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Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures.

Hello. In general, I find electric ovens to be pretty accurate and reliable, but an individual oven, like yours certainly could have calibration issues and vary. Many will tout the importance of a Digital Probe thermometer, which I do recommend you should have...but I would argue that an oven thermometer to check the accuracy of the thermostat is much more important. The ovens used in many commercial kitchens to slow roast are in fact Electric Ovens.

The temperature you use should be 190-250*. For the roast above, I used 200-210 and it hit 155* in 12 hours...which extends to about 45 minutes per pound. For estimation purposes, I would suggest you use 50-60 minutes, as there will be unknown variables with your roast's size and shape. I recommend a minimum two hour rest as well, plus a couple of hours outside the fridge to warm closer to room temperature..

The beauty of the slow roast is you can put the roast in the oven the night before and it will be ready the next morning or early afternoon. If it hits temperature sooner than expected, you can hold it easily for 4 hours. I do so inside the oven @ 140-170*, usually for a minimum 2 hours. Just before slicing and serving I give it a 450 blast just to bring it to a pleasant serving temperature.

If you come back with specifics on your actual roast, and the time you wish to serve dinner at, I would be happy to fine tune your timeline....as I would roast it. As for 200, 225 or 250...the lower you go, the higher the yield of meat will be. This could easily be a difference of one pound from low to high. My feelings are if I can wait 8-10 hours...I can wait 10-12 as well...I have the patience and it's usually in the oven while I'm sleeping for most of the time anyway.

1 day ago
fourunder in Home Cooking

All this Gordon Ramsey and KN talk, let's watch him harvest Caviar !!

Very Cool....

Back in 88 while working for a country club...we were fortune enough to have a Kilo of Beluga at the expense of a wedding party client. We made omelets the next morning after the party. We figured each omelet costs $600.

Gotta admit, I like Caviar ....and Smoked Sturgeon too.

Apr 15, 2014
fourunder in Food Media & News

Chinese Sausage

Can I steam them or boil them in spite of the recommended use?
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Lop Cheong can be eaten any way you see fit...there are no rules....only they are best when steamed while making rice. You can keep them whole or sliced. the advantage of cooking in rice...it flavors the rice at the same time...and makes for better fried rice or rice porridge the second time around.

http://chowhound.chow.com/topics/866022

Apr 13, 2014
fourunder in Home Cooking
1

Bone in Leg of Lamb - First time here...

Here's a recent Bone-In Leg of Lamb with pictures.....where i Wet-Aged 30 days and high.y recommend it.

http://chowhound.chow.com/topics/824994#8559998

Another more recent experiment slow roasting one and roasting another Greek Style at a higher temperature.

http://chowhound.chow.com/topics/889450#8549357

I would suggest you read <fldhkybnva'S> thread where she achieved excellent results and similar to what you are attempting to achieve and conquer.

http://chowhound.chow.com/topics/889450#

Apr 12, 2014
fourunder in Home Cooking
1

Pinto's in Hackensack

Who can't remember that red neon sign with a Chicken running in parts from fresh to cooked to the basket....Holly's was a diner at the Route 4 East & Hackensack Avenue intersection across from what is now, Riverside Square Mall/Bloomingdale's, and today is the Coach House Diner. Jahn's was on the other side heading on Route 4 West in Fair Lawn, just before where Route 4W and Route 208N split, and today is where The River Palm Terrace resides.

Both Jahn's and Holly's had their versions of the Kitchen Sink.. 20+ scoops of ice cream with toppings...Jahn's was served in a bowl and Holly's in a vase. Holly's was also known for their Coca Cola with mill added.

Apr 12, 2014
fourunder in New Jersey

Neat sandwiches?

Regardless of the type of bread used....a thin coating, or layer of mayonnaise, mustard or cheese spread...will inhibit any other type of liquid, e.g., meat juices, oil & vinegar...from penetrating the bread or roll. to prohibit the bread from falling apart too easily.

Apr 12, 2014
fourunder in Home Cooking
2

Corned Beef in the oven @ 215* for 8 hours....Very Tender

Still sounds very delicious to me...I find every roast is a little bit of a challenge to see the results....some are better than others, but nothing has ever been terrible.

Like yourself, I made some after St Paddy's Day purhcases of the Point Cut myself. Reddi-Gourmet branad at the local supermarket for $1.98/lb. I picked up the smaller ones at approximately 3 pounds....any larger and I eat too much.

My plan was to cook 3 separate Corned Beefs. One a straight stove-top briaise and two partially braised, then one covered with Pickling and extra Peppercorns fresh grinded and applied to the top, and the other glazed with a spice mixture, brown sugar and mustard.

1. Stove top Braised CB for 4 hours.....very tender

2. Stove top braised for 90 minutes, then 4 hours in the oven at 225* on a rack, held for 2+ hours...nice and tender, but slightly firmer in texture than a straight braise. Also a little saltier than the straight braise.

3. Same stove top braise for 90 minutes, then glazed, also on a rack, additional glaze applied every hour. the same 225* for 4 hours and held for 2+ hours. Sweet and slightly salty, the same texture as the other

All three sliced thinly and very easily. No shredding.

Apr 09, 2014
fourunder in Home Cooking

Pinto's in Hackensack

Nice blast from the past.....

Apr 08, 2014
fourunder in New Jersey
1

Reservation Confirmation.

Bagelman....really, your time may be worth 400+ to someone who calls you for your time and advice....but not to anyone, or business, who you call, unless they are your client, discussing their case.

Apr 05, 2014
fourunder in Not About Food
4

Eating pizza or burger w/ knife and fork

Seems to me a little pretentious to eat pizza with a knife and fork.
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and it seems to me....pretentious to comment on how, or how others....eat pizza, a burger or anything else.

Apr 05, 2014
fourunder in Not About Food
3

Firebird's Wood Fired Grill at the Monmouth Mall Eatontown, NJ

Me thinks the bartender hates his job and resents those who look to take advantage of happy hour pricing....thus reducing his check average and tip.

Too much salt on a pretzel....now you're the one who expects too much...it's their version of a soft pretzel.

Apr 05, 2014
fourunder in New Jersey

Joyce Chinese Cuisine.....River Edge, New Jersey.....Opening April 16th.

Just passed this place today and noticed the new signage, so I made a stop to see what information I could find out about it. Two ladies were inside and were kind enough to stop what they were doing to open the door, say hello and answer my short queries... No menu available yet until next week, but the planned opening date is set for April 16th barring any complications. The place is very pleasant inside with wood decorations, tile floor and attractive (Yellow or Ivory) Leather Chairs.

The restaurant will feature Sichuan and Hong Kong Style food/dishes.

Joyce Chinese Cuisine
474-478 Kinderkamack Road
River Edge , NJ

Apr 05, 2014
fourunder in New Jersey

How to make pork spareribs in oven

They are many ways to bake ribs....I prefer to roast low and slow on a rack @ 225 for about 4 hours myself...many commercial kitchen incorporate steam to ensure a *fall off the bone* result. It can be by wrapping in foil individually, or by placing them on/with a rack covered in a roasting pan covered with foil. This will make ribs tender in about 2 hours.. You can remove the foil and lather with sauce several times to finish in the oven at 350*+, or under the broiler...or you can simply add dry rub and finish in a similar fashion.

Apr 05, 2014
fourunder in Home Cooking
1

Roots in Morristown and the instructions from the waiter

This actually becoming more common in higher end steak houses. While it doesn't bother me, I really don't understand the logic behind. it.You state that you received a clunker. That would leave a more serious impression on me rather than a slight temperature difference. If I'm paying $50, I would be more apt to send it back than a steak at Arthur's or Alexus for $25.

I would tell the waiter, it may be cooked to my liking...but that doesn't mean I'm going to like.it.....and if not, I'm going to take my two chews to make sure you don't bring me back the same one....

Apr 03, 2014
fourunder in New Jersey

Chick-fil-A kickin' the Colonels butt

The Blue Laws are alive and well here in Bergen County...but Teaneck doesn't enforce them.

Apr 02, 2014
fourunder in Chains

Pig Roast Morris County

Green Village is a quality purveyor, but I have not been to any events they have catered. I would doubt any of the mentioned caterers would actually roast the pig on sight. Even when I went to Hawaii the pigs were [re roasted for the Luau. You certainly could hire another chef, but cutting and portioning the pig is actually quite easy. You remove the Crispy skin and make vertical cuts. I'm sure there's a YouTube video to show you how..

Go sample the pig, you won't be disappointed.

Apr 02, 2014
fourunder in New Jersey

Pig Roast Morris County

Ronnie's All American Bar-B-Que, Denville ....No experience

The American BBQ Company, Denville.....Not a Fan

Hog Wild BBQ, Caldwell....Fair

Hot Rod's BBQ, Wharton....Terrible

* Consider purchasing your own pig....it'll cost you <$200 / You can order one at Top Quality Market in Parsippany and it'll be better than any Roast Pig from who you note above. You can even get Suckling Pigs from them as well.

Apr 02, 2014
fourunder in New Jersey

Sticky's Hillsdale

That's tough to hear...

Mar 31, 2014
fourunder in New Jersey

Variations on Bolognese ragù theme: Pancetta

Yes I have...and the suggestion actually came from the fat guy in orange clogs. I don't like the man, but his recipe for Bolognese is pretty good.

While I think the idea of rendering the fat for future cooking is a great and noble idea...sometime you need to pick and choose your battles. I don't mind the fat created by cooked meats in my sauce, e.g. Sunday Gravy....I just skim the fat to a stainless steel bowl that will get the cooked pasta before adding the sauce itself to coat. The fat flavor enhances the sauce or pasta dish....and saves me the Olive Oil drizzle at the end.

It's a practical approach for me....unless I would have a specific need for rendered Pancetta fat, which I can't say I have ever had. I slow roast Pork regularly, so there's always some rendered fat that would be suffice for my needs. Like others, I save Bacon fat as well...just like the other types...beef, duck and etc. Mostly I use the rendered fat to brown meats or steaks. I rarely eat potatoes anymore, but when i do, I'll kill two birds in one swoop...home fries and Basted Eggs.

Mar 31, 2014
fourunder in Home Cooking

Variations on Bolognese ragù theme: Pancetta

Very nice post. To enhance your sauce a little further, try grinding your Pancetta with your other meats for consistency...and less time rendering.

Mar 31, 2014
fourunder in Home Cooking

Need wet brine cure recipe for fresh pork loin

Just tie it up with butcher string then brine/simmer and end up with a cured ham ready to eat.....

If all you want to do is create a brine and simmer the meat, it's going to be nothing more than a boiled piece of pork. The brine is not going to penetrate the meat significantly

Like others, I'm confused whether you intend to do this in a day or are you looking for a method and process to have *Salted Pork* that's both sweet and savory, or like a *Salted Beef*, e.g., Corned Beef?

I suspect you answer lies in this thread started by (gooler).

http://chowhound.chow.com/topics/931506#8582163

http://chowhound.chow.com/topics/9315...

Whether you simmer, roast or smoke...the meat needs to be prepared to become a ham.

Mar 30, 2014
fourunder in Home Cooking

Need wet brine cure recipe for fresh pork loin

What trombasteve describes is Canadian Bacon in the USA, but if done so with the piece of meat you have it is more commonly known as Irish Bacon in the USA.

Mar 30, 2014
fourunder in Home Cooking

Need wet brine cure recipe for fresh pork loin

In the USA, a Picnic Ham is from the Front, not Hind. You can cure any part of the pig and it will be considered ham. The Rear leg portion you describe as Ham is considered a Fresh Ham...it can have a Butt and a Shank Portion. Whole, it's considered a Ham, Leg or Steamship.

Mar 30, 2014
fourunder in Home Cooking

Callahan's

I knew the guy who owned or was affiliated with the Little Ferry location. They also had Food Trailers, but I don't recall if they offered the Callahan Hot Dogs with them. They used to bring the trailers to the Meadowlands Flea Market to serve French Fries.

He used to tell me they sourced and used the exact same products as Fort Lee.....the Fryolaters, the same fat to fry, the same Dogs, Buns and toppings.. People still said it was not the same. go figure.

Mar 30, 2014
fourunder in New Jersey

Slow roasting time for bone in Boston Butt roast-pls help!

Very nice...

Mar 30, 2014
fourunder in Home Cooking

Dim Sum Villa - New Providence

A nice review and report...did you happen to notice what hours they open for service and is this a weekend thing or just Sundays. Thanks in advance.

Mar 30, 2014
fourunder in New Jersey

Hollow bread?

The most likely result was there was an air pocket to begin with before the dough was placed into the oven, i.e., When your husband rolled the dough he did not roll it tightly and there was a seam inside. This is often done on Artisan breads and specific types of European Style Breads and Rolls.

Mar 29, 2014
fourunder in Home Cooking
1

How to cook 3 pound boneless lamb shoulder roast (tied)? [pressure cooker or oven]?

If you like Medium-Rare, (fldhkybnva) made a perfect one earlier this year.

http://chowhound.chow.com/topics/889450

If you like well done, I suggest a Greek Style recipe with Fresh Herbs, Lemon and Olive Oil....which you can see right below hers in my example.. The longer you cook it, the more tender it will be, but the meat will shred when you slice it..

http://chowhound.chow.com/topics/9292...

Mar 29, 2014
fourunder in Home Cooking

Using up Cream Cheese

You can add to mashed/double baked potatoes or pasta sauces....but I my favorite way to have cream cheese without a bagel is to prepare a Cream Cheese with Chives/Green Onion Omelet.

Mar 29, 2014
fourunder in Home Cooking

Slow roasting time for bone in Boston Butt roast-pls help!

This is probably too late for your dinner, but the reasons for your conflicting direction may be due to the specifics you are providing. You indicate you want to roast low and slow, but then you indicate you are considering using beer, which is a braise.

You also do not mention if you are looking for shred able meat, or if you are looking for sliced meat. f you are looking to achieve shredded meat, the low temperature aspect is not as important, unless you plan on using a slow cooker, which would provide you with the results in 6-8 hours. You could accelerate the time slightly by slicing the meat into chunks.. The amount of time needed for a true low and slow method would be determined by the thermostat setting you choose. As a guideline, I use a minimum 60 minutes per pound at 225*. ....50 for 250* to bring the meat up to 190. If your target temperature is above that, than you would need to add an additional 10 minutes per pound.

Here's a thread I started for a Boston Butt roasted low and slow @ 200* for 8.5 hours

http://chowhound.chow.com/topics/849393

Mar 29, 2014
fourunder in Home Cooking
1