Hi-

I just roasted my first beef- 4lbs of top round(on sale for $8) for to
take it to a friend's house tommorrow.

I seasoned(garlice, rosemary, butter, mustard powder, pepper
+salt),browned the crap out of it on the stovetop, covered it in thick
slice peppered bacon and put it in the oven @550 for 15 minutes. now,
according to the infintely wise, i turn the oven off, leave the ****er
in there over night and tomorrow pull out a mediumm-rare roasted beef.

is that what's going to happen? it's my first time. it smells good,
and some of the bacon is black.

> wrote in message
...
> Hi-
>
> I just roasted my first beef- 4lbs of top round(on sale for $8) for to
> take it to a friend's house tommorrow.
>
> I seasoned(garlice, rosemary, butter, mustard powder, pepper
> +salt),browned the crap out of it on the stovetop, covered it in thick
> slice peppered bacon and put it in the oven @550 for 15 minutes. now,
> according to the infintely wise, i turn the oven off, leave the ****er
> in there over night and tomorrow pull out a mediumm-rare roasted beef.
>
> is that what's going to happen? it's my first time. it smells good,
> and some of the bacon is black.
>

That sounds like an excellent way to get food poisoning.

Let me know how it works out.



--
Posted via a free Usenet account from http://www.teranews.com

> > slice peppered bacon and put it in the oven @550 for 15 minutes. now,
> > according to the infintely wise, i turn the oven off, leave the ****er
> > in there over night and tomorrow pull out a mediumm-rare roasted beef.
>
> > is that what's going to happen? it's my first time. it smells good,
> > and some of the bacon is black.
>
> That sounds like an excellent way to get food poisoning.
>
> Let me know how it works out.


supposedly it's the "resturant recipe", direct from a cook. he did say
something about maintaining a 141deg oven temp, apparently that's
important?


> --
> Posted via a free Usenet account fromhttp://www.teranews.com

In article
>,
wrote:

> Hi-
>
> I just roasted my first beef- 4lbs of top round(on sale for $8) for to
> take it to a friend's house tommorrow.
>
> I seasoned(garlice, rosemary, butter, mustard powder, pepper
> +salt),browned the crap out of it on the stovetop, covered it in thick
> slice peppered bacon and put it in the oven @550 for 15 minutes. now,
> according to the infintely wise, i turn the oven off, leave the ****er
> in there over night and tomorrow pull out a mediumm-rare roasted beef.
>
> is that what's going to happen? it's my first time. it smells good,
> and some of the bacon is black.

If it's been left at room temperature or just above overnight, I
wouldn't eat it.

Where did you get that recipe from?

Miche

--
Electricians do it in three phases

On Feb 3, 12:27*am, Miche > wrote:

> If it's been left at room temperature or just above overnight, I
> wouldn't eat it.

> Where did you get that recipe from?


a cook. he said something about oven temperature, etc.


> Miche
>
> --
> Electricians do it in three phases

One time on Usenet, said:

> I just roasted my first beef- 4lbs of top round(on sale for $8) for to
> take it to a friend's house tommorrow.
>
> I seasoned(garlice, rosemary, butter, mustard powder, pepper
> +salt),browned the crap out of it on the stovetop, covered it in thick
> slice peppered bacon and put it in the oven @550 for 15 minutes. now,
> according to the infintely wise, i turn the oven off, leave the ****er
> in there over night and tomorrow pull out a mediumm-rare roasted beef.
>
> is that what's going to happen? it's my first time. it smells good,
> and some of the bacon is black.

I wouldn't leave a roast in a cold oven (and it will get cold, fast)
overnight. That's just asking for food poisoning...

--
Jani in WA

In article
>,
wrote:

> On Feb 3, 12:27*am, Miche > wrote:
>
> > If it's been left at room temperature or just above overnight, I
> > wouldn't eat it.
>
> > Where did you get that recipe from?
>
>
> a cook. he said something about oven temperature, etc.

So you didn't get him to write it down, or make sure you followed his
instructions exactly to the letter?

I still wouldn't eat anything that's been left out overnight.

Miche

--
Electricians do it in three phases

In article
>,
wrote:

> > > slice peppered bacon and put it in the oven @550 for 15 minutes. now,
> > > according to the infintely wise, i turn the oven off, leave the ****er
> > > in there over night and tomorrow pull out a mediumm-rare roasted beef.
> >
> > > is that what's going to happen? it's my first time. it smells good,
> > > and some of the bacon is black.
> >
> > That sounds like an excellent way to get food poisoning.
> >
> > Let me know how it works out.
>
>
> supposedly it's the "resturant recipe", direct from a cook. he did say
> something about maintaining a 141deg oven temp, apparently that's
> important?

Um, yeah. It's light years away from "turning the oven off".

Miche

--
Electricians do it in three phases

> wrote in message
...
>
>> > slice peppered bacon and put it in the oven @550 for 15 minutes. now,
>> > according to the infintely wise, i turn the oven off, leave the ****er
>> > in there over night and tomorrow pull out a mediumm-rare roasted beef.
>>
>> > is that what's going to happen? it's my first time. it smells good,
>> > and some of the bacon is black.
>>
>> That sounds like an excellent way to get food poisoning.
>>
>> Let me know how it works out.
>
>
> supposedly it's the "resturant recipe", direct from a cook. he did say
> something about maintaining a 141deg oven temp, apparently that's
> important?
>
>
>> --
>> Posted via a free Usenet account fromhttp://www.teranews.com
>

Large hotels and restaurants have holding ovens where beef roasts can be
held at the 140 to 150 area for long times. The meat is still medium rare
when cut into, but is held at a high enough temp to be safe. If I were
doing this with a home oven, I would be more inclined to pull the roast out
of the oven after several hours and then refrigerate. Reheating when ready
to serve would most likely produce a beautiful roast. You probably won't
get sick from your method, but why take chances!!

Dale P

On Feb 3, 1:43*am, Miche > wrote:

> So you didn't get him to write it down, or make sure you followed his
> instructions exactly to the letter?

no, it was an aside, casually littered among more pussaint charms
regarding buffalo sauce, which involves *considerably* more butter
than I had conceived in any universe, and the creeping evil of pre-
boned meats, etc...

> I still wouldn't eat anything that's been left out overnight. *

well, overnight for me means 4 hours, but in an ectasy of caution, i
have taken the good gentles' advice and refrigerated the roast after
the oven temp dropped below the blazoned healthy and safety demarc,
which happened after about 3 hours.

anyway, having never roasted a beef before, i approach the whole thing
with a certain childish wonder and low expectations. sure do smell
good,,,


> Miche
>
> --
> Electricians do it in three phases

On Feb 3, 1:54*am, "Dale P" > wrote:

> Large hotels and restaurants have holding ovens where beef roasts can be
> held at the 140 to 150 area for long times. *The meat is still medium rare
> when cut into, but is held at a high enough temp to be safe. *If I were
> doing this with a home oven, I would be more inclined to pull the roast out
> of the oven after several hours and then refrigerate. *Reheating when ready
> to serve would most likely produce a beautiful roast. *You probably won't
> get sick from your method, but why take chances!!

what is life without chances? I feel a french song and a ciggarette
coming on...

anyway, I'll be reheating the now chilled beef as per the
reccomendations of the worried wendies here.

> Dale P

> wrote in message
...
On Feb 3, 12:27 am, Miche > wrote:

> If it's been left at room temperature or just above overnight, I
> wouldn't eat it.

> Where did you get that recipe from?


a cook. he said something about oven temperature, etc.

===================


Get your sorry ass to the library and take out a couple of cookbooks. Or,
remain at the library with the cookbooks. Wait until a child comes in with
his/her parents. Ask the child to read you some recipes.

> wrote in message
...
On Feb 3, 1:43 am, Miche > wrote:

> So you didn't get him to write it down, or make sure you followed his
> instructions exactly to the letter?

no, it was an aside, casually littered among more pussaint charms
regarding buffalo sauce, which involves *considerably* more butter
than I had conceived in any universe, and the creeping evil of pre-
boned meats, etc...

> I still wouldn't eat anything that's been left out overnight.

well, overnight for me means 4 hours, but in an ectasy of caution, i
have taken the good gentles' advice and refrigerated the roast after
the oven temp dropped below the blazoned healthy and safety demarc,
which happened after about 3 hours.

anyway, having never roasted a beef before, i approach the whole thing
with a certain childish wonder and low expectations. sure do smell
good,,,

=============


The Troll-O-Meter is pegged.

> wrote

>anyway, having never roasted a beef before, i approach the whole thing
>with a certain childish wonder and low expectations.

This kind of approach is a recipe for chronic happiness.

>sure do smell
>good,,,


Hope it's great. Do report.



--
Posted via a free Usenet account from http://www.teranews.com

cater wrote:
>
> I just roasted my first beef- 4lbs of top round.
>
> I seasoned(garlice, rosemary, butter, mustard powder, pepper
> +salt),browned the crap out of it on the stovetop, covered it in thick
> slice peppered bacon

Coulkdn't come up with a more disgusting melange of flavors.

> put it in the oven @550 for 15 minute
> i turn the oven off, leave the ****er in there over night
> and tomorrow... toss that mother****er in the trash.

Friggin' troll.


SHELDON

In article
>,
wrote:

> On Feb 3, 1:43*am, Miche > wrote:
>
> > So you didn't get him to write it down, or make sure you followed his
> > instructions exactly to the letter?
>
> no, it was an aside, casually littered among more pussaint charms
> regarding buffalo sauce, which involves *considerably* more butter
> than I had conceived in any universe, and the creeping evil of pre-
> boned meats, etc...
>
> > I still wouldn't eat anything that's been left out overnight. *
>
> well, overnight for me means 4 hours, but in an ectasy of caution, i
> have taken the good gentles' advice and refrigerated the roast after
> the oven temp dropped below the blazoned healthy and safety demarc,
> which happened after about 3 hours.

There's no need for sarcasm.

Having had food poisoning from incorrectly cooked meat I wouldn't wish
it on my worst enemy. Excuse me for wishing to spare you that agony; I
shan't bother in future.

Miche

--
Electricians do it in three phases

"Miche" > wrote in message
...
> In article
> >,
> wrote:
>
>> On Feb 3, 1:43 am, Miche > wrote:
>>
>> > So you didn't get him to write it down, or make sure you followed his
>> > instructions exactly to the letter?
>>
>> no, it was an aside, casually littered among more pussaint charms
>> regarding buffalo sauce, which involves *considerably* more butter
>> than I had conceived in any universe, and the creeping evil of pre-
>> boned meats, etc...
>>
>> > I still wouldn't eat anything that's been left out overnight.
>>
>> well, overnight for me means 4 hours, but in an ectasy of caution, i
>> have taken the good gentles' advice and refrigerated the roast after
>> the oven temp dropped below the blazoned healthy and safety demarc,
>> which happened after about 3 hours.
>
> There's no need for sarcasm.
>
> Having had food poisoning from incorrectly cooked meat I wouldn't wish
> it on my worst enemy. Excuse me for wishing to spare you that agony; I
> shan't bother in future.
>
Honestly. Do you like it up there on your high horse?



--
Posted via a free Usenet account from http://www.teranews.com

In article >,
"cybercat" > wrote:

> "Miche" > wrote in message
> ...
> > In article
> > >,
> > wrote:
> >
> >> On Feb 3, 1:43 am, Miche > wrote:
> >>
> >> > So you didn't get him to write it down, or make sure you followed his
> >> > instructions exactly to the letter?
> >>
> >> no, it was an aside, casually littered among more pussaint charms
> >> regarding buffalo sauce, which involves *considerably* more butter
> >> than I had conceived in any universe, and the creeping evil of pre-
> >> boned meats, etc...
> >>
> >> > I still wouldn't eat anything that's been left out overnight.
> >>
> >> well, overnight for me means 4 hours, but in an ectasy of caution, i
> >> have taken the good gentles' advice and refrigerated the roast after
> >> the oven temp dropped below the blazoned healthy and safety demarc,
> >> which happened after about 3 hours.
> >
> > There's no need for sarcasm.
> >
> > Having had food poisoning from incorrectly cooked meat I wouldn't wish
> > it on my worst enemy. Excuse me for wishing to spare you that agony; I
> > shan't bother in future.
> >
> Honestly. Do you like it up there on your high horse?

At least I can see. How's life in the gutter working out for you?

Miche

--
Electricians do it in three phases

On Feb 3, 1:35*pm, Miche > wrote:

> There's no need for sarcasm.
>
> Having had food poisoning from incorrectly cooked meat I wouldn't wish
> it on my worst enemy. *

mayhap i was a tad overwhelmed by the barrage of apocalyptic dooms
showered upon my innocent quiestion. I do appreciate the advice.

anyhow, i always thought the red meats, beef especially, was one of
the safest meats to leave out for long periods- poultry being the most
susceptible to baterical growth and red meat the least. roast beef is
served cold all the time, it's not required to be served at any
certain temp, so I thought it an eminently plausible idea.

certainly doing the above with a chicken or peice of fish, i would
consider tantamount to a gold-plated ticket to the porcelain throne.

> Excuse me for wishing to spare you that agony; I
> shan't bother in future.

feel free to gather up all your toys and go home; i don't mind.


> Miche
>
> --
> Electricians do it in three phases

On Feb 3, 11:29*am, "cybercat" > wrote:
> > wrote
>
> >anyway, having never roasted a beef before, i approach the whole thing
> >with a certain childish wonder and low expectations.
>
> This kind of approach is a recipe for chronic happiness.

its worked for me for years- apparently a certain type of person finds
that sort of attitude incredibly irritating, which also fills me with
a childish wonder, etc.

> >sure do smell
> >good,,,
>
> Hope it's great. Do report.

Thank you for asking!. I didn't actually leave it out in a cold oven
as noted above, but it was refrigrated for the day and then warmed
over before serving.

it WORKED! I am so excited- it was delicious, savory, rare to medium
rare, although a touch dry on the edges(possibly b/c it was frozen?)
and just a huge hit.

the bacon really helped, i feel, because it was a very lean piece of
round (becuase i had planned on steaks or stirfry or whatever); i
poured off the fatliquor before carving and the meat was basically
stupendous, not greasy, super peppery, savory flavor on the outside,
tender to a fault. next time i'll look for a nice big fat cap, or
possibly invest in some suet.

I think i was expecting a car tire, or possibly a hotel roast, ice
cold, stringy and full of unrendered fat.

it even looked pretty, with that perfect ring of black char, then the
cooked meat and the big pink middle, all squishy. my thanks go to the
noble steer who gave, first his nuts, then his life for my top round,
and i'm proud to have cooked him up so well.


>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

On Feb 3, 11:33*am, Sheldon > wrote:
> cater wrote:
>
> > I just roasted my first beef- 4lbs of top round.
>
> > I seasoned(garlice, rosemary, butter, mustard powder, pepper
> > +salt),browned the crap out of it on the stovetop, covered it in thick
> > slice peppered bacon
>
> Coulkdn't come up with a more disgusting melange of flavors.

you think butter, rosemary, garlic and bacon are a poor mix of
flavors? i trust, then you do not hail from the delightful culinary
traditions of western civilization. perhaps you would have preferred a
soy, ginger, anise and sweet honey glaze. I'll bear your piquant
oriental yearnings more in mind next time i cook, in the hopes of
assuaging your nostalgia.

>
> > put it in the oven @550 for 15 minute
> > i turn the oven off, leave the ****er in there over night
> > and tomorrow... toss that mother****er in the trash.
>
> Friggin' troll.

it was delicious,and eveybody loved it. smiles, compliments, laughter
and good fellowship abounded, all gathered around my perfect, savory,
rich and tender roast of a beef.



>
> SHELDON

On Feb 3, 12:49*am, Sqwertz > wrote:
> On Sun, 03 Feb 2008 18:27:33 +1300, Miche wrote:
> > Where did you get that recipe from?
>
> I've heard of this technique several times. *It's probably been
> circulated here a couple of times, too. *It's not new, but I've
> always poo-pooed the idea.
>
> -sw

its appranetly fairly standard for professionals, and reportedly used
for really BIG roasts, in the aforementioned hotel ovens, etc.

anyway, no need for me to try it, since the bake-the-living-jesus-out-
of-it for 6 minutes a pound and then turn off oven worked a treat.
> --
> The formula for Coca-cola has never been patented.

On Feb 3, 2:36*pm, Miche > wrote:

> > Honestly. Do you like it up there on your high horse?
>
> At least I can see. *How's life in the gutter working out for you?

the best part about it is that you can always roll over and look up at
the stars. on a horse, you have watch where you're going. gets
tedious.


> Miche
>
> --
> Electricians do it in three phases

In article
>,
wrote:

> On Feb 3, 1:35*pm, Miche > wrote:
>

> > Excuse me for wishing to spare you that agony; I
> > shan't bother in future.
>
> feel free to gather up all your toys and go home; i don't mind.

Sorry to disappoint, but I ain't goin' anywhere.

Miche

--
Electricians do it in three phases

> wrote
>it WORKED! I am so excited- it was delicious, savory, rare to medium
>rare, although a touch dry on the edges(possibly b/c it was frozen?)
>and just a huge hit.

Good to hear!





--
Posted via a free Usenet account from http://www.teranews.com