Slow roasting at 200 degrees--safe?
tress21
10 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agojadeite
10 years agoRelated Discussions
Roasting Peppers
Comments (13)I just got back to reading the latest posts to this thread. I thought I would post a little I posted on another forum about Scoville ratings and how they vary. Like Dawn mentioned above the weather conditions can make a big difference. Again I strongly believe the seed source of op varieties make a huge difference in heat levels. My Senorita seeds came from an online source and are as hot as Jalapeno M.Too hot for most of my coworkers. Mine are small and thin skinned also so maybe be a hotter selection or even been crossed somewhere. It reminds me of when I was a kid. Close by to where we lived was an irrigation canal and lots of small to medium sized veggie farmers. Chilies were the one crop that many had their "own variety" of. They had came from selections ect for size, flavor and heat. I remember one grower who grew mild, med and hot peppers. He said they all came from the same original seeds. The heat levels came from years or selection and also the moisture levels he maintained for each group. The longer I grow chilies and jalapenos the more I come back to that. I also want to tell Charlie that I went back and checked my source on Macho Nacho. My source didn't mention it being a hybrid and is an op source so I'm guessing it was a stabilized selection. He was the only source where I've seen it listed as mild and a good one for those wanting the flavor and not the heat. After the listing of Dawn's I did some checking and see most sources list it as a hybrid. So probably explains the difference. Might not be a good choice for you after all. I will check to see if I have any of my original seed left. I haven't grew it the last few years and never saved any seeds. It was overall too mild for me. I've sampled some more of the Senoritas over the last few days. They are as hot as my M's for sure. And like Dawn said about Biker Billy in 2003. The year I grew Goliath Jalapeno it was easily the hottest Jalapeno I've ever grown. Most listings for it say 6-8 thousand. I did see one once that said up to 10 thousand. Again if true conditions when grown. I will now copy the post I mentioned. Every year that I grow chilies, jalapenos and other hot peppers the more I think that climate, moisture and seed source make a lot of difference in the heat levels. And also the more I find that the Scoville ratings of a variety mean very little when grown in my garden. Unless that Scoville rating was from fruit from my seed source. The rating seems to be more accurate on hybrid varieties. Even then I notice some difference which I attribute to the other factors I mentioned above. Anymore I basically rely on what my seed source says and then keep notes of how they performed in my garden. That is why it is always interesting to read the reviews and results of others especially on the same varieties I gro...See MoreRib Roast Report
Comments (60)Posted by joanm "----Dcarch, interesting information. I would be one of those people that would try sous vide just for the ability to get it "exact". I just don't have time to even read about it these days. Was that really london broil? And was it really tender? That would be worth the wait." Indeed, "exact", "prefect" and "repeatability" is what sous vide is all about. The only time you can run into problem is the power goes out when you are cooking. Yes, very tender medium rare London broil that was. Posted by jkom51 "My DH was born and raised in Hong Kong, so everyone eats their meat (no matter what kind) cooked well-done. ------" Well-done meat can be very delicious. Beef, chicken, cooked at 160F is well-done, not bloody and taste very good. Beef, chicken cooked at 212F is way overcooked and dry. dcarch...See Morelow temp, slow roasted pork??
Comments (11)I get nervous at any recipe that doesn't get the meat above 120 or so fairly soon....and an ice cold roast at 200 degrees will spend a long time at a dangerous temperature. When I do something long and slow like that, I start it on the stove top or in a hot oven and brown it or get it up to temp....then put it into the oven at low and slow. Linda C...See MoreBoneless Cross Rib Roast
Comments (6)The theroy behind cooking meat at very low temperature and very long time is complicated, but you don't have to go into all the details to end up with a wonderful end result. Here is a direct quote from another forum where there are many interests in this topic. Just to be clear, cooking at 133f will require a very accurate temperature control. If you are doing it in a regular oven, you may want to go higher and also check the temperature frequently: dcarch ------------------------------------------------ " My cross-rib roast was a big success. So, here are the details. Cooked at 133F for 18 or 20 hours. Then given crust in a medium hot pan with some olive oil. I wanted to make sure that the outer fat got crispy -- so the browning was in medium hot rather than smoking hot pan like I usually use to sear post-sous vide. It worked out nicely. This was a boneless roast and I snipped the twine and unrolled it before putting it into the bag since I realized that the deboning might have introduced contaminants. (The roast was 4.5 inches thick rolled up so I decided to err on the side of caution). Anyway, the result was great. This medium-quality fairly inexpensive roast ended up tasting like a much higher-quality roast. It was fork-tender without being mushy. And made for amazing sandwiches the next day. "...See Moremelissaki5
10 years agoteresa_nc7
10 years agocynic
10 years agoFred Marshall
6 years agolindac92
6 years agoFred Marshall
6 years agolast modified: 6 years agoAngela Id
6 years agosleevendog (5a NY 6aNYC NL CA)
6 years agoFred Marshall
6 years ago
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