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#2581 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I made a terrible looking T-bone. Inmem puts Golfish crackers in his burgers. SR puts apricot preserves in everything. |
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#2582 | |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
Casino cash: $-472444
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Quote:
Mine is 14 pounds, I got it rubbed and oven warming
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#2583 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
And it's only 6-7 pounds, so carryover wouldn't take it above 135 anyway, but I'm betting it stops at 130. These are the Cook's Illustrated instructions for medium-rare. |
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#2584 | |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
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Quote:
Well...if it hits 135 and THEN you broil it, its no longer medium rare..... /shrug I'm sure it will be delicious....I just wouldn't do it like that and trust it to rise only 5 degrees... I like mine right at 130
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#2585 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
While I've never done a rib roast like this, I have done other proteins this way. The oven drops in temp (obviously) after you turn it off, so the last cook time is very gentle, which ends up with less carryover. This acts as almost a pre-rest rest. And I can't be for certain, but I'd bet you wouldn't be able to tell much difference if any between 130 and 135 final temp without a thermometer. |
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#2586 | |
Unsparing
Join Date: Aug 2008
Casino cash: $10004900
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#2587 |
Cast Iron Jedi
Join Date: Nov 2004
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I may pull it out at 122. I'm nervous now.
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#2588 |
Emporer of Mongo
Join Date: Apr 2010
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Good call..IMO
I'm cooking mine a bit higher so I need to pull mine sooner... Plus its bigger so it'll rise more... I'm sure yours will be awesome either way
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#2589 |
Emporer of Mongo
Join Date: Apr 2010
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As far as the difference between temps
I like mine at the rare end of medium rare....obviously there's a spectrum but I think you could tell between ALMOST rare...and almost medium...depending on how pink it is. They say its ruined @ 145....but I'm not sure I've ever cooked one THAT high to know My wife likes RARE so I tend to err towards 130....rather than 135....but just for caution. Tl;Dr: yes I bet you could tell a 5 degree difference
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#2590 |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $-448231
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9 cups of stock are cooling. Dinner is in the oven.
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#2591 |
Emporer of Mongo
Join Date: Apr 2010
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Yum! What are you gonna do with the stock? Make a reduction or sauce?
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#2592 |
www.nfl-forecast.com
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Probably a mushroom risotto.
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#2593 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Point is... 135 is still med rare. If your wife likes rare, then yes, 135 would probably be overdone. In any case, as I suspected, the roast stalled WAY before 130. Stalled around 121. I popped it back in for 10 minutes while the wife preheated for some pies and it's resting now. Will go under the broiler in the next 20 minutes. |
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#2594 | |
Emporer of Mongo
Join Date: Apr 2010
Location: Milky Way
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Quote:
Its shocking how many restraunts can't get it right... I'm sure she would like 135 She likes 130 more But not 125 And she can tell the difference between medium rare at the lowest end and medium rare at the high end....its not really that hard
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#2595 |
Emporer of Mongo
Join Date: Apr 2010
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How did it stall at 121 if you pulled it at 122
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