Kitchen help

[nutxo]

I ran out of cheesecloth to wrap the rib roast to dry out a little before Friday. Would parchment work or would the roast not get enough air?

 

[Starbuck1975]

I ran out of cheesecloth to wrap the rib roast to dry out a little before Friday. Would parchment work or would the roast not get enough air?

You need something a little absorbent and porous, preferably cloth, I would go with paper towels or napkins if you have them. An old pillowcase would work too.

 

[Scarpozzi]

You need something a little absorbent and porous, preferably cloth, I would go with paper towels or napkins if you have them. An old pillowcase would work too.

Why not a pair of old underwear or a Christmas stocking?

 

[feralkid]

Cotton pillow case.

 

[BoomerD]

No Cheesecloth? Use These Alternatives Instead

Cheesecloth is used as a strainer in certain recipes. Several items can be substituted for cheesecloth, many of which you may have at home.

www.thespruceeats.com

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[Starbuck1975]

Why not a pair of old underwear or a Christmas stocking?

Those work best

 

[Iron Woode]

Why not a pair of old underwear or a Christmas stocking?

don't forget the garter belt!

 

[zinfamous]

I just salt the crap out of it and leave it open in the fridge for 48-72 hours, then take it out morning of and place it on the counter, for hours, to get to RT and pat dry with paper towels before shoving it into the oven. ...I assume that is sufficient, drying, no?

 

[rasczak]

I just salt the crap out of it and leave it open in the fridge for 48-72 hours, then take it out morning of and place it on the counter, for hours, to get to RT and pat dry with paper towels before shoving it into the oven. ...I assume that is sufficient, drying, no?

This. Generously rub salt (I use kosher salt) on the entire rib roast, place on cookie sheet (the gridded cookie sheet) on baking sheet so the rib roast doesn't sit in its own juices.

 

[Scarpozzi]

This. Generously rub salt (I use kosher salt) on the entire rib roast, place on cookie sheet (the gridded cookie sheet) on baking sheet so the rib roast doesn't sit in its own juices.

Gridded sheet....you mean a cooling rack. I think that's what Alton Brown says. Plus, always put it on the lowest rack so in case anything does drip, it doesn't infect your fridge with meat juice on more than 1 shelf.