English Cooking

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MNW67 said:
What temperature do you use?
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. said:
I've got serious food envy!!!!!
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I always aim for that. I saw a chef on TV once (pretty sure it was Jean-Christophe Novelli ) show how he does it and it’s pretty foolproof. Get the meat to room temperature first. Seal the edges, cook at 160° fan oven, measure the inner temp and stop anywhere between 40°-45°. Cover with foil and rest for at least an hour before carving. I think that piece took 25-30 minutes to cook.
 
Mottie said:
[



I always aim for that. I saw a chef on TV once (pretty sure it was Jean-Christophe Novelli ) show how he does it and it’s pretty foolproof. Get the meat to room temperature first. Seal the edges, cook at 160° fan oven, measure the inner temp and stop anywhere between 40°-45°. Cover with foil and rest for at least an hour before carving.
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Thanks for that. I can still overcook a steak without trying and a beef joint ends up grey almost throughout, then it's tough and chewy. I like it pink and juicy like what you've done.
 
Mottie said:
I always aim for that. I saw a chef on TV once (pretty sure it was Jean-Christophe Novelli ) show how he does it and it’s pretty foolproof. Get the meat to room temperature first. Seal the edges, cook at 160° fan oven, measure the inner temp and stop anywhere between 40°-45°. Cover with foil and rest for at least an hour.
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It looks amazing. Is that topside. Is it well hung. I've never had much luck with topside that rare. I love rare beef but I've only ever been successful with a rib. It's a long time since I've done that, though.
 
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MNW67 said:
It looks amazing. Is that topside. Is it well hung. I've never had much luck with topside that rare. I love rare beef but I've only ever been successful with a rib. It's a long time since I've done that, though.
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This:

IMG_7337.jpeg


That’s what I always get. All the same weight but I choose the cuts that are longer rather than shorter if that makes sense.
 
MNW67 said:
It looks amazing. Is that topside. Is it well hung. I've never had much luck with topside that rare. I love rare beef but I've only ever been successful with a rib. It's a long time since I've done that, though.
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I'm well hung according to the wife.

I gave her the onions to cook and said "please don't overdo them this time!"

She said "You should be bloody well hung!"

I said "Thank you dear, but concentrate on the onions please."
 
Mottie said:
This:

That’s what I always get. All the same weight but I choose the cuts that are longer rather than shorter if that makes sense
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Yes, that makes sense. It sounds like a meat thermometer is the key, rather than relying on timing. I guess that is where I used to go wrong! Is it cooked uncovered throughout?
 
MNW67 said:
Yes, that makes sense. It sounds like a meat thermometer is the key, rather than relying on timing. I guess that is where I used to go wrong! Is it cooked uncovered throughout?
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Yeah, we don't have one. I've never used one, so explains a lot :LOL:
 
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