View Single Post
Old 10-13-2011, 10:16 PM   #19
skiiipi
My homepage has been set to RS
 
Join Date: Jun 2005
Location: Canada
Posts: 2,327
Thanked 1,645 Times in 446 Posts
Failed 19 Times in 10 Posts
Quote:
Originally Posted by DaFonz View Post
To OP, do it this way. It's by far the most forgiving way to do it and imo yields the best results.



Both of the methods you listed will result in a cooked gradient that will result in something that looks like this.



Everyone else: Read the article. This way is better.

Thanks, i am a little worried about this method be cause i read the comments in the bottom of that method and one person said this

Quote:
Help!
So I have people arriving in 1 hour and I've had my 12 pound roast in my 170 degree (lowest setting) oven for 6 hours. I followed the recipe exactly as it was written. I just checked it, and it is completely rare. Not even an edible rare, I'm talking bloody, fresh from the butcher rare. I am totally devastated. 1. Any ideas on how to remedy this? Should I just switch to 325 and tell the guests they have to wait another 3.5 hours? and 2. Even if I do that, is it safe to eat that meat? Any input would be appreciated!! This was expensive and my first prime rib!
not i do not own an oven thermometer, only a meat (probe style) thermometer.
but like i stated in my post above, I have a relatively new oven, and it should be of a "nicer quality" its a Fridgidare stainless steel one that came with the apartment. so I hope my oven can hold an accurate temperature.
skiiipi is offline   Reply With Quote