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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.


:))

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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

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.

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)

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