Susan's Place Transgender Resources

I seem to get asked this quite a lot by relatives. They have a decent hunk of meant and want to cook it, but all the recipes they have have weird names and need ingredients they don't have or want.

The problem is they don't want to simply take a chance, badly cooked meat can make people ill.


Basic roast meat. Extras can be added as required



Beef.

Time: 15 mins per 1/2 kilo plus 15 mins. Bit more for well done.

Temp: hot 220C for 15 mins, then lower to 190C for remaining time.

Needs to be basted during cooking or wrap in foil, removing foil for final 1/2 hour



Lamb

Time: 30 mins per 1/2 kilo plus 30 mins

Temp: 180 C

Before cooking, rub with salt.



Pork.

Time: 35 mins per 1/2 kilo plus 35 mins

Temp: 220C for first 20 mins, then lower to 180 for remaining time



Chicken.

Time 20 mins per 1/2 kilo plus 20 mins.

Temp: 190C

Never over cook.

I found out about a year ago how to roast poultry well from Chris Kimball's Fannie's Last Supper. You basically just cook the white meat separately from the dark meat since they both finish at different temperatures. I did a how-to on my site here http://www.henrysftmadventures.blogspot.com/2012/12/the-only-way-to-cook-bird-break-her-down.html (http://www.henrysftmadventures.blogspot.com/2012/12/the-only-way-to-cook-bird-break-her-down.html) with lots of pictures if anyone's interested.

Yeah, it's pretty easy to cook meat once you know the temperature it finishes at, thanks for giving the list of temps for us Spacial.

That sounds pretty good and I can see the likes of you and I doing that.

Those basic recipes are mainly for people who just want to shove things in an oven as quickly as possible, most of the veg chucked in the same dish, possibly after a while, minimal extras or work, then take them out when they are ready.

The advantage of the basic recipes is that meat is properly cooks and safe.

Just about any cut of meat can be cooked in a crock pot (slow cooker) and turn out beautifully.

Quote from: Pleasingly Plump Jamie D on January 14, 2013, 05:25:17 PM
Just about any cut of meat can be cooked in a crock pot (slow cooker) and turn out beautifully.

I must be doing something wrong then, because I keep getting it well cooked and nicely flavored, but really BLEEPing dry.

Quote from: spacial on December 25, 2012, 04:46:13 PM
I seem to get asked this quite a lot by relatives. They have a decent hunk of meant and want to cook it, but all the recipes they have have weird names and need ingredients they don't have or want.

The problem is they don't want to simply take a chance, badly cooked meat can make people ill.


Basic roast meat. Extras can be added as required



Beef.

Time: 15 mins per 1/2 kilo plus 15 mins. Bit more for well done.

Temp: hot 220C for 15 mins, then lower to 190C for remaining time.

Needs to be basted during cooking or wrap in foil, removing foil for final 1/2 hour



Lamb

Time: 30 mins per 1/2 kilo plus 30 mins

Temp: 180 C

Before cooking, rub with salt.



Pork.

Time: 35 mins per 1/2 kilo plus 35 mins

Temp: 220C for first 20 mins, then lower to 180 for remaining time



Chicken.

Time 20 mins per 1/2 kilo plus 20 mins.

Temp: 190C

Never over cook.

Many thanks Spacial, Iv just printed that list off, Iv really only started learning to do cookery since I became a housewife, find new recipes and getting use to cooking is a whole new world.

Quote from: Constance on January 14, 2013, 05:33:45 PM
I must be doing something wrong then, because I keep getting it well cooked and nicely flavored, but really BLEEPing dry.

The meat you're using probably doesn't have enough fat on it too cook in the crock pot for too long. If you're using lean meats, like chicken breast, it shouldn't slow cook for more then a few hours because the tissues and whatever fat is on there breaks down and makes it loose its juices. Fatty stuff works best in the crock pot if you're planning on starting it in the morning and have it cooking while you're at work.

Chicken, I spatchcock.  Comes out juicy.

Beef, slow cook in the oven.  With just salt, pepper, and garlic stuck is multiple slots.  350^o for a half hour and then down to 250^o for 1 1/2.

Quote from: Constance on January 14, 2013, 05:33:45 PM
I must be doing something wrong then, because I keep getting it well cooked and nicely flavored, but really BLEEPing dry.

Don't let it stew in its own juices.  Use water, wine, beer, onion soup mix, stock, etc.  If you add vegetables, they add moisture as well.