hooverboy
On Moderation
- Joined
- 12 Oct 2017
- Messages
- 1,372
sure, something like a solid beef or ham joint takes ages,depending on the size/cut, but a chicken will cook quickly as most of it is fresh air inside the carcass.1 hour per kilogram - good ballpark figure but it does depend on the meat. For example it will be good for a veal roast (I know that it’s not very popular round your parts), but a for a nice and juicy beef roast (ideally taken from the filet) you can halve that, unless you like eating shoe soles!
as for juicy, read my previous post! it's subjective.
do you like your beef joints brown outside with a bit of pink in the middle, or brown right the way through?
Agreed that the cut is important, for beef my preference is topside/silverside rather than brisket.
for me I prefer brown the whole way through,and falling to bits!, so I tend to give it a bit longer!
same with stewing and slow cooking... I like the meat tender so I will cook it for ages, it's too tough for my liking if just given a couple of hours!
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