I put a roast in some water at 350 degrees about 2 hours ago, how can i tell if its done?!
I put a roast in some water at 350 degrees about 2 hours ago, how can i tell if its done?
its juicy lookin, and has some garlic and other spices on it.
Additional Details6 hours ago
i dont have a thermomiter to tell how hot it is inside the meat
6 hours ago
i just ate it, and it was amazing, and thank you all for helping me thrugh my journey, except for that vegan dude...animals taste good. also thanks for the tips.
Answers: 6 hours ago
i dont have a thermomiter to tell how hot it is inside the meat6 hours ago
i just ate it, and it was amazing, and thank you all for helping me thrugh my journey, except for that vegan dude...animals taste good. also thanks for the tips. I love animals...They are delicious!!!!! I hope you used just a little water since the fat from the roast will produce drippings that can be converted into some tasty gravy!!!! All depending on how rare or well done you like it...just take it out give it a slice towards the middle and see what's happening. If it's too pink for you ...put it back in...2 hours to me seems sufficient depending on the size of the roast.... Good Luck! Just stick a fork or a knife in it, if it comes out bloody then it is not done. If the juices run clear then it's done. MURDER MURDER YOU KILLED A ANIMAL your nothing but disgutsting murder vegan power You have to poke at it with a long fork if it runs out clear its done or you could see what the pounds is and for everyone pound it's 1hr. you can stick a meat fork in it, wait 3 minutes, then pull it out and see if the fork is hot...if it burns your lip it is meduim next time put the spices and garlic IN IT
cut holes and put it in
mmmmmmmmmmm
20 minutes per pound maybe
then cut it open
also the YA answers thing on meat had the barbecue thing almost right
don't buy the marbled meat at $30 to $70 per pound
do make sure its from happy cows though, organicly raised and massaged and fed beer, etc. , with good family heritage , etc.
then buy a cut that costs like $6 a pound, get a 2 pound steak maybe, very lean, again, very lean, then slice it thin k, mmmmmmmm, ts more tender when its thin, make sure its still kinda bloody too, mmmmmmmm
lean and rare, mmmmmmm, healthier and cheaper that way If the fork goes in easy and you can twist the meat around the fork. And there isn't any blood coming out. Sounds real good.