I normally use a wired thermometer to indicate the doneness of my roasts but sometimes it’s a PITB to set up.
I’ve been checking in on this Australian Chefs blog now and then and today I found this little gem perusing his site. Gauging cook time by thickness not by weight makes so much sense. If you currently use weight to time the cooking of roasts check this video out. His screen presence isn’t going to win him an Oscar but good info.
HotFood
I normally use a wired thermometer to indicate the doneness of my roasts but sometimes it’s a PITB to set up.
I’ve been checking in on this Australian Chefs blog now and then and today I found this little gem perusing his site. Gauging cook time by thickness not by weight makes so much sense. If you currently use weight to time the cooking of roasts check this video out. His screen presence isn’t going to win him an Oscar but good info.
FWIW