" > wrote in
:

> On Fri, 2 Jan 2004 09:42:18 +0000, Malcolm Loades
> > wrote:
>
>>In message > , Jag Man
> writes
>>>Ed did one at Christmas. Basically, you lay it in a roasting pan with
>>>fat side up
>>>and cook about 15 minutes per pound at about 350F. However, it's best
>>>to use a meat thermometer
>>>especially if you want it rare or medium rare. Ours finished fast.
>>
>>I asked for a "simple meat thermometer" for Christmas, my nearest and
>>dearest overrode this and bought me a fancy one. It is in two parts,
>>a calculator type body with display, and a probe with a shielded lead
>>which plugs into the calculator bit. The calculator bit has magnets
>>on the back so sticks to the oven door which can be closed on the
>>lead. I wasn't sure how useful this all singing all dancing thing
>>would be.
>>
>>Christmas day lunch was roast beef so I had to try it out. I
>>programmed the thing to beep when the centre of the beef reached 47C (
>>I like it very rare) and always rest it for 30 minutes before carving.
>> This is what the instruction book indicated as the temperature
>>needed. Not yet trusting the gadget I worked out when I was going to
>>remove the beef regardless of what the thermometer said!
>>
>>It was fascinating watching the temperature slowly increase and
>>surprise, surprise it starting beeping at just the time I'd intended
>>to remove it anyway. I was instantly converted to loving the thing
>>:-) I'm now going to use it every time I roast meat and not bother
>>with the weight calculation, but it will really come into it's own
>>during the BBQ season. I always find it tricky to get a leg of lamb,
>>or rib of beef, just right when using the BBQ because the BBQ
>>temperature goes up and down like a whore's knickers ;-)
>
> What kind was it? I buy my own presents, and I usually start buying
> them sometime in January. That sounds like something I'd want. Not
> being sure which one of those types of meat thermometers are good or
> not, I thought since you had already had good results with yours that
> maybe you'd let us know where she got it from and all.
> --
> candeh
>

A caution on the digital meat thermometer. Most of these thermometers
cannot exceed 392F in temperature (the wires inside the braided shield
shorts out when the insulation on them melts). This limits their usefulness
during BBQ Season, as a good BBQ can get upwards of 700F or more. So check
out the specs if you have one already. Or shop around for a model that will
exceed the 392F limit.


<http://www.partshelf.com/tayod14digov.html> This site at least offers
additional probes for sale.

--
And the beet goes on! (or under)
-me just a while ago