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Question:

How do you make perfect roast-beef?

So over the weekend I made roast beef and it came out ok but not perfect.it wasn't pink on the inside - which for any roast beef lover IS A BIG DEAL- so I guess it was overcookedBased on the weight (i don't remember now how much it weighed) the overseeing butcher/meat guy told me to cook it at 350 for about 1 hour, check on it 45 min into the cooking, and then take it out and cover w/aluminum foil so it continues to cookYou figure he'd know, right? Well I followed directions meticulously but when I went to check on it, after an hour it was still pretty much raw on the outsideSo I let it cook some more and wound up with an overcooked roast beefAny suggestions? Is there some infallible formula to go by? I'd like to make it for a dinner party but then it would probably HAVE TO BE PERFETTO - well it would be nice, at least, if it wereThanks!

Answer:

Although similar in appearance, tracing paper is NOT impregnated with silicone as is baking or parchment paper, and it will burn at cooking temperatures.
I've never made macarons but I can imagine well a buttered pan would workTry to find non-stick foil that might work too.
Whatever you do, don't use wax paper because the wax will melt in the oven when heatedCooking spray/butter/oil should do the trick.
Well most people won't agree with ne but I know what I like I personally would not have opted for brisketTopside, sirloin or rib would be preferredBrisket needs longer cooking than other jointsin the ovenBut that is where i differAfter many years of roasting joints with varying results i bought a ceramic crock pot slow cookerI put the meat with an inch or so of water in the crock and crumble an oxo cube over itput on the lid and let it cook for 5 or 6 hours, very slowlyDo the veg as usual Again I prefer a steamer for the veg, except the potatoes I peel and cut potatoes into medium size pieces and part boil for 12 to 15 minutesA roast tin with hot oil and fat in the oven ,Drain the potatoes and fluff them with a forkPut in the roasting tin for about 25 minutes till browning(oven at a high temperature) At the same time you can be baking Yorkshire puddings., Remove beef from slow cooker and add stock or hot water and Bisto or whatever and make your gravy with the fluid from the slow cookerThe beef will be very tenderCarve and serve with the vegroast potatoes, Yorkshire and gravyAbsolutely deliciousWell that's the way I do it .
Seriously, what is the deal with wax paper? It's not going to melt or start fire in your ovenI have been baking with wax paper for over 30 years, now, and I have NEVER had a bad experienceIt is at high temperatures that you will have issues with wax paperFor the most part, we don't bake cakes and cookies at more than 400?It is perfectly safe to use wax paper instead of parchmentAnd it's cheaper, to boot.

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