Food

A place to share what you're cooking and eating on Farcaster.

My Prime Rib tutorial. Super easy because it’s science. Thermometer is REQUIRED. But it’s perfect every time. Anyone can cook!: https://drakula.app/post/7cf0ba03-e4f6-4242-bd6d-7f850ff248a2?invite=WG6zLp

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it likes to suck the blood out of the roast 🩸

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from Japan
art/music/science/culture/food
:^*




Japanese supermarkets don't sell very large chunks of meat…

I have to go butcher lol

Thank you for sharing!
I want to challenge it♡  ̖́-

ahhh. i got ya

i’ve been on a kick of sous vide’ing chicken and steak and then putting them on the blackstone or cast iron skillet to brown

that prime rib you made looks delish tho 🥩

I have a love hate relationship with it. Great for some things. Terrible for others. I like it for anything I brine like pork or chicken or if I’ve marinated something. But I really like heat and browning stuff. So it only works for me rarely.

great. now you made me hungry 🤣 🤣 

have you ever used a sous vide? it's life changing

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looks perfect 👩‍🍳 🤌

🍖 x 420

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Can a famished person make this meal ?😅
Cos waiting for a roast of that magnitude, to reach room temperature without external aid, isn’t quite easy 
On an average, how long does the roast take to cool off to room temperature

You put it out on the counter and wait for it to reach room temperature. It takes a while on a roast this size.

You mentioned a lot of room temperature😅
How did you heat this up and still get it to room temperature

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It was. I love making it. So easy. So yummy.

https://a.co/d/8vDRuS8


500 degrees Fahrenheit. 5 mints per pound. Then turn off the oven until the meat hits 140. Remove and serve immediately.

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Controlling the oven temperature and timing is crucial! Thanks to your advice, I think I can cook the perfect meat. Thank you!🫶🏻

Looks like a great tutorial! Could you share the recommended cooking times and temperature settings? Also, what kind of thermometer do you use?”

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That’s 2.6 times more than the boiling point. Sure the meat won’t be tanned after?😅

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Oh, so you’re the chef at home then 😀

I don’t know. I’ve never been paid to cook but I went to culinary school. So maybe?

The oven is so hot it immediately starts to brown and sink into the meat. The rest falls off and combines with the meat juice to make an amazing au jus.

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Cooooolll!! Good idea

Ahh its called meater thanks for sharing 👌

The oven is so hot it immediately starts to brown and sink into the meat. The rest falls off and combines with the meat juice to make an amazing au jus. 

https://a.co/d/gpZpgJU

Enjoy your meal. 

1) How did the butter stayed on xD 
2) is that a wireless thermometer?

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waiting for the duck recipe.
I'm kidding, I'm not waiting.

Tell that to mum that still doesn’t want to believe till today that i survive by cooking my own meals😂😭

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Butter as a binder usually dilutes flavor (I’ve tested it a lot, even with sous vide). I’d recommend dry brining with salt overnight or using a very thin coat of mustard with salt as a binder (after searing). You could finish with a butter garlic thyme baste instead. Just my personal recommendations :D

While the outcome looks good, there are a few things I wouldn't do. You don't need to let it come to room temperature; it’s risky because bacteria can grow. Also, your roast lacks a Maillard reaction (taste). Sear it in a screaming hot pan on all sides to create a crust before putting it in the oven.

Mind blown! Easy Prime Rib recipe 🍖️😋

Look juicy and delicious.... Is that your voice Pichi 😳
I just ever roast some chicken in the oven.