My Profile

Cooks-with-wine

Plano

Member since Aug 2007

Flag This ProfileFlag as Inappropriate

Replied to Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2013 on FoodNetwork.com

I took my roast out about 4 hours before roasting, and mine only was about 46 degrees when I began roasting.

Replied to Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2013 on FoodNetwork.com

I can't speak for the brand of temperature probe in the video, but I purchased mine at Sur La Table....got the one that is a dual oven/grill plus internal meat probe. Worked VERY well!

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2013 on FoodNetwork.com

Yes, yes, YES! This is THE method! I dry aged for 3 days, and purchased a probe style thermometer, but did not use the terra cotta pot, just an open roasting pan. My guests were RAVING (and so was I!). The meat was so tender and perfectly cooked all the way through. Thank you, Alton!

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 26, 2013 on FoodNetwork.com

After reading all the wonderful reviews, I decided to give this recipe a shot, although I did not use the terra cotta pot. That said, I did follow the dry aging process for 3 days, and also purchased a probe-style meat thermometer.

Wow. My 4-rib prime roast was PERFECT! We like ours medium rare, so I took it out when the thermometer...

Reviewed Classic Vanilla Buttercream

May 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this today for the first time. Came out perfectly. It is a true buttercream. I used 3.5 sticks of butter. It whipped up into a stiff frosting...piped onto 24 cupcakes with about 2 cups left over. I personally prefer a sweeter icing, so next time I will experiment with a bit more sugar. BTW...I did not use a candy thermometer...just used the "

Reviewed Blender Hollandaise

Dec 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this morning...perfect, tasty sauce. I doubled the recipe, which made enough sauce to generously top two eggs benedicts. I wish I had read Nicole's comments below about using an immersion blender. Will try that next time."

Not what you're looking for? Try: