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
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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.

"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.

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
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