Yes, you can reheat latkes the next day after first cooking. You will reheat the latkes on parchment paper and a baking sheet at 400 degrees. This set up will keep them crisp.

If you want to cook them day of - you can store in the fridge overnight. I grate the potatoes then rinse them three times. After, press the water out. This makes the potatoes stay white after frying. This step will help them keep nicely (not turn brown in center) after you store in the refrigerator overnight.

Prime Rib, bone-in, will cook at approximately 12-14 minutes per pound at that temperature and in an electric roaster which can tend to run hot. But because ovens and roasts vary and especially because you are using an electric roaster, the only way to be sure you’ve cooked the roast to the desired degree is to use an instant-read thermometer to check the internal temperature. So please do that and remove the roast from the oven and allow to rest once they hit the desired temperature:

For rare: 120 - 125 degrees.
Medium rare: 130 - 135.
Medium: 140 - 145.
Medium-well: 150 - 155.
Well, 160 and above.

We hope you enjoy your meal!
Chef Paulette

Bonnie,
Cook it for approximately 20 minutes a pound at 350 degrees, but as all hams and ovens vary that’s just a guideline, use a meat thermometer or instant-read thermometer to make sure it’s at least 160 degrees internal temperature before you pull it from the oven. Then cover with foil and allow to rest for 20 minutes.

Beverly,
You actually can’t or shouldn’t attempt to bake a prime rib from a frozen state. It should absolutely be completely thawed before beginning the process. Cooking a roast from a frozen state will guarantee that it will be very overcooked on the outside and probably still raw on the inside, so it is imperative that the roast be completely thawed.

To thaw your roast quickly, you can try the cold water method. As noted for turkey below from our All About Turkey Guide ….

There are two predominantly accepted methods of thawing a turkey: the Refrigerator Method and the Cold Water Method.

The Refrigerator Method takes longer, up to several days, but requires no effort other than to make room in the fridge. Make sure you pick a spot on the bottom shelf to avoid contaminating food below the turkey (it will drip as it thaws), and simply place the turkey breast-side-up, still in its original wrapper, on a pan, tray or platter. Allow a full day for every 4 pounds.

The Cold Water Method is quicker, but requires more action on your part. Place the turkey in its original wrapper breast-side-down in a sink or tub, and cover completely with cold water. Change the water every 30 minutes to minimize bacteria growth, and allow approximately 30 minutes for every pound of the turkey.

Jenni,
Yes you can. In terms of time you would ordinarily treat them as separate roasts, except that having two in the oven slows things down a bit and having them close to each other slows it down even more. So I would figure the approximate time for a single 9-pound ham and add about 15% to the cooking time. You want an internal temperature of 160 degrees, so use your instant-read thermometer to be sure they’re done.

You may want to turn them half way through cooking them so they cook evenly. Most hams are already cooked and only need to be cooked to 140 internal temperature if they are ready to eat, because you are just reheating.

Hi,

I would cut it in half. Season the roast and start both halves in a pre-heated 450 degree and cook for 15 minutes to sear the outside then reduce heat to 325 degrees. The well-done half needs to cook for about 3 hours (about 20 minutes) and the rare/medium-rare half for about 2 hours. You might want to remove the rare half from the oven after searing and then return it to the oven an hour later.

Note, because ovens and roasts vary, the only way to be sure you’ve cooked the roast to the desired degree is to use an instant-read thermometer to check the internal temperature. Here are the temperatures:

rare 120 - 125
medium rare 130 - 135
medium 140 - 145
medium well 150 - 155
well 160 and above

Please let us know if you have any questions whatsoever about your roast. Thanks for writing.

Joanne,
Ideally you want to slow cook the roast. First let it warm to room temperature, then season it generously with salt and pepper and, if you wish, with garlic and dried herbs.

Heat a couple of tablespoons of oil in a large oven-safe skillet or sauté pan over medium high heat.

Brown the roast on all sides in the skillet and then place the skillet in a preheated 250 degree oven. Cook until it reaches an internal temperature of 125 for rare, 130 for medium rare, or 140 for medium - this will take about 30 minutes per pound.

Don’t rely on timing, though, ovens vary and so do roasts so be sure to use a thermometer to make sure the internal temperature is what it should be.

If you are searing the outside of the tenderloin, as I would recommmend for this cut to seal in the juices, once it has been seared all the way around, I would check the doneness by interior temperature. for a rare, you would want to pull the beef out of the oven at an internal temp of about 125F, medium rare, pull it out at about 130F, medium 135F-140F, medium well about 145F, and well done 155F, the carryover cooking will take the final resting temperature up 5 - 8 degrees.

If you do some online research, you’ll find other guides that use similar, but not exactly the same temperatures as a guide for doneness.

When it comes to the time to cook, this will now depend on how hot your oven is. With other roasts, like rib roasts, top rounds, etc, I would encourage a lower temperature, however with the tenderloin, after searing, we can roast at a temp of 325-350, just taking care not to cook for too long, because of the leanness of the cut, it will cook quickly from one degree of doneness to the next.

So I will attempt to suggest a few times, however, as a disclaimer, please use a meat thermometer to check doneness, as this method is much more accurate.

Let’s talk one minute about the average weight of the usable portion of a tenderloin roast. So a whole beef tenderloin before cleaning and trimming might weigh on average 5 pounds. after cleaning we might bring that down to 4 pounds (removal of the chain, fat, and silverskin, and we would further reduce that weight to about 3 - 3.25 pounds by eliminating the very thin tendeloin tip, which can be great for pastas, stirfry, etc…
Once we have done all this, we get a tied tenderloin roast of about 3 - 3.5 pounds.

So if you begin by searing the tenderloin, and place it on a pre-heated roasting pan in the oven at 325F, it should reach very rare after about 20 minutes, and hit med rare at about 35 minutes. Medium at about 40-45 minutes, then med-well at about 50-55 minutes, and well done at about 70 minutes.

Again, this is assuming 3# roast, tied, in a convection oven at 325F. Another variable would be how long did we sear it for in the pan? So using temperature would be best to check doneness, but you could use this as a general guide. Please let us know how it went!

Chef Nate

Colleen: If you package your baked goods properly, there shouldn’t be a problem. And if you can afford to ship overnight express, then that all but guarantees your baked gifts will arrive intact. If your baked goods are iced, then use extra care when shipping to warmer climates. I’d definitely pay extra for overnight and advise the recipients to expect a package so that they can enjoy them at their freshest.

When shipping cookies, make sure you package them in a tin or other hard-sided container. Then wrap that in bubble wrap and place in a box. Use shipping tape to seal your box - not duct tape. As for quick breads, wrap them tightly in plastic wrap, then in foil and bubble wrap.

Make sure to write on your package “Fragile” and “Perishable.”

Generally speaking with the cold temperatures during the winter you can safely mail items that contain dairy. But if the main ingredient is dairy like a cheese cake you should consider packing it with ice packs. Good luck.

After my pies have cooled do I have to refrigerate them? I have space problems this year. I am making Lemon Meringue and Pumpkin. Thank you.

Pumpkin pie will do fine outside of the refrigerator. But I’d look for the coolest spot in the house for the lemon meringue. Do you have an ice chest? You could always put ice packs in the bottom of the ice chest and store your pies there until you’re ready to slice and serve.

Thank you very much for the information. I never once thought of the ice chest. Great idea and one I will certainly use and pass on to my family. I never knew this site existed and now it is in my favorites. Thank you again and have a wonderful Christmas and New Year.

Jan,
For a teaspoon of rum extract I would substitute a tablespoon of rum. However, if you’re baking you’ll need to adjust the total amount of liquid going into the recipe to allow for the increase in rum, if there’s no other liquid in your recipe (and eggs don’t count) then you’re better off sticking with the extract.

May I add that if you are going to use actual rum instead of extract, you should be aware that there are many different kinds of rum and all have very different flavors. Your recipe probably assumes that the extract is made from classic clear rum (which would mean you would use a brand like Baccardi). But there is dark rum (a typical brand name is Pussers) and there is spiced rum (like Captain Morgans). If you use anything but clear rum, there will be significant changes in flavor.

Kevin is right-on.

Joanne,
The recipe is probably referring to what was called sour milk, often used in baking because it produces a very tender cake or cookie. It is made by adding 1 Tablespoon of white vinegar to each 1 cup measure of milk.

and sweet milk is just regular whole milk…it was referred to as “sweet” to tell it apart from sour milk or buttermilk.