Fri, Nov-21-08, 09:30
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Experimenter
Posts: 25,893
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Awriter, I learned a lot from your post.
Quote:
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First, unwrap the roast at least the night before you want to make it. A few nights before will be even better. Put it, unwrapped, on a rack in the fridge, and put the rack on a cookie sheet to catch drips. You want drips. The more moisture that comes out, the more delicious and intense the beef flavor will be. This is how they 'age' beef in fancy steakhouses, which is expensive because the overall weight decreases. But even better - the outside of the roast will dry, which will contribute to caramelization of the crust. Yum!
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Lots of fridges these days don't have wire racks. I'd suggest a cooling rack placed over a baking sheet might work. |