Tip & Tricks with grubwitchacha

Roasting secretes:

1. Best results for roasts: season then pan sear or grill the meat before placing in the oven...
2. Low and Slow: set the oven to 250 degree, if your using a convection oven set the fan at low.
3. For larger roast up to 10 lbs 3 to 4 hours puts the roast at medium rare to medium
4. For roast 5 to 9 lbs 2 to 3 hours puts the roast at medium rare to medium
5. For smaller roast under 4 lbs 35 to 45 minutes puts the roast at medium rare to medium.

If you like fall apart braised type of meat place the meat in a roasting pan with some red wine, beef stock, carrots, celery, onions and herbs.
Cover the roasting pan and place in the oven at 275 degrees for 3 to 6 hours if the meat is 7 to 8 lbs or more, 2 to 3 hours if 4 lbs or under.

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Grubwitchacha' TRICKS AND TIPS

Mashing Gone Crazy....

Here's a trick I use when I make mashed potatoes.

First here's a simple recipe for mashed potatoes:

Servings: 4

1. Potato (I personally like Yukon Gold for mash)                     2 large
2. Garlic (fresh, roasted)                                                           2 cloves
3. Whole milk (for the healthy sour cream or 2%)                     2 oz
4. Manufacturing cream                                                              2 oz
5. Butter                                                                                      2 oz
6. Salt                                                                                          too taste

Steps:

1. Peal potatoes and place them in a medium pot with cold water just enough to cover the potatoes
2. Boil till potatoes are done (you can cut the potatoes in smaller pcs to speed up the cooking process but this will make the mash a bit runny)
3. It should take between 20 to 45 minutes depending on the amount and size of the potatoes
4. While the potatoes are going take the two garlic cloves and drizzle a little olive oil on them. Wrap them with foil and place in a oven set at 350 degrees to roast once the garlic is golden and soft mash them  (note: you can skip this step and mince the garlic and saute with the butter) add them to a small pot with the milk and cream and bring cream to a boil.
5. Stick a fork or knife into the potato, it should take no effort. (just like cutting butter with a knife)
6. Drain the water very well
7. AIRING STAGE: If you have a Kitchen-Aid mixer add potatoes to the mixer, using the paddle attachment start at low. Once potatoes are broken up increase speed to medium for 10 seconds then high for 10 seconds. (This makes the potatoes light and fluffy. Reason: Air is incorporated in the potatoes)
8. Stop the paddle and add the cream mixture.
9. On low speed fold in the milk and cream mixture.
10. Be-careful not to over mix and DO NOT add the cream during the airing stage. (this will make the potatoes gummy)

Mash Potatoes are done at this point,  here are my tricks or you know them as the WOW FACTOR. Add some crispy bacon, green onions, shredded cheddar cheese, and sour cream then fold gently or add crispy panchetta, goat cheese and sun dried tomatoes or just a hint of truffle oil, to create the WOW FACTOR

That is grubwitchacha's tips and trick of the day
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