Culinary lab notes

[mithriltabby]

Since we’re having so many people over tomorrow night, I got two roasts. The 8½ lb. top round roast is going to go into the oven around noon for slow roasting; it’s currently sitting in the fridge smothered in Montreal Steak Seasoning. The 5.67 lb. boneless rib eye roast is similarly languishing in a custom rub (avoiding red pepper and paprika so Ray’s allergies aren’t triggered): ¼ cup sea salt, ¼ cup peppercorn mix, 1 tbsp. celery salt, 1 tbsp. garlic powder, 1 tbsp. onion powder, all sent through a repurposed coffee grinder. It will go into the convection oven around 16:30 to be ready by 18:00. This is a win-win situation for me: if I have lots of hungry guests, I have lots of happy guests; if I have leftovers, I get tasty, tasty roast beast sandwiches on my vacation.

Edit: it took about three hours for our 200°F oven to take it from 55°F internal temperature (the result of moving the roast from the refrigerator to the counter two hours earlier) to 110°F internal temperature, then another half hour at 500°F to hit 130°F internal temperature, then half an hour resting. Now we know I don’t need to start it quite so early.

Comments

[racerxmachina.livejournal.com]

Still need anything for tomorrow? If not, we might bring over some wine to share.

[mithriltabby]

We already have salad for greens, sourdough and sweet French bread and baked potatoes for carbs, but are distinctly lacking in actual side dishes. The oven will be busy heating one roast and the convection oven the other, but we do have a second microwave on another circuit that could be used to reheat anything that isn’t still hot by the time it gets here and served. Mara also recalls that you’re on a diet and might want to bring something non-buttery to add to a baked potato, such as salsa, as we just have the basics.

[cmccurry.livejournal.com]

And how musical have the fluffs been getting over these culinary delights?

[mithriltabby]

Cleo was already very interested when I unpacked the slabs o’ meat to smother them in dry rubs; I had to take out the garbage just to keep her from diving in to go after the delicious bloody wrappings. It’ll be interesting to see how she reacts to the smell of slow roasting beef.