QuinJa takes on Bad MOO'd!
Bad MOO'd photo provided by the Otter Ninja, Master of Photography! (http://otterlicious.tumblr.com/)
TALE OF THE TAPE:
QUINJA: 0-0-0
BAD MOO'D: 0-0-0
Bad MOO'd hails from the butcher section of Whole Foods (Top Round) and weighs in about 2.5lbs!
Entourage: Garlic, Pepper, Salt, Butter (or Olive Oil); Sauce (Red Wine, Beef Broth/Stock, Bouquet Garni - Celery, Bay Leaf, Thyme)
QuinJa Techniques: Searing, Roasting
Battle Time: 1.5 hours
Special thanks to Elenja, the Hugging Ninja, for coming up with the Cooking-Dojo's theme song. It's appropriate as I "keep it real." Remember, in life, it's not how many times you get knocked down, it's how many times you get right back up!1. Take the battle to the beef by aggressively seasoning (salt and pepper or the seasoning of your choice, such as McCormick's Montreal Steak Seasoning)! As you sear and roast you will lose some of the seasoning so don't "play it safe."
2. Tie the meat up to ensure even cooking and it makes for a prettier presentation. Hey, some may say that tying up a foe is not very sporting... who said that ninjas were honorable! LOL
3. SEARING: Ensure that the pan is hot otherwise the meat will stick! The use of this art will ensure that the moisture is locked in the meat! Remember, do not move the meat for a few minutes (resist the urge to move or press down on the meat - you'll only lose moisture) - you are ninja - have some self-discipline! Hiya! Also, don't forget to sear the sides!
WARNING: Oven temperatures vary! It's a function of meat weight as well. For 2.5lbs, here's how I did it... remember, you want to move down in temperature slowly (Go slowly - ninjas like to see our enemies suffer!) Also, don't forgot to turn the meat to evenly cook and baste with the juices!
4. ROASTING: Place in oven for 400F (10-15 minutes, put a piece of butter on top).
5. 375F (15-20 minutes). Turn and baste.
6. 350F (10-15 minutes). Turn and baste.
7. 325F (10-15 minutes). Turn and baste.
8. 300F (10-15 minutes). For roast beef, I aim for medium rare (145F).
TIP: When roasting, err on the side of rare because you can fix it by cooking it longer! REMEMBER, "Well done can't be undone!" Hmm... I wonder if that's something Master Splinter or Mr. Miyagi would say...
9. RESTING: Meat should rest about 1/3 of cooking time! If you cut things too soon and see juices flowing out, you are losing a lot of moisture and taste! After a lengthy battle (and in life), remember to REST - take vacations and take time to see shrubbery grow and clouds roll by! You deserve it!
10. SAUCE - The searing pan will look messy! No worries, ninjas are trained to leave no signs of a successful assassination! Under low heat, add beef broth, red wine, salt to taste, and a bouquet garni (celery, thyme, and bay leaf).
Victory for the QuinJa!
2. Tie the meat up to ensure even cooking and it makes for a prettier presentation. Hey, some may say that tying up a foe is not very sporting... who said that ninjas were honorable! LOL
3. SEARING: Ensure that the pan is hot otherwise the meat will stick! The use of this art will ensure that the moisture is locked in the meat! Remember, do not move the meat for a few minutes (resist the urge to move or press down on the meat - you'll only lose moisture) - you are ninja - have some self-discipline! Hiya! Also, don't forget to sear the sides!
WARNING: Oven temperatures vary! It's a function of meat weight as well. For 2.5lbs, here's how I did it... remember, you want to move down in temperature slowly (Go slowly - ninjas like to see our enemies suffer!) Also, don't forgot to turn the meat to evenly cook and baste with the juices!
4. ROASTING: Place in oven for 400F (10-15 minutes, put a piece of butter on top).
5. 375F (15-20 minutes). Turn and baste.
6. 350F (10-15 minutes). Turn and baste.
7. 325F (10-15 minutes). Turn and baste.
8. 300F (10-15 minutes). For roast beef, I aim for medium rare (145F).
TIP: When roasting, err on the side of rare because you can fix it by cooking it longer! REMEMBER, "Well done can't be undone!" Hmm... I wonder if that's something Master Splinter or Mr. Miyagi would say...
9. RESTING: Meat should rest about 1/3 of cooking time! If you cut things too soon and see juices flowing out, you are losing a lot of moisture and taste! After a lengthy battle (and in life), remember to REST - take vacations and take time to see shrubbery grow and clouds roll by! You deserve it!
10. SAUCE - The searing pan will look messy! No worries, ninjas are trained to leave no signs of a successful assassination! Under low heat, add beef broth, red wine, salt to taste, and a bouquet garni (celery, thyme, and bay leaf).
Victory for the QuinJa!
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