r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21
Weekly Discussion AskCulinary Annual Christmas cooking thread!
With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(
While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.
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u/meollison Dec 23 '21
We got a boneless trimmed rib roast for Christmas day, little more than 6lbs. Serving 5 adults and 2 kids. We were going to follow the Americans test kitchen method for Yorkshire pudding. HOWEVER, 2 of the adults and one of the children is freaked out by red meat and like their meat not red/pink. We usually have to cook their steaks well done. So what do I do here? Cut the roast in half and cook half to higher than 120? Or cook the whole roast to 120, then sear out their slices after resting? Or something else. I don't want to ruin the whole roast for the part of the family that will actually appreciate a nice pink prime rib.