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Old 02-15-2015, 08:44 PM   #21
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Quote:
Originally Posted by Stock Pot View Post
The roast came out great. Perfect medium-rare, which was my goal. And now I've got a bunch of left over beef, including the ribs, so I can try out at least some of these great ideas. Thanks, y'all.
Woo Hoo.......we'd all be glad to share the leftovers. Thanks for the topic..
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Old 02-15-2015, 09:39 PM   #22
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Originally Posted by Kayelle View Post
I disagree Chief. By the time it's warmed in the microwave, it's no longer rare.
I don't even own a deep fryer so that's out too.
Medium rare is what, 130 F.? Put the beef in a zip-lock and into 125 to 130' water and let hang out until it comes up to temp. I know that would work, especially if the left-over meat juices were in the bag as well. You could also use the same trick and place the meat into a 130' oven for long enough to bring it up to temp.

If you don't like the plastic idea, put the meat into foil and pop into the low-temp oven.

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Old 02-15-2015, 10:37 PM   #23
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Originally Posted by Chief Longwind Of The North View Post
Medium rare is what, 130 F.? Put the beef in a zip-lock and into 125 to 130' water and let hang out until it comes up to temp. I know that would work, especially if the left-over meat juices were in the bag as well. You could also use the same trick and place the meat into a 130' oven for long enough to bring it up to temp.

If you don't like the plastic idea, put the meat into foil and pop into the low-temp oven.

Seeeeeya; Chief Longwind of the North
Love ya Chief but your first post lacked all those details. I'd rather leave mine out till it gets to room temp. and chow down.
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Old 02-16-2015, 10:55 AM   #24
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Originally Posted by Kayelle View Post
Love ya Chief but your first post lacked all those details. I'd rather leave mine out till it gets to room temp. and chow down.
Naw, it didn't lack details, it just wasn't well thought out yetrolleyes:. It was still percolatin' in this old brain. I ran into Young Frankenstein once. He said he would give me a better brain. He gave me one from a lady with a strange name - Abby Normal.

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Old 02-16-2015, 11:52 AM   #25
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Originally Posted by GotGarlic View Post
Not everyone has a deep fryer. Perplexity resolved
I thought everyone had a fryer or some oil and a pot around the kitchen.
There is always a Fry Daddy ready to go in my kitchen. Always.
Would not be without some way to deep fry.

Quote:
Originally Posted by Chief Longwind Of The North View Post
Medium rare is what, 130 F.? Put the beef in a zip-lock and into 125 to 130' water and let hang out until it comes up to temp. I know that would work, especially if the left-over meat juices were in the bag as well. You could also use the same trick and place the meat into a 130' oven for long enough to bring it up to temp.

If you don't like the plastic idea, put the meat into foil and pop into the low-temp oven.

Seeeeeya; Chief Longwind of the North
I like it. Like it a lot Chief! But not everyone has plastic bags....lol
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Old 02-16-2015, 11:53 AM   #26
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I suppose this is the perfect opportunity for me to finish the thread I started about prime rib a while ago. This is what I did with the leftovers.
I took the bones and cooked it for a long time. Making an excellent stock. Witch I used latter to make two soups.
I cut the eye of the roast out and sliced it thinly, thus making a perfect cold-cut. My roast was a bit overcooked, well quite bit, I could not eat it as roast. I like it nearly row. This was well done. Interestingly as a cold-cut it works perfect. It is flavorful and tender. On the slice of rye with some hot mustard, yum, better than yum.
The part that was around the eye, I diced and used in the soup. I have posted the recipe of Solyanka here before. And it was amazing, rich and flavorful broth, with tender pieces of meat. I don't think it was eve that good, well it better be at some $20 per pound of meat this was some soup.
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Old 02-16-2015, 12:42 PM   #27
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Originally Posted by Roll_Bones View Post
I thought everyone had a fryer or some oil and a pot around the kitchen.
There is always a Fry Daddy ready to go in my kitchen. Always.
Would not be without some way to deep fry.
As much as I love deep-fried food, it would be much too tempting to have the means to make it easily accessible all the time. I do have a pot and oil, but I rarely deep-fry. It's just not a technique I use much.

Regarding using leftover rare meat, I usually just nibble at it, sprinkling slices from the fridge with coarse salt, or let it come to room temperature and put it on top of a green salad.
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