On 11/23/2016 10:36 AM, dsi1 wrote:
> On Wednesday, November 23, 2016 at 7:27:59 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Tuesday, November 22, 2016 at 12:19:54 PM UTC-10, Dave Smith wrote:
>>> On 2016-11-22 4:14 PM, dsi1 wrote:
>>>> On 11/22/2016 10:18 AM, xmdp wrote:
>>>>> I'm looking for something a little different this year. Typically
>>>>> I'll dredge the roast in seasoned flour and throw it in a very hot
>>>>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>>>>
>>>>> Any recommendations?
>>>>>
>>>>
>>>> I like your idea of dredging the roast in flour and browning the
>>>> surface. Sous vide seems perfect for a rib roast. Alternatively, you
>>>> could do this simple method.
>>>>
>>>> http://www.seriouseats.com/2014/12/f...prime-rib.html
>>>
>>> It is not a surprise that even your linked article says sous vide is not
>>> a good way to cook a prime rib.
>>
>> Don't believe everything you read on the internet. The article was cited for
>> the cooking technique i.e., roasting in a cool oven. I think this method is
>> one that will become more popular in the future. The idea is pretty much the
>> same as sous vide and is probably more practical in most situations. Like
>> sous vide, the important part is how you finish the surface of the meat.
>> There's all kinds of ways to do this but they all involve high heat.
>>
>> ================
>>
>> I totally agree! I have been experimenting with a turkey breast this week.
>> I didn't brown it pre sous vide this time so I will test it out in a few
>> days.
>>
>> OR we might just be called 'assholes' for daring to be 'different' ... as
>> they see it LOL
>>
>> I expect you are devastated just as I am .............. NOT ))
>>
>> --
>> http://www.helpforheroes.org.uk
>
> We boldly go where no men have gone before - or something of that nature. I'll probably cook a turkey breast tomorrow.
> My plan is to make it Chinese style. What the heck is Chinese style turkey? Beats me. It probably involves 5 spice and sugar.
>
And Oyster sauce, shoyu, hoi sin, plum sauce, rice wine, and ground
ginger, grated orange peel and garlic.

A bit of peanut oil to gloss it all!