Gabi one of my work colleagues reminded me how challenging it is to have at hand the ready information when we need to cook. For example how long do we cook a piece of meat in an oven – what internal temperature do I use if I am using a roast probe?
How long do we rest meat that is cooked ? Why is that we consider leaving meat to cool down after taking it of the heat or out of the oven? What is the advantage of this?
My favourite food scientist Harold Mcgee writes extensively about these issues. Check his site out
My tips will hopefully help
1. Protein sets at 60c but usually we like to cook beef to approximately 62c, lamb 74c, chicken 65c, turkey 74c, pork 74c. Meat will continue to cook for at least 5 to 10 minutes and the internal temperature will climb by at least 2 c.
2. I like to rest meat after it has finished cooking for at least one quarter of the time . For example if I cook a chicken filet for 12 minutes I would then like to rest if for 4 minutes .(If you can wait !!!)
3. A quick rule of thumb is to roast most meat for approximately 30 minutes per 500g of meat.
4. Take meat out of the fridge and leave at room temperature for at least one hour before roasting.
5. Meat taken out of the oven is best left in a warm place – cover with foil and allow the meat to relax – this will give you a more moist juicy piece of meat.
6. For best roasting results brown the meat first – simply pan fry (to colour only), try to just turn the meat. Colouring meat gives better colour and flavour. Likewise if I am busy don’t worry about browning – simply roast and enjoy !
Here is a great recipe for roast beef filet.