AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question What is the best method for cooking a standing rib roast..
Answer Jeff:
The best method for me is:
1. Marinate SRR (STANDING RIB ROAST)for 12 hours. The marinate could have bbq sauce. To marinate put the SRR inside a vacuum bag (osterizer Food Saver)and seal in a vacuum machine (osterizer vacumm machine) and keep for 12-24 hours under refrigerating conditions.
3. Put the bag into heat water. Temp. 176 F, Time: 40 minutes.
4. Take out SRR of the bag and enjoy. If you want put SRR on the gas grill 2' per side before serving.
