I have a nice top sirloin beef roast

On Sun, 20 Feb 2011 14:37:30 -0800, Kent wrote:


You are of course, mostly wrong. Again.

You go ahead and make up all the definitions and suppositions you want
and hopefully people will be smart enough NOT to listen to you.

What is "Hard Science", BTW? Is your brother an erectile dysfunction
doctor?

-sw
 
harvey wrote:


Depending on the size and shape of the roast, for rare to medium-rare, you'd
want to take it out at an internal temperature of about 120-125F. Residual
heat on the outside of the roast ("carryover") will work its way to the
middle of the meat over the next 20 minutes or so, resulting in a final
temperature of around 135F. If you prefer your roast beef medium-well, add
another 5 degrees. The post-cooking rest time is important: It allows the
juices to redistribute throughout the meat as well as allowing the heat to
work its way to the center of the meat.

Bob
 
On Sat, 19 Feb 2011 00:34:44 -0500, no_time_to_hurry
wrote:


If you're going to do that, why now caramelize them instead?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
We just did that. A somewhat lean cut of beef from the shoulder dried out
too much in the crockpot after eight hours on the low setting. I might try
browning a top sirloin and placing it in the crockpot on top of the
vegetables after the vegetables are about half done. Then cook on low
setting for about an 1-2 hours, beginning at room temp. until the meat
reached 125F. This would depend on the "oven" temp. of your crockpot on its
low setting.Then rest in a very luke warm warming oven. Sort of a crockpot
sous-vide. Our crockpot[Rival] gets liquid to about 195F. If you set the
meat not in braising liquid, but on top of the veggies you would have sort
of primative "sous vide" cookiing atmosphere.

Kent
 
"no_time_to_hurry" wrote in message
news:[email protected]...
There was a great article I tried in Cook's Illustrated awhile back that
cooked bottom round very very slowly at an oven temp of about 225. When the
meat reached about 115 you turned off the oven and let the roast sit a
couple of hours until the internal temp reached 130. Sliced very thinly it
was very good, with very good flavor, and it was rare edge to edge.

I'm going to try this with sirloin, or chateaux brian[sp?]. Brown over very
high heat from the frig. Let the meat sit for awhile to warm to room temp
and then proceed with the very slow sous vide technique above.

Kent



Kent
 
"Bob Terwilliger" wrote in message
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Right on! At that point we're too hungry. But that's not done routinely
often enough. The outside edge cools slightly and the center heats slightly.
Au jus will appear on the plate.

Kent
 
sf wrote:

Then you're brain dead... but we all already knew that... cloves are
about the most petent of all spices, you gotta be lobotomized.
 
sf wrote:

Then you're brain dead... but we all already knew that... cloves are
about the most petent of all spices, you gotta be lobotomized.
 
On Sun, 20 Feb 2011 17:04:26 -0500, "jmcquown"
wrote:


Actually you saw "whole cloves"... there is no other interpretation
and has not a whit to do with garlic.
 
In article , [email protected]
says...

Here, from Wiki...

The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, the bulb is divided into
numerous fleshy sections called cloves. The cloves are used for
consumption (raw or cooked), or for medicinal purposes, and have a
characteristic pungent, spicy flavor that mellows and sweetens
considerably with cooking

So, I call them cloves too..
 
In article , [email protected]
says...

Here, from Wiki...

The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, the bulb is divided into
numerous fleshy sections called cloves. The cloves are used for
consumption (raw or cooked), or for medicinal purposes, and have a
characteristic pungent, spicy flavor that mellows and sweetens
considerably with cooking

So, I call them cloves too..
 
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