tag:blogger.com,1999:blog-7173052990851751381.post4756092039995352706..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Ah, oh, ah? Beef Au JusChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7173052990851751381.post-30885368451195785732015-12-02T22:12:07.723-05:002015-12-02T22:12:07.723-05:00My step son asked at the end of the meal if he cou...My step son asked at the end of the meal if he could drink the rest of his sauce. Need I say more? I also followed the standing rib recipe. It was about 15 degrees short. Put it in a 350 oven for 30 minutes and it was WONDERFUL . Keep in mind we like it mid rare.<br />Anonymoushttps://www.blogger.com/profile/00065719663178922234noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5886257358388789882014-12-23T12:40:44.206-05:002014-12-23T12:40:44.206-05:00You can't! You'd have to do this with a se...You can't! You'd have to do this with a separate sauce, or just do a quick au jus when it comes out of the oven. Good luck! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15282794481518220402014-12-23T09:39:20.315-05:002014-12-23T09:39:20.315-05:00Chef John, this may be a stupid question, but how ...Chef John, this may be a stupid question, but how do you get the drippings if the prime rib x method recipe calls for not opening the oven for 2 hours after the roasting?Anonymoushttps://www.blogger.com/profile/11678820399643637726noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32464193263935848362012-05-21T11:40:59.624-04:002012-05-21T11:40:59.624-04:00Chef, Is that a different kind of whisk? You move...Chef, Is that a different kind of whisk? You move it pretty quickly, but it doesn't look rounded at the bottom or like the "wires" are connected at the bottom. I've never seen one like that. <br />Thanks.Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44547341468971080602011-10-24T21:43:07.203-04:002011-10-24T21:43:07.203-04:00sure!sure!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10593613911254743892011-10-24T20:33:09.844-04:002011-10-24T20:33:09.844-04:00Would a Pyrex roasting pan be okay for this (and f...Would a Pyrex roasting pan be okay for this (and for roasting the prime rib in as well of course)?Vincenthttps://www.blogger.com/profile/05758500741155209796noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36395965413239933682011-02-08T13:02:56.184-05:002011-02-08T13:02:56.184-05:00Not sure how long it lasts, but you can certainly ...Not sure how long it lasts, but you can certainly save it and use it. I bet if you google it, you'd see lots of recipes like Yorkshire pudding.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28991822995661884552011-02-08T12:47:04.041-05:002011-02-08T12:47:04.041-05:00Chef, When you poured out the excess fat from the...Chef, When you poured out the excess fat from the pan drippings... is there any reason to reserve that fat for some other purpose? Or is that just ridiculously unhealthy? And how long can you safely store reserved meat fat?Salnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21228149956590026172010-12-02T19:08:04.491-05:002010-12-02T19:08:04.491-05:00Sorry, I've never had crispy baked skins! Not ...Sorry, I've never had crispy baked skins! Not sure it's possible. :-(Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76206684166263521912010-12-02T19:02:01.630-05:002010-12-02T19:02:01.630-05:00Hi Chef John,
Do you have a great recipe for a ver...Hi Chef John,<br />Do you have a great recipe for a very crispy skinned baked potato? I love crisp potato skins but can’t seem to find a good recipe. The recipes I’ve tried makes the skin too soft. By the way, I’d prefer not to deep fry the skins. Thanks so much.<br />MartinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3029975436611410652010-12-02T18:31:25.024-05:002010-12-02T18:31:25.024-05:00Haha...the theatrics of these recent voiceovers ar...Haha...the theatrics of these recent voiceovers are awesome! Keep up the good stuffin!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18800643712505831942010-12-02T17:35:47.004-05:002010-12-02T17:35:47.004-05:00Thanks for this great Au Jus recipe to accompany t...Thanks for this great Au Jus recipe to accompany the prime rib. We're featuring a Holiday Prime Rib and linked to your site and used your video in our blog with full credit to you. (Hope that's OK!)<br /><br />Will also be tipping off all customers to your Beef recipe section. It's fantastic!Leftcoast Grassfedhttp://www.leftcoastgrassfed.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16417672533907094212010-12-02T09:03:58.918-05:002010-12-02T09:03:58.918-05:00I can attest from personal experience - don't ...I can attest from personal experience - don't use any Pyrex brand roasting pans - they aren't really pyrex any more, and do sound like a gunshot when they explode on the stovetop....Tkrigernoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-886278953676644112010-12-02T08:29:19.133-05:002010-12-02T08:29:19.133-05:00I don't care much about the pronunciation, but...I don't care much about the pronunciation, but FYI, 'au jus' is not a noun phrase. It means 'with juice'. No such thing as 'hot, hot with juice', unless you know how to juice a with.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85374244747812142422010-12-01T23:11:56.089-05:002010-12-01T23:11:56.089-05:00You say "tomato" and I say "to-mah-...You say "tomato" and I say "to-mah-to." <br /><br />Who cares how you say it. It's delish. And I love the idea of using it almost as a soup stock. Sigh...Denise Michaels - Adventurous Foodiehttp://www.AdventurousFoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19563249068870706642010-12-01T19:37:41.558-05:002010-12-01T19:37:41.558-05:00so i heard some things... you were making a cookbo...so i heard some things... you were making a cookbook? is it done? can i has?Anonymousnoreply@blogger.com