That looks belly-warming!
Masher's eats
- Thread starter Masher
- Start date
First time trying Cinnamon Rolls, weather is cold, wet, windy...good day to try.
Watched this:
I did use a stand up mixer....I chose this recipe as it was half the size of others and less waste if i mucked it up.
Then I assembled this:
Used a Baking dish vs a metal pan so decreased heat by 25 degrees.
20 mins @ 350* F Should have let cooled before applying glaze but happy with the results for a first timer.
Watched this:
I did use a stand up mixer....I chose this recipe as it was half the size of others and less waste if i mucked it up.
Used a Baking dish vs a metal pan so decreased heat by 25 degrees.
20 mins @ 350* F Should have let cooled before applying glaze but happy with the results for a first timer.
Dope!
Secret ingredient.....
OJ concentrate in the icing.
OJ concentrate in the icing.
Weather is over cast today...a few sprinkles here and there. Home game today Seahawks vs Eagles.
Decided to make a test run with an upside down Turkey....I hate dry white meat. Had an extra 12lb bird on hand, so decided to give it a shot.
Wasn't going to take pics, but mise well document the flop or success either way.
I did stuff this bird with traditional seasoned bread stuffing, onion, celery, butter, broth, 1 egg then used some truss skewers to sew it up and keep the stuffing inside because of the weight pushing down on the cavity.
Sitting on a bed of carrots, celery, onion and 2 cups leftover broth from simmering the giblets.
It's already had 20 mins at 325*...foil tent removed for the pic.
Plan is 3.5 hrs upside down, then flip, check temps and see where it's at.
Never done this before, sort of a Frankenbird experiment. Going for flavor over looks..tick tock, tick tock.
Decided to make a test run with an upside down Turkey....I hate dry white meat. Had an extra 12lb bird on hand, so decided to give it a shot.
Wasn't going to take pics, but mise well document the flop or success either way.
I did stuff this bird with traditional seasoned bread stuffing, onion, celery, butter, broth, 1 egg then used some truss skewers to sew it up and keep the stuffing inside because of the weight pushing down on the cavity.
Sitting on a bed of carrots, celery, onion and 2 cups leftover broth from simmering the giblets.
It's already had 20 mins at 325*...foil tent removed for the pic.
Plan is 3.5 hrs upside down, then flip, check temps and see where it's at.
Never done this before, sort of a Frankenbird experiment. Going for flavor over looks..tick tock, tick tock.
3 hrs Breast down at 325* then with a little work, turned it over and removed the foil for another 1hr at 325*
Pulled it at 180* thigh temp.....rest time was 45 mins
In a word..Success!!! Very moist throughout, everything was done perfectly, Breast meat remains juicy even an hr after slicing.
Skin is not crisp, but I expected that....while I love the skin, the moist bird was a great trade off.
Probably wouldn't try it with anything larger because of the flipping process...12-13 lbs was perfect.
Right out of the oven and resting.
1hr and 45mins total time after rest and slicing.
Pulled it at 180* thigh temp.....rest time was 45 mins
In a word..Success!!! Very moist throughout, everything was done perfectly, Breast meat remains juicy even an hr after slicing.
Skin is not crisp, but I expected that....while I love the skin, the moist bird was a great trade off.
Probably wouldn't try it with anything larger because of the flipping process...12-13 lbs was perfect.
Right out of the oven and resting.
1hr and 45mins total time after rest and slicing.
Nice I hate dry turkey too...
Look at that moistness!
Look at that moistness!
The trick is in the resting. Allow the bird to rest for 45min to a hour. When i cook a breast for sammiches i dont even carve it until its totally cool.
Just adding recent stuff here so I don't forget it.
2017 Rib roast "choice grade from costco.
5 bone just under 11lbs.
Dry aged in fridge for 11 days.....set at room temp for 6 hrs before roasting.
225* for 3 hrs...pulled and rested 1hr.
Back in the oven for 8 mins @ 450* to get the skin crusted up.
Rest 10mins, slice and serve.
Dry aged and coming to room temp.
Crust and skin after 8 mins @ 450*
Money shot
2017 Rib roast "choice grade from costco.
5 bone just under 11lbs.
Dry aged in fridge for 11 days.....set at room temp for 6 hrs before roasting.
225* for 3 hrs...pulled and rested 1hr.
Back in the oven for 8 mins @ 450* to get the skin crusted up.
Rest 10mins, slice and serve.
Dry aged and coming to room temp.
Crust and skin after 8 mins @ 450*
Money shot
My attempt at Scotch Eggs
Details:
1lb jimmy dean sausage
4 soft boiled eggs (4 mins then submerged into ice water bath)
1 tsp goatweed powder
chives
salt and pepper in the flour
eggwash with milk
Progresso italian bread crumbs (didn't have panko.
cooked 5 mins at 350*
Fresno pepper dipping sauce
Next time adjustments:
Omit salt
adjust temp to 325* for 4 mins
Bread crumbs were great, will use panko next go around.
Details:
1lb jimmy dean sausage
4 soft boiled eggs (4 mins then submerged into ice water bath)
1 tsp goatweed powder
chives
salt and pepper in the flour
eggwash with milk
Progresso italian bread crumbs (didn't have panko.
cooked 5 mins at 350*
Fresno pepper dipping sauce
Next time adjustments:
Omit salt
adjust temp to 325* for 4 mins
Bread crumbs were great, will use panko next go around.
Second attempt....Excellent!!!
Great taste, flavor is spot on, panko crust is the shizzle!!
Batch was perfect for 6 scotch eggs total.
4 mins on the eggs then into ice water bath is the bare minimum. I like a runny yolk but small amounts of the whites could use a few more seconds.
If you want to use this as a guide I suggest 4.5 minutes before placing into ice water.
Adjustments:
Beer brats casings removed
Omited salt from flour
Panko
Deep fried 4 mins at 310* - 320*
Great taste, flavor is spot on, panko crust is the shizzle!!
Batch was perfect for 6 scotch eggs total.
4 mins on the eggs then into ice water bath is the bare minimum. I like a runny yolk but small amounts of the whites could use a few more seconds.
If you want to use this as a guide I suggest 4.5 minutes before placing into ice water.
Adjustments:
Beer brats casings removed
Omited salt from flour
Panko
Deep fried 4 mins at 310* - 320*
Sweet perfection!
Great looking plate 
