Comments on: Angus Ribeye Roast Beef a la Marketman http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Fri, 21 Nov 2008 13:05:49 +0000 http://wordpress.org/?v=2.0.7 by: zcook http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-76079 Wed, 26 Dec 2007 04:32:01 +0000 http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-76079 Hi Alicia, Tried calling red hot trading but the number seems to be out of order, would you have another number? Hoping to try to cook roast beef on the 30th. thanks Hi Alicia,

Tried calling red hot trading but the number seems to be out of order, would you have another number?

Hoping to try to cook roast beef on the 30th.

thanks

]]> by: julsitos http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-23167 Tue, 26 Dec 2006 09:57:23 +0000 http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-23167 yum yum yum!! yum yum yum!!

]]> by: Marketman http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22943 Sat, 23 Dec 2006 14:59:31 +0000 http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22943 Jevi, you need an internal temperature of about 160F for a medium roast beef. Get a meat thermometer, it is better than second guessing the roast. Some cuts of beef cook faster than others... Jevi, you need an internal temperature of about 160F for a medium roast beef. Get a meat thermometer, it is better than second guessing the roast. Some cuts of beef cook faster than others…

]]> by: Marketman http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22942 Sat, 23 Dec 2006 14:55:04 +0000 http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22942 fried neurons, aridelros et al... the high heat start is supposed to sear the "skin" of the roast so that moisture doesn't just ooze out. It is a good approach. However, a low heat throughout also maintains moisture as well. Actually, I find the cuts of meat in manila now inferior to previous years and as Maria Clara brilliantly suggests, I think I have to "age" my own meat by reducing moisture content in the freidge to concentrate flavor... fried neurons, aridelros et al… the high heat start is supposed to sear the “skin” of the roast so that moisture doesn’t just ooze out. It is a good approach. However, a low heat throughout also maintains moisture as well. Actually, I find the cuts of meat in manila now inferior to previous years and as Maria Clara brilliantly suggests, I think I have to “age” my own meat by reducing moisture content in the freidge to concentrate flavor…

]]> by: jevi http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22928 Sat, 23 Dec 2006 11:50:50 +0000 http://www.marketmanila.com/archives/angus-ribeye-roast-beef-a-la-marketman#comment-22928 MM, My sister used to cook roastbeef with bacon on top so when the drippings are then processed they form part of the gravy. Yummy . If i want medium well how long should I cook it and what temp ? MM,

My sister used to cook roastbeef with bacon on top so when the drippings are then processed they form part of the gravy. Yummy . If i want medium well how long should I cook it and what temp ?

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