Important Steps in Cooking

·        Plan your meals (for the week) and know which ingredients you have and what you need to buy. One rotisserie chicken may be the main ingredient for two, or even three meals for the week. (example: plain chicken, chicken Caesar salad, chicken noodle soup)

·        Mise en place!  Put in place. Do the prep work before starting to cook.  Chop veggies, measure ingredients and separate into small portion cups, get your spices and aromatics in front of you, etc.  This may be the single most important thing for consistently good cooking.

·        Have and use the right utensils.  From measuring to chopping.  Have sharp knives and treat them right. Select the pans, pots and bowl you will need.  Have more than one stirring spoon, tongs, spatula, ladle, whisk, spider, strainer, etc. in a drawer and by the stove.

·        Keep a bowl of kosher salt and fresh ground pepper by the stove top

·        Keep EVOO by the stove, but not close enough to be heated

·        Bowl of disinfectant water and bar towel (one gallon water to one TBL of bleach OR 2 TBL white vinegar…not both).  Wipe things down as you go.  Keep a wet, disinfected towel with you all the time. Clean as you go, as much as possible.

·        Read the entire recipe or (if you are cooking by one) before you start. If you are not using a recipe, think through the steps you will need to follow.

·        Have hot pads and cutting boards (for chopping or setting extremely hot pans on) handy.

·        Tasting spoons close at hand

·        Select and have ready the serving/plating dishes you intend to use

·        If you are going to use a mirepoix (pronunciation: meer-PWAH) which is the aromatic flavor base made by lightly cooking onions, celery, and carrots…begin with the onions. If you are using garlic, add it last and for only a few seconds.

·        Use seasonings (dried/ground season) early, aromatics (fresh herbs) late.

There are always reasons for exceptions. However, if you have these steps down, then the exceptions will be for a purpose, not from oversight or neglect. You won’t get to the end of a cook and say; “Oh CRAP…I forgot the….” 

Stress Free Cooking:  The Gatekeeper

Gatekeeper's Prime Rib Roast (standing or boneless)

·       Season with kosher salt and fresh ground black pepper for 24 hours on a rack (uncovered) in the frig.

·         Out of frig for at least 2 hours to bring to room temp

·         Set oven at 250

·         Light basting of clarified butter or cooking oil: apply any dry seasoning you desire.  Season lightly, so as not to cover the beef flavor. I like “Cattleman’s Grill” California Tri-Tip rub.  www.cattlemansgrill.com

·         Insert remote probe into the thickest part of the roast

·         In oven for about 3 hours, or until the center temperature reaches 120° for rare, or 125° for medium rare.

·         Remove from oven on rack, cover with foil and rest for 45 minutes to an hour.

·         Heat oven to 525°

·         Uncover roast and place in roasting pan  (cast iron or enamel coated cast iron is best)

·         Baste liberally with soften (not melted) butter

·         Place in oven for 15 minutes

·         Remove from oven….should have a nice crust.

·         Place on cutting board to slice

·         The drippings from the roasting pan will make excellent gravy, if desired

·         For an easy au jus, use a can of Campbell’s Beef Consomé (not beef stock).

·         Remove bones (if a standing rib roast). Cut as close to the rib bones as possible.

·         Slice in about ¾ inch cuts and serve.

 

 

There are so many good methods for making this phenomenal roast, and you may have your own favorite.  Whichever method you use here are a couple of things to remember:

·         Season early and allow time for salt to penetrates the roast

·         Cook low and slow to desired temp. (250° oven setting suggested)

·         Rest for about an hour

·         Reverse sear (at the end, not the beginning) at very high temp to get a good crust. (525° suggested)

 

With these steps in mind, many timings, resting, closed oven door methods can work very well.

Cooking on an inside oven, outside grill, or Green Egg style cooker can all work well.  The reverse sear is very important for an even cook.

Value of Meditation

This is not an exhaustive statement on meditation. It’s just a thought on one aspect. 
One purpose of daily (regular) meditation (possibly including some scripture reading and prayer) is to set the course of your life to encounter whatever may be presented by another day. It is not meant to be a Bible study or intercessory prayer time.  Those are different.  Bible study and intercession are analogous to sharpening a blade.  Meditation is honing the edge to help it cut precisely.  You see, sharpening involves removing metal…grinding, if you will.  Honing is when you use a smooth steel or a strap to realign the microscopic barbs on the edge. They get bent and out of alignment.  Honing straightens them again so the blade can be used effectively with minimum resistance.  It should be done often…several times a day, even.  Both are necessary:  sharpening and honing.  Meditation is honing.  Spend some time…even a few minutes honing your life blade today.  You’ll notice the difference.  It will align you to meet whatever comes your way.