Question on cooking...

Gabriel_Hurl · February 05, 2009, 09:57:11 PM

and cooking time depends on the cut of meat - and how you want it cooked

QuoteCooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 26-30 for well done. A boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done.

If you roast at 325°F (160°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound. We won't even attempt to suggest times for the initial-hot-oven cooking method.

pintsofguinness · February 05, 2009, 09:59:28 PM

I dont know it's in a hour and it's grey with this slimmy stuff sitting on top of it.
This is a disaster.

and im pretty sure this thing is a leaf, don't worry it's coming back to Sainsbury's with me tomorrow till I get an explanation!

Square Ball · February 05, 2009, 10:01:37 PM

is it a bay leaf POG?

Puckoon · February 05, 2009, 10:02:00 PM

Thats exactly what it is squareball.

Tony Baloney · February 05, 2009, 10:03:31 PM

It's a bay leaf you fool!

pintsofguinness · February 05, 2009, 10:05:10 PM

Quote from: Square Ball on February 05, 2009, 10:01:37 PM
is it a bay leaf POG?

Hmm, that looks a bit like it alright. Is it meant to be there? What does it do?

How do I know when this is done, I tried eating a bit but it's not right, and can I turn it off and continue cooking it tomorrow?

pintsofguinness · February 05, 2009, 10:06:01 PM

[quote uthor=Tony Baloney link=topic=10856.msg472116#msg472116 date=1233871411]
It's a bay leaf you fool!
[/quote]
Look I'm not a chef am I?

Puckoon · February 05, 2009, 10:07:02 PM

You might want to brown these kinds of roasts in a pan first, so your mind can think its done when it actually is. No one likes a grey roast.

pintsofguinness · February 05, 2009, 10:24:50 PM

Do yous think this looks done?

Puckoon · February 05, 2009, 10:25:21 PM

Im not sure Id give that to the dogs.

stpauls · February 05, 2009, 10:31:07 PM

that looks fine pints, stop winding him up puck!! what colour is the middle of the meat?

stephenite · February 05, 2009, 10:36:23 PM

I wouldn't eat it - St Pauls is 5times trying to kill Pints again

Puckoon · February 05, 2009, 10:40:51 PM

Quote from: stephenite on February 05, 2009, 10:36:23 PM
I wouldn't eat it - St Pauls is 5times trying to kill Pints again

Take that over to the Jack Horner thread stephenite.

stpauls · February 05, 2009, 10:42:26 PM

Quote from: stephenite on February 05, 2009, 10:36:23 PM
I wouldn't eat it - St Pauls is 5times trying to kill Pints again

it looks like any roast i have ever cooked, and i am still alive and well!!

pintsofguinness · February 05, 2009, 10:44:41 PM

Quote from: stpauls on February 05, 2009, 10:31:07 PM
that looks fine pints, stop winding him up puck!! what colour is the middle of the meat?

I dont know, I wouldnt be on for eating greyish meat and it's very very tough.
Stuck the fork in it to get a look at it and had to wrestle the fork out of it, as a result it splashed in to the "onion gravy" and it burned the hand of me!!