Gordon Ramsey's Cooking Times....

[Mick Mac]

Hats off to Gordon. I used his recommended cooking time suggestions for the turkey on xmas day and also for a rib of beef tonight and both were perfect.

Most other recommendations have much longer cooking times per kilo.

Really hate overcooked meat, so hats off to Gordon. Top man, he made my Christmas.

:))

[Alan Medic]

How did you do with the sauce?

[Annette Curtain]

Mick Mac Wrote:

-------------------------------------------------------

> Hats off to Gordon. I used his recommended cooking

> time suggestions for the turkey on xmas day and

> also for a rib of beef tonight and both were

> perfect.

>

> Most other recommendations have much longer

> cooking times per kilo.

>

> Really hate overcooked meat, so hats off to

> Gordon. Top man, he made my Christmas.

>

> :))

Erm...

Ever thought of using the no-brainer-digital-meat-thermometer-method-like-wot-chefs-do ?

NETTE:-S

[Mick Mac]

Have a thermometer (non digital) but you have to time your other items to coincide with the meat being ready....

[Senor Chevalier]

Delia ruined my bone in sirloin Christmas joint last year. Her rare is my well done apparantly. Will consult Gord going forward.

[Mick Mac]

Eggsactly.

[david_carnell]

MickMac - any large beef joint would need to rest for AT LEAST 30mins before being served which pretty much gives you time enough to sort out spuds and veg.

Never, ever, carve straight from the oven.

[Mick Mac]

I do rest - honest.

This is more to do with setting the oven at the right temperature and for the right duration to 1) allow you to plan when you are going to eat and 2) not overcook the meat.

Chefs recommendations are very different and imo Gordon has it right.

[david_carnell]

Worth having an oven thermometer for that sort of thing since age and manufacturer and design all influence temp.

It's rarely what it says on the dial. And 10-20 degrees over 4 hours can change outcomes a fair bit.

[Annette Curtain]

Cooking times are fine per se .

If you need a guide as how to get everything out at the same time, then on good Ol' Gordon.

However, the surest way to guarantee a perfect joint of Beef, Lamb or other is to understand the internal temperature that the meat is required to achieve. No matter which type of oven is used.

Of course a good hot browning is required first, in the oven or in a roasting/frying pan on the hob.

Rare Beef is good at an internal temperature of 50 degrees C

Medium = 60 degrees C

Well done= 70 degrees C

On average a joint takes 20mins per 500g in a hot oven, so you can figure it out roughly by the weight of your joint.

You can then Digital Temperature probe it to get it absolutely spot on.

It works every time, no matter how big or small the joint.

NETTE(tu)

[Huguenot]

This one you can leave outside the oven so you don't have to open the door to check the temperature!

Nifty eh?

[Mick Mac]

Looks good.