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Alton Brown Low Carb Recipes
I'm an Alton Brown fan (he's the chef on Good Eats). I've tried several
of his recipes. Two I recently tried are the following: Compound butter: basically, whipped butter and fresh herbs (search www.foodtv.com for Good Eats and Butter; he's got a show called "The Case for Butter"). I've been using this to add flavor to cooked vegetables. It's great and freezes well (which is good, as the recipe uses one pound of butter). Beef Tenderloin in Salt Crust: This is a great recipe (search www.foodtv.com for Good Eats and Salt; he's got a show called "Eat This Rock!"). You make a dough of flour, salt, herbs, and egg whites. You wrap a seared beef tenderloin in the dough and cook for a while. Then you take out the beef tenderloin and let rest -- it keeps cooking. The great thing is that if you time this so that your guests arrive as you're putting the meat in the oven, you'll have about 1-1.5 hours before you have to cut the beef. So, it gives you time to chat. The bad thing is that beef tenderloin is obscenely expensive. Also, you don't want to let it rest too long, as mine went from 125 degrees (when you take it out of the oven) to well over 150 degrees. I let it sit for 1.5 hours after taking it out of the over (about 30 minutes in the oven) and it was still hot. However, it was overcooked to my liking. -- Bob M remove ".x" to reply |
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"Bob M" wrote in message a.net...
that beef tenderloin is obscenely expensive. Also, you don't want to let it rest too long, as mine went from 125 degrees (when you take it out of the oven) to well over 150 degrees. I let it sit for 1.5 hours after taking it out of the over (about 30 minutes in the oven) and it was still hot. However, it was overcooked to my liking. Didn't he use a probe thermometer? That's one way of knowing when the internal temperature has gotten to the point you want it. |
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"Bob M" wrote in message a.net...
that beef tenderloin is obscenely expensive. Also, you don't want to let it rest too long, as mine went from 125 degrees (when you take it out of the oven) to well over 150 degrees. I let it sit for 1.5 hours after taking it out of the over (about 30 minutes in the oven) and it was still hot. However, it was overcooked to my liking. Didn't he use a probe thermometer? That's one way of knowing when the internal temperature has gotten to the point you want it. |
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On 27 Aug 2004 15:08:23 -0700, Mark Reichert
wrote: "Bob M" wrote in message a.net... that beef tenderloin is obscenely expensive. Also, you don't want to let it rest too long, as mine went from 125 degrees (when you take it out of the oven) to well over 150 degrees. I let it sit for 1.5 hours after taking it out of the over (about 30 minutes in the oven) and it was still hot. However, it was overcooked to my liking. Didn't he use a probe thermometer? That's one way of knowing when the internal temperature has gotten to the point you want it. He did (and I did). I mistimed things, though. I put in the stuff before my guests arrived. Then, we talked for so long and my other recipe didn't go as planned (took way, way longer then the directions stated), so that the meat was overcooked -- to my liking -- when we ate. Others thought it was good, though. It was certainly tasty, even reheated. -- Bob M remove ".x" to reply |
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