Roast question

"Jeanne Burton" <[email hidden]> wrote in message

Quoted message said:

She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Jeanne

Rather than a small roast, I'd handle it like a BIG steak. Broil it until
the outside is done, then let it sit in the hot oven until the internal temp
is what you want.

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a pan roast.

If it must be the oven, think boneless Cornish hen. <g>

-wl

On Sat 22 Jan 2005 10:08:38p, wiggly lumber called across the abyss...

Quoted message said:

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion. Suggestions???

Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a pan
roast.

Agreed. I would inclined to use it in a sauerbraten, or other braised dish.
I think top round is almost too lean for dry roasting in the oven.

Wayne

wiggly lumber said:

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a pan roast.

If it must be the oven, think boneless Cornish hen. <g>

-wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Jeanne
who, so far today, has made homemade pancakes for breakfast, finger
sandwiches (the children think they're cool) for lunch, hamburger
steaks with garlic sauce, salad, and au gratin potatoes for dinner, a
batch of chili for tomorrow, and is working on "magic soup", which
wasn't supposed to be soup, just some chicken broth because I was
packaging up a big pack of chicken and figured I'd boil some for
stock, and the 3 year old woke up and insisted that it turn into her
favorite (magic soup is just rich homemade chicken soup with ABC
noodles, but the kids named it that after I made it the first time
when they both had colds, and it "fixed them up like magic"😉
Why do I do this when we get 10 inches of snow? Do I subconsciously
think we'll starve in the cold???

Jeanne Burton said:

wiggly lumber said:

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one
I've ever cooked was in the 5 lb range. She does have an
instant-read meat thermometer, and a good selection of
herbs/spices. Loves garlic and onion.
Suggestions???

Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a
pan roast.

If it must be the oven, think boneless Cornish hen. <g>

-wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

Quoted message said:

Jeanne

(snipped all the children food stuff, yeah, you have kids, big uffing deal)

Jeanne Burton said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

Hmmmm.

A top round can be a perfectly serviceable roast; it's part os the
impressive steamship round of big buffet fame. The problem with this
little one is that the cooking will proceed very quickly, relatively
speaking, so getting it to a good temperature is difficult. If I had
to roast it, I'd coat the outside with equal parts of garlic powder,
white pepper and a seasoned salt. Roast at 225°F to a center temp of
118° or so. Residual heat will take it up over 120 to a rare finish.

Before roasting, I'd let it sit out for at least an hour to come up to
room temp. The smaller the interval between the temp of the meat going
into the oven and coming out means it'll cook more evenly and more
quickly.

But keep that thermo very handy.

A 2-pound top round "roast" is more realistically a largish steak. I'd
probably either do it on my grill, sear it on my cast iron griddle or
pop under the broiler.

Pastorio

In article <[email hidden]>, "jmcquown"

Quoted message said:

Jeanne Burton said:

On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
<[email hidden]> wrote:

(snip)

Quoted message said:

Quoted message said:

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this
wasn't worth it. She didn't appreciate my advice <G>

Quoted message said:

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might
have behooved you to tell her to prepare it like a pot roast with
liquid.

Quoted message said:

Quoted message said:

Jeanne

(snipped all the children food stuff, yeah, you have kids, big uffing
deal)

What the hell's YOUR problem? Kinda snotty, you were.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, Jeanne Burton
<[email hidden]> wrote:
(snip)

Quoted message said:

Jeanne who, so far today, has made homemade pancakes for breakfast,
finger sandwiches (the children think they're cool)

Hmmm. What kind of filling? PB?

Quoted message said:

for lunch, hamburger steaks with garlic sauce,

What's a hamburger steak? Salisbury steak?

Quoted message said:

salad, and au gratin potatoes for dinner, a
batch of chili for tomorrow, and is working on "magic soup", which
wasn't supposed to be soup, just some chicken broth because I was
packaging up a big pack of chicken and figured I'd boil some for
stock, and the 3 year old woke up and insisted that it turn into her
favorite (magic soup is just rich homemade chicken soup with ABC
noodles, but the kids named it that after I made it the first time
when they both had colds, and it "fixed them up like magic"😉

I love it!

Quoted message said:

Why do I do this when we get 10 inches of snow? Do I subconsciously
think we'll starve in the cold???

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather for
it. Gotta check ingredients first; I think it's going to take a trip to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sat, 22 Jan 2005 22:46:47 -0500, Jeanne Burton <[email hidden]>

Quoted message said:

Ok..I feel really stupid asking this question, but my daughter just
called me, knowing I can cook almost anything, and she bought a 2 lb
angus top round roast at the grocery store. She wants to make it in
the oven so that it's rare to medium rare, and it's so SMALL... I've
never roasted anything that little. I don't know if the usual per
pound times will work on a 2 lb roast...I think the smallest one I've
ever cooked was in the 5 lb range. She does have an instant-read meat
thermometer, and a good selection of herbs/spices. Loves garlic and
onion.
Suggestions???

I routinely cook small roasts; it's no big deal.

The temperature for rare/medium rare will be the same as for a large
roast but the cooking time will be shorter. With her thermometer she
should be fine. Just check the temperature sooner and more often.
She might find it worthwhile to invest in a Polder themometer with the
probe that stays in the roast while cooking, and it beeps when the
desired internal temperature is reached. That way she doesn't have to
keep checking and opening the oven.

Sue(tm)
Lead me not into temptation... I can find it myself!

jmcquown said:

Jeanne Burton said:

wiggly lumber said:

Jeanne Burton wrote:

> Ok..I feel really stupid asking this question, but my daughter just
> called me, knowing I can cook almost anything, and she bought a 2 lb
> angus top round roast at the grocery store. She wants to make it in
> the oven so that it's rare to medium rare, and it's so SMALL... I've
> never roasted anything that little. I don't know if the usual per
> pound times will work on a 2 lb roast...I think the smallest one
> I've ever cooked was in the 5 lb range. She does have an
> instant-read meat thermometer, and a good selection of
> herbs/spices. Loves garlic and onion.
> Suggestions???
>
> Jeanne

Out of curiosity, why in the oven? It sounds more suitable for a
pan roast.

If it must be the oven, think boneless Cornish hen. <g>

-wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

Quoted message said:

Jeanne

(snipped all the children food stuff, yeah, you have kids, big uffing deal)

That was uncalled for. If you're in a nasty mood Jill, do yourself a
favor and don't post.

Sue(tm)
Lead me not into temptation... I can find it myself!

Melba's Jammin said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Jeanne Burton said:

On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
<[email hidden]> wrote:

(snip)

Quoted message said:

Quoted message said:

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this
wasn't worth it. She didn't appreciate my advice <G>

Quoted message said:

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might
have behooved you to tell her to prepare it like a pot roast with
liquid.

Quoted message said:

Quoted message said:

Jeanne

(snipped all the children food stuff, yeah, you have kids, big uffing
deal)

What the hell's YOUR problem? Kinda snotty, you were.

You're absolutely right. I was kinda snotty and for that I apologize (to
Jeanne).

But I think she could have done her daughter a favour and perhaps suggested
something other than why didn't she buy a bigger roast. Maybe she didn't
have the $ for a bigger roast.

Jill

Curly Sue said:

jmcquown said:

Jeanne Burton said:

On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
<[email hidden]> wrote:

>
>
> Jeanne Burton wrote:
>
>> Ok..I feel really stupid asking this question, but my daughter
>> just called me, knowing I can cook almost anything, and she
>> bought a 2 lb angus top round roast at the grocery store. She
>> wants to make it in the oven so that it's rare to medium rare,
>> and it's so SMALL... I've never roasted anything that little. I
>> don't know if the usual per pound times will work on a 2 lb
>> roast...I think the smallest one
>> I've ever cooked was in the 5 lb range. She does have an
>> instant-read meat thermometer, and a good selection of
>> herbs/spices. Loves garlic and onion.
>> Suggestions???
>>
>> Jeanne
>
> Out of curiosity, why in the oven? It sounds more suitable for a
> pan roast.
>
> If it must be the oven, think boneless Cornish hen. <g>
>
> -wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might
have behooved you to tell her to prepare it like a pot roast with
liquid.

Quoted message said:

Jeanne

(snipped all the children food stuff, yeah, you have kids, big
uffing deal)

That was uncalled for. If you're in a nasty mood Jill, do yourself a
favor and don't post.

Sue(tm)
Lead me not into temptation... I can find it myself!

Sue, you're correct. I shouldn't have posted those remarks. But I also
don't think she should be criticizing her daughter for buying a too small
roast. Maybe that's all she had the money for.

Jill

Well, by now she's probably cooked and eaten the thing, but my advice would
follow Bob's pretty closely re: letting the meat come to room temp and then
cooking at 225F. But I would take the meat out at 125-128 and let it stand
for 15 minutes.

I cooked a 3-pound top round last week. Wanted it for beef on weck
sandwiches, so that meant I kept the seasonings pretty simple (just salt &
pepper). I put it in a hot oven (450? can't remember...) for 10 minutes,
then lowered to 225, and cooked it to an internal temp of 130. Let it stand
for about 40 minutes before carving it (we weren't going to eat the
sandwiches til later, and rare beef is easier to slice very thinly after it
cools). It was med rare on the ends, and rare in the middle (overly so for
my tastes, but my husband loved it...he also loved using his new Granton
edge meat slicing knife on it).

For a 2-pound roast, I'd skip the searing step, though.

And Jeanne, I love to cook lots of things when it snows. Now I'm off to
bake some choc chip cookies.

Chris

I don't know about the rest of y'all but I love the posted responses and
comments from "Melba's Jammin'". I think they are more often than not
sharp, witty and worth reading. :-)

Melba's Jammin said:

snip

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather for
it. Gotta check ingredients first; I think it's going to take a trip to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)

Quoted message said:

Melba's Jammin said:

snip

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather for
it. Gotta check ingredients first; I think it's going to take a trip to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)

what is "hotdish"?

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
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Saerah said:

what is "hotdish"?

http://www.kottke.org/03/11/tator-tot-hotdish

Hotdish is a delicacy enjoyed by the inhabitants of the upper
midwestern United States. For those of you who haven't spent a lot of
time in the flyover states, hotdish is a dish typically baked in one
pan and contains a meat, a starch, and a vegetable with optional cheese
or onion crisps. It's what the rest of the US would call a casserole.
Hotdish is the food of my people.<<<<<

Derek Juhl

In article <[email hidden]>, Jim Davis

Quoted message said:

I don't know about the rest of y'all but I love the posted responses and
comments from "Melba's Jammin'". I think they are more often than not
sharp, witty and worth reading. :-)

Melba's Jammin said:

snip

You're looking for free jam, right, Jim? Where do I send it? LOL!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, "Saerah"

Quoted message said:

Quoted message said:

Melba's Jammin said:

snip

It could happen! :-) I've got a mess of chicken leg quarters in the
fridge that I don't feel like packaging up and freezing. I may make
some chicken soup/broth and make some gumbo. Seems like the weather
for
it. Gotta check ingredients first; I think it's going to take a trip
to
the grocery store first.

I've got about half a pound of ground beef to use up, too. Could be
hotdish -- the kind that makes some of the snooties around here puke at
the thought. I'm always happy to provide a good purgative. :-)

what is "hotdish"?

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess

Hotdish (and it's one word, not two) is Minnesota-speak for
macaroni-and-ground beef-and-cream-soup-based-casserole that a lot of
snooty people sneer at and a lot of midwesterners ate while growing up
and still love. I think the theory is that egg noodles or other
macaroni, along with cream of something soup, extend the number of
servings a pound of hamburger will provide. There are a gazillion
variations, some of which include the enhancement and garnish of crushed
potato chips or crisp chow mein noodles on top.

"We love it here, we love it here, we love it here" in Minneapolis,
Meen-a-soh-ta
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

Quoted message said:

Saerah said:

what is "hotdish"?

http://www.kottke.org/03/11/tator-tot-hotdish

Hotdish is a delicacy enjoyed by the inhabitants of the upper
midwestern United States. For those of you who haven't spent a lot of
time in the flyover states, hotdish is a dish typically baked in one
pan and contains a meat, a starch, and a vegetable with optional cheese
or onion crisps. It's what the rest of the US would call a casserole.
Hotdish is the food of my people.<<<<<

Derek Juhl

My Man!! (gives the secret handshake and [censored] bump to Derek)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.