Roastery

Posted by mamster on Sunday, May 28, 2006

So, did you make the Coke Roast?

Yes.

How did it come out?

Kind of dry.

Did you overcook it or something?

Yes.

How is that possible, since you threatened to poke it with a Thermapen every six minutes?

I got cocky.

Was it good anyway?

The crusty exterior part was awesome.

Did it taste like Coke, despite the fact that Cook’s Illustrated promised it wouldn’t?

Totally. But in a good way.

Did you keep going back to the kitchen and pulling off crunchy bits?

Yes.

Will this experience turn you into a fool who can’t stop roasting?

Only if I can figure out how to make a roast that is 100 percent crust.

5 Comments »

5 Comments

Comment by Wendy

Perhaps it could work like a marshmallow—you get a really good crust on, peel that off and eat it, and keep roasting until you get another layer of crust, and so on?

Posted on May 28, 2006 at 7:47 pm

Comment by mamster

I think that’s how gyros work. Great idea!

Posted on May 28, 2006 at 8:45 pm

Comment by Kristal

I have to throw this out there — what if you marinated bacon in your Coke-brine before cooking it? Seriously? Would it be disgusting, or utterly transcendent?

Posted on May 30, 2006 at 9:20 am

Comment by mamster

Bacon is already brined or dry-cured, so I’m not sure how much effect it would have. But try it!

Posted on May 30, 2006 at 10:07 am

Comment by Vince

Must have been a ham kind of weekend. We did City Ham a la Alton Brown. Now, THAT is a great crust (mustard, brown sugar, armagnac (recipe calls for bourbon) & gingersnap cookies).

The Coke brine sounds promising.

Posted on May 30, 2006 at 1:28 pm

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