Submitted by Stuart Broz on Thu, 01/12/2012 - 7:54pm
Yesterday, I made a pot roast.
Today, I used the leftover sauce to make a pasta risotto that formed the basis of the world's beefiest mac and cheese.
Submitted by crimfan on Sat, 12/19/2009 - 4:39pm
The grocery store was a madhouse as people shopped in advance of the snow. Thanks to the various micro-climates here it looks like I'll be spared the worst of it in my own little area, but it's hard to say, really. Regardless, they had a sale on standing rib roasts, which are my favorite. So I'm roasting one, in modified Alton Brown style:
-Rub down with salt, pepper and canola oil after allowing the roast to come to room temperature.
-Roast at 250 degrees until internal temperature of 125. Rest and then put a crust on with about 15 minutes at 500 degrees.
Submitted by Stuart Broz on Fri, 12/11/2009 - 8:22pm
Today I sent my SousVide Supreme demo unit back. I had it for almost two weeks. While this gave me a chance to get a feel for the machine, it didn't really give me enough time to really see all of what sous vide - as a technique - has to offer. Here's what I cooked:
Submitted by Stuart Broz on Fri, 02/06/2009 - 8:37am
Martin KingsleyBelieve it or not, you don't have to thaw that roast before you put it in the oven. It seems counterintuitive, but you can cook a roast from frozen in only a little more time than it would take to cook a thawed roast.