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[Food] Perfect Roast Meat



Harry Wilson's tackle

Harry Wilson's Tackle
NSC Patreon
Oct 8, 2003
49,337
Faversham
All well and good but different shaped joints need different cooking times - long and thin cooks more quickly than short and fat even if the weight is the same; if you are cooking meat on the bone it cooks differently to meat off the bone, and the size and shape of any bones will also affect cooking times...and are you sure your oven temperature is correct?

Bollocks. If that were all true, the flapping of a hummingbird wing in Venezuela would determine whether my tea in the morning is piping hot or all a bit Parish.

My oven is Neff. It is infallible.

That said I do find that looking at the food to see if it looks done helps an awful lot. Especially that time we had a power cut.
 


clapham_gull

Legacy Fan
Aug 20, 2003
25,175
My oven is Neff. It is infallible.

And also one of the most expensive on the market. My mum has one - must be 30 years old and cooks everything to perfection. Absolutely no cold spots.

I have an expensive oven but it's nothing like a Neff with it's patented circotherm technology.

You my friend have A VERY EXPENSIVE GADGET.

:lolol:
 


essbee1

Well-known member
Jun 25, 2014
4,078
Share, share, when one reaches the very pinnacle of their specialist subject, one doesn't share.
One basks in ones own reflective glory.


Oh and this weekend I schooled Lil Miss Stat in a dishwasher loading competition and took 10p off her through weather predictions.

BOW BEFORE ME.

Do you live in Shoreditch?
 


OzMike

Well-known member
Oct 2, 2006
12,891
Perth Australia
After a few years I have managed to master the BBQ with a closing lid.
On Christmas day I will be doing all the roasts, fish and vegetables in it.
There is a temp gauge at the front of the lid and by getting it up to temp and strategically reducing the flame on certain burners I can keep an almost constant 200 degrees.
Putting the lamb, ham and turkey breast joints in at varying times, so that they will be ready at the same time and whilst they are sitting waiting to be carved, putting the partially boiled vegetables in for a final cook.
Then when they are out, following up with the salmon steaks and prawns on skewers for the veggies amongst us.
Keeping the heat out of the house, a must in Summer here and everyone happy.
 






BadFish

Huge Member
Oct 19, 2003
17,013
The Anova Precision Cooker is the world’s top-selling sous vide machine. It’s amazingly easy to set up with outstanding results. If you have a pot, a ziplock bag, and a pan, you’ll cook the best food of your life.

Are there any health concerns about cooking in a plastic bag?
 


amexee

New member
Jun 19, 2011
979
haywards heath
After a few years I have managed to master the BBQ with a closing lid.
On Christmas day I will be doing all the roasts, fish and vegetables in it.
There is a temp gauge at the front of the lid and by getting it up to temp and strategically reducing the flame on certain burners I can keep an almost constant 200 degrees.
Putting the lamb, ham and turkey breast joints in at varying times, so that they will be ready at the same time and whilst they are sitting waiting to be carved, putting the partially boiled vegetables in for a final cook.
Then when they are out, following up with the salmon steaks and prawns on skewers for the veggies amongst us.
Keeping the heat out of the house, a must in Summer here and everyone happy.

Where do you get veggie salmon and prawns?
 


McTavish

Well-known member
Nov 5, 2014
1,562
Bollocks. If that were all true, the flapping of a hummingbird wing in Venezuela would determine whether my tea in the morning is piping hot or all a bit Parish.

My oven is Neff. It is infallible.

That said I do find that looking at the food to see if it looks done helps an awful lot. Especially that time we had a power cut.

If your only criterion for judging that meat is properly cooked is that it is piping hot, I can see why you would have no need for a thermometer...:smile:
 






Titanic

Super Moderator
Helpful Moderator
Jul 5, 2003
39,025
West Sussex
And also one of the most expensive on the market. My mum has one - must be 30 years old and cooks everything to perfection. Absolutely no cold spots.

I have an expensive oven but it's nothing like a Neff with it's patented circotherm technology.

You my friend have A VERY EXPENSIVE GADGET.

[emoji38]ol:
Feast your eyes on this, our triple-Neff beauty... an oven for every conceivable cooking need!

279e591b1facfb4554bae2cb65375a34.jpg
 














Titanic

Super Moderator
Helpful Moderator
Jul 5, 2003
39,025
West Sussex
So basically a standard Neff double oven with another standard Neff oven slotted in above it.

Nope - the top oven is a combination microwave, oven and grill. So yes, [MENTION=34281]pearl[/MENTION], it is perfect for cheese on toast. :thumbsup:
 


vegster

Sanity Clause
May 5, 2008
27,867
How do you do yours?

Plenty of incisions into the raw meat - smother the whole lot in butter which has chopped garlic, rosemary and anchovies mashed in. No salt. Seal it, slow roast it.

Similar, incisions with garlic and rosemary sprigs pushed in with a shake of salt and pepper over the top then just covered with foil and into the oven and forgotten for 4 hours. Simple but effective.
 


Stat Brother

Well-known member
NSC Patreon
Jul 11, 2003
73,369
West west west Sussex
Nope - the top oven is a combination microwave, oven and grill. So yes, [MENTION=34281]pearl[/MENTION], it is perfect for cheese on toast. :thumbsup:
and Super Noodles - wow what an oven.
 


jakarta

Well-known member
May 25, 2007
15,616
Sullington
How do you do yours?

Plenty of incisions into the raw meat - smother the whole lot in butter which has chopped garlic, rosemary and anchovies mashed in. No salt. Seal it, slow roast it.

Yes have done this from an Italian Cookbook - from memory I think they said it dates back to Roman times - anyway it is absolutely superb.
 




clapham_gull

Legacy Fan
Aug 20, 2003
25,175
can it do cheese on toast?
If a Neff oven can't milk the cow and make the cheese itself I'd be amazed.

The poster has been rumbled.

Once you get your head round them they cook everything to perfection.

My mum (who was trained) was onto them years ago.

It's the ultimate kitchen gadget and the price of a small flat up North.

Sent from my LG-K520 using Tapatalk
 


clapham_gull

Legacy Fan
Aug 20, 2003
25,175
And I'm a bit annoyed with the "slow cook" posts.

That's easy easy peasy.

The difficulty comes with cooking something with little fat like a lamb or rack of pork.

That where a thermometer is useful. There is so much variation with weight and oven temperature.

Unless you own a Neff which will even wash up for you and ask you what you are doing at the weekend.

Sent from my LG-K520 using Tapatalk
 



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