Uploaded February 2012 | Updated September 2026, 1 hour ago
{Note: It's been brought to my attention that I've acquired some kiddie doing a little "vote botting,"so do forgive me if I disable ratings for a while.}
An experiment in tenderizing meat and retaining juices in a roast, and it works amazingly well!
JB's channel: youtube.com/user/007bondjb
His video of this recipe and technique: youtube.com/watch?v=Q3ItqdgvSlU
Info on the why's and wherefores of the science involved: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks....
More info: shine.yahoo.com/shine-food/slow-roasted-beef-150300296.html
Tammy's channel: youtube.com/user/yoyomax12
Her video of the scalloped potatoes: youtube.com/watch?v=L6-LopJyKbk
I WILL be doing both of these again. The roast was fork tender. I think I could reduce the marinating time to a few hours, rather than overnight. It'll be done on the grill next time, as soon as I refine my way to control the temperature. Grills like to cook hot, so convincing them to cook at 250° takes a little finagling.
Tammy's potatoes are all win. I agree with Max! Next time I'll do the half recipe in a smaller casserole, though, so they'll be thicker.
{Note: It's been brought to my attention that I've acquired some kiddie doing a little "vote botting,"so do forgive me if I disable ratings for a while.}
An experiment in tenderizing meat and retaining juices in a roast, and it works amazingly well!
JB's channel: youtube.com/user/007bondjb
His video of this recipe and technique: youtube.com/watch?v=Q3ItqdgvSlU
Info on the why's and wherefores of the science involved: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks....
More info: shine.yahoo.com/shine-food/slow-roasted-beef-150300296.html
Tammy's channel: youtube.com/user/yoyomax12
Her video of the scalloped potatoes: youtube.com/watch?v=L6-LopJyKbk
I WILL be doing both of these again. The roast was fork tender. I think I could reduce the marinating time to a few hours, rather than overnight. It'll be done on the grill next time, as soon as I refine my way to control the temperature. Grills like to cook hot, so convincing them to cook at 250° takes a little finagling.
Tammy's potatoes are all win. I agree with Max! Next time I'll do the half recipe in a smaller casserole, though, so they'll be thicker.
