tag:blogger.com,1999:blog-5603202988847584283.post9039224093526818090..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: A Christmas RoastEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5603202988847584283.post-90200433494284962002008-12-27T21:32:00.000-05:002008-12-27T21:32:00.000-05:00Helpful advice, thanks! Now I wan to go cook a roa...Helpful advice, thanks! Now I wan to go cook a roast soon...Peg Ahttps://www.blogger.com/profile/09962173147130549677noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-25307187128801358952008-12-26T22:24:00.000-05:002008-12-26T22:24:00.000-05:00Chris, it's hard to tell from your comment what ki...Chris, it's hard to tell from your comment what kind of thermometer you were using. When you say it may need to be recalibrated, that tells me maybe it's an some sort of analogue guage, perhaps an instant-read thermometer? With those sorts of thermometers there is another issue: the location of the actual sensor on the probe. On many of them, the sensor is actually about 1 1/2 inches from the tip of the probe, or needle, indicated by a small indent. On others, it is much closer to the tip. Thus, how you insert the probe into the meat can make a huge difference. The sensor needs to be in the middle of the roast to get an accurate reading.<BR/><BR/>If you are using a an adujustable thermometer, plunge it into a glass of ice water. The reading should be very near 32 degrees. If not, use a small pair of plyers to turn the dial to the correct position.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-78441092042228957502008-12-26T21:43:00.000-05:002008-12-26T21:43:00.000-05:00I took our roast beef (a bone-in rump roast) out o...I took our roast beef (a bone-in rump roast) out of the oven when it was 120 and when we carved it 10 minutes later the center was practically raw. It was beef from a locally raised, grass-fed steer, so I felt confident about eating "roast tartar," but I have a feeling my thermometer needs to be re-calibrated.Chrishttps://www.blogger.com/profile/18036043116763464418noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-74193484449051401872008-12-26T13:44:00.000-05:002008-12-26T13:44:00.000-05:00Beverly, glad you like the new picture in the head...Beverly, glad you like the new picture in the header. I'm trying to alternate them according to season. You were very close with your guess. In fact, this is our favorite chollent, or Jewish pot roast beef braised a long time in the oven with barley and pink beans. The root vegetabels were roasted on the side.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-68055194419510092482008-12-26T12:56:00.000-05:002008-12-26T12:56:00.000-05:00Yeah, but...but... what is the new dish in your he...Yeah, but...but... what <I>is</I> the new dish in your header? YUMMO!<BR/><BR/>Short-ribs on barley and beans; plus grilled veggies? OMG It makes my mouth water!<BR/><BR/>Happy Holidays to you and yours!<BR/>BeverlyBeverlyhttps://www.blogger.com/profile/09334121900896195207noreply@blogger.com