Author Topic: Food/Recipe Thread (Read 456275 times)

henche · « **Reply #740 on:** October 31, 2015, 09:27:33 PM »

Quote from: ushdadude on October 31, 2015, 08:09:19 PM

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

So, he took roasts 6" long, 4" wide, 3" tall, weighing 2.2 pounds, and roasted them in a 400°F kitchen oven. Pork loin has very little fat, so any weight loss during cooking and cutting is mostly water. As with the steaks, he salted the meat with 1/3 teaspoon of table salt per pound a few hours before cooking, just as a good cook would.

He then cooked them, removing them at 140°F internal. During cooking they lost about 20% of their weight due to dripping and evaporation. One sat three minutes and then he cut it into 3/8" slices, the other waited 20 minutes before slicing. After slicing he waited five minutes and collected the juices and weighed them. The difference seemed significant: three ounces came out of the unrested meat compared to two ounces from the rested meat. But that's only a diff of one ounce from a 33 ounce roast!

One might say that this is an ounce of precious liquid lost, but Blonder then poured all three ounces from the unrested meat on top of the slices, like most of us do after carving, and the meat drank up about an ounce, so what remained was precisely the difference between the rested and unrested meat!

I'm unconvinced. 1 oz of liquid on a 33 oz roast seems significant to me. And I don't always catch all the liquid from my cutting board.

I've seen a hot roast cut, and it definitely seemed to leech a lot more liquid than a cooled roast.

Moshe123 · « **Reply #741 on:** October 31, 2015, 09:30:06 PM »

Galerete recipe?

moko · « **Reply #742 on:** October 31, 2015, 11:14:32 PM »

Quote from: Moshe123 on October 31, 2015, 09:30:06 PM

Galerete recipe?

4 knee bones in a 4 qt pot. 1 large onion (I add carrots, celery , & squash just for the cooking phase and then take them out) salt , garlic, and pepper to taste.
Cook it for a couple of hours on medium (u can add water if it's evaporating to quickly ) and then simmer for another couple of hours. A four qt pot should yield about 16 oz - if you have too much liquid it won't gel. Then scrape the meat off the bones, grind the meat and add to the "soup" then pour into container of choice (shallow) and chill.

Moshe123 · « **Reply #743 on:** October 31, 2015, 11:32:06 PM »

Thanks

noturbizniss · « **Reply #744 on:** November 01, 2015, 07:14:43 AM »

Quote from: henche on October 31, 2015, 09:27:33 PM

I'm unconvinced. 1 oz of liquid on a 33 oz roast seems significant to me. And I don't always catch all the liquid from my cutting board.

I've seen a hot roast cut, and it definitely seemed to leech a lot more liquid than a cooled roast.

I'll take the unnoticeable 1oz and guarantee the exact doneness tenp

henche · « **Reply #745 on:** November 01, 2015, 07:20:21 AM »

Quote from: noturbizniss on November 01, 2015, 07:14:43 AM

I'll take the unnoticeable 1oz and guarantee the exact doneness tenp

Fair point.

I just remember the one time we made like 6 roasts for a shabbos sheva brachos, and cut them all up and so sadly watched all the juice run all over the place.

noturbizniss · « **Reply #746 on:** November 01, 2015, 07:42:03 AM »

Quote from: henche on November 01, 2015, 07:20:21 AM

Fair point.

I just remember the one time we made like 6 roasts for a shabbos sheva brachos, and cut them all up and so sadly watched all the juice run all over the place.

If you ate them immediately they should taste just as good. I know with my steaks the ten degree rise is garbage I get anywhere from 15 to 20.ive stopped stress at 115 and they ended at 135 or more. Roasts are even worse

henche · « **Reply #747 on:** November 01, 2015, 07:51:46 AM »

Quote from: noturbizniss on November 01, 2015, 07:42:03 AM

If you ate them immediately they should taste just as good. I know with my steaks the ten degree rise is garbage I get anywhere from 15 to 20.ive stopped stress at 115 and they ended at 135 or more. Roasts are even worse

I don't usually eat roasts immediately. I usually roast them and eat them 1-2 days later on yontiff.