[quote]TheKraken wrote:
I just learned pork has the best amino acid profile for protien synthesis, slightly better than beef, who da’ thunk!?![/quote]
Well, no, actually. There is another meat with a better amino acid profile for protein synthesis.
It tastes remarkably like pork, say those who have tasted it, and indeed, those who regularly dine on it refer to the animals from which it comes as “long pigs”.
As the old Papuan cannibal said, “our own flesh, it’s much too tough. The white man, too salty. The Malay, too sweet. But the Chinese…is perfectly delicious.”
I’m not sure what happened, but I checked the temp on the roast a 1/2 hour before my calculations said it should have hit medium rare to medium, and the damn thing was already 160-70 degrees in the center. I pulled the plug and let it sit while steam was coming out of my ears. It was about as good as you could expect for a medium well to well done roast; my family all said they really enjoyed it. In fairness, it was still very tender and flavorful, but I was having a hard time enjoying it that far past medium feeling like an idiot for not checking it sooner. I just don’t like poking holes in it and letting the juices leak out more than I have to, and the math has always worked in the past. The worst part is the rib-bone meat–my favorite part–was pretty much cooked beyond edible.
Anyway, live and learn. I hope everyone had a great Christmas, the other samples on here looked fabulous. At least I still have 8 pounds left that I am going to carve into four steaks and cook on the grill.
[quote]jjackkrash wrote:
I’m not sure what happened, but I checked the temp on the roast a 1/2 hour before my calculations said it should have hit medium rare to medium, and the damn thing was already 160-70 degrees in the center. I pulled the plug and let it sit while steam was coming out of my ears. It was about as good as you could expect for a medium well to well done roast; my family all said they really enjoyed it. In fairness, it was still very tender and flavorful, but I was having a hard time enjoying it that far past medium feeling like an idiot for not checking it sooner. I just don’t like poking holes in it and letting the juices leak out more than I have to, and the math has always worked in the past. The worst part is the rib-bone meat–my favorite part–was pretty much cooked beyond edible.
[/quote]
Got a 7 lb one. Rubbed it up with a mixture from Shula’s steakhouse I substituted some ingredients. Seasoning salt, pepper, paprika, thyme, dried garlic and inserted a bunch of garlic into the meat.
Then followed the Joy of Cooking recipe. Turn oven up to 550, as soon as it reaches it, drop it to 350, put the prime rib on a rack and into the oven. 20 minutes a lb. Though the bride took it out after 2 hours and let it settle.
Potato pancakes, creamed spinach and yorkshire pudding, pinot noir and you have the best meal of the year!
[quote]jjackkrash wrote:
I’m not sure what happened, but I checked the temp on the roast a 1/2 hour before my calculations said it should have hit medium rare to medium, and the damn thing was already 160-70 degrees in the center. I pulled the plug and let it sit while steam was coming out of my ears. It was about as good as you could expect for a medium well to well done roast; my family all said they really enjoyed it. In fairness, it was still very tender and flavorful, but I was having a hard time enjoying it that far past medium feeling like an idiot for not checking it sooner. I just don’t like poking holes in it and letting the juices leak out more than I have to, and the math has always worked in the past. The worst part is the rib-bone meat–my favorite part–was pretty much cooked beyond edible.
Anyway, live and learn. I hope everyone had a great Christmas, the other samples on here looked fabulous. At least I still have 8 pounds left that I am going to carve into four steaks and cook on the grill. [/quote]
Sorry to hear this Jack. I’ve got two guesses about what went wrong. Could be a little of both or I could be wrong about both. It looks like your roast might be a little long and thin so going strictly by weight didn’t account for this. Also, does your time/temp formula account for bone-in? The bones will conduct heat so having them in will shorten the cook time.
Jack, I’m wondering if the rotisserie didn’t act a bit like a convection oven by moving the hot air around and cook your roast more quickly than expected?
My roast turned out ok. It was a lesser quality meat for sure so it was more fatty throughout than I would have liked but I used an oil, salt, pepper, and garlic salt rub on it and cooked it for about 3 hrs with a 500degree sear at the end which set off my smoke detectors. They seem to be way to sensitive as I set them off pretty often.
I also put together a horseradish cream using mayo, horseradish, dijon mustard, heavy cream, and some salt/pepper. That was probably my favorite part. As funds start to free up in my life I want to work on getting better at meat prep/cooking.
I also put together a horseradish cream using mayo, horseradish, dijon mustard, heavy cream, and some salt/pepper. That was probably my favorite part. As funds start to free up in my life I want to work on getting better at meat prep/cooking.[/quote]
How about the exact recipe for the horseradish cream sauce?
I also put together a horseradish cream using mayo, horseradish, dijon mustard, heavy cream, and some salt/pepper. That was probably my favorite part. As funds start to free up in my life I want to work on getting better at meat prep/cooking.[/quote]
How about the exact recipe for the horseradish cream sauce? [/quote]
Ha- well I just put it together on the fly so there were no exact measurements but I knew what I was trying to achieve and of course I can’t find anywhere to link. I just used maybe a half cup of regular mayo, a 1/2 tbsp of horseradish, 2tbsp dijon mustard, splash of heavy cream and salt/pepper to taste. The cream is really just to help sweeten it a pinch as well as make it less thick. It wasn’t an exact science so you just kind of have to figure out what tastes good. You need enough mustard to remove the strong mayo flavor and enough horseradish to give it the desired kick.
There are other options available if you want to use sour cream and such that you can google as well.