Comments on: meat http://shaver.off.net/diary/2008/03/29/meat/ noise from signal Thu, 10 Nov 2011 07:05:56 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mike Beltzner http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-140758 Mike Beltzner Mon, 11 Jan 2010 00:40:58 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-140758 <p>I have finally found occasion to attempt this recipe, and thought I'd mention that if you were the type of person who enjoys roasted root vegetables, all you need do is add a layer of them to the bottom of the roasting pan, along with 1/4 cup of some form of cooking liquid to keep them from drying out entirely. It does mean that you're not going to have as much in the way of pan drippings, but since there's a preservation of "tasty" in the laws of kitchen physics, it does mean you'll end up with delicious roasted root vegetables.</p> I have finally found occasion to attempt this recipe, and thought I’d mention that if you were the type of person who enjoys roasted root vegetables, all you need do is add a layer of them to the bottom of the roasting pan, along with 1/4 cup of some form of cooking liquid to keep them from drying out entirely. It does mean that you’re not going to have as much in the way of pan drippings, but since there’s a preservation of “tasty” in the laws of kitchen physics, it does mean you’ll end up with delicious roasted root vegetables.

]]> By: Gary Johnson http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-136256 Gary Johnson Mon, 31 Mar 2008 14:07:35 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-136256 <p>I would like to try this. Do you have any guidelines as to how long this takes for different size and shapes of roasts? I am sitting here thumbing through Alton Brown's "I'm just here for the Food". He talks about the surface to mass ratio of a roast as being on of the prime determinants of cooking speed. Then he talks about this slow roasting method and he says "about four hours". The old cooking charts are of no help as the temperatures they use are to high. </p> <p>It would be nice to know how to control those nasty microscopic critters on roasts in kitchen. </p> <p>Tanks</p> I would like to try this. Do you have any guidelines as to how long this takes for different size and shapes of roasts? I am sitting here thumbing through Alton Brown’s “I’m just here for the Food”. He talks about the surface to mass ratio of a roast as being on of the prime determinants of cooking speed. Then he talks about this slow roasting method and he says “about four hours”. The old cooking charts are of no help as the temperatures they use are to high.

It would be nice to know how to control those nasty microscopic critters on roasts in kitchen.

Tanks

]]> By: janice http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-136077 janice Sun, 30 Mar 2008 15:41:47 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-136077 <p>Your dinner sounds most lovely. Can't wait to enjoy one just like it with you one of these crazy days!</p> <p>Suggestion: next time, try rubbing the meat with a few cut cloves of fresh garlic. You can even insert some in crevices if you wish. Mmmmm.... Doesn't negate the additions of the rest of your seasonings, either.</p> Your dinner sounds most lovely. Can’t wait to enjoy one just like it with you one of these crazy days!

Suggestion: next time, try rubbing the meat with a few cut cloves of fresh garlic. You can even insert some in crevices if you wish. Mmmmm…. Doesn’t negate the additions of the rest of your seasonings, either.

]]> By: mrz http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135975 mrz Sun, 30 Mar 2008 02:56:44 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135975 <p>You get a +1 in my book for mentioning Alton Brown, perhaps the only reason I started taking cooking classes a couple years ago (for a while I thought I'd toss this tech thing and be a chef - didn't pan out though).</p> You get a +1 in my book for mentioning Alton Brown, perhaps the only reason I started taking cooking classes a couple years ago (for a while I thought I’d toss this tech thing and be a chef – didn’t pan out though).

]]> By: Justin Dolske http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135973 Justin Dolske Sun, 30 Mar 2008 02:29:12 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135973 <p>An idle neuron has suddenly reminded me of this classic:</p> <p>http://www.electricstory.com/stories/story.aspx?title=meat/meat</p> <p>[Mmm, Meat... With a pleasant crust.]</p> An idle neuron has suddenly reminded me of this classic:

http://www.electricstory.com/stories/story.aspx?title=meat/meat

[Mmm, Meat... With a pleasant crust.]

]]> By: Justin Dolske http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135958 Justin Dolske Sat, 29 Mar 2008 22:57:54 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135958 <p>It's so much easier to just microwave a corndog for 1 minute on high.</p> It’s so much easier to just microwave a corndog for 1 minute on high.

]]> By: Jon http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135949 Jon Sat, 29 Mar 2008 22:05:14 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135949 <p>Do you know that the guys at koloz have reposted your article?</p> <p>Check out this google search to see their page:</p> <p>http://www.google.co.uk/search?q=%22Put+the+roast+back+in+and+let+it+go+for+about+15+mins,+such+that+a+pleasant+crust+develops+.+%22&hl=en&safe=off&rlz=1T4GFRC_enGB203GB204&filter=0</p> <p>They've done the same to me, but I'm not sure what I can do about it.</p> Do you know that the guys at koloz have reposted your article?

Check out this google search to see their page:

http://www.google.co.uk/search?q=%22Put+the+roast+back+in+and+let+it+go+for+about+15+mins,+such+that+a+pleasant+crust+develops+.+%22&hl=en&safe=off&rlz=1T4GFRC_enGB203GB204&filter=0

They’ve done the same to me, but I’m not sure what I can do about it.

]]> By: Coop http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135945 Coop Sat, 29 Mar 2008 21:48:11 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135945 <p>Alton's <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html" rel="nofollow">magic 8:3:1:1 ratio for dry rubs</a> also works wonders, with roasts and otherwise.</p> Alton’s magic 8:3:1:1 ratio for dry rubs also works wonders, with roasts and otherwise.

]]> By: Mike Beltzner http://shaver.off.net/diary/2008/03/29/meat/comment-page-1/#comment-135935 Mike Beltzner Sat, 29 Mar 2008 21:01:33 +0000 http://shaver.off.net/diary/2008/03/29/meat/#comment-135935 <p>I'll be right over.</p> I’ll be right over.

]]>