Does the cooking time for roast meat depends on its weight?
In article >,
alval > wrote:
> Although weight is important, the shape of the roast can lengthen or shorten
> the cooking time. It all depends on how long it takes the heat to reach the
> center of the roast. For example, a short roll of meat will take the same
> time to cook as a long roll of meat, since the center is always the same
> distance from the source of heat. The best bet is to use a meat thermometer.
thank you moose
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