I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for?
I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes.
Delia Online just says 30 minutes per pound at 190C.
Which would people recommend? I'm planning on adding garlic and rosemary to the meat, and making an onion and rosemary sauce.
Shoulder is a tough cut. I think you will probably find it a bit chewy if you've cooked it at 190ºC for 52 minutes. In future, preheat the oven to maximum, place the lamb in a roasting tin, cover the tin with foil, put the tin in the oven, then immediately turn the oven down to 150ºC, and leave it for 4 hours. After that time, take it out of the oven and let it rest for 30 minutes or so. The lamb will melt in your mouth.
And yes, you can buy a bone-in shoulder at just about any supermarket, and they are usually tastier. Cook it as above and you will just be able to pull the bone out of the meat.
. On occasions I have managed to cook it all white but this is the exception not the rule. Does the size of pieces make a difference as to how well it cooks? Does size make a difference as to how I should cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do... centre of the pot. What causes this, and is it a problem? How long are soups meant to be cooked for? Mine is usually 1 hour 15 minutes. Sometimes I add more time but it doesn't still cook the insides
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck a thermometer in it. Its a new (to me) slow roaster that is quite large, and has temperature written on the dial. I had the dial set to 275°F (135°C), but obviously the actual temperature is much lower that. I've turned up the temperature and will get it to a cooking temp of 275°F, but will it be safe to keep cooking the meat this way? I think I should get the meat close to 190°F (90°C).
it if you will). I had created two 'boats' to stuff: the 'hull' was about 2 cm thick. My guesstimate at how long it should cook was 30 minutes at 160C, and then check. In the end I used about 20 minutes at 160, 10 minutes at 180, and 10 minutes at oven full blast (~260). You can probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point. I started with visual inspection to see whether it was cooking well: at some point I decided to stick my digital probe in the 'hull'. The temperature was 82C when I pulled it out of the oven
Possible Duplicate: What are the fundamental sauces that every cook should know how to make? As an amateur chef interested in developing a repertoire of basic cooking techniques, what sauces should I practice? Are there any that are considered standards? For which sauces should I memorize a recipe?
Possible Duplicate: Books that explain the science of cooking? Hi there. I really like to cook, and I also like to experiment a bit with spices and ingredients, but I sometimes feel that the complexity of it all is overwhelming: How long and at what heat do I heat this? Which spice should be added at the beginning, which at the end? I feel that blindly experimenting will take ages to yield useful results. What I don't like about most standard cook books is that they tell you step by step what you should do, but never explain why it is done. If they would tell, I could then start
I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone. What exactly is meant by "boned"? Does this mean the bone is removed? If so, how do I go about removing the bone from the steak I have, and should I butterfly it? Also, the recipe recommends cooking for 25 mins at 350F after browning, but the piece I bought is 1.2kg with the bone in, so likely closer to 1kg with it removed. How should I adjust cooking time? Thanks.
I have heard mixed advice on how long you should let a turkey rest after cooking. Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said you should let the turkey rest for as long as you cooked it. If you cook it 3 hours, it should rest for 3 hours. That seems like an awful long time to me. Everything else I've read looks like 30 minutes to an hour is fine. Any suggestions?
60-90 minutes, adding chips, mopping and shaking rub on it. Unfortunately (?) the butt never got above 130'F, but it got 6 hours of cooking in. I pulled the meat off, let it cool down a bit, wrapped it in foil, and refrigerated. So, how should I finish it off? I used plenty of wood chips and I am pretty confident that the flavor is good on it. It seems the two first-glance options are: Start...I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it. The shoulder
cooking for 8 to 10 minutes at 180°C. (Presumably fairy cakes, being smaller, cook through more quickly.) So far, so good. The only trouble is... the cooking times seem to be miles off. I tried cooking a large sponge. After 20 minutes, I pulled the tray out of the oven to take a look. The surface was dry, but given the way the whole cake was rippling, it was clearly just a thin skin over a fully..., they cook roughly an hour to cook. Obviously cooking times are a guideline. All sorts of variables affect how long a given item will actually take to cook. But is it usual for something to require 4x as long