The totally off-topic thread

[LadyC]

We cheat a bit with our roasts - we use a sous vide and finish off on the BBQ. Had roast beef for lunch today - delicious!

 

[drron]

Although I have spent the day cooking my curries if I go uninvited into the kitchen when mrsdrron is cooking it is I who is roasted.

 

[Austman]

Anyway, we have never used a thermometer. But that's probably just a matter of practice.

I don't always use one. But I have to say, when I do, it gets it exactly right, every time.

 

[JohnK]

How has mum coped without a thermometer all her life.

And if I suggested it to her I would be disowned on the spot.

 

[anat0l]

How has mum coped without a thermometer all her life.

Experience, really. I could probably cook by feel too, but being not good at that, a cooking thermometer helps me a lot.

After a few of the same roasts, you generally have a good idea when a roast is done without needing to use any instruments. There are other tests, e.g. for chicken, piercing the thigh and checking that the juices are clear and not pink.

 

[blackcat20]

Experience, really. I could probably cook by feel too, but being not good at that, a cooking thermometer helps me a lot.

After a few of the same roasts, you generally have a good idea when a roast is done without needing to use any instruments. There are other tests, e.g. for chicken, piercing the thigh and checking that the juices are clear and not pink.

There's a reason I usually avoid large bits of meat, I'm never quite sure when it's done. I'm much better cooking curries/stir fries/pastas etc. and dessert...

 

[Austman]

How has mum coped without a thermometer all her life.

And if I suggested it to her I would be disowned on the spot.

If you are cooking a "regular" dish of "regular" size you probably don't need one. But if you are cooking something a bit different from your "regular" dish... they really help to get it exactly right.

 

[Major]

With nearly every joint of meat you can work on 30 min per 500 gm at 180° without any problems. For a leg of pork I start with about 230° for 30 min and then back to 180°. This ensures good crackling

 

[JohnK]

Experience, really. I could probably cook by feel too, but being not good at that, a cooking thermometer helps me a lot.

After a few of the same roasts, you generally have a good idea when a roast is done without needing to use any instruments. There are other tests, e.g. for chicken, piercing the thigh and checking that the juices are clear and not pink.

By the way I didn't say mum always gets it right.

Occasionally it is undercooked. Sometimes overcooked. Dad and brother quick to criticise. I don't say anything unless I get stuck with the chillis she puts in the soups and stews.

 

[Pushka]

According to programmes like Masterchef lamb now should be served very very pink or it's overdone.

I think this is such a southern cold winter because the Bureau forecast was for a mild and dry one. That's when I get the brolly and overcoats out.

 

[Shelf]

According to programmes like Masterchef lamb now should be served very very pink or it's overdone.

I think this is such a southern cold winter because the Bureau forecast was for a mild and dry one. That's when I get the brolly and overcoats out.

I see Canberra is expected to reach(?) -5 overnight :shock:

 

[TomVexille]

Congrats to the Waratahs and Craig Joubert for winning the came for NSW.

That aside, what a fantastic game of rugby.

 

[ellen10]

Great netball game happening now at the Commonwealth Games

 

[anat0l]

There's a reason I usually avoid large bits of meat, I'm never quite sure when it's done. I'm much better cooking curries/stir fries/pastas etc. and dessert...

I've got a bit of a thing going for roasts, but I haven't much experience with lamb because we rarely purchase it. I've done lamb cutlets before, which is a different technique mostly (and cooks much quicker than even a small leg).

I went through a few different recipes this arvo with differing advice on roasting times and techniques. Some recommend using the grill (or broiler) to blast or render the fat first, remove it, season then roast. Some said to put a foil loosely on the roast (I did it completely without).

I'm not so good at pastry work - my experiences with short crust pastry have all been less than satisfactory, and I won't even start with my woeful technique with choux pastry. I've been told that my meringue / pavlova technique is pretty good. Pasta sauces I'm pretty good at but homemade pasta I think I really need a pasta machine or good rolling pin (and making your own pasta is a mess and a half).

If I can learn to make good roast meat sauces without using packet mix, that'd be a bonus......

With nearly every joint of meat you can work on 30 min per 500 gm at 180° without any problems. For a leg of pork I start with about 230° for 30 min and then back to 180°. This ensures good crackling

Yep, that's my standard rule of thumb on roast pork. The preparation of the skin (scoring, oiling, salting) is essential to ensure delicious crackling. I usually follow your temp guide but lower it to around 150 degrees after about one hour of total time in the oven.

According to programmes like Masterchef lamb now should be served very very pink or it's overdone.

Mind you, the three judges on Masterchef and almost every single guest chef who walks in the door on that show likes their beef rare to medium rare, similar for lamb/duck/other game, pink pork, and rare to medium rare tuna/swordfish. Not everyone is into that doneness, hence you can always cook it a bit more, but the risk of drying the meat is greater with doneness.

Probably the biggest key is resting time, allowing the entire piece of meat to come to thermal equilibrium. You also minimise the amount of juices which are lost when the meat is carved, resulting in juicy meat, even if you decide to take the meat further than pink.

 

[medhead]

One tip, if the crackling fails is to give it a quick go around in the microwave. Had a work christmas do where the crackling came out kinda soft and chewy. While it wasn't the best the microwave thing at least made it edible from unusable.

According to programmes like Masterchef lamb now should be served very very pink or it's overdone.

Had a complete rant about this last week. Steak place, asked for a medium T-bone and New York Sirloin (i.e. cuts with the bone) and they were raw inside the other layer of the steak. The steak wasn't more tender for being raw, and there was no taste from the bone. These so called chefs are who insist on this red meat rubbish need to have their heads read. Better yet taken out an shot. They're pretty much a failure of a chef if they can't cook a steak, that is cooked, and can also keep it from drying out.

Congrats to the Waratahs and Craig Joubert for winning the came for NSW.

That aside, what a fantastic game of rugby.

Glad I recorded it.

 

[Princess Fiona]

Reading all these posts I think I really should go back to being vegetarian :shock:

 

[Bundy Bear]

There's a reason I usually avoid large bits of meat, I'm never quite sure when it's done. I'm much better cooking curries/stir fries/pastas etc. and dessert...

If you want a recipe you can just use Mr Google, or you could just ring your mum, a female friend of my brothers was staying over at our place for a few weeks years ago and if anything that required unusual cooking it would be a reason to give her mum in the UK a ring, ticking 2 things off the list in 1 go.

 

[anat0l]

Reading all these posts I think I really should go back to being vegetarian :shock:

What encouraged you to switch in and out?

 

[JohnM]

Reading all these posts I think I really should go back to being vegetarian :shock:

Start here for tips on how to roast your tofu .

 

[docjames]

One tip, if the crackling fails is to give it a quick go around in the microwave. Had a work christmas do where the crackling came out kinda soft and chewy. While it wasn't the best the microwave thing at least made it edible from unusable.

The griller (or in an oven with a top element) - crank it right up and grill it works well if crackling in need of rescue.