We're having a decent sized party, and hoping to serve rib roasts (we're looking at 3 7-rib roasts). The problem is, we only have access to the ovens on site 2 hours before we want to eat. This doesn't give us enough time to do the full cooking on site. What's the best way to start them at home and finish them off on site? Would it work out to do a couple hours at 250 or so to warm them, transport them foil wrapped in a cooler, and then blast them at 450 on site? Or flip that around and cook at high heat first and try and hold them once we get the kitchen?
Cooking rib roast for a large group with minimal time
cooking-timeroasting
Related Solutions
A 13" cake is large enough to be a major problem -- the center just won't set correctly before the edges overcook.
You generally want to cook large cakes at a lower temperature than you'd cook a smaller cake at; they won't rise as much, but as they're typically used for stacking, a denser cake may be preferred.
There are also two gadgets that you may wish to consider when you're dealing with cakes over 10 inches:
- Baking Strips : They cool the edge of the cake, so that it cooks slower. Wilton sells them, but you can also make your own from an old towel
- Heating Core : They conduct heat to the middle of the cake, so it'll cook faster. Wilton sells them, too, but if it's not too deep of a cake, you may be able to use a flower nail. If you have a heat safe metal cup, that could work as well; I've heard of people using a cocktail shaker. (but it's important to grease it liberally, as you want what's inside to come out cleanly so it can be used to plug the hole).
I can't help with the gas mark, as I don't know the British system.
I don't know the whole algorithm, but I found the formula you'd need to derive it.
First, as you said, you would need a reference for the final internal temperature of the meat. McGee On Food And Cooking is a good source, I don't know of any online accessible ones, although they probably exist.
Second, you have to calculate the time needed to reach that temperature. The system of equations you need is (assuming a simple case - I am sure that adding oil to the pan, or breading the meat, or using a microwave will all change it a lot):
No, I don't know what these variables stand for. The book from which I scanned this uses it as an example why asking for such an algorithm is pointless. I guess you could look it up in the paper cited below the equations, if you are so inclined. I will stick with my thermometer.
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Best Answer
This is a perfect application for sous vide cooking. I would pre-sear, bag, sous vide @ 58C (136.5 F) for 5 to 10 hours, then chill. All that can be done ahead of time. Bring to the site, re-therm for a couple of hours, crank the oven, and finish in a hot oven to develop outer crust.