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I'm trying to cook a roast of beef, and getting nowhere with my fahrenheit/pounds cookbook and 540g roast. Joy of Cooking is useless; it blathers on about nothing but crap.
I think the answer is a meat thermometer. For the time being I am cutting the meat open to determine its doneness.
I have it down when it comes to chicken breasts: 300g, 350F, 30 min.
Beef seems to vary too much in size and shape of the meat, and whether I forget to put the lid on the baking dish.
I think the answer is a meat thermometer. For the time being I am cutting the meat open to determine its doneness.
I have it down when it comes to chicken breasts: 300g, 350F, 30 min.
Beef seems to vary too much in size and shape of the meat, and whether I forget to put the lid on the baking dish.