Quote:
Originally Posted by x SF med
snaquebite, if you are doing a standing Rib Roast.... Julia Childs Mastering the Art of French Cooking, Rombauer/ Becker The Joy of Cooking, or Claiborne's New York Times Cookbook all have great ideas... over time, I've hybridized the high heat and low heat methods, depending on the quality of the meat... and I agree with TS, rub, stand to room temp, roast, stand to finish, serve. Well done meat is for heathens, medium Rare is the key, on the low side of medium ... but not blue.
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I would not give you .30 cents for all of them....... If you want a cookbook to learn from try this one;
"The Professional Chef"
I'd rather have a real technique driven cookbook...... and it's been written by real chefs, masters in culinary arts and not some idiot that used to work for the ultra left wing NYT's.......