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Author Topic: Food/Recipe Thread  (Read 208724 times)

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #210 on: February 13, 2015, 12:17:54 PM »
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day


This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #211 on: February 13, 2015, 01:00:43 PM »

This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #212 on: February 13, 2015, 01:10:18 PM »

Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice

I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #213 on: February 13, 2015, 01:17:45 PM »
I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #214 on: February 13, 2015, 01:21:17 PM »
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.

Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers. 
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #215 on: February 13, 2015, 01:26:01 PM »


Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers.

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #216 on: February 13, 2015, 01:32:19 PM »

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}

So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
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Offline incendia

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Re: Food/Recipe Thread
« Reply #217 on: February 13, 2015, 01:39:25 PM »
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.

IME london broil is extremely tough after refrigeration, I would not consider it for shabbos lunch

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #218 on: February 13, 2015, 01:59:27 PM »
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 118 and find it always goes up to about 128-130.  Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.
« Last Edit: February 13, 2015, 02:07:04 PM by noturbizniss »
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #219 on: February 13, 2015, 02:03:44 PM »
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 188 and find it always goes up to about 128-130. Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.


Typo?

Nice thanks!
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #220 on: February 13, 2015, 02:07:36 PM »
Typo?

Nice thanks!
Nope - i have a magic oven that reverses over cooked meat :D

meant 118
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #221 on: February 13, 2015, 02:14:07 PM »
Nope - i have a magic oven that reverses over cooked meat :D

meant 118

Lol. Im totally gonna look into this. I still dont know what to do with my current piece of meat!  :o :)
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #222 on: February 13, 2015, 04:58:26 PM »
Nope - i have a magic oven that reverses over cooked meat :D

meant 118



Came out great.

3min 45 sec per side on HI Broiler in the oven. Gotta cut the rest on a better angle but this tastes amazing. Also, will follow the advice of not warming it tomorrow but rather taking it out of the fridge and just getting it to room temperature.
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Re: Food/Recipe Thread
« Reply #223 on: February 13, 2015, 05:03:50 PM »


Came out great.

3min 45 sec per side on HI Broiler in the oven. Gotta cut the rest on a better angle but this tastes amazing. Also, will follow the advice of not warming it tomorrow but rather taking it out of the fridge and just getting it to room temperature.
Looks amazing. Try it in a salad tomorrow cut into small pieces.

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Re: Food/Recipe Thread
« Reply #224 on: February 13, 2015, 05:07:42 PM »
I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
You should Get a grill pan for these occasions. The only drawback is your house smells like s bbq.