COUNT DE MONET
9996
The science of a Sunday roast
May 17, 2020,09:18 AM
First panfry the beef thouroughly from all sides in butteroil.
This will kill all possible bacteria on the surface and makes the attached fat crispy.
Transfer it on a tray into the oven and roast it at 175 degrees.
Use a thermometer to hit the exact point of your liking.
I find 52-55 degrees perfect: moist and safe that bacteria and other nasty organism are neutralised.
No sauce béarnaise this time ... I am dieting 😎.
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The science of a Sunday roast
By: COUNT DE MONET : May 17th, 2020-09:18
First panfry the beef thouroughly from all sides in butteroil. This will kill all possible bacteria on the surface and makes the attached fat crispy. Transfer it on a tray into the oven and roast it at 175 degrees. Use a thermometer to hit the exact point...
We like to get saucy dear Count ;-0)) ...
By: Cpt Scarlet : May 17th, 2020-09:26
I completely agree with you about sealing the meat in a hot pan first as it also adds to the flavour. Looks delicious, enjoy !!!
Looks great
By: Jurry : May 17th, 2020-10:06
I make that same recipe once in a while. But when it goes into the oven I add - generous amount of red wine - spring onions - garlic - rosemary twigs - red pepper Etc Basically like coque au vin but then beef haha. It’s so darn good
Thank you
By: Jurry : May 17th, 2020-11:50
I will look it up. Like our Count I’m mostly use a meat thermometer although I typically take mine little bit warmer and thus less red But that’s purely matter of personal taste and if you like rare-medium-well done (and anything in between)