On Mon, 2 Feb 2009 21:42:31 -0500, "Ed Pawlowski" >
wrote:
>
>"Theron" > wrote in message
>>
>> The only negative component was that the fat did not render as well as you
>> want it to, I'm sure because the oven just wasn't hot enough to melt beef
>> fat. Next time I'll trim much more fat than I would have in the past, and
>> render that separately to make the Yorkshire pudding.
>
>That is a problem with cooking on the cooler side to a rare state. More
>heat either at beginning or end would help, but then you'd have the more
>well done outer ring . Depends on how much you're willing to compromise.
>
Personally, I can't imagine anyone who is so picky they couldn't eat a
ring of "better done" meat. I like experiencing all the stages of
doneness.

Weren't the chateaubriands of old cooked between two other pieces of
meat to make them perfectly rare all the way through? Maybe he needs
to try that method.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West