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CarolynJ's Profile

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Why Chefs Sell Out

I'm an oil painter. We have the same problem: as soon as you go "commercial", you are not long an "artist", but somehow a prostitute. Painting from your soul is nice, but basically you are hoping that someone will buy your vision. However, if you paint English Country Cottages, local tourist attractions, or a pretty picture to match someone's couch, there is a MUCH better chance at making money and paying the bills. Was Norman Rockwell as sellout for painting Boy Scout calendars and Crest advertisements? Without that money, he would not have been able to paint as he pleased the rest of the time. You are not a sell-out: you are making wise marketing decisions to finance your art.

Mar 16, 2012
CarolynJ in Features

How to roast a 9 pound sirloin roast?

Hi KSyrahSyrah. I do have a good basic cookbook, but we just moved and I have not gotten around to the books yet. I remember my mom had BH&G, and I know I have Joy of Cooking too. My husband has a million cookbooks, but they are ALL packed away. I appreciate your help so much. :)

Mar 01, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Thank you for taking the mystery out of it. I am not a natural foodie, so if I don't have the exact recipe, I am lost. But to know that one temperature works for all cuts of beef until it's done, that's a BIG help for me. Thanks again! :)

Mar 01, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Thank you very much! We will do that next time. We have the other two pieces in the freezer to practice on next time. Thanks! :)

Mar 01, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

With all of everyone's suggestions, this is what we did. I put it out to get to room temp in the afternoon and I went to work. I left instructions for my husband, based on this thread. My husband came home and cut the roast in thirds, and froze the other too. Then he seared the remaining one in a pot on the stove (like a giant frying pan), so the spatter would not get all over everything. He had some bacon grease in the fridge, so he seared it in that. Then he rubbed it with a commercial spice rub, plus pepper and garlic powder. He put it in an uncovered roasting pan in a pre-heated over at 275 and cooked it until it was 120 degree inside, which took about an hour. Then he let it rest. Even though it was cooked, it was pink without gradation, and it was full of flavor Thanks everyone for your help!

Mar 01, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Thank you so much for you help. I really appreciate it. :)

Feb 29, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Thank you Terrie. I did not think of that. I am so new at this. That is a good idea and I think I will do that. :)

Feb 29, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Thanks for the tip about the foil. The "crowd is just me and my husband, but it was $2.25 a pound, so it seemed like a good idea. I appreciate ALL your help. :)

Feb 29, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

Hi Seamunky!

Thanks for responding. So are you saying: Do the spice rub thing, wrap it in the foil, put on baking sheet, but stick a thermometer it in too and watch the temp? Thanks for your help. :)

Feb 29, 2012
CarolynJ in Home Cooking

How to roast a 9 pound sirloin roast?

I am a beginner cook. They have these big Sirloin Tip roasts all the time at Smart and Final for cheap. I bought one, and the young guy who worked there just said cover it with seasoning (rub, S&P, whatever) wrap in heavy foil, place on cookie sheet and roast at 275 for 5 hours. He says that's how restaurants do it all the time. My husband, who is more picky about cooking, said I need to "research" it. He is afraid I will not do enough (just boil it), and I am afraid he will do too much (make something super fussy and mess up the whole kitchen and it still might not come out right).

I like the idea of seasoning it, wrapping it in foil and sticking it in the oven. That sounds like something I can manage. But I can't find anywhere what degree and how long is correct. Is 275 too hot and is 5 hours too long? I don't want it dried out, bland and gray. They have these roasts there all the time, so if I can get it right, that would be an easy repeat meal that could provide leftovers for days.

Thanks for your help. :)

Feb 29, 2012
CarolynJ in Home Cooking