So it turns out that eating raw fish might not have been such a good idea after all

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Originally Posted by Burney

No, that's OK (although I'm never sure how much flavour the mustard powder actually imparts, tbh). You should certainly salt and pepper it, though.

Have you a meat thermometer? If so, throw the ghastly thing away, since they lie and want you to cremate your meat.

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No
I think meat thermometers are cundish so just measure when it is cooked by weight timings
I am keen to try the initial 20 minute blast

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Originally Posted by IUFG

Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

And you'll have enough juice / water / fat to make a gravy. :eat:

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Good idea
Is the top lid a piece of foil ?

Quote:

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Originally Posted by IUFG

Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

And you'll have enough juice / water / fat to make a gravy. :eat:

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Water? But if you have water in the bottom of the pan, you'll have no sticky residues to deglaze. Without sticky residues, there can be no true gravy.

Ignore this dangerous charlatan, vpv. He knows nothing of gravy.

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Originally Posted by Viva Prat Vegas

Is the top lid a piece of foil ?

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I suppose that could work, but I use a lidded dish.

something akin to this
Attachment 619

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Originally Posted by Sir C

You're going to see some thermometer action this weekend, mind.

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That's fine if it's just measuring temperature rather than being one of those that's marked with different types of meat and an arrow telling you when they're 'cooked'.

Quote:

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Originally Posted by IUFG

Put half an inch of water in the bottom of the roasting dish. Put the top lid on. Your beef will be as juicy and tender as ****.

And you'll have enough juice / water / fat to make a gravy. :eat:

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**** idea IUFG
:vsign:

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Originally Posted by Viva Prat Vegas

Good idea
Is the top lid a piece of foil ?

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I told you to ignore him!

Quote:

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Originally Posted by IUFG

I suppose that could work, but I use a lidded dish.

something akin to this
Attachment 619

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Water? Lid? You've got steamed meat there, not roast meat!

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Originally Posted by Burney

Water? But if you have water in the bottom of the pan, you'll have no sticky residues to deglaze. Without sticky residues, there can be no true gravy.

Ignore this dangerous charlatan, vpv. He knows nothing of gravy.

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Sticky residues? This stock makes the ideal gravy.

I do appreciate that water / no water in roasts is a moot point. But you is wrong, b.

Quote:

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Originally Posted by Burney

That's fine if it's just measuring temperature rather than being one of those that's marked with different types of meat and an arrow telling you when they're 'cooked'.

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Oh Lordy no.

Actually we'll be using 4 thermometers.