Roasting beef: fahrenheit/celsius recipe issues?!


Question: Roasting beef: fahrenheit/celsius recipe issues!?
I have a (very small!) roast to cook tonight - I've found a fantastic article with all sorts of tips, but as it's American I'm finding the temperatures a bit worrying - it says to start the roast at 250F until the internal temperature is 110F, then raise the temperature to 500F until the internal temperature is 130F!.
This would be roasting at 110C, then 220C - does 110C seem awfully low to anyone!? Any recommendations or successful recipes out there for perfect, foolproof roast beef!? It's only 666gm so won't take too long to cook, I don't think!.Www@FoodAQ@Com


Answers:
I usually stab the beef and push slices of garlic (one clove) into the meat!. Heat some oil in a roasting tin in the over at 180 degrees C and seal the edges of the beef in the hot oil!. Sprinkle liberally with freshly ground black pepper, cover and put in the oven for 1/2 an hour then turn heat down to 160 degrees C!. After about another half an hour add about 1cm of water to the bottom of the roasting tin to keep the beef moist!. This also stops the juices burning so you wont get a bitter gravy from the roast!. Cook for another half hour and then remove the beef from the roasting tin and put it on a metal or pyrex plate in the oven whist you get your gravy and everything else ready!.

To make the gravy I drain off the liquid from the bottom of the roasting tin into a pyrex jug!. Skim off the fat for disposal and add a little more liquid if necessary!. Add bisto gravy granules to thicken and heat through in the microwave for a minute!.Www@FoodAQ@Com

This is how I roast beef, with no different temperatures cos it's not necessary!. Just preheat your oven to 400f, 200c or gas mark 6!. Cook beef for 30 mins per 450g, plus 30 mins!. You need to check the beef before the final 30 mins to adjust for rare, medium rare or well done!. If you want it very well done, it might take 45 mins, but usually the final 30 mins is long enough And thats it!. (If its 666g, that should take about 1hr 20 mins!.)Www@FoodAQ@Com

well, I'm American, and 250oF DOES sound awfully low to me!. But I guess what you're doing is giving it time to get done on teh exterior, then raising the heat to get a good crust and have it med-rare inside!.

Lessee!.!.!. 1 kg = 2!.2 lbs, so if your roast is 666 gm, then yes, it's pretty tiny! Good thing the directions have you measuring internal temps, not time!. Internal temps are more reliable!. I'll bet the whole thing wouldn't take over an hour!. Follow the directions and see what happens!. It could be the best roast you've ever made!Www@FoodAQ@Com

When I buy small pieces of beef I treat them as a steak and fry them in a hot pan on the hob, making sure I turn them regularly!.
This way I can guarantee they have a brown, rather than gray, exterior without overcooking the centre!.Www@FoodAQ@Com

Here's the UK/USA oven conversions-Www@FoodAQ@Com

yeah its quite low, actually 250 F is 121!.11C!. !. !. rather than 121C start at 180C!. !. !. it won't take long!. !. !.Www@FoodAQ@Com

I'd roast it 110C for a longer time and never raise the tempWww@FoodAQ@Com





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