For those of us in the Northern Hemisphere, it’s time to get cosy.
And that means really enjoying roast dinners around the table.
So, I thought (with the help of Jamie Oliver), I’d share a meat roasting guide.
Because no one wants to spend time in the kitchen cooking to pull out and serve a bit of dried meat.
A few tips
Always take your meat out of the fridge 1 – 2 hours before cooking it.
If you bring it to room temperature, it will cook more evenly.
Resting. It’s a really important part of your cooking process.
Don’t rush this as resting meat will give you tender, juicy meat to serve.
Meat thermometer. As some of you will know, I’m now a BIG fan of meat thermometers.
They really give you peace of mind and ensure you cook your meat to perfection.
If the chef’s use them, then why can’t we?! 😉
And don’t forget there are other influences that impact timings such as, is the dish covered or uncovered.
Are you adding stock, wine, beer, vegetables like in a one-pot dish?
Or if you are cooking more than one thing at once in the oven?
Here’s Jamies simple guide to help you cook to perfection…
Meat
Poultry
Reference: Jamie Oliver
