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OK, I admit it, I am an engineer with a new toy--a Weber gas BBQ with an infrared burner and an EZ-Que rotisserie basket to avoid piercing the roast. Yesterday, after spending $200 on 12 pounds of free-range PRIME, prime rib roast at Whole Paycheck, I decided to use the IR burner to establish a 200 degree temperature inside the lid. It worked great--lowest setting on the gas input was perfect. I put in the room-temperature roast in the basket...

dhcable wrote: I think I want A probe thermometer w/cord so as not to open oven door but, for the life of me I can't understand you saying the PROBE can read between -4 and 122F only. I want to cook my bird to 161F. Thanx The Thermapen is an instant read thermometer. Try a probe thermometer like the Polder . Sticking a Thermapen in the oven and letting it heat up is a sure way to kill a $90 piece of equipment.

cordini - 14 vs 12 pounds is not a size difference to cause concern with 'unequal' roasting time - especially in the low and slow method. as pointed out in the long string of messages in this thread, how fast the heat penetrates / cooks the roast is dependent more on surface area than mass, per se. using 200'F you can use the "45 mins per pound" as a starting guideline - but as you are doing two separate roasts,...

Also, the toffee poured onto the marble slab cooled so quickly that the chocolate chips didn't melt, and I had to use an iron to melt them.

Thanks Michael !! Yeah, the room shouldn't be ice cold.....Unless we open the window to get some air, but it sounds like we may be in the midst of a Blizzard around that time, so it will probably remain closed! That actually helps to free up space for my wife to pop the cheesey potatoes in to get them hot in the oven. So, I should probably season the roast on Christmas Eve, pull them out around 4 or 5 am, and then put them in around 7 am...

OleDoc: Glad to see there are more chemists on here. I really enjoy the 1/2 inch of herbed well done one the outside. Old Mike Retired Lubricant Chemist

Do have information regarding a general temperature range for the flash point of the greases/oils used in commercial fryers?

I came here from Google looking for the original Joy of Cooking recipe, as it's an amazingly good and easy recipe, producing rich, tender, and crumbly cookies, almost like shortbread. (My copy is in storage at the moment.) I hope the one from the New Joy is the same as the original. If it is, I'd be leery of using the stand mixer. It's not only a waste of energy and more stuff to wash, but can overbeat your flour, creating too...

just made this tonight, instead of rolling out the biscuits i just pulled pieces off the ball and laid them on top before baking.

I just made some marshmallows substituting 1 package of sugar free cherry flavored gelatin (cherry Jell-O) for 1 package of unflavored gelatin. I used half-and-half equal parts honey and molasses to equal the amount of corn syrup. I added cocoa powder just before the egg whites at the end. I also coated the marshmallows in cocoa powder. The molasses, cherry Jell-O, and cocoa powder all change the color slightly but the result was a very...