I've tried slow roasting rib roast and the methodology I've used now.

On Dec 7, 11:10*pm, "Bob Terwilliger" >
wrote:

>
> I'm in the radically opposite camp: I slow-roast at 250F until the meat's
> internal temperature hits about 127F, rest for about 15 minutes, then sear
> the outside of the roast with a blowtorch. That way the interior meat is
> perfect all the way through with a minimal "grey" zone, the roast is nicely
> crusted on the outside, and it's *sizzling* when you bring it to the table.
>
> Bob

I've done both the slow and low roast method and the one I routinely
use now, and here's why I like the 30 minutes at 450 then down to
350. The crust of the roast chars and caramelizes, the onions and
garlic sear into the crust and then the lower temp finishes bringing
the interior up to proper temperature.

There is a distinct difference in the flavor of a roast that has been
slow cooked and one that has had the sear in the beginning. I happen
to prefer that wonderful caramelized, charcoal crust with the
seasonings sealed in there. Rubbing with the steak seasoning, and
piling on the onions and garlic, those flavors work their way into the
meat that doesn't happen at a lower temperature................at
least that has been my experience.

The blowtorch method sound interesting, but do you have any hint of
'lighter fluid' aftertaste???

On Wed, 08 Dec 2010 06:58:47 -0500, ravenlynne
> wrote:

> On 12/8/2010 3:22 AM, Goomba wrote:
> > sf wrote:
> >
> >>
> >> I feel the opposite about his show. It's full of dumb stuff. Tonight
> >> for instance, he made avocado butter. Even after his suggestions of
> >> how to use it, I was absolutely stunned by how stupid the whole idea
> >> was.
> >>
> >
> > Why is making avocado butter stupid?
>
> I would think it would be a good, healthier alternative to mayo...that
> sounds good to me!

It might be tastier, but it's not any healthier than mayonnaise. You
add *butter* to the avocado to make avocado-butter.

--

Never trust a dog to watch your food.

On 12/8/2010 10:54 AM, sf wrote:
> On Wed, 08 Dec 2010 06:58:47 -0500, ravenlynne
> > wrote:
>
>> On 12/8/2010 3:22 AM, Goomba wrote:
>>> sf wrote:
>>>
>>>>
>>>> I feel the opposite about his show. It's full of dumb stuff. Tonight
>>>> for instance, he made avocado butter. Even after his suggestions of
>>>> how to use it, I was absolutely stunned by how stupid the whole idea
>>>> was.
>>>>
>>>
>>> Why is making avocado butter stupid?
>>
>> I would think it would be a good, healthier alternative to mayo...that
>> sounds good to me!
>
> It might be tastier, but it's not any healthier than mayonnaise. You
> add *butter* to the avocado to make avocado-butter.
>

Ah...I didn't see the program...that would definitely make it unhealthy!
I was thinking it was just mashed avocado...maybe with a touch of
olive oil

--
Currently reading: It's finals, what do you think I'm reading?

sf wrote:
> Doug Freyburger > wrote:
>
>> Next time we have a big roast maybe I'll try to make one based on rice
>> flour. Wheat free or gluten free Yorkshire should be worth a little bit
>> of experimentation - Doug the wheat intolerant guy
>
> Oh, man! Please report back, I have an intolerant person I'll be
> cooking for on xmas eve.

There's a good chance that's the day we'll make our next big roast. Not
the optimal timing for you. The previous time was a couple of days ago
and looking at the pan in the sink set me to thinking about yorkshires.

graham wrote:
>
> Alton Brown's program is good. It'd be great if he dispensed with the hokey
> "humour".

Tastes vary. If I wanted chef education without the humor I'd sign up
at a local chef school. I think the humor adds significant value.

On Wed, 8 Dec 2010 07:38:28 -0800 (PST) in rec.food.cooking, ImStillMags
> wrote,
>The blowtorch method sound interesting, but do you have any hint of
>'lighter fluid' aftertaste???

Nobody actually uses blowtorches any more. A real blowtorch burns
liquid fuel (kerosene or something similar) using the heat of combustion
to vaporize the fuel on its way to the torch head. Getting it started
is a trick. Similar to the operation of a gasoline camp stove (Coleman
or similar.)
http://upload.wikimedia.org/wikipedi.../Blowtorch.jpg

Use a modern propane torch. Easy and no aftertaste. Was good enough
for Julia Child to use on Crème brûlée.

But, I consider it inelegant for a roast. Use elevated oven
temperatures to brown your roast, I say.

On 12/8/2010 8:00 AM, David Harmon wrote:
> On Wed, 8 Dec 2010 07:38:28 -0800 (PST) in rec.food.cooking, ImStillMags
> > wrote,
>> The blowtorch method sound interesting, but do you have any hint of
>> 'lighter fluid' aftertaste???
>
> Nobody actually uses blowtorches any more. A real blowtorch burns
> liquid fuel (kerosene or something similar) using the heat of combustion
> to vaporize the fuel on its way to the torch head. Getting it started
> is a trick. Similar to the operation of a gasoline camp stove (Coleman
> or similar.)
> http://upload.wikimedia.org/wikipedi.../Blowtorch.jpg
>
> Use a modern propane torch. Easy and no aftertaste. Was good enough
> for Julia Child to use on Crème brûlée.
>
> But, I consider it inelegant for a roast. Use elevated oven
> temperatures to brown your roast, I say.

A real blowtorch looks like a fun gadget although it would probably
leave your food with a funky jet fuel taste. I've had sushi that has
been torched and I sure could taste the propane. I suspect this effect
could be minimized by adjusting the propane flow rate and keeping the
food away from the visible part of the flame. OTOH, I have not had any
experience with this technique.

I do a slow roast too but brown the meat in a frying pan over high heat
before roasting.

sf wrote:

>>> Why is making avocado butter stupid?
>>
>> I would think it would be a good, healthier alternative to mayo...that
>> sounds good to me!
>
> It might be tastier, but it's not any healthier than mayonnaise. You add
> *butter* to the avocado to make avocado-butter.

It's healthier than other compound butters, which is what it's intended to
be. And the proportion of butter is quite small.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Bob