Hi Guys,
Great community you have here. Hoping someone can help me out. I can't cook for the life of me. The other day i had a roast beef, not sure how much it weighed had no fat and no bone, one of those cheap roasts i guess.
Anyways i figured if i bought a digital thermometer there was no way in hell i could overcook it.
Thermometer said place 1 inch inside meat, i must have used 3 inches maybe, placed probe down to center ( mistake? )
Started oven off at 350 c and dropped it down to 300.... waited for 154 c internal meat temperature ( medium as per instructions on therm. ) and meat came out overcooked all the way through, more like well done than medium.
Planning on getting another roast bone in on Friday and giving this a shot again.
Where did i go wrong? How can i cook a roast and have it come out medium / medium rare? Is my thermometer messed up?
All suggestions and help appreciated.
thanks.
Great community you have here. Hoping someone can help me out. I can't cook for the life of me. The other day i had a roast beef, not sure how much it weighed had no fat and no bone, one of those cheap roasts i guess.
Anyways i figured if i bought a digital thermometer there was no way in hell i could overcook it.
Thermometer said place 1 inch inside meat, i must have used 3 inches maybe, placed probe down to center ( mistake? )
Started oven off at 350 c and dropped it down to 300.... waited for 154 c internal meat temperature ( medium as per instructions on therm. ) and meat came out overcooked all the way through, more like well done than medium.
Planning on getting another roast bone in on Friday and giving this a shot again.
Where did i go wrong? How can i cook a roast and have it come out medium / medium rare? Is my thermometer messed up?
All suggestions and help appreciated.
thanks.