โMar-20-2021 09:01 AM
โMar-23-2021 06:36 AM
cptqueeg wrote:Sjm9911 wrote:
Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.
Oh jeezz, you've opened that (tomato) can of worms. ๐
โMar-23-2021 06:34 AM
โMar-23-2021 06:33 AM
โMar-23-2021 06:24 AM
cptqueeg wrote:Sjm9911 wrote:
Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.
Oh jeezz, you've opened that (tomato) can of worms. ๐
โMar-23-2021 06:18 AM
โMar-22-2021 06:40 AM
Sjm9911 wrote:
Good thing about rare is you can always get it to temp in a pan. And gravy is subjective, especially if your Italian. Not all go by the freanch culinary institute definitions.
โMar-22-2021 03:58 AM
Sjm9911 wrote:
I do get that. My mom still swares by her 1950s ellecteic oven, lol.
โMar-21-2021 08:27 PM
โMar-21-2021 07:25 PM
propchef wrote:
Buy a good thermometer and cook until the desired doneness. The "oven off" method will give different results in different ovens. My home oven won't even get to 500 (even though it says it does). Not everyone likes blood rare, and the cheaper ribs are from older animals and need a bit more cooking time, up to about 130-135.
FYI for Cowboy Kent: au jus is unthickened "drippings," jus lie is slightly thickened (usually with corn starch), gravy uses a flour roux.
โMar-21-2021 07:23 PM
โMar-21-2021 06:01 PM
Sjm9911 wrote:
Thats pretty much how i do mine when i dont smoke it. In fact thats the way ive been doing it for years. Its easy and works well. I let the oven sit for 3 hours off though.
โMar-21-2021 05:32 AM
โMar-20-2021 03:00 PM
โMar-20-2021 10:50 AM