gloria.p wrote:
>
> Isn't it a shame to go to all that work and be disappointed?
>
> I bought a spiral-sliced Hormel Cure 81 ham that someone had
> raved to me about, "Better than Honey-Baked," they said.
>
> Not. I cooked it exactly to the package directions. It was
> merely OK, not very flavorful even with a glaze, nothing to write
> home about. Too bad, but people did eat it along with oven-baked
> sweet potato wedges, asparagus, and a nice salad with young
> greens and grilled, panko-ed goat cheese.
>
> When we had Christmas at our house the weekend before, we had a
> wonderful grilled beef tenderloin roast. Now THAT tasted like
> Christmas!

Yes, it was a shame and a loss, so to speak. I'm sure my family
relative was very disappointed with the well-done outcome of the roast
beast :/ They worked and tried very hard with a lot of effort (and
money!) to create a very good and memorable holiday meal. Thankfully,
the 'dinner' itself was fun otherwise!

Now a beef tenderloin roast for a holiday meal is something I'd
definitely call 'special' My fave, too!

Sky, ever the carnivore

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

gloria.p wrote:
>
> Sky wrote:
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
> >
>
> Disguise it in leftovers.
>
> French dip
> added to pan-sauteed onions and peppers, served over
> rice or on crusty sandwich rolls
> roast beef hash
> in quiche with a touch of horseradish
> in a fritata
> in BBQ sauce for sloppy joes
> in lo mein or pad thai
> chop and add it to vegetable soup late in the cooking
> shredded in tortillas with your favorite sauce and vegetables
> grind, bind with eggs and crumbs and fry in patties, serve with
> something like chili sauce or salsa or spicy ketchup
> Hot beef sandwiches with gravy
>
> Is it finished yet? ;-)


Thanks for all the suggestions Thankfully, I did/do not have to deal
with the leftovers. I was only curious how the leftovers might be dealt
with other than as exceptional canine fodder! My suspicions are the
remaining beast was used as dog food ;/ Those shepherd dogs (they're
not hounds, eh???) would snarf down the leftovers in a whiff!!! <G>

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Kent wrote:
>
> "Sky" > wrote in message
> ...
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> >
> I was going to suggest investing in a Krupps electric meat slicer and
> slicing the leftover meat very thinly for sandwiches. I can't find the
> product. I guess it's not imported anymore. Those available are fairly
> expensive. I'll be more careful with ours.


Very thinly sliced and used in a sandwich just "might have" redeemed
this beast, perhaps ?? I know exactly the sort of (rotary?) slicer you
mean. Alas, no one in my family has one any longer, and I seriously
doubt funds will be invested to purchase one because it would be seldom
used.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Melba's Jammin' wrote:
>
> In article >,
> Sky > wrote:
>
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
>
> Uffda! My condolences, Sky! The only thing I can think of is
> thin-sliced and laid in some boiling beef "juice" (beef base, a little
> more water than usual) for a few seconds to heat it without any more
> cooking it, then piled on some crusty rolls. Dunk in the broth/juice it
> was just bathed in.
>
> Who screwed up the roast? Why? What's the story?

Yeah, thiny sliced with some gravy might've worked. Alas, my offer to
make (my special) gravy was not accepted. Hmm, how'd it happen? <-----
I suppose the 'cook' (a family relative who will remain unnamed) did not
pay attention to the temperature gauge!!! I know they used the timer,
but at a certain point, the temp gauge is more important than the timer
(IMO)!!!!!

Sky, who's no perfect cook, either

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

jay wrote:
>
> Sky wrote:
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
> >
>
> For next time..buy a Polder digital thermometer. I would remove all
> visible fat and make some hash or chip it (add Stubbs BBQ sauce) for BBQ
> on a bun. It's just a roast and not a big deal and it is still useful..
> just not as you planned.
>
> jay

Thanks for the suggestion about the Polder digital thermometer ) Wanna
guess what said family relatives's b-day gift will be next year???
<VBG!>

Sky

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Janet Wilder wrote:
>
> Sky wrote:
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
> >
>
> Shepherds pie. Grind it up. Add some gravy and maybe a few veggies and
> put it in between a mashed potato crust.
>
> --
> Janet Wilder

Good idea That's sort of what I had in mind when I mentioned
pasties. Thankfully, I do not have to deal with the leftovers (whew).

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Nancy2 wrote:
>
> On Dec 27, 12:01 am, Sky > wrote:
> > ...... over-cooked standing rib (beef) roast? I'm curious because I
> > don't know of any remedies that work? How does one rescue an
> > over-cooked prime rib roast? And I mean a hefty one too - about
> > 10-pounds worth!!!!! Something like that. TIA.
> >
> > Sky
> >
> > P.S. It wasn't "my" beast!
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!
>
> Eat as is and use the leftovers for beef hash - grind it up with left-
> over cooked potatoes and some onion, stir in a skillet until hot.
> That's a terrible thing to do to a rib roast.
>
> We had a 6 pound whole beef tenderloin and it was FABULOUS! It was
> medium rare in the middle, medium on the ends. My DIL likes it well
> done, so she popped her slices in the microwave and she still could
> cut it with a fork. My son and I enjoyed it as it was...and the
> leftovers are perfect for cold sandwiches - French dip - hot roast
> beef sandwiches or whatever. We split the leftovers half and
> half....most of mine is frozen in individual portions in the freezer.
>
> N.

Now that's the way to do it and make everyone happy, eh??? <G> I think
that's what my family relative had in mind, but alas t'wasn't so. What
does count is the effort and 'love' that went into the dinner's
prepartion, etc. I know they definitely wanted the beast to come out
rare (moo!) to medium-rare, but unfortunately I think "time" and other
chores got away from the cook/hostess.

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:

>I'd own up to it if I'd done the deed. Instead, the cook was another
>member of the family who will remain unnamed at the moment. I'd've been
>chewed out had I opined anything about their 'cooking methods'.

You used a double contraction!! Rockin' !!

Steve

Steve Pope wrote:
>
> Sky > wrote:
>
> >I'd own up to it if I'd done the deed. Instead, the cook was another
> >member of the family who will remain unnamed at the moment. I'd've been
> >chewed out had I opined anything about their 'cooking methods'.
>
> You used a double contraction!! Rockin' !!
>
> Steve

LOL! It's my accent, I s'pose <g>!

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:

>Thanks for the link and suggestions. I imagine the 'beast' was fed to
>the (2) dogs -- literally! -- but I'm unsure of that because I was not
>the hostess nor was I the cook. Cooking is a lot like cutting hair,
>eh??? It's so much easier to cook a little bit at a time (or snip off a
>little at a time) than to over-cook anything (or over-cut hair!)! I'd
>rather have a nearly rare beast that needs a wee bit more cooking than a
>roast that had its goose cooked to ruin.

For sure. But there is the technical question about what to
do with a too-rare roast that has already come out of the oven
and been rested.

In my experience, placing it back into the oven does not work
too well. Whereas sometimes microwaving it for a very short interval --
somewhere between 30 and 90 seconds, depending -- does the trick.
(Kinda looks cheesy to you guests, placing the roast in the microwave...
so best to avoid the problem in the first place...)

Steve

Sky > wrote:

>Yes, it was a shame and a loss, so to speak. I'm sure my family
>relative was very disappointed with the well-done outcome of the roast
>beast :/ They worked and tried very hard with a lot of effort (and
>money!) to create a very good and memorable holiday meal.

This may be unrelated to their situation, but some ovens have
WAY more convection and way less humidity than a typical oven.
In such an oven, it can be very difficult to get something to
come out correctly, even if you adjust roasting/baking times. I've
known people with this problem and they ultimately just have to
replace the thing.

It seems more likely to crop up with electric than with gas
ovens.

Steve

In article >,
Sky > wrote:

> beast :/ They worked and tried very hard with a lot of effort (and
> money!) to create a very good and memorable holiday meal.

One for two isn't bad. It's fi'ty percent. Better than .333 in
baseball. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >,
Sky > wrote:
>
> Yeah, thiny sliced with some gravy might've worked. Alas, my offer to
> make (my special) gravy was not accepted. Hmm, how'd it happen? <-----
> I suppose the 'cook' (a family relative who will remain unnamed) did not
> pay attention to the temperature gauge!!! I know they used the timer,
> but at a certain point, the temp gauge is more important than the timer
> (IMO)!!!!!
>
> Sky, who's no perfect cook, either

I can relate to anxiety. At the end of the proscribed time, the
thermometer wasn't quite there. Then I started second-guessing myself.
Oy! I think I should make another one of these suckers in the near
future to maintain and reinforce my confidence in my ability to not
screw up a big hunk of dead flesh.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Melba's Jammin' wrote:
>
> In article >,
> Sky > wrote:
> >
> > Yeah, thiny sliced with some gravy might've worked. Alas, my offer to
> > make (my special) gravy was not accepted. Hmm, how'd it happen? <-----
> > I suppose the 'cook' (a family relative who will remain unnamed) did not
> > pay attention to the temperature gauge!!! I know they used the timer,
> > but at a certain point, the temp gauge is more important than the timer
> > (IMO)!!!!!
> >
> > Sky, who's no perfect cook, either
>
> I can relate to anxiety. At the end of the proscribed time, the
> thermometer wasn't quite there. Then I started second-guessing myself.
> Oy! I think I should make another one of these suckers in the near
> future to maintain and reinforce my confidence in my ability to not
> screw up a big hunk of dead flesh.


Yep, BTDT 'bout second-guessing, too and rued it as well! Nowadays I
always go by the time(r)-then-the-temperature-gauge! If the time(r)
doesn't quite equate, I still go by the temp-gauge! Should I lose my
old-time temp gauge (the glass sort with red liquid), I think I'll be
scr*wed! But, someone recommended a digital thermometer - perhaps I
should invest in one, eh?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Steve Pope wrote:
>
> Sky > wrote:
>
> >Yes, it was a shame and a loss, so to speak. I'm sure my family
> >relative was very disappointed with the well-done outcome of the roast
> >beast :/ They worked and tried very hard with a lot of effort (and
> >money!) to create a very good and memorable holiday meal.
>
> This may be unrelated to their situation, but some ovens have
> WAY more convection and way less humidity than a typical oven.
> In such an oven, it can be very difficult to get something to
> come out correctly, even if you adjust roasting/baking times. I've
> known people with this problem and they ultimately just have to
> replace the thing.
>
> It seems more likely to crop up with electric than with gas
> ovens.
>
> Steve

I've no clue, but it's such a 'fancy' range its two timerz can't even be
used! Don't ask me why - I have no clue. It was more than I wanted to
learn or try to learn, so I just resorted to using my cellphone's alarm
clock instead as a timer for the boiling (red) potatoes that were to be
roasted. I just followed directions and requests. I was there to
"help".

Sky, who wasn't in her own kitchen

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Steve Pope wrote:
>
> Sky > wrote:
>
> >Thanks for the link and suggestions. I imagine the 'beast' was fed to
> >the (2) dogs -- literally! -- but I'm unsure of that because I was not
> >the hostess nor was I the cook. Cooking is a lot like cutting hair,
> >eh??? It's so much easier to cook a little bit at a time (or snip off a
> >little at a time) than to over-cook anything (or over-cut hair!)! I'd
> >rather have a nearly rare beast that needs a wee bit more cooking than a
> >roast that had its goose cooked to ruin.
>
> For sure. But there is the technical question about what to
> do with a too-rare roast that has already come out of the oven
> and been rested.
>
> In my experience, placing it back into the oven does not work
> too well. Whereas sometimes microwaving it for a very short interval --
> somewhere between 30 and 90 seconds, depending -- does the trick.
> (Kinda looks cheesy to you guests, placing the roast in the microwave...
> so best to avoid the problem in the first place...)
>
> Steve

Better that than an over-cooked beast that's destined for the dogs, eh?
Rarely (pun intended, eh??? <G>) have I encountered a 'beast' that was
too rare for me.

Sky, who say's "moo"!!! <G>


--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky > wrote:

>Steve Pope wrote:

>> This may be unrelated to their situation, but some ovens have
>> WAY more convection and way less humidity than a typical oven.
>> In such an oven, it can be very difficult to get something to
>> come out correctly, even if you adjust roasting/baking times. I've
>> known people with this problem and they ultimately just have to
>> replace the thing.

>> It seems more likely to crop up with electric than with gas
>> ovens.

>I've no clue, but it's such a 'fancy' range its two timerz can't even be
>used! Don't ask me why - I have no clue. It was more than I wanted to
>learn or try to learn, so I just resorted to using my cellphone's alarm
>clock instead as a timer for the boiling (red) potatoes that were to be
>roasted. I just followed directions and requests. I was there to
>"help".

>Sky, who wasn't in her own kitchen

Right.

Is this an oven that has a fan going when it's operating? That's
a bad sign, in my experience. At minimum it speeds things up,
if not drying things out (which further speeds things up, as
the roast then has less specific heat... a sort of positive
feedback effect).

Steve

Steve Pope wrote:
>
> Sky > wrote:
>
> >Steve Pope wrote:
>
> >> This may be unrelated to their situation, but some ovens have
> >> WAY more convection and way less humidity than a typical oven.
> >> In such an oven, it can be very difficult to get something to
> >> come out correctly, even if you adjust roasting/baking times. I've
> >> known people with this problem and they ultimately just have to
> >> replace the thing.
>
> >> It seems more likely to crop up with electric than with gas
> >> ovens.
>
> >I've no clue, but it's such a 'fancy' range its two timerz can't even be
> >used! Don't ask me why - I have no clue. It was more than I wanted to
> >learn or try to learn, so I just resorted to using my cellphone's alarm
> >clock instead as a timer for the boiling (red) potatoes that were to be
> >roasted. I just followed directions and requests. I was there to
> >"help".
>
> >Sky, who wasn't in her own kitchen
>
> Right.
>
> Is this an oven that has a fan going when it's operating? That's
> a bad sign, in my experience. At minimum it speeds things up,
> if not drying things out (which further speeds things up, as
> the roast then has less specific heat... a sort of positive
> feedback effect).
>
> Steve

Yep, it was some sort of fancy convection thingamajobber, high-end gas
range, perhaps with an electric (convection) oven -- and that oven is
"split" in two; a small one on top and large one underneath all the way
to the floor!? I haven't a clue (hey, it's not my kitchen!). I dislike
that range intensely even though it looks fancy! The bottom oven is way
too low, too! Way too low to stoop for someone with physical issues!
Somehow, the family relative thought perhaps the larger oven wasn't
calibrated properly (wasn't that figured out a couple years ago when it
was purchased????)? Personally, I'd rather 'trust' that temperature
gauge!

Sky, who's an imperfect cook at best

P.S. I think the oven might be 'electric' and not gas, albeit
convection just the same. The stove has five gas burners on top. BUT,
said relative thought the option for non-convection baking had been
selected (don't ask me!!!!) when the beast was (overly) cooked!

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> Steve Pope wrote:
>>
>> Sky > wrote:
>>
>>> Thanks for the link and suggestions. I imagine the 'beast' was fed
>>> to the (2) dogs -- literally! -- but I'm unsure of that because I
>>> was not the hostess nor was I the cook. Cooking is a lot like
>>> cutting hair, eh??? It's so much easier to cook a little bit at a
>>> time (or snip off a little at a time) than to over-cook anything
>>> (or over-cut hair!)! I'd rather have a nearly rare beast that
>>> needs a wee bit more cooking than a roast that had its goose cooked
>>> to ruin.
>>
>> For sure. But there is the technical question about what to
>> do with a too-rare roast that has already come out of the oven
>> and been rested.
>>
>> In my experience, placing it back into the oven does not work
>> too well. Whereas sometimes microwaving it for a very short
>> interval -- somewhere between 30 and 90 seconds, depending -- does
>> the trick. (Kinda looks cheesy to you guests, placing the roast in
>> the microwave... so best to avoid the problem in the first place...)
>>
>> Steve
>
> Better that than an over-cooked beast that's destined for the dogs,
> eh? Rarely (pun intended, eh??? <G>) have I encountered a 'beast'
> that was too rare for me.
>
> Sky, who say's "moo"!!! <G>

I must say that I find it hard to believe that the tastes of your family are
so rarified that there is literally NOTHING to be done with beef that is
cooked well done but feed it to dogs!

On Mon, 28 Dec 2009 18:01:39 -0600, Sky wrote:
>
> I make a gravy for beef that doesn't rely on drippings. Alas, my offer
> to make that grave was not accepted. Gravy would've helped
> considerably, I think.
>
> Sky

how do you do this, sky? (apologies if you have posted it and i missed
it.)

your pal,
blake

On Mon, 28 Dec 2009 17:58:03 -0600, Sky wrote:

> Melba's Jammin' wrote:
>>
>> In article >,
>> Sky > wrote:
>>
>>>
>>> Alas, the 'roast beast' was beyond redemption, IMNSHO. Methinks the
>>> "leftovers" will get fed to the resident hounds :/ Lucky critters,
>>> eh?!
>>>
>>> Sky
>>
>> C'mon, Woman, spit it out!! What the hell happened to the meat?
>
> Said family member (and hostess) did not pay attention, especially
> towards then end! Their relatively new convection oven/range was blamed
> (I don't buy that excuse). That's why I like to use the timer &
> temperature gauge, when needed. If unsure about the time, I always
> check the temperature gauge. I'll trust the temp-gauge more than I
> would the timer.

you are probably right, but i've found this site useful for converting
conventional ovens temps/times to convection:

<http://www.convection-calculator.com/>

your pal,
blake

"Sky" > wrote in message
...
> Kent wrote:
>>
>> "Sky" > wrote in message
>> ...
>> > ...... over-cooked standing rib (beef) roast? I'm curious because I
>> > don't know of any remedies that work? How does one rescue an
>> > over-cooked prime rib roast? And I mean a hefty one too - about
>> > 10-pounds worth!!!!! Something like that. TIA.
>> >
>> > Sky
>> >
>> >
>> I was going to suggest investing in a Krupps electric meat slicer and
>> slicing the leftover meat very thinly for sandwiches. I can't find the
>> product. I guess it's not imported anymore. Those available are fairly
>> expensive. I'll be more careful with ours.
>
>
> Very thinly sliced and used in a sandwich just "might have" redeemed
> this beast, perhaps ?? I know exactly the sort of (rotary?) slicer you
> mean. Alas, no one in my family has one any longer, and I seriously
> doubt funds will be invested to purchase one because it would be seldom
> used.
>
> Sky
>
>
We just saw this at our local Macy's yesterday. This Waring Pro slicer
looked good. http://www.nextag.com/waring-meat-slicer/compare-html
While we don't use ours that often when there's a good use for it it's very
nice to have on hand.

Kent

Sky wrote:
>
> ...... over-cooked standing rib (beef) roast? I'm curious because I
> don't know of any remedies that work? How does one rescue an
> over-cooked prime rib roast? And I mean a hefty one too - about
> 10-pounds worth!!!!! Something like that. TIA.

Eat it. A well done standing rib roast sure isn't as good as a rare
standing rib roast, but a well done standing rib roast is defintiely
better than a well done rump roast. Yeah there was money wasted. But
it's not like the roast stopped being delicious in a new context.

Slice thin, make roast beef sandwiches. Serve with gravy like it
started its life as a rump roast. Toss in a stew like it started its
life as a chuck roast.

On Tue, 29 Dec 2009 16:26:55 -0800, Ranée at Arabian Knits
> wrote:

>In article >,
> "Janet" > wrote:
>
>> I must say that I find it hard to believe that the tastes of your family are
>> so rarified that there is literally NOTHING to be done with beef that is
>> cooked well done but feed it to dogs!
>
> That's kind of what I was thinking. It seems like such a waste of
>money to use it to feed the dogs rather than just have a work around to
>eat the meal. I guess that's better than throwing it away.
>

Why not make soup or the beef version of Shepard's pie? It was over
cooked, not burned.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Janet" > wrote:
>
>> I must say that I find it hard to believe that the tastes of your family
>> are
>> so rarified that there is literally NOTHING to be done with beef that is
>> cooked well done but feed it to dogs!
>
> That's kind of what I was thinking. It seems like such a waste of
> money to use it to feed the dogs rather than just have a work around to
> eat the meal. I guess that's better than throwing it away.

I fear the angst between the op and the cook coloured this somewhat
--
https://www.shop.helpforheroes.org.uk/

In article >,
Sky > wrote:
> Yep, BTDT 'bout second-guessing, too and rued it as well! Nowadays I
> always go by the time(r)-then-the-temperature-gauge! If the time(r)
> doesn't quite equate, I still go by the temp-gauge! Should I lose my
> old-time temp gauge (the glass sort with red liquid),

I thought that was a candy thermometer, not a meat thermometer. You use
it in a roast? Huh!


> I think I'll be scr*wed! But, someone recommended a digital
> thermometer - perhaps I should invest in one, eh?

I have a very old Cuisinart instant read digital thermometer that I
like. Have a Polder, too, but I never remember how to work it--I use it
as a timer next to my computer. :-\
> Sky




--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

Melba's Jammin' wrote:
>
> In article >,
> Sky > wrote:
> > Yep, BTDT 'bout second-guessing, too and rued it as well! Nowadays I
> > always go by the time(r)-then-the-temperature-gauge! If the time(r)
> > doesn't quite equate, I still go by the temp-gauge! Should I lose my
> > old-time temp gauge (the glass sort with red liquid),
>
> I thought that was a candy thermometer, not a meat thermometer. You use
> it in a roast? Huh!

Here's an image of my meat thermometer. I've had it for a long time, as
can be seen by some of the baked on 'patina' ) I will not be happy
when/if it ever breaks.

http://i45.tinypic.com/28u0egx.jpg

Sky, who just loves kitchen gadgets

P.S. I have the larger (seldom used) glass candy thermometer too, but
those certainly would not work as a meat thermometer.

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:

> Melba's Jammin' wrote:
> >
> > In article >,
> > Sky > wrote:
> > > Yep, BTDT 'bout second-guessing, too and rued it as well! Nowadays I
> > > always go by the time(r)-then-the-temperature-gauge! If the time(r)
> > > doesn't quite equate, I still go by the temp-gauge! Should I lose my
> > > old-time temp gauge (the glass sort with red liquid),
> >
> > I thought that was a candy thermometer, not a meat thermometer. You use
> > it in a roast? Huh!

Doesn't matter what's in the guts of the thermometer, if it covers the
meat range (roughly 100F to 220F), then it's a meat thermometer (and the
only reason you need it that high is so you can see if it hits 212F, if
it doesn't at sea level, time to buy a new one!). If it covers the
candy/deep fry range, then it's a candy/deep fry thermometer. I don't
know what the official name is for one that covers both, but I'd call it
an "all purpose kitchen thermometer".

> Here's an image of my meat thermometer. I've had it for a long time, as
> can be seen by some of the baked on 'patina' ) I will not be happy
> when/if it ever breaks.
>
> http://i45.tinypic.com/28u0egx.jpg

I found it hard to read. Maybe that was just the picture, though. Or
maybe I need new glasses.

--
Dan Abel
Petaluma, California USA

On Mon, 28 Dec 2009 21:42:03 -0600, Sky >
wrote:

>But, someone recommended a digital thermometer - perhaps I
>should invest in one, eh?

You could start with an instant read thermometer, they've under $10.
The last one I saw was $6.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 30 Dec 2009 12:49:24 -0600, Sky >
wrote:

>Here's an image of my meat thermometer. I've had it for a long time, as
>can be seen by some of the baked on 'patina' ) I will not be happy
>when/if it ever breaks.
>
> http://i45.tinypic.com/28u0egx.jpg
>
>Sky, who just loves kitchen gadgets

That thing is as old as the hills and who knows if it is even
calibrated properly anymore? Get yourself an instant read.
It won't break the bank.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 30, 1:24*pm, sf > wrote:
> On Mon, 28 Dec 2009 21:42:03 -0600, Sky >
> wrote:
>
> >But, someone recommended a digital thermometer - perhaps I
> >should invest in one, eh?
>
> You could start with an instant read thermometer, they've under $10.
> The last one I saw was *$6.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I have 4 of those instant-read ones - 2 read the same but each of the
others is different from any other. It makes meat interesting. ;-)

N.

Dan Abel wrote:
>
> In article >,
> Sky > wrote:
>
> > Melba's Jammin' wrote:
> > >
> > > In article >,
> > > Sky > wrote:
> > > > Yep, BTDT 'bout second-guessing, too and rued it as well! Nowadays I
> > > > always go by the time(r)-then-the-temperature-gauge! If the time(r)
> > > > doesn't quite equate, I still go by the temp-gauge! Should I lose my
> > > > old-time temp gauge (the glass sort with red liquid),
> > >
> > > I thought that was a candy thermometer, not a meat thermometer. You use
> > > it in a roast? Huh!
>
> Doesn't matter what's in the guts of the thermometer, if it covers the
> meat range (roughly 100F to 220F), then it's a meat thermometer (and the
> only reason you need it that high is so you can see if it hits 212F, if
> it doesn't at sea level, time to buy a new one!). If it covers the
> candy/deep fry range, then it's a candy/deep fry thermometer. I don't
> know what the official name is for one that covers both, but I'd call it
> an "all purpose kitchen thermometer".
>
> > Here's an image of my meat thermometer. I've had it for a long time, as
> > can be seen by some of the baked on 'patina' ) I will not be happy
> > when/if it ever breaks.
> >
> > http://i45.tinypic.com/28u0egx.jpg
>
> I found it hard to read. Maybe that was just the picture, though. Or
> maybe I need new glasses.


Nah, it's not you. I used the flatbed scanner instead of the camera. I
think that's why some parts of the thermometer are out of focus. So,
you needn't rush to visit the optometrist/opthymologist anytime soon

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

sf wrote:
>
> On Wed, 30 Dec 2009 12:49:24 -0600, Sky >
> wrote:
>
> >Here's an image of my meat thermometer. I've had it for a long time, as
> >can be seen by some of the baked on 'patina' ) I will not be happy
> >when/if it ever breaks.
> >
> > http://i45.tinypic.com/28u0egx.jpg
> >
> >Sky, who just loves kitchen gadgets
>
> That thing is as old as the hills and who knows if it is even
> calibrated properly anymore? Get yourself an instant read.
> It won't break the bank.


I'm rather fond of this thermometer, and it does work well enough
for me! I've used it for years (obvious, eh??? <G>) and it's pretty
much right on spot. If I don't pay attention to that red-line, that's
when I get into trouble and overcook whatevers.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

sf wrote:
>
> On Mon, 28 Dec 2009 21:42:03 -0600, Sky >
> wrote:
>
> >But, someone recommended a digital thermometer - perhaps I
> >should invest in one, eh?
>
> You could start with an instant read thermometer, they've under $10.
> The last one I saw was $6.


But but <g>, I don't need an instant read thermometer to use "inside"
the oven during cooking, eh? I do have one already (a gift a few years
back from DS), but it certainly is not oven-proof (I don't think?) since
it has plastic components (handle, cover, and ditigal display). Heh,
maybe one of the "umbilical" digital timers would be nice?! Now that's
an idea for a gift later this (next) year.

The meat thermometer I have already - http://i45.tinypic.com/28u0egx.jpg
- works well enough for me - as long as I pay attention and use my timer
as a reminder.

Sky, an easily distracted cook! <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:

> Melba's Jammin' wrote:
(snip
> > I thought that was a candy thermometer, not a meat thermometer. You use
> > it in a roast? Huh!
>
> Here's an image of my meat thermometer. I've had it for a long time, as
> can be seen by some of the baked on 'patina' ) I will not be happy
> when/if it ever breaks.
>
> http://i45.tinypic.com/28u0egx.jpg
>
> Sky, who just loves kitchen gadgets

Cool. I've never seen one like that. I have a Taylor meat thermometer
- metal probe and ~1-1/2" diameter dial gauge atop.
They're not gadgets, Sky; they're tools. Tools.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Wed, 30 Dec 2009 18:19:43 -0600, Sky >
wrote:

>sf wrote:
>>
>> On Mon, 28 Dec 2009 21:42:03 -0600, Sky >
>> wrote:
>>
>> >But, someone recommended a digital thermometer - perhaps I
>> >should invest in one, eh?
>>
>> You could start with an instant read thermometer, they've under $10.
>> The last one I saw was $6.
>
>
>But but <g>, I don't need an instant read thermometer to use "inside"
>the oven during cooking, eh? I do have one already (a gift a few years
>back from DS), but it certainly is not oven-proof (I don't think?) since
>it has plastic components (handle, cover, and ditigal display). Heh,
>maybe one of the "umbilical" digital timers would be nice?! Now that's
>an idea for a gift later this (next) year.
>
>The meat thermometer I have already - http://i45.tinypic.com/28u0egx.jpg
>- works well enough for me - as long as I pay attention and use my timer
>as a reminder.
>

The meat thermometer you have along with occasional probing with an
instant-read thermometer in the thicker/thinner portions as doneness
approaches is the ideal. I honestly don't see any benefit to those
costly battery operated gadgets, all they do is give a false sense of
security. Btw, anyone with an instant read thermometer can prove to
themselves that the internal temperature of a roast does not continue
to rise when resting outside of the oven... that's a foodtv myth...
the meat continues to cook (but at a progressively lower temperature).

brooklyn1 wrote:
> I honestly don't see any benefit to those
> costly battery operated gadgets, all they do is give a false sense of
> security.

They are not costly (25$). I don't get a falsey with it either. Live
dangerously. Mine was actually FREE. Many of those ancient stick
thermometers that have been banged around in the kitchen drawer for
years have no idea what temperature it really is any more.. splits etc.
Additionally you only have to poke your meat once with the digitalia.
They are also great for turkey. Try one and quit cooking your turkey
with the little springy red popper..when they finally pop your turkey is
already over cooked. Happy New Year.

jay