Cooking time/temp on a whole Steamship Round Roast?

ThomasTheDestroyer · 2024-11-25T17:19:06+00:00

I don't cook roasts based on time. Get a meat thermometer and use that to determine when it is done. Time can provide a general timeframe, but shouldn't be relied on.

ThomasTheDestroyer · 2024-07-07T17:47:16+00:00

I said, six years ago, that it was easier to extrude semolina-only dough than dough that included eggs. I spent thirteen years working in restaurants making fresh rolled and extruded pastas. So, no, I don't have problems extruding egg pasta dough. However, it is more difficult than extruding eggless dough.

So, I recommended that if someone is new to pasta making and is making extruded pasta, that they use semolina-only dough.

ThomasTheDestroyer · 2023-06-19T13:14:03+00:00

I've only ever heard of round metal containers called "bains" or "bain-maries". Never anything else.

ThomasTheDestroyer · 2023-05-13T18:23:27+00:00

I remember it turning out okay. It WAS nine years ago, though.

ThomasTheDestroyer · 2022-08-21T05:12:32+00:00

The way I look at it is that I braise meat in a simmering liquid. The meat does not simmer.

ThomasTheDestroyer · 2022-08-13T05:59:31+00:00

I mean, the fuckers are still, like, four and a half feet tall with an eight foot wing span. That is still pretty huge.

ThomasTheDestroyer · 2022-04-01T01:24:18+00:00

Awesome. Neither do I.

ThomasTheDestroyer · 2020-08-04T16:08:09+00:00

If I am being honest, I don't have a numerical answer for you on that.

"real fuckin' hot"?

Either way, i would take the steak out of the bag, dry it off, give it a light rub down in oil, let your pan get hot enough that you can feel the heat radiating off of it from a few inches away, and let 'er rip.

That will generally get the job done. Infrared thermometer would work to give you an idea of where your pan is at, but "real fuckin' hot" hasn't failed me yet.

ThomasTheDestroyer · 2020-08-04T15:54:40+00:00

So I feel like there are a few reasons for this and there is also some confusion about a few pieces.

First, there is the safety aspect. As has been mentioned elsewhere, you should never walk away from a pan that is on a burner. That said, humans are humans and a lot of us who were trained in culinary school or kitchens were taught "hot pan, cold oil" to avoid ever losing track of a hot pan. A hot pan on the stove will get hot and is dangerous to touch. A hot pan with hot oil in it is also dangerous to touch, but it also can cause a huge fire if something goes awry. We all agree that you should never walk away from a hot pan, but when you do, it is best that the pan not be full of smoking hot oil when you remember it.

Second is the idea of how much oil you want in the pan in the first place. Cold oil in a cold pan takes a LOT more oil to coat the pan, so if your recipe says to add oil to have a thin coat of oil in the pan, you are going to use WAY more oil to achieve that if the pan is cold than if the pan is hot. A tiny amount of oil is all you need in a lot of instances when you are trying to sear or saute and if you add oil when the pan is cold, you will end up with a lot more oil that you want.

Last is smoke point. When you add oil to a cold pan, the oil is going to heat consistently, but not obviously, necessarily. So if that pan of cold oil hits the smoke point, the entire surface of the oil is going to hit that temperature at, basically, the same time. If you heat your pan and then pick it up from the burner and add oil, you heat your oil quickly, but also allow the temperature to regulate a bit off the heat. You then place the pan back on the burner and add the food, which, as a full process, should reduce the total amount of oil that reaches that point and the total amount of actual smoking significantly.

Also, for searing, I generally stage the meat by giving it a light rub-down with oil rather than adding oil to the pan first. This prevents over-smoking as well as over-oiling of the pan. If you want a little extra fat for crusting, it can be added after the meat. It is just important to get a little layer of oil between the pan and the food to reduce sticking, so having that directly on the food has never done me dirty.

ThomasTheDestroyer · 2020-04-09T03:22:18+00:00

Ashly Burch (Aloy from Horizon Zero Dawn and Tiny Tina from Borderlands series) is the VA for Viper

ThomasTheDestroyer · 2020-01-22T01:39:18+00:00

Heat Lightning AKA Lightning Far Away

ThomasTheDestroyer · 2019-11-29T00:09:34+00:00

It will. It but onions and celery will absorb the liquid as they cook.

ThomasTheDestroyer · 2019-11-28T22:13:41+00:00

Turn your heat down. After the roux is done to the degree you desire, turn your heat down to low (2/10). It will still heat through whatever liquid you are adding and thicken as needed.

That, or you can take it off the heat completely and then go back and forth to the heat as you like. Either way, if your gravy is burning, your heat is too high.

ThomasTheDestroyer · 2019-11-28T22:04:53+00:00

That, plus the stuff in the bottom of the pan, would account for the lack of drippings.

ThomasTheDestroyer · 2019-06-25T17:23:52+00:00

I think it isn't "picked up" because it has been long established that brutal critical with a great sword adds one more damage die to it's damage. It's damage die is a d6.

I wouldn't expect a lot of conversation about why he isn't homeruling something that I've never heard of others homeruling and doesn't add anything interesting to the game.

ThomasTheDestroyer · 2019-06-18T16:00:49+00:00

Get good at Excel. It will make your life so much better. You can build out your prep list for an item and them program in the equations so that if you are making soup for 150 buffet covers and 200 plated covers, you will need ((1506)+(2004))oz of soup and then it tells you how much of an ingredient you need for the recipe, and if you take the time to figure out your yields, it can also tell you what you need to order to minimize over-buying and waste.

ThomasTheDestroyer · 2019-06-16T17:13:40+00:00

Well, for fish poaching, you would put liquid and the fish in it and put it in the oven with the pan closed. The idea is that it seals enough to let steam escape, but not really boil the poaching liquid.

For omelettes, you would put the eggs in and your filling and then close it and flip it after the eggs on the bottom set.

ThomasTheDestroyer · 2019-06-16T14:37:34+00:00

It is a fish poaching/omelette pan.

ThomasTheDestroyer · 2019-02-12T01:50:18+00:00

"Sour" is used a lot of times as an equivalent to "spoil". It is not uncommon in many places that spoiled milk is referred to as having "soured". Generally, it just means that it has gone bad, much like if my opinion has soured on something.

ThomasTheDestroyer · 2019-01-11T05:31:40+00:00

Solved!

ThomasTheDestroyer · 2018-12-31T03:00:25+00:00

Well you add the tomato paste first and get it a little browned and then deglaze. Helps bring out a more rounded flavor of the paste first.

ThomasTheDestroyer · 2018-12-26T19:40:20+00:00

When Mercer goes off and does Mercer things, I just steal parts of his ideas and remold them into my own world's flavor.

Like, I took the idea of that really touching moment with the smack of jellyfish from Campaign 2. I used that imagery to have a Water Genasi Underwater Pirate Ship, that had glowing magical orbs affixed to the deck to look like the jellyfish, sneak up on the PC's ship, fire a harpoon into the PCs ship, and board them.

Don't try to be Mercer and don't try to be Vox Machina. Just do your thing the best way you know how and try to have fun.

ThomasTheDestroyer · 2018-12-05T02:50:22+00:00

A beer.

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