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Forum
-> Household Management
-> Kosher Kitchen
WastingTime
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 Thu, Mar 09 2017, 2:11 pm
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All google is giving me is methods to feel your the flesh on your fingers to teach you what level of doneness your meat is. No thanks. Can I approximate and then poke it open a bit? I will be slicing in the kitchen anyway before serving?
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tichellady
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Thu, Mar 09 2017, 2:15 pm
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Do you want it to be medium rare or is it a well done braised type roast?
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WastingTime
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Thu, Mar 09 2017, 5:03 pm
I want it medium-rare. If I wanted it braised that would be easy- like a I make brisket, till fork goes in easily. This I plan on dry roasting (or a bit of liquid at the bottom of the pan)
Any way to do it? Must be...
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tichellady
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Thu, Mar 09 2017, 5:19 pm
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this is what I use but I also do check with a thermometer at the end to be sure it's at the temperature I want (depends on heat of your oven and the roast shape/if there's a bone etc). It's better to undercook and then warm once sliced to get less red than to overcook. let roast get to room temperature, Roast in a 450F oven for 10-15 minutes. Turn down the oven to 350 and continue roasting (15- 20 minutes per pound, including the 15 min at 450)
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