inserting
  thermometer. Continue roasting, if needed, and test temperature
  again in 5 minutes. To remove roast from salt, you may need to use
  a hammer.  After removing crust, use a stiff pastry or vegetable
  brush to whisk away any remaining salt crystals.
  
  Recipe by: The Oregonian
 
MMMMM

Cheers

YK Jim


... Meat. Fire. Good.

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