7 December 2016
Yesterday I was reading an article about how to sous vide a rib roast (more about that perhaps in a later post). The article, Classic, Oven-Roasted Standing Rib Roast, talked about the difference between the blade end and the loin end of a rib roast. Who knew there was a difference? Well apparently butchers and trained chefs know this, but I didn't. This got me to looking up more about it. Off to Googleland!
First stop: Serious Eats
One article let to another, and another, and....
I won't repeat all that I found here myself for risk of plagiarizing, so please, check out Serious Eats for yourself - besides, I don't have enough of my own pretty pictures of rib roasts!
If you plan to or even just want to someday cook a rib roast, this article is a great place to start: The Food Lab's Definitive Guide to Prime Rib.
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For anyone who likes to cook steaks and roasts, don't miss The Importance of Resting Meat. We've long since known the importance of resting meat after cooking, Chef López-Alt gives a great explanation of the why and for how long. I'm sure, like me, you've been to far too many restaurants that rush a steak to the table right off the grill on a super-hot plate. I hate this! I cut into the meat and all the juice runs onto the plate leaving it drier and less succulent than it could be. The hot plate continuing to cook the meat so that by the time you get half way through, the rest is now overcooked and lifeless. López-Alt will teach you how to make sure this doesn't happen to you at home. Check it out.
The writer, J. Kenji López-Alt, has been popping up more and more on the internet when I do searches for various cooking how-to's and what-for's. You may have also heard him on NPR or seen his book The Food Lab. I'm not a scientist myself by I can get my geek on reading all the sciencey aspects of cooking. Chef López-Alt does a great job at breaking it down without getting too buried in the weeds.