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View Full Version : NOT your Mom's Roast Beef!



sw2geeks
10-03-2011, 01:08 PM
Unless your mom used a blowtorch and a grill!
Had some fun with a roast last night (http://www.dfw.com/2011/10/03/517721/not-your-moms-roast-beef.html).

http://media.dfw.com/smedia/2011/10/03/02/54/lYtMB.St.117.jpg

http://media.dfw.com/smedia/2011/10/03/02/52/1q4hCX.St.117.jpg

http://media.dfw.com/smedia/2011/10/03/02/47/18lw0r.St.117.jpg

http://media.dfw.com/smedia/2011/10/03/02/46/F9hZ.St.117.jpg

http://media.dfw.com/smedia/2011/10/03/02/42/hgbdi.St.117.jpg

http://media.dfw.com/smedia/2011/10/03/02/40/ChgNW.St.117.jpg

More pictures and the recipe here (http://www.dfw.com/2011/10/03/517721/not-your-moms-roast-beef.html).

oivind_dahle
10-03-2011, 01:20 PM
Oh mama!

Me want!

wenus2
10-03-2011, 04:59 PM
Looks great!
Could you explain: how does torching it first eliminate the brown ring?

JohnnyChance
10-03-2011, 05:03 PM
Looks great!
Could you explain: how does torching it first eliminate the brown ring?

Super high heat from the torch browns the outside without also over heating/cooking the meat .5"-1" into the roast that normally forms that brown ring.

tgraypots
10-03-2011, 07:05 PM
Steve, I like the way you slip your knives into your images. I just wish you'd buy some new ones :-)

wenus2
10-03-2011, 07:57 PM
Super high heat from the torch browns the outside without also over heating/cooking the meat .5"-1" into the roast that normally forms that brown ring.
well yeah, I see how that would would be the original effect.
But how did he cook the roast the rest of the way through without the brown ring forming. Sous vide is the only way I knew of to accomplish this, but he cooked this on the grill?

mhlee
10-03-2011, 08:22 PM
Low heat cooking.

If he cooked it at low temp in an oven or grill, the meat will not have a deep brown ring. Thomas Keller's recipe for Prime Rib uses this technique. Low temp roasting at first, then finishing with a blow torch to create a thin crust. It looks like the reverse also works.

sw2geeks
10-03-2011, 09:33 PM
Yep, I am cooking at a low heat, the torch jump starts the browning process on the outside, but there is no ring. It is just medium rare then the brown edge on the outside. The recipe is here (http://www.dfw.com/2011/10/03/517721/not-your-moms-roast-beef.html) which includes grill temps.

Dave Martell
10-03-2011, 09:38 PM
Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much. :biggrin:

add
10-04-2011, 01:56 PM
Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much. :biggrin:

:eek2:

Get behind me Satan!

sachem allison
10-04-2011, 03:01 PM
Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much. :biggrin:

i don't think I want to hang out with you. you disgust me!:nono::bat:

EdipisReks
10-04-2011, 03:50 PM
Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much. :biggrin:

:(

chazmtb
10-04-2011, 04:25 PM
Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much. :biggrin:

You should be banned for making that statement :(

Dave Martell
10-04-2011, 04:44 PM
:D

mr drinky
10-04-2011, 08:42 PM
I love the photos and the food looks great. What is the knife in the second picture?

k.

apicius9
10-04-2011, 08:56 PM
Very nice, I need to make something like that. Looks like it's enough for lunch and dinner for one :)

BTW, is that nakiri handle from Fish or from me? I think I stole his idea there and made a few similar ones...


Stefan

sw2geeks
10-04-2011, 09:19 PM
Very nice, I need to make something like that. Looks like it's enough for lunch and dinner for one :)

BTW, is that nakiri handle from Fish or from me? I think I stole his idea there and made a few similar ones...


Stefan

It is from Fish. I have had it a long time and it is still one of my favorite nakiri's.

sw2geeks
10-04-2011, 09:23 PM
I love the photos and the food looks great. What is the knife in the second picture?

k.

It is a Mr. Itou

add
10-04-2011, 11:00 PM
It is from Fish. I have had it a long time and it is still one of my favorite nakiri's.

Maker?

Again, just great pics...

wenus2
10-04-2011, 11:07 PM
Yep, I am cooking at a low heat, the torch jump starts the browning process on the outside, but there is no ring. It is just medium rare then the brown edge on the outside. The recipe is here (http://www.dfw.com/2011/10/03/517721/not-your-moms-roast-beef.html) which includes grill temps.

I see now, thanks. I mis-read something the first time through, my bad.

sw2geeks
10-04-2011, 11:25 PM
Maker?

Again, just great pics...

It is a Watanabe with a fish handle.

sw2geeks
10-05-2011, 12:06 AM
I love the photos and the food looks great. What is the knife in the second picture?

k.

Here is a couple of more pictures of that Mr. Itou knife from when I made some grilled peaches (http://www.dfw.com/2011/08/08/491495/grilled-peaches-on-cedar-paper.html).

http://media.dfw.com/smedia/2011/08/08/02/02/XvBhi.St.117.jpg

http://media.dfw.com/smedia/2011/08/08/02/00/13BHMc.St.117.jpg

mr drinky
10-05-2011, 08:28 AM
That's nice. I also saw that Koki got a bunch of Itou knives in in late September. Most are smaller though, but about half have been sold out already.

k.

SpikeC
10-05-2011, 01:51 PM
My first J knife was going to be a Mr. Itou, but they were just out of stock. I ended up with a Tanaka from them instead.