Bill Recipe Reviews (Pg. 1) - (16297257)

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French Butter Cakes (Madeleines)

Reviewed: Mar. 15, 2012
I was disappointed in the final product. I followed the recipe to the letter and found that resulting madeleines were a bit rubbery and overly lemony. They weren't unpleasant...just not the delicacy I was expecting from the other reviews. They were missing the subtlety in texture and flavor of a really good madeleine. I think that Proust would have only been inspired to write a Harlequin romance after eating this. I also found that the batter yielded only enough for 10 madeleines. I thought I'd overfilled, but they ended up coming out at exactly the right size. Perhaps my "large" eggs were too small.
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High Temperature Eye-of-Round Roast

Reviewed: Oct. 29, 2010
I had never made a roast before 2 days ago when I read this recipe. I have had the stereotypical grey, dried out eye roast and was a little leery of how to succeed with this. This recipe is absolutely amazing. I now have 2 more eye roasts in the oven which I'm cooking for a big family dinner tomorrow. I found that the 7 mins per pound was accurate but that my oven didn't retain the heat necessary to bring the roasts to 130º. I read in the reviews that one person boosted the heat a bit by setting it to 225º rather than to "off". I found that it worked well for me to turn it off (after the requisite time at 475º) for about an hour or more until the temperature peaked and then to turn it on to 225º to give it a boost in reaching 130º. After resting, I sliced into an absolutely PERFECT eye roast. The icing on the cake, however, is that it is actually BETTER the second day...tender, pink, doesn't need reheating. Once you've tried this method, you won't ever need to look for another.
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