tag:blogger.com,1999:blog-6603462.post4046742387687187718..comments2023-11-03T11:07:53.640-04:00Comments on Laughing Wild: Why do I follow recipes?maurinskyhttp://www.blogger.com/profile/04398559432565869750noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6603462.post-36272912334289987042008-04-07T11:53:00.000-04:002008-04-07T11:53:00.000-04:00The roast wasn't at room temp, it sat out for abou...The roast wasn't at room temp, it sat out for about 40 minutes before it went in the oven. It took an hour to cook all the way through (according to the meat thermometer)<BR/><BR/>The au gratin tasted fine, the sauce was just too liquid. I used heavy cream, but maybe the milk was the culprit, because it was skim, which I don't usually have in the house. <BR/><BR/>I have another recipe for au gratin that is divine, but the prep takes forever. This one prepped a lot faster, so I just need to find a middle ground between the two. <BR/><BR/>I really tried to use the recipe this time solely for cooking times, since the au gratin had to cook longer than the roast. I'm atrocious at getting multiple dishes ready at the same time (or close to the same time). <BR/><BR/>Epic au gratin sounds awesome, I'll be interested in seeing that recipe.maurinskyhttps://www.blogger.com/profile/04398559432565869750noreply@blogger.comtag:blogger.com,1999:blog-6603462.post-67041740069318898322008-04-07T11:34:00.000-04:002008-04-07T11:34:00.000-04:00for the roasts use a meat thermometer, always. it...for the roasts use a meat thermometer, always. it's the only real guide.<BR/><BR/>the fooler in the potato recipe was probably the cream. a good quality cream will thicken dramatically under heat. i will go digging in my recipe boxes for gran's au gratin spuds. as i remember it was epic.The Minstrel Boyhttps://www.blogger.com/profile/00697821546165315014noreply@blogger.comtag:blogger.com,1999:blog-6603462.post-18289852725713144212008-04-07T11:06:00.000-04:002008-04-07T11:06:00.000-04:00Unless I'm baking, I almost never use the recipe, ...Unless I'm baking, I almost never use the recipe, it's more of a guide.<BR/><BR/>Was your roast at room temp before it went in the oven? That would make a huge difference.Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.com