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Discussion in 'Cooking Forum' started by da fowl slayer, Nov 27, 2019.
May favorite meals.
So true, when times were really tight my Granny could feed 8 people with a 2 lb roast.
She made the meat a condiment to her pasta sauce or polenta.
I wish I knew 1/10th of what she knew about cooking she was an amazing lady.
I had the same issue as stormer - only 116 F after the 60 minutes (10 lbs) later at 500f and 2 hours with oven off. No biggie, just had to put it back in for a bit. I think the problem was my gas oven leaked out too much heat during the off time.
Something else to add- you need a good vented hood or the 500f will sure smoke the kitchen up. Hindsight - maybe put a little water in the bottom of the broiler pan?
If you add water you're gonna steam it and ruin the bark
My range and hood are commercial but in my prior house we just had a normal hood vent and I do remember it smelled up the house a little bit
Doing one for Christmas Night!
My buddy's neighbor is a butcher at Harris Teeter, or Lowes Foods, can't remember which one but they got'em for $5.99 lb.
Do you wrap it, or cook it on a rack to drain, or let it cook in its juices?
I have a pan that is elevated with a catch pan underneath
So all the renderings drop thru a grate to a catch pan below
I have one of those roast pans with the rack, I was thinking about using.
That's exactly what they are made for, I'd use it.
I'd cut 2 or 3 yellow onions, a sprig or two of fresh rosemary, whole head of garlic and a cup of red wine and a can of beef Consume to the pan along with the drippings to make up a nice au jus to drizzle over the slices.