Roast Meat - Times and Temperatures

Written by Michael Sheridan


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Howeverrepparttar advantage of cooking directly onrepparttar 150143 rungs is thatrepparttar 150144 air circulates freely roundrepparttar 150145 joint, ensuring even cooking, and you can removerepparttar 150146 roasting tin to make your gravy while leavingrepparttar 150147 meat where it is. Of course, if you do that, you will want to put some kind of drip tray underrepparttar 150148 joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually its Graham Kerrs method which Ive adopted but whatrepparttar 150149 heck) you dont need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350F,180c,gas mark 4.

Cook poultry at 325F,160c,gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked onrepparttar 150150 outside and rare inside, pink lamb and pork (yes you can safely eat underdone pork providingrepparttar 150151 internal temperature reaches 145F. The danger bug is trichinae, which dies at temperatures greater than 135F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, its a much better idea to use my cooking times but then turnrepparttar 150152 oven off and leaverepparttar 150153 meat in it for a further 30 minutes or so.

Which brings me to one more point; its very important to letrepparttar 150154 meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leavingrepparttar 150155 oven andrepparttar 150156 internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil overrepparttar 150157 top while you preparerepparttar 150158 greens and gravy.

During the 1990s Michael Sheridan was head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club for busy home cooks at http://thecoolcook.com


What is Corked Wine?

Written by Neil Best


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No matter which type of cork you choose, it is important that you are able to recognize whetherrepparttar wine has been properly sealed or not. A useful test is to see whetherrepparttar 150142 top ofrepparttar 150143 cork is level withrepparttar 150144 top ofrepparttar 150145 bottle; if it isn't, then that particular bottle of wine is probably best avoided.

If a traditional cork breaks when you are removing it - don't panic! Use a corkscrew to attempt to 'dig out'repparttar 150146 remaining cork. If this fails, simply pushrepparttar 150147 remains ofrepparttar 150148 cork down intorepparttar 150149 bottle. Contrary to popular belief, this will not destroyrepparttar 150150 wine's flavor. You may have to fish out a few bits of cork, butrepparttar 150151 taste ofrepparttar 150152 wine should remain unaffected. However, you'd be wise to finishrepparttar 150153 whole bottle, under these circumstances!

When choosing your wine, base your decision onrepparttar 150154 wine itself and notrepparttar 150155 type of cork. Resistrepparttar 150156 temptation to be a cork snob; a screw top bottle may just give you a pleasant surprise

Since Neil Best first pondered the question, Who made the first wine anyway? (http://www.goodglug.com/wine-history-first-winemakers.php) he's been recording his findings at Good Glug -www.goodglug.com. Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment


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