- I have recently developed this huge passion for cooking, even though I've been cooking since i was 15 and have been a chef for the last 10 years. I think I am addicted to it. Or am I addicted to eating my cooking? Either way, I want to share my experiences with whom ever is interested. That is why I started this blog. Currently I am self employed as a private/personal chef and a stay at home dad. I am very thankful to have ended my restaurant career not so long ago! It's a hard life, especially when your trying to raise a family! I live in Naples, Florida where I met my beautiful wife while working at a yacht club about 3 years ago. We now have a little 6 month old daughter and life as we know it has changed forever ( for the better)! There is something going on in the food world that is very exciting! People are starting to open their eyes a little. We're going back in time, back to the farm, back to the dinner table. Something that has to be done in my opinion. I spent a lot of time at the dinner table as a child and thought is was very beneficial in how I ended up. The thing I like best about being a chef is that I will never learn it all. Ever!
Thursday, March 4, 2010
What's the difference between Roast Beef and Pea Soup?
The biggest thing to remember about roasting a large piece of meat is that you have to create a shell around the outside to hold in the juices. No juices, no bueno! How do I create a shell you say? You have to sear it, either in a smoking hot pan with a little bit of oil, or in a really hot oven! The roasting pan I use (pictured above) is actually for a turkey but it works very well here. Heat the oven to 425-450 degrees. One thing that will help the roast cook evenly throughout is if you pull it out of the cooler about an hour before you cook it. Just let it sit out on the counter with a paper towel over the top.
Maverick. It talks to me while my food is cooking. This thermometer is pretty cheap and works really well.
At this point you need to decide which is the thickest part of the roast and try to get the tip of the probe thermometer right in the middle of it. I recommend going through the side of the roast rather than straight down through the top.
Now it is time to stick that bad boy in the oven and set your thermometer to your desired doneness. Then you can go finish watching Oprah or Days of our Lives. I like to keep the roast in the oven at 425 degrees for about 30-45 minutes to create that sear (shell) we talked about earlier. Then I turn the oven down to 325-350 and just let it go low and slow. This 3.75 pounder took about an hour and fifteen minutes to get a medium doneness. One thing to remember is that the meat is going to keep cooking 10-15 minutes after you take it out of the oven. So if you want a medium doneness I would pull it out at about 135-140 degrees.
Eat, Drink, and be Happy
Chef Don Paleno