(no subject)

[kamomil]

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.

Comments

[scotteh.livejournal.com]

Meat thermometor IS the answer, but if you're just cooking an average sized roast ( I dont know the weight, but not HUGE. About.. 8-10 inches long and 5-6 inches across) its about 1:45 at 350 for rare - medium rare-ish.