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Rib eye roast - Moist on cutting board dry on plate

A couple days ago I made a rib eye roast. Roasted in a skillet with sauce at 350 until about 130ish (I can't quite remember). I pulled it out and let it rest wrapped in foil on the stove while I broiled some potato wedges.

When I cut into the meat my first thought was I had undercooked it. It looked nice and juicy but pretty red. As I cut slices for serving the juices seemed to pour out of the roast onto the cutting board. By the time I had everything plated and we started eating, those slices that had looked red were now mostly gray, and kind of dry and chewy.

What went wrong? Does an overcooked roast hold the juices until you slice it? How do I get the juices to stay in my roast where they belong?

Dec 16, 2014
mrip541 in Home Cooking

Help! Turkey cooking way too fast.

It was reading about 18 too high.

Nov 27, 2014
mrip541 in Home Cooking

Help! Turkey cooking way too fast.

Thanks all. I took it out to avoid disaster and checked my thermometer. It's off by about 20 degrees. Since the bird is already wrapped up on my counter I think perhaps the best plan is to wait until we get close, then cut off larger pieces and finish them off under high heat, then finish carving? Real issue is we were supposed to eat around 3, but it's already 2:30 and no one has even arrived yet, so eating early is out.

Nov 27, 2014
mrip541 in Home Cooking

Help! Turkey cooking way too fast.

I'm roasting a 14lb natural free-range turkey. Salted it last night, sat uncovered in the fridge over night. This morning I let it rest on the counter for a while before putting in the oven. Did 30min at 450 then turned down to 350. At around 1.5 hours of total cooking time my temp probe is telling me the temp is over 160 everywhere, but some of the juices are not clear, including the liquid in the cavity of the bird, which still looks raw. What's going on?!?!

Nov 27, 2014
mrip541 in Home Cooking

NYC deli food all exactly the same

I did not expect to get so many responses...

By chexican I mean the cheap places like "tortilla plus" where half the menu is Mexican food and half is Chinese. When i moved here I only knew 1 guy from the city and that's what he called them so I apologize if that is somehow an offensive term.

And by steam table i mean hot buffet.

Jan 10, 2014
mrip541 in Manhattan

NYC deli food all exactly the same

How is it that all (well, a lot) of the delis in midtown serve the exact same salad, sandwich and steam table food? Are they all owned by the same person? Is there a secret deli overlord? How about all the chexican places that have different names but all serve exactly the same food and have menus with the same font? Secret chexican overlord?

Jan 07, 2014
mrip541 in Manhattan

Creamy mac and cheese: Substitute xanthan gum for sodium citrate?

Ah, thanks for the info!

May 22, 2013
mrip541 in Home Cooking

Creamy mac and cheese: Substitute xanthan gum for sodium citrate?

I'm trying to make a super creamy mac and cheese using harder flavorful cheeses and read that adding some sodium citrate is the key to getting an extra creamy, smooth sauce. I can't seem to find any locally but can get Xanthan gum. Will that be an adequate replacement?

May 22, 2013
mrip541 in Home Cooking

Carrageenan or sodium citrate in NYC?

I'm interested in buying some Carrageenan or sodium citrate but need it by Friday so ordering it online is out. Anyone know where I can find it in/around nyc? Thanks!

May 22, 2013
mrip541 in Manhattan

What's For Dinner? #141 [OLD]

Stouffer's lasagna is one of my guilty pleasures. No one else seems to have the fine taste required to fully appreciate it.

Apr 28, 2012
mrip541 in Home Cooking

What's For Dinner? #141 [OLD]

Farmers market bonanza... Homemade ramp pesto on mini raviolis with sliced grape tomatoes, side of sauted asparagus.

Apr 28, 2012
mrip541 in Home Cooking

turkey stock in advance

In that recipe would I do the 8hour simmer with the lid on, then take it off when I add the veggies? Or should I do the whole thing uncovered and add water as the level goes down?

Nov 10, 2011
mrip541 in Home Cooking

Hanger Steak

I'm eating as much as I can before it gets too trendy.

Jun 10, 2011
mrip541 in Home Cooking

Funniest Thing a Server Said to You

The menu had around 5 different types of waffles on it. When I tried to order one the waiter said "We don't have a waffle maker."

5 days later they still didn't have one and they were still on the menu.

Jun 04, 2011
mrip541 in Not About Food

Fish stew - No liquid added - Looking for recipe

Ah, found it. Moqueca capixaba.

May 09, 2011
mrip541 in Home Cooking

Fish stew - No liquid added - Looking for recipe

Hello all. I made a fish stew a while back that didn't include any added liquid. All the liquid in the dish came out of the tomatoes and other veggies. I can't find the recipe for the life of me and was hoping someone on the board could help me out. Thanks!

May 09, 2011
mrip541 in Home Cooking

Pureeing vegetables in with the gravy?

I've tried it. If you want your gravy to taste like veggies, go for it.

Apr 21, 2011
mrip541 in Home Cooking

Where can I buy "real chicken" in Brooklyn??

Even the organic, natural, free range chickens in the supermarket appear to be marinating in some kind of watery blood solution. Is there anywhere near prospect heights that sells chicken that wasn't abused and isn't swimming in water? I'm looking for something that might be described by misty-eyed retirees as "tasting like chicken is supposed to." Thanks for the help!!

Apr 16, 2011
mrip541 in Outer Boroughs

Red wine reduction - Couple questions

My goal is to make a silky smooth intensely flavored sauce with a lot of body. I've read that you reduce your stock, reduce your wine, and then combine them in the pan. I've also read that you can start by making your stock with only wine instead of water, and just reduce that down. My first question is which way do you think is better?

Second question is should I thicken with arrowroot? Do "fine restaurants" thicken their sauces with starch? Do they just load them up with butter? I feel like no matter what I do my sauces remain thin-looking no matter how far I reduce things. It's starting to drive me a bit crazy that I can't come anywhere close to replicating the sauces I find in restaurants. Any help would be greatly appreciated!

Mar 19, 2011
mrip541 in Home Cooking

What's For Dinner? Part 74 [old]

Due to insane work hours I am stuck eating out 3 meals a day for at least 2 weeks straight, and think I'm just jealous of all you people cooking your own food. Going back through things aren't nearly as bad as I said at first. Guess my brain skips the stuff that won't give me a heart attack...

Feb 23, 2011
mrip541 in Home Cooking

What's For Dinner? Part 74 [old]

So much oil, creamy this, cheesy that, beefy, salty, porky deliciousness covered in gravy can't be good. Perhaps my comment is a bit sensationalist, and I certainly am not the world's best eater, but I often wonder if people think certain meals/foods are significantly healthier than they really are, or people just don't care. I often just don't care but I get overwhelmed seeing everyone's indulgences written out in one long string.

Feb 23, 2011
mrip541 in Home Cooking

What's For Dinner? Part 74 [old]

I often read this thread and wonder how many of you are still alive.

Feb 23, 2011
mrip541 in Home Cooking

Mexican red sauce - Bitter

Thanks for the replies. I think that most of the "bitterness" I was tasting in my second batch was more along the lines of "earthiness" as suggested above. The first time I'm pretty sure I burned the chilies.

I was giving dried chilies a quick roast then soaking them in water. I used the soaking liquid the first time around but used water the second time to try and cut down the bitter taste. Then mixing with cumin, cloves, garlic, salt, sugar, little vinegar and water. Last night I blended this with some roasted tomatoes to go with baked chicken. Finished dish had zero bitterness.

Nov 08, 2010
mrip541 in Home Cooking

Mexican red sauce - Bitter

I have been trying to make a red sauce but no matter what I do it turns out bitter. I've tried with a couple combinations of chipotle, pasilla and ancho chilis. I've tried roasting the chilis in a saute pan, and in the oven. While I may have burned the chilis a bit in the pan, I am sure there were no burned sections from roasting. I made sure to pick out every last seed as well. Is it possible that the chilis themselves are bitter and there's nothing I can do but search out different varieties/brands? I'm at a loss here.

Also, is there any way to "save" a bitter sauce? Thanks

Nov 07, 2010
mrip541 in Home Cooking

Le Bernardin: Prix fixe with wine or tasting without wine?

Unfortunately, we did not get The Egg. As for the wines, I'll say that while I enjoy wine I shouldn't be in the business of recommending it.

Nov 04, 2010
mrip541 in Manhattan

Le Bernardin: Prix fixe with wine or tasting without wine?

Our menu was the one shown on the website but I have no idea how often it changes.

Canape - lobster with a cauliflower sauce
Pounded yellowfin tuna over a thin strip of baguette and foie gras
Charred Octopus with fermented black beans, pear sauce vierge, ink-miso vinaigrette
Warm lobster carpaccio, hearts of palm, orange vinaigrette
Striped Bass with cashew-jalapeno puree, pickled cucumber, crab consommé (Mine was honestly a bit overcooked but the puree, cucumber and consommé were excellent.)
Escolar and Nebraska Wagyu surf and turf, sea bean and eggplant fries, pesto and red wine sauce
Greek yogurt panna cotta with candied walnut, apple gelee
Dominican chocolate cremeux, vanilla-sweet potato sorbet, bourbon caramel
Petit fours (little puff pastry was my favorite)

I’ve been trying to think what course I enjoyed most but every time I write one down I remember how good the others were. Oddly enough, my lady and I agree that the deserts were near or at the top of the list.

Nov 03, 2010
mrip541 in Manhattan

Le Bernardin: Prix fixe with wine or tasting without wine?

Thanks for the replies! We ended up getting the tasting menu and picking our own glasses of wine and putting them on a separate bill. It was fantastic. So, so good.

Nov 02, 2010
mrip541 in Manhattan

Le Bernardin: Prix fixe with wine or tasting without wine?

I have the good fortune to be going to Le Bernardin with the tab going to my employer. However, the maximum allowance is such that I can have either the prix fixe with wine, or the tasting menu without wine. What would you recommend?

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Le Bernardin
155 W. 51st St., New York, NY 10019

Oct 27, 2010
mrip541 in Manhattan

Hanoi Help

Ask someone who lives there where they get food. Throw the travel books away. There are unnamed hole in the wall places that are PACKED with locals. This is where you need to be eating. I made the mistake of eating my way through a travel book when I was there and deeply regret it.

Frozen shrimp covered in white spots. safe?

They smell a little fishy actually. I bought them earlier today but I have no idea how long they were frozen at the store. I just read that this could be either spots formed due to being frozen for a long time, or it could be some kind of virus. I have no idea how to tell the difference. Also, the spots are just on the shells, not the body itself.

Aug 14, 2010
mrip541 in General Topics