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Old 03-19-2006, 11:58 AM   #11
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Quote:
Originally Posted by cara
I would never do it at this high temperature....325C is high enough, okay, it takes a bit longer, but it is much better from the flavour and everything else....
I can't explain in englisch....
hard enough in German.... never heard of the advantages of low-temperaure-cooking?
I have heard of the advantages of low temperature cooking. I don't think it's not the best solution for everything. Because the tenderloin is very lean, prolonged exposure to heat will cause the meat to dry out more.
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Old 03-19-2006, 12:00 PM   #12
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That's what I love about this board. Such quick responses and a lot to choose from! You guys are great. I just wish I had more time to spend here!
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Old 03-19-2006, 12:04 PM   #13
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Quote:
Originally Posted by auntdot
I hate to disagree with cooks I respect enormously, but I am not a great fan of tenderloin of beef.

Much prefer a standing rib roast.

It is tender and has, at least to us, more flavor than the tenderloin.

And then you get the bones which we always use to make French onion soup.

But the tenderloin is very tender, easy to cut, and makes a nice presentation.

So go for it.

But sometime, when you get a bit more experience, try a standing rib roast.

For two, a three rib roast should be more than enough, with plenty of leftover meat (love to make roast beef sandwiches with the leftovers).

A tenderloin will turn out great, however.

Am sure you will enjoy it, God bless.
Aut Dot, we don't disagree. I was not suggesting a tenderloin. Angie was asking about a tenderloin so I was answering her question.

I enjoy both a standing rib roast and a tenderloin (just not at the same time ). They'r both excellent cuts of meat for oven roasts. It's the mood I'm in that decides which one I want.
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Old 03-19-2006, 12:14 PM   #14
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Andy, you are wrong...
just with the lean pieces it works very well.... it stays really juicy(?) and delicate...
it doesn't work with fat pieces because the temperature is not high enough to get the fat out...
and therefor you roast it in the pan at high temperaures before to close the fibers so all the juice will stay inside..

we did it a few times, not with real lowtemperature which is about 200°F (it is said you need 1h time for two pounds of meat), but around 280-300°F...

edit: I forgot: essential is a meat thermometer to control temperature inside the piece.... it should not be more than I wrote before... 70°C.. can't remember the °F..

and please excuse if I use funny vocabulary, I'm not sure about the right translation with some things...
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