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Why I hate Christmas

But at the end of the day they're still just beans.

about 22 hours ago
acgold7 in General Topics

Has this Turkey spoiled?

No way to tell just from looking at it. Probably just got beat up at the processing plant. May well be fine to cook and eat. But no way to know if it was held properly.

Most likely this is what's known as a commodity bird -- i.e. not usually meant for public sale because it looks crappy but fine to cook and eat.

If it smells sweet or off or is really sticky, toss.

about 22 hours ago
acgold7 in General Topics

How many pounds of prime rib per person?

It also depends on how closely the orignal ribeye is trimmed. If it still has the fatty "tail" on it, this is almost completely waste. And if you use anything other than a slow-roast method, the ends may come out well-done without any takers, so you need to plan on that.

So buy 2 lbs per person.

2 days ago
acgold7 in Home Cooking

mac and cheese came out grainy. why?

As usual, she is wrong and that is the opposite of true. Corn starch will help avoid graniness as it is a binder. It smooths out sauces and prevents them from breaking. This is why you add CS to fondue.

Dec 23, 2014
acgold7 in Home Cooking

pork butt roast time

No real way to know, as roasts vary in size and shape at a given weight, and also what temp your fridge is. Allow an hour a pound and if it is done earlier, hold at 140.

You must have an accurate digital remote probe thermometer with an alarm. Do not put it into the roast until the oven is below 375.

In the early stages (internal temp 33-100) the temp will rise about 1 degree every two to three minutes. Once it crosses 100, the rise could be as fast as 1 degree per minute, so keep an eye on it. Don't go out shopping. Make sure you are where you can hear the alarm. When it goes off, remove the roast, let it sit out for an hour or so if you have the time, let the oven cool to 140, then you can hold in the oven forever.

Dec 23, 2014
acgold7 in Home Cooking

Simple foolproof way to prepare a whole beef tenderloin?

If you get distracted easily, this is foolproof because it requires no attention:

http://youtu.be/EWYw2Ln0a7Y

You can prepare early in the day or the day before.

For something more elaborate that requires detail and attention, but yields spectacular results, you can grill or griddle small individual filets and top with foie, as below:

http://youtu.be/gq9Kth0pHSc

Dec 23, 2014
acgold7 in Home Cooking

pork butt roast time

It won't break down the collagen to the extent that you can pull it like pulled pork for BBQ. For that it needs to be over 190 for an extended period of time. But as you want to slice it, you actually want some of that to hold together, but you need the fat to melt, so it needs to go above 130 (and also to kill the beasties).

So low and slow to 140 or so, let it creep up to 150 and then slicing will yield moist and juicy and slice-able. The extended time enhances tenderness.

Temp doesn't really matter as long as you have the time to spend. I'd go 250 if I had all day. You can hold in a 140 oven all day once it hits 150. This cut is hugely forgiving because of the marbling.

Dec 23, 2014
acgold7 in Home Cooking

pork butt roast time

I know no one is going to believe this, but you don't even have to take it to 160. 140F is plenty if you know how to slice it. You can make it just as you would a nice juicy chuck roast (yes, you can do that too), just past medium rare.

http://youtu.be/sN2faWdL7V4

Give it a try -- you won't believe how spectacular it is.

Dec 22, 2014
acgold7 in Home Cooking

Why I hate Christmas

I can't speak for anyone else, but I'm thinking the emphasis on packaging over contents is what led to the poor choice of store.

You can get brilliant and reasonably priced citrus at any supermarket in my area, and a nice box at the dollar store next door.

Dec 22, 2014
acgold7 in General Topics
1

Costco returns?

Probably.

Dec 22, 2014
acgold7 in Chains

Two cuts of beef, one gas grill

The answer to everything beef is fourunder's patented low and slow method, which works with everything from steaks to roasts to a whole cow, pig or anything with hooves. Grill or oven doesn't matter. Cook everything at 225F and sear at the end. The only variable is when you put it on the heat. Remove at 118F, let rest for two hours, then a quick sear before you are ready to serve.

Okay, I am over-simplifying it, but not by much. I'm sure he will chime in shortly with more details but this method takes the pain and uncertainty out of everything.

At the moment I have five 2" New Yorks in the oven at 225 that I've been dry aging for two weeks. When they hit 118, out they come to rest and then into a hot pan for 30 seconds per side.

You will undoubtedly want to put your Loin on considerably earlier than your Tri-tip due to the differing mass and most importantly, shape.

Recommendation for your Holiday Beef or Lamb Roast ....

Just to add: The rib bones from the Rib Roasts aren't the same as short ribs, which come from a different part of the animal. The ribs from the rib roast are back ribs and should not be treated the same as short ribs. They are very tender and do not need the same low and slow cooking as short ribs.

Short ribs are more like Beef Spare Ribs.

Dec 21, 2014
acgold7 in Home Cooking

Want to poach 13 lobster tails for Xmas eve

I can't think of a single reason to clarify the butter, especially if you are going to use it to make a sauce.

You could also use a fondue pot if you happen to have one.

Dec 21, 2014
acgold7 in Home Cooking
1

Why I hate Christmas

No, it's why I hate fancy/expensive trendy/hipster health food stores.

Another orange juice concentrate question

Add it to your cranberry sauce for a holiday glaze for meatballs or ham or turkey or anything else.

Dec 18, 2014
acgold7 in Home Cooking

Different types of beef

Right, it's totally personal taste. You should do a small taste test and determine your own preferences.

Seems to me you have at least three variables. Probably more, but for the sake of simplicity let's say three: Cut, Grade, and source or type. So first you go to wherever you buy your meat and try different cuts where that is the only variable: New York Strip, Rib Eye, Chuck Roast, Flank, Sirloin. Obviously each has its own application.

So let's say you already know that. Now try a single type cut in three different grades, if you can get them: Select, Choice and Prime. Cook them all the same way and pick your favorite. Let's say you like Choice. Great.

Now try choice conventional, Organic, Free Range, Grass Fed, Wagyu or whatever and decide if the different flavor profiles are worth the price differences.

Only you can decide this. For me, conventional Top-end Choice from Costco or Restaurant Depot, Dry Aged for 14 to 21 days is the optimum when we are talking about steaks or roasts.

Dec 18, 2014
acgold7 in General Topics

Declining quality at Costco?

It's Orville's. 8 lbs.

But if you have someone who can get you into a Restaurant Depot (anyone with any kind of business license) they have a bunch of different kinds.

Dec 18, 2014
acgold7 in Chains

Declining quality at Costco?

Our business center definitely has popping corn -- several kinds. Or do you mean already-popped?

Dec 17, 2014
acgold7 in Chains

My family situation/pink pork

You could point out to him that there hasn't been a case of trich from commercial pork in the states since the 1930s....

Dec 16, 2014
acgold7 in Not About Food

My family situation/pink pork

Sandy, you are correct. At home, I cook our poultry to 150 in the white meat. At our restaurant I go to 165 because the code says we have to.

Dec 16, 2014
acgold7 in Not About Food

Top Chef Boston – Ep. #8 – 12/10/14 (spoilers)

But I think that's the point, that favorite cheftestant doesn't necessarily mean best chef.

Dec 16, 2014
acgold7 in Food Media & News

Top Chef Boston – Ep. #8 – 12/10/14 (spoilers)

Absolutely. This same inconsistency/hypocrisy continually plays out with taking risks / playing it safe and being a team player / standing up for yoursefl. You can never win no matter which course you take.

Dec 16, 2014
acgold7 in Food Media & News
1

Top Chef Boston – Ep. #8 – 12/10/14 (spoilers)

Totally agree that Jasper looks really horrible, and has for a while. An example of massive weight loss gone wrong. Inside he may be healthy as a bull, but he looks like death. (Done right so far = Graham Elliot.)

And absolutely agree about Denis Leary. So far the local celebs haven't been that exciting and Leary would certainly add a spark or two. The episode would sound like morse code.

Declining quality at Costco?

I don't ever recall seeing plain regular cornmeal in my local warehouse, only possibly the business centers in the past. But now not even there.

Dec 16, 2014
acgold7 in Chains

How long can a thawed turkey sit in the fridge?

Dicey. Smell it.

Dec 15, 2014
acgold7 in General Topics

Forgot about chicken in brine for four days???

Most brines are unnecessarily strong, and we've shown over the years that you can achieve very good results with brines that are indeed about half the usual stength if you go low & slow with them, just as with cooking.

Here are three of our favorites:

http://youtu.be/VurKtKbD3w0

The results below are more evidence of this.

Dec 15, 2014
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

I'll agree with Tom here, as usual. Very nice sub there. Marbling very nice. These days they trim so close that the bark that will need trimming after a lot of age will frequently be some really nice marbled meat going to the dogs. And frankly I'd rather save it for me.

Dec 15, 2014
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

SUBprimals.

Dec 13, 2014
acgold7 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Brian, that looks perfect, but I am going to smack you if you keep calling them primals.

I use the racks that are the exact size of the pan and fit right inside them, but they are no longer commonly found items and have to be special ordered.

Dec 13, 2014
acgold7 in Home Cooking

How long will a fresh turkey breast keep

Sealed in the cryo, it could still be ok if your fridge is cold enough. But yes you will know instantly when you open it.

If it only smells a little "off" you can salvage it via brining and seasoning. If it smells sour or like rotten eggs, toss.

Dec 13, 2014
acgold7 in Home Cooking