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| Lasvegaskid |
 Posted: Sat Jan 23, 2010 2:03 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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1.9 kilos
any rock solid cooking tips?
usually eat mine medium rare, bought a meat thermometer as well,
thanks in advance, obviously going to google it as well although if any bros have any tips of the trade then obviously that would be appreciated too! cheers ! |
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| miss_understood |
| Posted: Sat Jan 23, 2010 7:47 pm |
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ORDER OF THE SKULL
Joined: 06 Dec 2009
Posts: 697
Location: way out west.
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i start any large roast as one piece,cook at 180c(magic number!when roasting)roast for an hour,basting constantly(every twenty mins)then when you feel confident,cut the hunk o meat into two then back into the roasting pan cut side up...cook on till its ready...dont be afraid to cut and test it.
are you going to marinade it or stud it with garlic?
for a marinade grab some sweet red a little sugar and chopped rosemary or whatever takes your fancy.
to stud it with garlic stick a paring knife into it at inch and a half intervals and insert cloves cut in half...push them right in.
or if you wanna get really silly,and it is winter over there,(las vegas??)you could use a farce...nut stuffing...think stuffing bbuutt made from cashews and pine nuts some herbs and then roll the joint around the farce and tie with butchers string.
we dont eat lamb in our house...my mrs had a baaadd experience at school slaughtering a lambkin.
oh how i did like a lamb shank. |
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big.kahuna.burger wrote: im a shlep |
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| Lasvegaskid |
| Posted: Sat Jan 23, 2010 11:03 pm |
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ORDER OF THE SKULL
Joined: 01 Jul 2008
Posts: 2698
Location: Montreal Canada
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wow ! the stuffing recipe sounds sick! will have to try that one!
I ended up doing a honey apple cider marinade, went with the old meat thermometer to test well doneness, ended up a little too close to medium for my tastes but was still a hit! (was cooking for the inlaws)
steak tartare as an appitizer, and as a side dish I fried new baby potatoes in duck fat and finished them in the oven! mmm-mmm
creme bruler for dessert |
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| miss_understood |
| Posted: Sat Jan 23, 2010 11:26 pm |
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ORDER OF THE SKULL
Joined: 06 Dec 2009
Posts: 697
Location: way out west.
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okey dokey...if your punching out brules for desert then you obviously know what your doing...i like star anise and ginger in the reduction myself.
was that a well done steak tartar giggle giggle...
as far as testing the meat for how well its cooked then touch your first finger and thumb together,now feel the mound ubder your thumb...that is rare...next finger and thumb...the mound gets harder...thats med rare...and so on down the line...it takes a bit of practice bbuutt its how allotta pros do it.as meat cooks it becomes firmer. 
hash truffle anyone?? |
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