I am a vegetarian but my husband and son eat meat. Since becoming as mum I've started to learn to cook with meat so I can make family meals for everyone. I have mastered spag bol, lasagne, chisken stew etc. but I am very worried about getting a roast right. I'd like to learn how to cook a roast beef and roast chicken meal, but have lots of questions that I hope you can help with.
Firstly I am unsure of the best cooking method as I 've read several different methods for beef especially. My husband when he cooks a roast topside of beef puts the meat into the roasting pan directly with some beef stock and then uses a spoon to baste the meat several times during cooking (he likes his meat to be well done with no pink at all) but then in other places I 've seen it says to either roast on a rack in a pan or to roast dry in a pan and even in my Jamie Oliver Cookbook... to roast on a bed of vegetables (which are used to make a gravy after cooking the meat) I'm confused!! which way is best??!!
I'm also unsure about cooking the roasted potatoes and parsnips and the yorkshire puddings and stuffing balls (if making for a special occasion like Christmas) How does everything fit into the oven and how does it work if everything is meant to be at different temps? Doe sit matter if the potatoes are dome at the bottom or top of the oven etc?
I don't really want to make my own gravy as I 'll be busy enough sorting out my own nut roast etc too so is it ok to use instant gravy insted of using the dripping in the roasting pan?
I am totally clueless about cooking joints of meat or birds so any advice would be greatly appreciated.
That sounds good! I'm mainly stressing about it because hubby's fussy about his food, especially meat and because I don't eat meat I want to get it perfect for them. Just want basic advice and sep by step instructions really to make it easy. What do you think about hubby's method of cooking in the beef stock and using it to baste the meat? He says it tastes lovley when he does it... think he cooks it a lot longer than the pack says as he likes it well done.
only have one oven unfortunatly as have tiny kitchen!
sorry just thought of something else to add... my Mum said to use tin foil to cover anything cooked to keep it warm until other things are ready... is this a good method and how long will things like roast veg etc stay warm for using this method?
Firstly I am unsure of the best cooking method as I 've read several different methods for beef especially. My husband when he cooks a roast topside of beef puts the meat into the roasting pan directly with some beef stock and then uses a spoon to baste the meat several times during cooking (he likes his meat to be well done with no pink at all) but then in other places I 've seen it says to either roast on a rack in a pan or to roast dry in a pan and even in my Jamie Oliver Cookbook... to roast on a bed of vegetables (which are used to make a gravy after cooking the meat) I'm confused!! which way is best??!!
I'm also unsure about cooking the roasted potatoes and parsnips and the yorkshire puddings and stuffing balls (if making for a special occasion like Christmas) How does everything fit into the oven and how does it work if everything is meant to be at different temps? Doe sit matter if the potatoes are dome at the bottom or top of the oven etc?
I don't really want to make my own gravy as I 'll be busy enough sorting out my own nut roast etc too so is it ok to use instant gravy insted of using the dripping in the roasting pan?
I am totally clueless about cooking joints of meat or birds so any advice would be greatly appreciated.
That sounds good! I'm mainly stressing about it because hubby's fussy about his food, especially meat and because I don't eat meat I want to get it perfect for them. Just want basic advice and sep by step instructions really to make it easy. What do you think about hubby's method of cooking in the beef stock and using it to baste the meat? He says it tastes lovley when he does it... think he cooks it a lot longer than the pack says as he likes it well done.
only have one oven unfortunatly as have tiny kitchen!
sorry just thought of something else to add... my Mum said to use tin foil to cover anything cooked to keep it warm until other things are ready... is this a good method and how long will things like roast veg etc stay warm for using this method?