Saturday, June 19, 2010

roasting meat

Roasting large pieces of meat to the correct doness can be fairly difficult at times and once the roast is too much done, there is no turning back anymore.

The easiest solution to avoid disappointment is to use a meat thermometer. I prefer this “scientific” approach much better than how i learnt many years ago by “poking” a meat fork into the meat and establishing the doness of the meat by trying to judge the cooking temperature by the color of the juice that sipped out of the whole where the fork was removed and/or the temperature of the needle held against the lower lip ( which if well done can burn). This might be the “old fashion method” but it still works just as well especially when one is experienced in using this method.

What you'll need
* Meat thermometer, digital or analog
* Meat fork or stainless steel needle

What to do
While one can leave the thermometer inside the joint/roast while roasting, this is not always advisable as, especially when roasting meat on a BBQ grill, due to the basting with liquid or marinate.

Stick you needle into the meat, so that the needlepoint reaches the middle of the thickest point of the roast. Depending on the type of thermometer used, ensure that you allow time for the needle to come up to the final reading.

All meat should be well rested after roasting
This is done on a warm (below 60C or 140 F) place; 10–20 minutes depending on the size of the roast will be sufficient. This will help in equally distributing the juices throughout the meat and the meat will be equally done rather then very bloody on the inside and grey around the edge of the meat.

In general the meat will “heat through” a bit during the resting period, one should calculate approximately 10% additional “cooking” during the resting period.

As a general guideline to determine the doneness follow these temperatures:

Very Rare / 45C (113F) / blood of meat will be cold
Rare / 50C (122F) / deep red to purple, “bloody”
Medium Rare / 55C (131F) / dark red
Medium / 60C (140F) / pale red,
Medium Well / 65C (150F) / light red to pink, almost clear
Well Done / 71C (160F) and above / clear, no blood visible


  1. Great tips Joe...How's the book going?

  2. Hi Joe, I found your blog via your mother's blog. I made your chicken and chorizo sausage rolls tonight. I liked the idea of the combination as chicken can be a bit bland at times. I must confess I left out the cheese, not a favourite in our household for health reasons. Regardless they were delicious. They will be frozen and consumed at our quilting group next week. Thank you.