Recent content by grandhill

Thanks for all the thoughtful advice. I will save the experimenting for some other time.

I was hoping someone on this site had some experience with this. I am concerned that reducing the oven time by a third will ruin the roast. I am afraid of trying it for the first time on Christmas!

The heating of the outer surface depends on the time and temperature of the oven. If the center of the roast is starting at, say, 100 degrees, and the oven temperature is 300, then it will take about one third as long to raise the center to 130 compared to if the center is 35 degrees...

The basic goal of most recipes is to uniformly heat the roast to about 130 degrees F without overcooking the outer layers. It occurred to me that if I raised the temp of the entire roast to about 90 degrees by immersion in hot water, then it would be easier to uniformly heat the entire roast to...

Source for lag time Here is source for lag time of about 2 hours in salmonella: Zombie Bacteria - Lag Phase In Salmonella

Not really Sous-vide As I understand it, Sous-vide is cooking entirely in a water bath. I want to have the standard browned surface, so it needs to go into a hot oven. I thought that by pre-warming the interior I could braise the surface while still keeping the interior rare.

Do not agree - 2 hours not a dangerous time Although I do not know much about cooking, I do know something about microbiology. Bacteria have a lag time when put in a growth medium before they start growing. For most bacteria when placed in ideal growth medium, this is two or more hours. It...

I have discovered that I can a get remarkably tender large turkey by pre-warming it in hot water in a water tight bag for a few hours before placing in oven. I am thinking about trying this with a standing rib roast. My idea is to seal it in bag, immerse in hot water for an hour or so to bring...