Have you ever flash cooked a roast? | |
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Anonymous Coward User ID: 24011342 United States 11/19/2012 08:04 PM Report Abusive Post Report Copyright Violation | My own cooking guide (this and $1.50 will get you a coffee :-) ) Just about every place has its "variants" of cuts..."tri-tip" is part sirloin and another cut (I forget) London broil is shoulder...sometimes...here is a general guide... Grilling steaks: ribeye NY strip tenderloin sirloin Roasting: Full rib section tenderloin (guessing - have not done) Other "full" sections of meat that are in the grilling section. "Slow" methods (smoking, slow cooker, pressure cooker, etc.): rump roast brisket "round" cuts |
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sleepypoochy User ID: 27493452 United States 11/19/2012 09:20 PM Report Abusive Post Report Copyright Violation | I put it in for 28 min at 500 and am letting it cook for 2 hours with heat off? Quoting: Anonymous Coward 21977601 Ever tried it? All kidding aside, I would never waste such an expensive cut of meat trying a recipe that doesn't make sense to me. However I would try this - perhaps 400-450 degrees for 20 min, then setting it on 275 for the remaining time. The purpose of the high heat is to seal in the juices. But if you try pls post in this thread how it came out (# lbs, time taken to cook, etc). Thanks in advance! |
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KimbaTheWhiteLion User ID: 27623441 United States 11/19/2012 09:59 PM Report Abusive Post Report Copyright Violation | I use the high heat method for eye of round all the time and it is awesome! Eye of round is usually very tough and this version makes it tender enough to cut with a fork. You heat the oven to 500* for 20 minutes, put the seasoned roast in, cut the heat back to 475* and cook 7 minutes per lb. After that, turn the oven off and leave the door shut for 2 1/2 hrs. It comes out perfect medium-rare every time! I encourage all beef lovers to try this. it sounds weird but it is delicious. |
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Laura Bow User ID: 1158661 United States 11/20/2012 08:11 AM Report Abusive Post Report Copyright Violation | I put it in for 28 min at 500 and am letting it cook for 2 hours with heat off? Quoting: Anonymous Coward 21977601 Ever tried it? I high heat cook all the time. cook a roast chicken at 500 for 1 hour. but i wouldnt turn off the heat on the roast..just down to 350 after 20 minutes at 500 I'll sometimes do the reverse...slow cook a chicken and then last 5/10 min crank it up to get the skin crispy. |
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