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post #1 of 24
3/27/08 at 3:28am
Thread Starter 
It will be 6 days tomorrow when i roast this puppy tomorrow night

question about trimming

there were groves left in the meat from the butchers twine
it seems the fat around these groves has some mold on it

Should i trim the entire outside flat, or should i trim around the imperfections and trying to take off as little as possible





alton only ages his rib roast for 3 days, and he doesnt mention anything about trimming off the outside crust, even though he mentions the roast smells off
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post #2 of 24
3/27/08 at 3:56am
Looks delicious. so what kind of puppy is it?
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post #3 of 24
3/27/08 at 10:22am
I generally find Basset Hounds to have that type of marbling.

I would just trim the funky bits. On a roast that size there is no point in lopping off a whole slice. It will still cook nicely.

Are you using Alton's method all the way? I did it a little while back and turned out beautifully.

K
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post #4 of 24
3/27/08 at 10:48am
I tried this and it turned out great
http://www.styleforum.net/showthread.php?t=56349
I didn't wrap it in anything and I didn't trim it afterwards either.
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post #5 of 24
3/27/08 at 8:06pm
From the title, I thought this would be another Amy Winehouse thread....
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post #6 of 24
3/27/08 at 9:11pm
Thread Starter 
so the roast is resting right now, the internal temp was supposed to be 118 before pulling out. Pulled out, you are supposed to let rest until the internal temp is 130. The temp is actually going down. wtf


i understand the roast is still cooking out of the oven resting with foil covering it but it took 2 hours to reach 118, how the hell is it going to reach 130 out of the oven?
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post #7 of 24
3/27/08 at 9:15pm
You should expect about a 5 degree rise, if the roast is tented with foil. 12 ain't gonna happen. Bad source, whoever said that.
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post #8 of 24
3/27/08 at 9:36pm
Thread Starter 
well if alton brown is a bad source, throw out your shuns
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post #9 of 24
3/27/08 at 9:39pm
Quote:
Originally Posted by breakfasteatre View Post
well if alton brown is a bad source, throw out your shuns

I like him but if he said expect a 12 degree rise from resting, I don't know what he bases that on. As you appear to have found, it ain't so.
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post #10 of 24
3/27/08 at 10:18pm
Quote:
Originally Posted by Manton View Post
I like him but if he said expect a 12 degree rise from resting, I don't know what he bases that on. As you appear to have found, it ain't so.
I agree. Maybe AB's kitchen is government lab spec'd, where there's zero heat loss. BTW, the beef looks good.
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post #11 of 24
3/27/08 at 10:39pm
Thread Starter 
its currently in the fridge now My girlfriend got off later than expected
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post #12 of 24
3/27/08 at 10:46pm
Thread Starter 
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post #13 of 24
3/27/08 at 10:46pm
Quote:
Originally Posted by breakfasteatre View Post
My girlfriend got off later than expected

I have that problem with my wife sometimes.
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post #14 of 24
3/27/08 at 10:48pm
Thread Starter 
yeah, the meat was raw when she did
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post #15 of 24
3/27/08 at 10:56pm
Quote:
Originally Posted by breakfasteatre View Post
yeah, the meat was raw when she did

Lube, my friend, is your best friend.
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