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Reviewed roast duck

Oct 13, 2014 on

Duck was overdone and chewey. Plus roasting at that high temp smoked up the house (and it was the duck not the oven, I cook my pizza at 500 all the time)

Reviewed Beef Tenderloin in Salt Crust

Dec 26, 2011 in Food Network Community Toolbox on

Very tasty but overdone. I removed the beef from the oven at 122 and took it out of the shell at 130 because the temp was rising so quickly and it still hit about 144. Next year I'll shoot for out of the oven at 115. Also, takes longer to reach temperature than recipe. A 7lb tenderloin, trimmed and tied, took 60 minutes to reach 122.""

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