/ck/ - Food & Cooking

>>20018430
Nobody has put roasts on sale. I have one in the freezer and am pretty sad about it. Part of me doesn’t want to thaw it because it’s the last roast. I mean I’m going to do it, because it is Christmas, but sales have been terrible this year. All anybody here is putting on sale is shrimp and steaks. I need something BIG for the holiday, ya know?

I'm bought a smoked ham that doesn't need to be frozen.
Ham is for Christmas.

>>20018456
My local store JUST started their roast sales this last week.

$15.99/lbs USDA choice whole tenderloin and $7.99/lbs bone-in rib roast. Though the rib roast doesn't say USDA grade, so probably Select or ungraded.

>>20018461
I've never been a huge pork fan, it's fine when mixed with other meat in a ground preparation, i just don't care for it by itself.

We're having fish but I'm buying a roast tomorrow to put in the freezer. What's the difference between "prime rib roast," "rib roast" and "standing rib roast," anyway?

>>20018456
>Nobody has put roasts on sale
wut? Every chain has them super cheap this week in my area. $4.99/lb or so at most places.

>>20018469
How the fuck is ham almost as cheap as broccoli? Why would anyone buy broccoli when you can buy 75% as much ham?

>>20018718
hams are basically always cheap as fuck around the holidays so poor people can afford a decent meal at least a few times a year.

>>20018718
wait until right after Christmas...they put hams and turkeys on deep discounts, I always grab a ham and a couple turkeys and put them in my freezer

>>20018759
Hasn't been my experience. I once got a fucktardedly huge ham after Easter for $5. The manager marked all hams, any size, for $5 each.

>>20018681
So technically a rib roast is sort of a generic term for any roast cut from the rib primal. A "prime rib roast" is a more specific 6-7 bones (from ribs 6-12 or 13) section of the entire primal rib. Where it gets even more confusing is the "prime" in prime ribroast has nothing to do with the USDA Prime grade you get with some beef. You can get a "prime rib roast" of USDA choice/select or prime, or ungraded.

A standing rib roast is just a bone-in roast preparation of a rib roast. Usually presented with the cleaned bone end pointed up.

Isnt it better to just defrost at ambient temperatures instead of in the fridge? I would assume bacteria growth is even less because you need much less time

Still thanks anon!

>>20018815
No

https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow-cold-hard-truth-about-defrosting

>>20018815
Fridge keeps it evenly cool, bacteria growth is increased by letting it defrost at ambient temp because the temperature will be uneven

We do ham for New Year's, so Christmas is our roast-holiday typically. Got a pork butt roast for 97 cents an lb, but I might do a Cornish hen on the side. Still doesn't beat the 47 cents an lb turkey I got (if only I had more freezer space)

>>20018810
Great, thanks. These shits have been cheap the last two weeks and I was considering stocking up. We're not big on roasts but we like steak every now and then but rib steaks or whatever the fuck you call them are way more expensive than the mere $5/lb these roasts are so in just gonna break the bitches down myself.

>>20018835
This is why having an extra dedicated freezer is key.

I have 6 turkeys and a whole tenderloin and other random assorted shit in my second freezer right now.

>>20018857
I miss having an upright freezer but they're so inefficient with electricity despite being far more convenient to get shit into and out of.

>>20018430
I can't eat an entire fucking roast by myself.
>your family
I live alone.

>>20018688
Not here. Best deal was last week 6.99 a pound but you had to buy $25 in groceries to get it. I might go on a roadtrip just to buy beef, because fuck em.

>>20018911
one place had no minimum, but yeah: $25 seemed right average. The one in getting tomorrow, $4.77/lb, requires a $10 minimum +old school paper coupon with "ONE PER CUSTOMER" printed on it in large, friendly letters, presumably so people don't stock up on a kajillion at once.

>>20018946
>with "ONE PER CUSTOMER" printed on it in large, friendly letters
if only it said
" DON'T PANIC "

>>20018957
: )

>>20018430
I'm vegetarian

>>20018982
Is your family?
Are you cooking for them?

>>20018430
ordered a 5 lbs prime rib from the grocery to be picked up saturday.

>>20019015

I always get antsy about picking up roasts last minute, I always have a backup in my freezer just in case they fuck me or something happens to it.

>>20019008
>Is your family?
My mom is, dad eats meat very rarely
>Are you cooking for them?
a few dishes, but not everything

>>20019019
I'm not, I live in a small rural cattle town and know the people there. It will be a delicious locally sourced roast.

>>20018857
>14.22lbs
>$5.26
nice

>>20018826
>>20018827
i have defrosted at room temp my entire life and im still alive. how come everyone is a fucking pussy nowadays? ohh noo not +2 bacterias IM GONNA DIE

>>20018430
I spent my prime rib money on rotten fish last night. My drunk ass is so Over

>>20018946
No, see. To be able to buy one at $6.99lb I had to purchase an additional $25 in groceries. That is the closest to “on sale” a roast has been in my town. $6.99 is hardly a sale price, but that’s the cheapest it has been (plus $25 of shit I don’t immediately need). It still puts me at paying around $70 to be able to have a Christmas roast.

>>20018907
Get a cat

>>20019336
I've got your mom's pussy

>>20019336
I've got your mom's pussy

>>20018759
Based post holiday hamburglar. I don't even like them so much for dinner, but flat top spiral cut with eggs is the breakfast of kings. Doubly so when you get a fuckheug ham for like 8 dollars or whatever they end up being after xmas/easter.

>>20019015
Boneless? I hate paying for bone.

>>20019410
bone sowed back on, I like the rib meat and to make stock with for stew

>>20019276
Yes... I got that... what made you think I didn't?
I mentioned that where I am, it's the same. Most places have a $25 minimum. The place I'm going to tomorrow has a $10 minimum. That'll be covered by the 5lbs of mushrooms for $12 I'm also buying.
One place (weirdly enough, the most expensive chain in the area that isn't Whole Foods) has no minimum. I can just go get a roast for $4.87. I won't cuz that store's locations are all out of the way for me. They're not far, but the store I'm going to is across the street from another supermarket I'm stopping I'm at and three blocks down the street from another pair of supermarkets that are also across the street from each other and will also visit (this area is hyper fucking saturated with supermarkets) but the closest location for that other one is in an industrial area for some fucking reason, near a fabric warehouse that sells to the public. So I can either hit five stores (the supermarkets +a Dollar Tree) in the down of an hour/hour and a half or a single, out of the way, overpriced store that's selling cheap roasts as a loss leader. I choose the former.

>>20018456
$3.99 /lb bone in rib roasts just went on sale near me.

>>20019595
My bad they're $4.99/ lb still a fantastic price.

>>20019571
Ah, I see. This store has never enforced a minimum purchase. Or any store in my area. The concept is alien to me. It did just get taken over by Aldi’s so that’s probably why.

>>20018430
coincidentally i just remembered to set an a reminder alarm 2 minutes before seeing this thread

>>20019633
based

>>20019610
>with an additional purchase of $50 or more
oof

>>20019633
>Floridian nametag
>'Check pocket for cash'

Ah, a stripper, neat.

Do NOT defrost in fridge

Picrel

>>20019919
Anon, that has nothing to do with defrosting in the fridge or not.

It takes a hell of lot longer than a few hours to defrost (even at room temp) a whole bone-in rib roast. By the time the center defrosts, the exterior of your meat will have been sitting out for 10+ hours easily, if not longer.

>>20019925
So rub salt on it, the salt will kill anything while the meat absorbs it

>>20019925
You even read that?

It doesnt matter if it sits out for 4 weeks in Florida trailer park bath tub. Green and slimy and covered in flies. If you cook it, its fine.

This only applies to raw meat.

>>20019919
This is why the greatest generation overwhelmingly preferred their beef cooked until you could stitch a shoe out of it. Refrigeration has come a long way. (I'd still toss it, though. I still have that window of privilege left before immigration and the new world order has us eating grubs.)

>>20018469
I got two roasts today from Harris teeter

>>20018469
>>20020023

>>20018456
I'm in the same boat. Prime rib is $18 a lbs around here right now.
Going to hit the grocery store early on the 26th to track down a turkey, ham and a prime on sale.

Good luck bro

Fa-la-la-la-la,
la-la-la-bump

>>20020319
Disgusting

Think I will make the classics this year: Rib roast, mashed potoates, home made gravy, yorkshire pudding if I can find beef tallow, otherwise hawaiian rolls, and spinach

>>20020319
Fa ra ra ra ra,
ra ra ra ra.

>>20020319
Huh, so they actually DO sell Prince Albert in a can.

>Don't ruin your family's Christmas because you forgot something simple like this.
That feel when I just left a lamb leg out to thaw today after defrosting while I cleaned the kitchen, and ended up spoiling it (started giving off a bad smell not present at the start) because it took almost the whole day to clean my kitchen.

I swear my quality of life would be amazing if I didn't tend to forget things which leave my sight quickly and completely - I only noticed because of the smell... while I was in the same room most of the day.

>>20021076
Instead of just venting I'll bite:
Anyone have a good idea for keeping track of multiple time-dependent tasks in the kitchen in a way that doesn't involve
>Remembering it
See above. If someone were to threaten physical pain upon forgetting something I'd just prepare myself to bear pain.
>Notes/Phones
It's common for me to arrive at my record-keeping device having already forgot what I was going to note down.

I feel like a lot of people who have this issue have someone else in their life to help keep focus and jog one's memory, but for the time being no luck there.

>>20018946
>people
Arabs and pajeets buying them to resell*

>>20021076
A leg of lamb will not go bad sitting out at room temperature for barely a day. You're an idiot m8.

>>20021155
>You're an idiot m8
I agree m8, but if it didn't go bad I'm wondering about the smell then.

It was about 10-14 hours in a ~75F room (yes I run my place warm), after spending three days in the fridge from frozen - seemed alright upon opening the wrapping but leaving it out could've accelerated what was already off. I've cooked lamb before and had it plenty of times, this just was suspiciously slimy and smelling of mild rancidity.
If it was bacon or something cured I would've done it regardless, but anything off-smelling with uncured I don't mess with.

Anything that can help me be less of an idiot is appreciated.

>/ck/ mod strikes again by calling simply referring to Arabs as racism
Go fuck yourself you nigger twat. I've got an infinite number of IPs I post here whether you cry racism or not. Ranjeeet Rajesh fuck. Go check your messages on Discord rugga's child porn he sent you should be in your inbox.

>>20021228
Probably some new arab mod getting sand in his panties

>>20018456
Its like $7.99 lb for 4 pound two bone rib roast off Amazon Fresh.

>>20020637
>yorkshire pudding if I can find beef tallow
Just trim some from your rib roast.

>>20021439
This. I made mine last year with the dripping from the prime rib.

>>20021184
You likely could've still cooked it as the rancid shit was likely surface level only.

>>20021441
Yea the guy has an entire rib roast and thinks he won't have enough beef fat, I was just a bit confused.

Gonna be alone, but fuck it, I'm gonna get a nice lamb leg to roast for myself.

>>20018430
Were doing tacos this year

>>20021662
Nice, what protein?

>>20018430
>you currently have SIX days
FIVE

Just picked up my 4.5 lb strip roast from the farm butcher, I'm pretty sure it's never been frozen.

>>20018430
My family does salmon fillet for Christmas, I've got one in the freezer from several months ago. All set

>>20022211
>make sure you know when to start defrosting it (if needed).
>(if needed)

>>20022252
So I should freeze it and try to thaw it Christmas morning??

>>20022271
Only if that kinda shit turns you on.

>>20021479
>>20021441

Wouldn't it take too long from
getting the drippings from a finished roast, then cooking the yorkshire pudding?

>>20022314
nvm after checking online I could just cut some fat out and render, never though of that before. thanks for the idea frens

>>20022314
The battery doesn't use the fat drippings. You're putting the fat drippings in the cupcake tins before pouring the batter into them.
You're easily able to make the yorkshire pudding while you let the prime rib roast rest.
The only timing problem is when you forget to make the yorkshire pudding batter ahead of time and realize you want to cool the batter for an hour in the fridge.

>>20022367
Don't forget to mention that the dripping must be ungodly hot before adding the batter.

>>20018430
Got this 10lb prime rib badboy dry aging in wine soaked cheesecloth

>>20022523
Nice

>>20022523
How many one dry age in a basic poorfag fridge? I have a small roast I will probably cut up for steaks but I want them to be special.

>>20019390
Nothing like thickcut hamsteaks in the morning.

>>20022793
>>20022793
Up to 4-5 days if you're not trimming away anything.

Weeks or months if you want real age flavor, but you need to trim the dried parts away.

>>20022793
I'm using a poorfag fridge also, it's just a matter of the fridge being clean and cold enough for air to circulate underneath the meat. Notice the cooling rack. I did this last year without soaking the cheesecloth and it came out great. Basically you just have to pat the meat down dry and barely rub it down with salt and pepper and wrap it with cheesecloth. After that the circulation or air slowly pulls out the moisture that would otherwise steam your roast.

>>20022838
How do I do it generally speaking aside from time/trimming?

>>20022866
Thanks, dude!

>>20022873

>>20018430
>>20018456
>>20018469
Been meaning to wait for a sale to pick one up, Rib-eye is $5.97 to $7.99/lb while tri-tip is $4.99/lb.
The past few years I've had roasts that were great, but can't remember exactly what I bought.

>>20018430
I just made a big 7 boner roast that I had frozen from last year. Cut into the middle today and found some kind of gross abscess or cyst or something. Was like a super bloody hole in the meat. I just cut all around it and tossed that part. Hopefully won't die and hopefully won't have one in the roast I'm gonna pick up tomorrow.

Lasagna and salad for us this Xmas. Maybe some xtra garlicy garlic bread

>>20023524
Another classic banger. May your corners be crispy.

>>20023383
>Cut into the middle today and found some kind of gross abscess or cyst or something
it happens, it's generally quite rare so I wouldn't be worried.

>>20023000
>can't remember exactly what I bought
Dementia/alzheimers?

>>20023820
It was a year ago, plus I get all types of meats.

>>20023847
That's not really great. You SHOULD be able to remember something like a holiday meal only 1 year later.

>>20018430
>you currently have SIX days until Christmas!
FOUR

>mfw all the veg is 15p a bag at this time in England

>>20018430
I have a 12 lbs prime I'll take out tonight before bed. I will salt and season with fresh rosemary and tyme Sunday morning and let it dry in the fridge over night. I will take it out of the fridge Monday around 1000 to let it come up to room temp for a few hours before cooking it for Monday night.

>>20025892
>12 lbs prime
how many people are you feeding?

We have a 5.5lbs roast for 7 people.

>>20023524
>>20023632
based

>>20025930
That seems a bit small, hope no one wants seconds

>>20018907
cut steaks

>>20026751
Standard portion for protein for a holiday portion is 7-8 ounces

>>20026751
Unless you're a fat fuck, it shouldn't be a problem especially if you have side dishes.

>>20018430
>you currently have SIX days until Christmas
THREE

page 10 bump

friendly bump

its probably too late to start defrosting, but if you're lucky you might be able to get a fresh roast.

>>20030873
If you have a whole frozen tenderloin you can probably still defrost in time, but yea a strip roast or rib roast likely wouldn't defrost in time.

>>20030877
yeah.
people who can't get any kind of roast, are best looking at a ham to bake and glaze.

>>20030884

Fresh turkey is an option too

>>20019919
This entire post is about a piece of meat that was LEFT OUT. For 8 hours. Defrosting in the fridge is SAFE, much safer than leaving it outside.

>>20030877
>If you have a whole frozen tenderloin you can probably still defrost in time
that reminds me, I need to clear out space in my fridge for my tenderloin

Thanks anon.

STOP POSTING ALL THIS CHRISTMAS SHIT YOU NORMIE FUCKERS FUCK YOU AAAAAAAHHHH

>>20031080
No

>>20027889
two

>>20031080
Happy Holocaust

>>20031354
Thanks anon

https://youtu.be/Av54N1-5uX0

>>20031401
Looks good

>>20018815
>>20018826
>>20019248
my entire life we always thawed meat on the counter and never gotten food poisoning once. this is in a household where my father is a food safety inspector for major food comapnies around the country. we would thaw it overnight.

we basically never had fresh meat in the refrigerator, it was always freezer > thaw on counter overnight > put in fridge to eat that night. i know the "safe" thing to do is to thaw in the fridge and everyone says that, but it blows my mind that people have to plan meals many days ahead of time in order to thaw meat in the fridge. so are your fridges just always having some half frozen meat in it at all times because you have to start thawing something for dinner you're gonna make in 2 days?

also im going to be cooking this 9 pound pork shoulder ive had in the freezer for a few months. its sitting on the counter right now to thaw

>>20031630
Yes, I plan ahead so that my meat is defrosted for when I need it.

I have a dedicated standalone freezer for bulk storage, only what I'm eating in the next day or two is in the fridge. Or leftovers.

>>20018469
My local supermarket currently has a USDA choice bone-in ribeye roast for $5.97 a pound. Is this a good deal? Harris Teeter is a supermarket in north carolina where it's $8 a pound, and I live in one of the highest cost of living areas in the country.

>>20031655
Yes, that's a good deal.

>>20031654
well that seems like a big pain in the ass. and what happens if the meat didnt fully thaw

>>20031665
I plan ahead and know how long it takes to defrost.

>>20031664
well i dont understand how the roast in my area can be 2 bucks a pound cheaper that some lcol area

>>20031688
Prices differ depending on many factors, they could've just ordered more than they need and are trying to get rid of the excess.

>>20031700
i dunno, it was a planned weekly deal. ayway it doesnt matter but just funny that people talk about the price of grocerries and i see foods in my hcol area not being that bad

>>20031731
Yea pricing can vary widely even just by going a few miles in a different direction. Pricing can also be shockingly consistent halfway across the country, just depends.

>>20031635
>going to be cooking this 9 pound pork shoulder
What are you doing with it?

>>20031813
i dont do anything fancy with pork shoulders. im just gonna dry brine it for a few days then put my all in one rub on it (brown sugar, black pepper, chili powder, onion powder, garlic powder, cayenne pepper, oregano, coriander, cumin, smoked paprika), sear it then cook it on a bed of sliced onions at 275 for usually 6-7 hours. then ill freeze half of it, and i just eat it with rice and vegetables. i also usually make a carolina style vinegar bbq sauce to go with it

>>20031863
That's roughly what I do with pork shoulder too

>>20031875
nice. it works pretty well. the only problem with one this big is it barely fits in a dutch oven to sear and then my roasting pan isnt deep enough so i have to empty out most of the liquid halfway thru

>>20032008
What size Dutch oven?

I've got an 8qt and I can fit a smaller shoulder.

LADS I need some fuckin help I'm doing xmas dinner and I've been given this fucking HUGE sirloin of beef, it weighs 3.7kg which is way more than I've ever made. I've looked around and been given cooking times ranging from like 30 mins to 2 hours. I don't have a meat thermometer either so I'm going to have to eyeball it. Family say they want it rare so I don't think I can undercook it but I'm still nervous as hell, pls advise.

>>20032366
20 minutes per kg, so 70 minutes and rest it for 10

>>20032366
Roast at 230 for 15-20 minutes, then turn down to 180 for around an hour.

Really you need a meat thermometer to be sure with a roast of that size.

>>20032366
Have you taken it out and salted it?
1.1-1.25 percent by weight

>>20032366
You need to get a meat thermometer to have any hope of cooking that to spec (more like 3 in a roast that size). I use the Inkbird IBBQ-4T.
30 minutes wouldn't even warm up the inside. Even 2 hours seems short. If I were you I'd also go for medium, you're likely to have undercooked spots within the meat and if you aim for 'rare' and get below that it'll be raw.
Actually It might be a better idea to just cut them into steaks and cook individually. It'll be rump steak if you're in the UK/Australia, and strip steak/porterhouse if you're in the USA.

>>20032568
I would do this but at 3.7kg, i'd err on the side of ~15-20+100 instead of 60.

>>20032366
>I don't have a meat thermometer
you need one. go out and buy one. one of the electric ones, do not buy some shitty one like image related.
you want to dry brine beef atleast 24 hours before cooking it, or, with larger cuts, for up to 48 hours. that cut is long enough to do a full 48 hours, although i imagine you dont have the time so just salt it up ASAP, and leave it in the fridge uncovered, on a cooling rack, over a plate(to catch the water that may drop)
im not sure how to cook that cut. unironically, the best tutorials are on youtube. search up something like "reverse sear sirloin roast", watch a few vids and use whichever one seems best. make sure it has SPECIFIC instructions relating to temperature to pull it at

>>20031354
>two
One

>>20032372
>>20032568
>>20032602
>>20033353
>>20033453
Thanks lads I'll do my best.

>>20033453
I have one of those and use it pretty regularly.
I don't think I have ever not accidentally removed it from the roast or whatever with my bare hands and burnt myself.

Just took the mackerel out of the freezer. I was intending to by a larger fish cut into s roast segment but I didn't want to wait for the fishmonger to deal with other customers so I just used a pair of tongs to pick my own frozen whole macks. They should be thawed by lunch tomorrow and ready for cleaning.
They'll be roasted with tomato sauce and potatoes.

>>20018430
I tried to explain to my father a couple days ago that he could save a little on the power bill by thawing our goose in the fridge but he don't swing that way.
4600 gram bird. Should suffice.

>>20034250
Love me some mac. Either boiled/steamed or fried/grilled. Or smoked when I can be bothered.
My brother used to get whole shopping bags of them for free when he worked on an oil rig full of fishing enthusiasts, but he has since transferred so now I have to pay for my fish.
I give the heads and guts to the stray that visits my back lawn.

>>20034277
>goose
Nice

>>20034250
>I didn't want to wait for the fishmonger to deal with other customers
this is autism

Do I have enough time to defrost an 8lb turkey and have it ready by 5pm EST?

>>20034336
5pm EST today?

Maybe, but you'll need to put it in your sink and run it under cool (not cold) water for most of the day.

>>20034324
No, that is having a six year old who needs to use the bathroom : )

>>20034277
>Love me some mac.
Same. I love when that monger has them fresh. He always has fantastic quality seafood to the point where I wonder who he's blowing to get such good stuff at such good prices. When I got the mackerels, he was selling the big prickly motherfuckers, king crabs, for only $20/lb. Fucking how?!

While I was trimming and prepping my roast to rest overnight salted in the fridge, the chunk at the very end of the tail fell off.

I guess that'll be a smol lunch filet.

I'd say only about 4oz, but still nice.

>>20034700
Pic related

>>20018430
I have a 4.7kg turkey. I was supposed to have it in the fridge for 3 days but I miscounted and had it in for 2. If I leave it out on the kitchen counter overnight (like 12 hours) will it defrost without being dangerous?

>>20034771
there is literally nothing wrong with thawing food out

Thanks for the reminder. I just got it out.

>>20034771
Yes that will be fine
You can also try running cool water down inside the cavity for an hour or two.

>>20034771
It'll be fine if you salt it

I got my prime rib for 4.99 a lb today just for cutting up into steaks. 7.7lbs for just under $39. I posted about it in another thread but figured I'd share too. Take advantage of this deal anons! Too good to pass up considering the price of beef these days.

>>20034818
Made 11 steaks plus the ribs. Anyone have any recommendations what I can do with the ribs? For now I've froze them.

>>20034823
Decided to cook one up as it was lunchtime when I did this.

>>20034828
It came out very good. Absolutely delicious. Go get your prime ribs frens! :)

>>20034818
I got the same deal. I cut off the ribs and cut into ribeyes but I realized I should of left a little more meat on the ribs so I'd have more when I prepare them.

>>20034818
Same, though not as cheap, but USDA choice >>20020025

>>20034833
You did alot better cutting them into steaks than I did. I was struggling so I cut them pretty thick. Only got 7 out of them because I cut them so thick. I would have rather cut them at the size you made.

>>20034838
I started by slicing off the ribs and it was difficult so I stopped and sharpened my knife. Was really easy after that.

>>20034818
I got a tiny one the other day 99¢/lb due to worker negligence. Problem is, I didn't get a bigger one. It was barely 2lbs. I would get shit out of mine. I froze it and we intend to eat it day before Valentine's IE Fat/Shrove Tuesday.

>>20034838
Yeah I just winged it. Never cut a prime rib before but I think I did ok.
>>20034842
Good job anon :)

>>20034848
>sharpened knife

Yeah, I never do that. That's the reason. Yours held together well too.

>>20034787
Germ theory got me thinking otherwise.

>>20034803
...I actually haven't even checked if it has been hollowed out or has bits still inside.

>>20034808
Won't that ruin the taste?

Thanks so much for the answers guys, I'm still quite new at this :)

>>20018430
The defrosting/thawing process is what has kept me away from dealing with raw flesh animal meats like lamb, poultry, fish and beef. It stresses the fuck out of me, I don't know why. I used to defrost my fish in the refrigerator overnight while still in the vacuum packaging until I hear that you're NOT supposed to leave it in the package and you're supposed to poke a hole or some shit? I hate that.

Why doesn't that also apply to the people who I see defrosting their meats on the counter or even in the fridge? Why aren't they poking holes on the package and why do they also leave it in the package?

>>20034867
No, you need to salt it as early as possible for the salt to work its way into the meat
Salting it will make it juicier I can explain in depth but right now get salt on it, non-iodized is best, by weight about 1.1-1.2 percent

>>20035248
Anon, I wish I saw this earlier :( I just gassed the downstairs with ozone so the air will be nice for Christmas tomorrow. I can't set foot near the kitchen for hours. Does it still work if you just salt it immediately before putting it in the oven?

>>20035471
> I just gassed the downstairs with ozone so the air will be nice for Christmas tomorrow
> I can't set foot near the kitchen for hours

>>20033517
>One
.25

>>20034867
Germ theory is bullshit

>>20035649

>>20034771
plug the sink and fill with cold water

>>20035620
Zero

>>20035246
I have thawed meat on the counter all my life. I have thawed frozen vacuum sealed food in the counter all my life. I have never gotten food poisoning

>>20036110
MERRY CHRISTMAS! GET TO PREPPING AND COOKING

>>20036110
Fuck you

>>20036184
my christmas is fucking ruined because of that east coast faggot

>>20036161
not personally talking about you anon but plenty of people i know who say this "i never got sick" stuff are just too stupid to realize when they get sick/bad food

>>20034771
don't defrost outside the fridge. not only is it not any more effective at defrosting (because the temp difference between a fridge and outside is minimal compared to the frozen meat you're defrosting), it's also a food safety concern.
leave it in the fridge overnight instead, then when you wake up put it in a large bowl of cold water (NOT HOT or WARM) and replace the water every 15 minutes.
If you're really worried, once it's defrosted enough that you can cut it easily, go and cut out the backbone & wishbone, press down on the ribcage, so you've butterflied/spatchcocked the turkey and put it back in the water for 15 minutes at a time until you're ready to cook.

>>20035246
>NOT supposed to leave it in the package and you're supposed to poke a hole or some shit?
I'd never heard that before.
I just googled it and it seems to be specifically regarding vacuum packed frozen fish due to clostridium botulinum spores that can grow bacteria in a low-oxygen environment, which occurs in a vacuum sealed environment, and then when defrosting it can grow in it.
I suppose it would also be the case with any other vacuumed sealed meat items, but I don't think other types of raw meat are actually sold in vacuum seals so there's no issue with them, possibly an issue for someone who vacuum seals for storage. So if you're just wrapping them in foil or plastic wrap/sandwich bag when you defrost them in the fridge it won't be an oxygen free environment so no danger.
People leaving things out on the counter are going to risk other types of food safety issues though.

>>20036515
Neat

>>20032366
Well, I overdid it lads. Did 2 hours and it was well done, no pink at all. At least everything else came out okay I guess.

I've got bad news for you if you aren't eating turkey today.

>>20037316
No temp probe?

>>20037363
No, I couldn't get one in time.

>>20037316
What temp?

>>20037371
I'm sorry for your loss. Can I recommend that you order one right now and use it throughout the year?
Best is to get a leave-in probe (barbecue style) and also an instant-read thermometer, but if cash is tight, only get the latter.

my 5lb leg of lamb is cooking way faster than I expected, it's only 2:30 and it's already at 90F internal
dinner's not supposed to be until 6
I took it out for a minute and dropped the oven temp to 200F but I'm not sure that'll prolong it far enough, the damage might already be done from the 40 minute pre-searing at 450F
have I ruined Christmas

>>20037432
I'm probably gonna get one yeah. I don't really make beef a lot but I don't want this shit happening again lol.

>>20037316
>>20037363
I don’t understand how people are able to cook large cuts of meat without a temperature probe. You can do the poking meme with steak but I feel like literally the only way you can know any big roast is with a temp probe

>>20037477
it's climbed 20 degrees in 10 minutes
man, I really screwed the pooch this year

My roast came out well

>>20037581

>>20034823
Roast them with veggies and make stock

>>20037581
>>20037588
Looks incredible, anon. Very cozy house too. I'm jealous.

>>20037606
It's a bit too cluttered at the moment, but it's still cozy.

Have a cozy cat picture

Say, is it okay to cut the skin off a ham in order to add the glaze to teh fat after you cook it or is it something you do before cooking the meat?

just throw that shit in the sink and let it thaw in some cold water man, theres no need to fuck around with a frozen ham or bird like that

>>20038132
Disgusting