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post #16 of 24
3/28/08 at 3:36am
Quote:
Originally Posted by breakfasteatre View Post
i'm currently in the fridgid zone now
My girlfriend gets off later than expected

fixed
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post #17 of 24
3/28/08 at 11:00am
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.

Was this the episode where he used a giant terracotta planting pot as a radiator, put the roast inside, and cranked up the heat? Didn't he cook it to a point (oh, like 118) and then turned it up further to sear afterwards?
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post #18 of 24
3/28/08 at 3:12pm
Thread Starter 
He has it in the terra cotta until 118 at 200 degrees, takes the roast out and expects it to rest to 130 internal after that, he puts it in at 500 degrees to crustify btw, it was absolutely succulent
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post #19 of 24
3/28/08 at 7:04pm
Quote:
Originally Posted by breakfasteatre View Post

you didn't pick those plates did you?
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post #20 of 24
3/28/08 at 9:24pm
Inspired by this thread, I'm making a roast tonight. This is the roast searing before going in the oven. It's rubbed with grounded cumin seeds, coriander seeds, black pepper, cayenne pepper, and salt.
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post #21 of 24
3/29/08 at 3:15am
Thread Starter 
Quote:
Originally Posted by Violinist View Post
you didn't pick those plates did you?

Those are my mothers plates, i used their badass convection

butttt, i like her plates, the print in the middle is like illustrations you would find in a late 19th century field journal on plants
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post #22 of 24
3/30/08 at 9:38pm
Nice looking roasts gents. Never tried dry aging... I usually slow cook the cheapest roasts I can find in a crock pot. The resulting roast is incredibly tender, flavourful and juicy. Usually get a really good gravy from the drippings too and vegetables that taste like meat (the best kind).

Are the benefits of a dry aged roast similar to that of a slow cooked roast?
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post #23 of 24
3/31/08 at 11:40am
Thread Starter 
after 7 days, the roast had no flavour at all, i have no idea what happened
but the meat was buttery melt in your mouth

i was expecting an unusual, nutty flavour but got nothing
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post #24 of 24
3/31/08 at 11:41am
Quote:
Originally Posted by breakfasteatre View Post
after 7 days, the roast had no flavour at all, i have no idea what happened
but the meat was buttery melt in your mouth

i was expecting an unusual, nutty flavour but got nothing

Weird. Mine had a very intense flavor.
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