Text 3943, 49 rader
Skriven 2010-11-19 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Hot 746
===============
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> roast

 ML> 40C for me; 50C for rare; 60C for the squeamish

 Pay no attention to that man!

 55C is normal person rare, 60C is medium rare and 65C is medium.
 Anything more than that is too much.

 Here's a recipe that calls for high heat throughout and a short
 roasting time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asado Con Pimienta Negra (Roast Beef and Black Paper Crust)
 Categories: Beef
      Yield: 16 Servings
 
     10 lb Top round, trimmed of fat
    1/3 c  Black peppercorns
      1 ts Ground cardamon
 
  Wipe the meat on all sides and tie with kitchen string. Place
  peppercorns between waxed paper, and with a rolling pin or meat
  mallet, crack the peppercorns. Mix the cracked peppercorns with
  cardamon and press the mixture into the meat, covering the entire
  surface. Place meat on a rack in a roasting pan and let sit at
  room temperature for 30 minutes before cooking.

  Preheat oven to 500 deg F. Place the pan on the middle rack of the
  oven and roast for 1-1/4 hr for rare; 1-2/3 hr for medium. Remove
  from oven and let stand 20 minutes before carving.
 
MMMMM



Cheers

YK Jim


... We'd still be eating overcooked English food if not for immigration.

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