Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 I cook my roasts at 350 degrees unless I have several hours. Then I like to cook it at 300...kinda like slow cooking. I would think you could turn it up to 400 for a while to finish cooking it faster. You could also slice it and put it back in. Sliced might cook faster. Joanne > Ok. 30 minutes a lb. is crap. 2.59 pounds and it has been in there on hour > and 45 minutes and the temp is only 125 degrees. I am starving!!!! at what Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 I cook my roasts at 350 degrees unless I have several hours. Then I like to cook it at 300...kinda like slow cooking. I would think you could turn it up to 400 for a while to finish cooking it faster. You could also slice it and put it back in. Sliced might cook faster. Joanne > Ok. 30 minutes a lb. is crap. 2.59 pounds and it has been in there on hour > and 45 minutes and the temp is only 125 degrees. I am starving!!!! at what Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 PAULA!! What am I going to do with you? We had you cooking roasts last year like a star!! Rare internal temp.....130°F Medium.....................140°F Well done..................150°F Remember the temp will increase 10 to 15°F over the resting period of 15 minutes or so. I take mine out at 130 and let it rest, but I like it rare. For anyone else that would rather have it done I nuke it a little. You can do a slow roast at as low as 250°F...we call that overnight roasting. Comes out nice and juicey with less shrinkage cause you don't get the water loss as you would with high temp cooking. Unfortunately the meat won't caramelize (you read: brown) under 325°F so it won't have a really crisp browned crust on it. Large pieces of meat (such as a rolled roast) rarely improve with marination...it doesn't really penetrate the meat to any degree to make it worth the time....that is unless it is done for a long period of time...like brining a turkey and that we do over one or two days. Usually what we think of as cheaper cuts of meat like chuck roasts and round steaks benifit from marinating. A few hours...I would say up to 8 (refrigerated of course) hours would be sufficient. To add flavor to a roast I sometimes cut a slit in the meat and insert a garlic clove or some herbs several places all over the roast. This works well with pork roasts too! If you want to do a low oven temp and still want the outside very brown, you could sear it on the stove top in a pan that can go into the oven as well...when the surface is browned pop it in the oven. Rule of thumb.....325 to 350°F....how long?...you get the chef answer.... " until it's done " . Boy that one really pisses off the students until they understand it! Too much or not enough info? I hope you've eaten by now! We have a buffet in the restaruant on Thurday nights...and tonight the students were being real experimental....and all with tempting carbs! I had special french fries, stuffed baby potatoes, one kind soul that thought they were being sweet brought me great looking truffles....such temptation...but I was a good girl . Have a great night everyone...even though most of you are sleeping and have sweet dreams right now I hope! Marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Thanks Marie, it came out well, if a little more done than I like. It was medium well. Marie, how come red red juice runs out of a roast when you cut it, even when it is medium well done? Makes me think it is rare and it isn t. a, who ate at 8:00 last night, but boy was it good. -- Re: roast PAULA!! What am I going to do with you? We had you cooking roasts last year like a star!! Rare internal temp.....130°F Medium.....................140°F Well done..................150°F Remember the temp will increase 10 to 15°F over the resting period of 15 minutes or so. I take mine out at 130 and let it rest, but I like it rare. For anyone else that would rather have it done I nuke it a little. You can do a slow roast at as low as 250°F...we call that overnight roasting. Comes out nice and juicey with less shrinkage cause you don't get the water loss as you would with high temp cooking. Unfortunately the meat won't caramelize (you read: brown) under 325°F so it won't have a really crisp browned crust on it. Large pieces of meat (such as a rolled roast) rarely improve with marination...it doesn't really penetrate the meat to any degree to make it worth the time....that is unless it is done for a long period of time...like brining a turkey and that we do over one or two days. Usually what we think of as cheaper cuts of meat like chuck roasts and round steaks benifit from marinating. A few hours...I would say up to 8 (refrigerated of course) hours would be sufficient. To add flavor to a roast I sometimes cut a slit in the meat and insert a garlic clove or some herbs several places all over the roast. This works well with pork roasts too! If you want to do a low oven temp and still want the outside very brown, you could sear it on the stove top in a pan that can go into the oven as well...when the surface is browned pop it in the oven. Rule of thumb.....325 to 350°F....how long?...you get the chef answer.... " until it's done " . Boy that one really pisses off the students until they understand it! Too much or not enough info? I hope you've eaten by now! We have a buffet in the restaruant on Thurday nights...and tonight the students were being real experimental....and all with tempting carbs! I had special french fries, stuffed baby potatoes, one kind soul that thought they were being sweet brought me great looking truffles....such temptation...but I was a good girl . Have a great night everyone...even though most of you are sleeping and have sweet dreams right now I hope! Marie Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact any of the the list moderators, you can email them at: (jocee131@...) Kari (kari@...) Norma (norwood@...) JJ (cybercat1@...) Dianne (lambart@...) Joya (bocock@...) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Thanks Marie, it came out well, if a little more done than I like. It was medium well. Marie, how come red red juice runs out of a roast when you cut it, even when it is medium well done? Makes me think it is rare and it isn t. a, who ate at 8:00 last night, but boy was it good. -- Re: roast PAULA!! What am I going to do with you? We had you cooking roasts last year like a star!! Rare internal temp.....130°F Medium.....................140°F Well done..................150°F Remember the temp will increase 10 to 15°F over the resting period of 15 minutes or so. I take mine out at 130 and let it rest, but I like it rare. For anyone else that would rather have it done I nuke it a little. You can do a slow roast at as low as 250°F...we call that overnight roasting. Comes out nice and juicey with less shrinkage cause you don't get the water loss as you would with high temp cooking. Unfortunately the meat won't caramelize (you read: brown) under 325°F so it won't have a really crisp browned crust on it. Large pieces of meat (such as a rolled roast) rarely improve with marination...it doesn't really penetrate the meat to any degree to make it worth the time....that is unless it is done for a long period of time...like brining a turkey and that we do over one or two days. Usually what we think of as cheaper cuts of meat like chuck roasts and round steaks benifit from marinating. A few hours...I would say up to 8 (refrigerated of course) hours would be sufficient. To add flavor to a roast I sometimes cut a slit in the meat and insert a garlic clove or some herbs several places all over the roast. This works well with pork roasts too! If you want to do a low oven temp and still want the outside very brown, you could sear it on the stove top in a pan that can go into the oven as well...when the surface is browned pop it in the oven. Rule of thumb.....325 to 350°F....how long?...you get the chef answer.... " until it's done " . Boy that one really pisses off the students until they understand it! Too much or not enough info? I hope you've eaten by now! We have a buffet in the restaruant on Thurday nights...and tonight the students were being real experimental....and all with tempting carbs! I had special french fries, stuffed baby potatoes, one kind soul that thought they were being sweet brought me great looking truffles....such temptation...but I was a good girl . Have a great night everyone...even though most of you are sleeping and have sweet dreams right now I hope! Marie Please visit our homepage at http://members.xoom.com/AChallengers You will find information, recipes, before and after pictures. To contact any of the the list moderators, you can email them at: (jocee131@...) Kari (kari@...) Norma (norwood@...) JJ (cybercat1@...) Dianne (lambart@...) Joya (bocock@...) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 a, The juice in the center of the roast is still pink even when medium rare. There is less juice in the well done meat surrounding it, so the only juice to come out is from the center. That's one of the reasons you let it rest so some of that liquid can redistribute throughout the meat. Now I think I'm going to have to make a roast tomorrow, you've made me hungry for it! Have a great day, marie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Now I think I'm going to have to make a roast tomorrow, you've made me hungry for > it! Have a great day, marie You got that right Marie. I just popped a nice chuck roast into the crock pot and can already imagine the delicious meat I'm having for dinner. Also my son and his family are coming up tonight so it will look like I really slaved over it. Oh Gosh, I'm such a good Mom!~!!!!!! )))~ This has been a good week and I beez pretty good for me. I can put my socks on without puffing and panting and I think that's a good sign. Now if I can get to the point of putting on my underwear without getting my big toe hung up in them while trying to balance against the wall, I'll call it progress. You all have a really great weekend and I'll check in again Monday. Love Your Mom Pudge, who hasn't started her exercise program yet. Please don't hit me too hard with that wet noodle, Normie, I've still got the marks from when gave me the " what for " . Just kidding. {{{{{{{HUGS TO ALL}}}}}} pudge@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Sounds good mom.... I can almost smell that wonderful aroma. Joya's Meatloaf was great and my kids really liked it too. Dianne 163/150/140 " The weakest among us can become some kind of an athlete, but only the strongest can survive as spectators. " Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.