Cooking Prime Rib Roast Boneless

When cooking a prime rib roast boneless you have two choices. You can either purchase the roast without the bones or you can simply purchase the roast with the bones and ask the butcher to remove the rack for you and tie it back onto the meat.
If you buy the roast without the bones then you will need a rack inside your roasting pan to place the meat on. But if you have the rack of bones tied back onto the meat you simply place it in the pan bones down. The bones will act as the cooking rack so you will not need one in your pan.
Before cooking prime rib roast boneless, be sure and place the roast in the pan with the fat side up. The fat side is always opposite the bone side so if you have the butcher tie them back on he will know to tie them back on where they go, so when you put the roast in the pan with bones down, then the fat side will automatically be facing up.
Before cooking a prime rib you should always allow the roast to set out of the refrigerator for about two hours or until it has reached room temperature before placing it in the oven.
The roast should be cooked in an oven uncovered at 350 degrees. Many people like to sear the roast in a hot (450 to 500 degree) oven for about 15 minutes before turning the heat to 350 degrees F. The only way to know when the roast is done to your liking is to use a meat thermometer. An instant read thermometer is best and should be of good quality. Your prime rib was not cheap so don’t use a cheap thermometer.
The roast should be removed from the oven 10 degrees before it reaches your desired temperature. For example, if you want your roast to be medium rare then it should reach an internal temperature of 135 degrees F. That means you should take it out of the oven when it reaches 125 degrees because it will continue to raise in temperature about 10 degrees during the resting period.
The resting period should be no less than 15 minutes. 20 to 30 minutes is recommended by most professional cooks, and during this resting period your roast should be covered by a foil tent. This will help to deflect the heat back to the roast and not escape too fast.
If you do not let the meat rest then it will not be as juicy. Letting it rest will allow the juices to relax back into the meat, whereas cutting to soon will allow the juices to run out.

Inexpensive Food Safety And Traceability Solutions Using Process And Quality Control Concepts

Why Should You Attend:

No one wants to be caught in a recall or worse, to have someone die because of their product. If you are one of those in the food supply chain that either thinks it can’t happen to you or that the federal government will excuse small farmers, think again. FDA will eventually implement control requirements for food safety similar to those they require for medical device and drug manufacturing. These requirements are focused on strong process and quality controls.

Most of the costs, lack of understanding and frustrations involved with getting on with implementing solid and effective food safety and traceability solutions can be overcome through a basic understanding of how to identify and improve processes in a manner that will be cost effective, prepare your operation for new requirements and protect you and your business.

Attend this webinar to understand the different process flow and quality control concepts you can implement to have a proper Food Safety system protecting your food supply business.

Areas Covered in the Seminar:

– Process and Quality Controls.
– Flow System Concepts.
– Zone Concepts.
– Lean Concepts – Defects, Inventory, Processing, Processing, Waiting
– Layout Considerations- Ceilings/Floors/HVAC.
– Process Flow Charting.
– Low Cost Linear Traceability Manual vs electronic.
– Blending Logs.
– Environmental Concerns.
– Getting Over Excuses.

Who Will Benefit:

Personnel responsible for post harvest handling on farms, food processors, packers, food safety auditors and members of food safety compliance organizations.

Members of the Institute of Food Technologists and American Society for Quality involved in food safety and quality assurance

Instructor Profile:

Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaiis RFID traceability and State Food Safety Certification system.

Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country’s first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google “Hawaii Food Traceability” or visit ).

Food Warming Tray

Party is a great pleasant occasion for every one young, old, children and different types of food is the royalty of the parties so mostly what we saw that food becomes cool in such occasions and we do not enjoy enough the taste of food so for keeping the warm food we must have to use food warming tray. Because its the time when a party organizer is much busy in look after each and everything so sometimes it becomes difficult for him or her to manage everything perfectly, so now a days there are number of food warming tray that keeps the food warm for a long time. Food warming tray is used to warm any kind of food such as sandwiches, pasta, French fries, vegetable rice, potatoes, and etc.

3 important things to look for when you buy a food warming tray
There are number of different food warming trays with so many options. Theres something that appeals to almost everyone, but some of those food warming tray are not of good quality. The most important 3 things to look when you buy a food warming tray are as follows: Size, corded or cordless, and brand. These are the important things that must be considered while purchasing a food warming tray.

How does a food warming tray work?
There are number of types of food warming tray, lets talk about the working of one. Such as one type of warming tray is a rectangular-shaped aluminum pan of a large size. Aluminum pan is made up of heavy duty aluminum foil and it is filled with the small amount of water. Two smaller size pans for food fit inside the large rectangular-shaped aluminum pan. The pan is placed upon a wire rack that holds its approximately 4 inches in the air. At the bottom of the wire rack, a small alcohol gel candle is lit, which heat the water and keeps the tray warm for approximately 6 hours.

Types of food warming tray

Are You Cooking Meals from a Broken Cookbook

Burn your recipes!” If youve been following me for any amount of time now, youve heard me utter that statement time and time again. Its not that Im entirely against using recipes for home cooking, its more because I see cooking meals as a personal art form or your kitchen culinary expression.

In fact, home cooking recipes are especially useful if youre looking for new ideas and flavor combinations. Recipes are useful for cooking meals if you want to try to duplicate something exactly.

Here are some of the things that recipes will tell you:

The ingredients to use
The correct weights and measures for the ingredients
The temperatures and degrees to use
How much time you should cook
What steps to take and when

But, you cant expect recipes to tell you everything that you need to know to make the meal come to life. I like to make analogies between cooking and music. Lets take sheet music for example. There are things that sheet music doesnt tell the piano player. There are variations in tone, pace, and interpretation. The musician has to bring the music to life through his or her own interpretation of the music that they are reading.

Here are some of the things that recipes dont tell you:

Variations in ingredients/substitutions
Variations in measurements/ mistakes in measuring
Variations in oven temps/stove temps
Variations in time
Why you are taking the steps you are taking

There are very few celebrity chefs that I enjoy. An exception is Alton Brown. I enjoy Alton Browns show because he also explains why hes taking the steps hes taking as well as how different ingredients, temperatures, etc. affect the food that you cook. One day when I was watching Alton, he was cooking a popover recipe that looked great. As I was watching, I thought that the amount of salt he used would make it too salty for me. But, when I tried to make the recipe, I used his exact measurements because, well, hes Alton Brown. Turns out the popovers were WAY too salty!

Next time, Ill take out some of my own recipe books I use for inspiration and point out some of the ways that I know the recipe book is broken. My goal is to help you to increase your kitchen culinary skills by using your home cooking recipes to cook meals that you can be proud of again and again.

The Top Nine Foods Containing L-arginine And L-citruline

In order to maintain proper nitric oxide levels in the body, it is important to regularly supplement your diet with nitric oxide supplements, as well as eat foods high in L-arginine and L-citruline. In addition to aiding nitric oxide production in the body, these two compounds may help lower blood pressure. To help you get enough L-arginine and L-citruline, I have compiled the top nine foods that contain large amounts of both compounds.

9. Soy

Not the best tasting thing in the world, but it’s found in a lot of healthy foods. If you’re looking to improve your diet and increase nitric oxide production at the same time, try eating some soy foods.

8. Garbanzo Beans

Garbanzo beans, though not the most appetizing snack, are quite healthy. In addition to containing large amounts of L-arginine, they are also good sources of dietary fiber, protein, and healthy fats.

7. Melons

Melons are a great addition to any diet. They taste good, and are an excellent source of vitamin C. In addition to that, melons contain about 92% water by weight, which is great considering most people aren’t adequately hydrated.

6. Walnuts

Walnuts are an excellent snack, but unfortunately, an often overlooked one. In addition to being a great source of L-arginine, they also contain omega-3 fatty acids, which help lower cholesterol.

5. Peanuts

I can’t think of anyone who wouldn’t eat peanuts if offered some. It’s great that peanuts are such a prominent snack food, since they contain large amounts of L-arginine as well as protein and various healthy fats.

4. Red Meat

Red meat is a great choice to improve nitric oxide production in your body because so many people already like to eat it. Be careful though, red meat can be counterproductive since too much of it can increase the risk of cardiovascular disease.

3. Almonds

Along with peanuts and walnuts, almonds are another great choice for boosting your nitric oxide levels because they are a great snack food

2. Salmon

Salmon is a great addition to any diet because it is very lean and also helps nitric oxide production. So not only is it a great way to cut calories from your diet, it is good for long term cardiovascular health.

1. Dark Chocolate

Dark chocolate is number one because it is also high up on the list for foods that provide antioxidants. It is a great substitute for other desserts if you have a nagging sweet tooth, since in addition to to being healthier than other kinds of chocolate, it also has ample amounts of L-arginine and antioxidants.