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Forum
-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note
amother
OP
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Thu, May 18 2023, 10:58 am
I keep seeing recipes that say to turn on your broiler.
My oven is electric, so I don’t know if my broil setting is as effective as gas ovens, what do you think?
And does it matter if I use a foil pan instead of a real baking dish, and if so, how should I adjust the cooking time?
Thank you very much, from a clueless cook!
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ra_mom
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Thu, May 18 2023, 11:04 am
How high does your oven temp go? 500 or 550?
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amother
OP
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Thu, May 18 2023, 11:29 am
ra_mom wrote: | How high does your oven temp go? 500 or 550? |
Thanks ramom! It goes up to 550.
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ra_mom
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Thu, May 18 2023, 11:32 am
amother OP wrote: | Thanks ramom! It goes up to 550. |
I roast it at 525/550 for 20-25 minutes depending on size (25 min for 2 lb).
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amother
OP
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Thu, May 18 2023, 12:00 pm
ra_mom wrote: | I roast it at 525/550 for 20-25 minutes depending on size (25 min for 2 lb). |
Thanks so much!
Do you sear it in a pot first? And when do you slice it?
Eta: uncovered?
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ra_mom
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Thu, May 18 2023, 12:07 pm
amother OP wrote: | Thanks so much!
Do you sear it in a pot first? And when do you slice it? |
No searing. I place it on a rack sitting over a cookie sheet and roast.
After roasting uncovered at 525 (I wait a while for the oven to truly reach that temp and check a separate thermometer), I remove it from the rack/baking sheet and lay it on a large silver foil and close it for 10 minutes to retain juices. I don't slice it until I'm ready to serve (so it doesn't dry out).
When I serve, I have a collection of juices to drizzle over it which adds to the moistness as well.
I do 25 min for a 2 lb because then I get just a few slices that are well done from the 2 corners. I do have 1 eater who likes meat well done, while the rest of us appreciate medium.
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amother
OP
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Thu, May 18 2023, 1:33 pm
Thank you!
What kind of juices do you drizzle on it?
Mine is 3lbs, would you bake it for 40 minutes?
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eagle
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Thu, May 18 2023, 1:34 pm
Can you please post your marinade recipe? thanks!
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ra_mom
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Thu, May 18 2023, 2:12 pm
amother OP wrote: | Thank you!
What kind of juices do you drizzle on it?
Mine is 3lbs, would you bake it for 40 minutes? |
The juices from the London broil collects in the silver foil it's sealed in after it bakes. I use that.
For 3 pounds do 28/30 min. How done do you want it?
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ra_mom
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Thu, May 18 2023, 2:13 pm
eagle wrote: | Can you please post your marinade recipe? thanks! |
I rub it with olive oil and 1 tsp salt per pound then sprinkle with course black pepper. Otherwise olive oil and Montreal steak seasoning. Or marinate in oil salt and crushed garlic.
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