Sheldon said:Shawn Hirn said:In article <[email hidden]>, "Kent"
Quoted message said:Have any of you successfully warmed up a standing beef rib roast
a day or two after roasting it? I came pretty close last time by
warming it, covered with foil at a very low oven temp., 250-275F
for 2-3 hours, to a temp. of 115F. I brought it to room temp.
first before any roasting. We were able to save enough drippings
to make another Yorkshire pudding on the warmup dinner day. Any
thoughts about trying to do this would be most appreciated. A
USDA Prime Standing Rib Roast at COSTCO was $8.79/lb in the SF
Bay Area. Thanks for any thoughts.
This is the perfect use for a microwave oven.
Reheating with the microwave oven is the perfect way to ruin a
perfectly cooked slice of rare beef. Restaurants reheat rare beef
using the same infra-red lamps they use for keeping dishes warm.
Infra-red emits penetrating waves that heat gently without
cooking/steaming...
Infra-red is radiant heat - forget that loony "penetrating waves"
business. Never in more than thirty years of restaurant operations -
mine and others - have I ever seen anyone try to heat meat under their
heat lamps. It's a heat source like a broiler or any other radiant
warmer, but very low level by comparison. Any restaurant that can afford
to leave food under a lamp long enough to get warm isn't doing much
business; and it's obvious why.
Restaurants reheat rare beef - and I'm assuming it's thicker than
sandwich slices - by any of several methods:
1) "swimming" it - putting it into hot water or beef stock or juices
2) putting it on a hot griddle, but just on one side, so the red still
shows on the top side.
3) Putting it on a hot "sizzler" platter and passing it briefly under a
broiler or salamander (which is like 2, above with a little extra heat
on top).
4) draping it with two or three thicknesses of wet paper towel and
microwaving it (the towel absorbs the waves while the bottom is exposed
to reflected waves and cooks a bit.
5) wrapping in lettuce and miking (the lettuce mitigates the intensity
of the waves by absorbing some and creating a bit of steam to gently
warm the meat).
6) drop it on a charbroiler and mark the outside while only heating the
inside slightly (still rare inside, cooked outside).
7) put it on the cooler end of a griddle and let it warm from the bottom
over a longer time.
The degree of doneness of beef is *directly* related to its temperature.
The warmer you make it, the more done it is. There's no such thing as
hot, rare beef.
Quoted message said:not nearly as fast as microwaves, which is pretty
much what makes it idiot proof... which is why they're entrusted to
restaurant staff. Some idiot servers will be told to wrap beef in
lettuce leaves and nuke, but that simply steams, will create a shoe
leather exterior before the center is even warm... easy enough to
prove yourself at home, I have, doesn't work...
And, once again, Sheldon shows how he has no sensitivity of touch in a
kitchen. If the meat comes out with a "shoe leather exterior," it's been
clumsily cooked - overcooked. (Hey, Shecky, if you want to disagree with
me - your note sneering at my earlier comments was posted about 2 hours
after mine advocating lettuce - grow some nuts and do it like a mensch.)
Quoted message said:anyone has ever
overworked the defrost cycle knows what will happen.
"Overworked" is the important word here. Paying attention to food that's
cooking is part of cooking properly.
Quoted message said:You can easily
rig up an infra-red lamp at home with a cheap gooseneck shop lamp,
As long as you use a ceramic lamp base or one specifically designed for
heat lamps. Those lamps get hot enough to melt the wiring in the bases,
and that can cause you more grief than overdone beef.
Quoted message said:if
you feel it's a must-have for the couple three times a year you may
use it... me, I kinda enjoy cold beef. In fact I roasted a five
pound top round two days ago and only used about half fresh cooked
from the oven... twice already I fixed rare beef sammiches on rye
with mayo, horseradish, and lettuce... and my cats love cold beef so
long as it's rare... I still have a nice sized chunk left for dinner
tonight, but will go into Birds Eye Oriental Stir Fry Vegetables, the
kind with the pouch of gingery Thai sauce.
<LOL> And Sheldon lectures/sneers at others about cooking.
Pastorio
